Fenugreek Flavored Potatoes and Peas:Potatoes Green peas 4–5 tablespoons fresh fenugreek leaves Tomato purée 1 teaspoon cumin seeds 1 teaspoon cumin powder ½ teaspoon coriander powder Green chilies 2 teaspoons salt ½ teaspoon ground black pepper 1 tablespoon oil Sooji Chilla (Indian Semolina Pancakes):3 tablespoons semolina 2 tablespoons graham flour 1 tablespoon wheat flour ¼ teaspoon cumin powder 1 pinch carom seeds Fresh coriander leaves Green chili Pinch baking soda Salt Ground black pepper 2 teaspoons oil Fenugreek Flavored Potato and Peas- Boil the potatoes and cut into small pieces.
- Boil the green peas.
- Chop the fenugreek leaves finely.
- Preheat 1 tablespoon of oil, and then add in the cumin seeds.
- When the cumin seeds begin to crakle, add in the potatoes. Mix well.
- Add in the boiled green peas. Mix well. Let it sauté for a while.
- Mix in the fenugreek leaves. Allow it to cook for a couple of minutes until the fenugreek leaves start giving out a pleasant aroma.
- Mix in the tomato puree.
- Add in the salt, the cumin powder, coriander powder, black pepper powder according to taste. Keep the flame low. Mix well.
- Cook the dish for about 2 minutes.
- The dish is ready. Garnish it with chopped green chilies.
Sooji Chila (Semolina Pancake)- Take 3 tablespoons semolina, 2 tablespoons graham flour, 2 tablespoons wheat flour.
- Add in fresh finely chopped coriander leaves.
- Add in the cumin powder, the carom seeds, the black pepper powder, a pinch of baking soda and salt to taste.
- Add green chili for spicy taste.
- Add in a little water slowly. Keep mixing.
- The batter must be smooth, without lumps.
- Heat the pan. Add in 2 teaspoons of oil, and then spread it all over the pan.
- Take some of the batter and spread it over the pan. Use low heat.
- Cook the batter until both sides are golden brown.
- Press continuously with gentle pressure so that the pancake batter cooks properly from the inside.
- Place the pancake onto a plate. Serve it with bread and tomato ketchup or just have it as it is.
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