MENU # 11
In this menu we have flavorful Methi / Fenugreek paratha with all time favorite aloo Gobi, pomegranate raita and sliced vegetables. Methi paratha is the simplest to make by just mixing wheat flour with Methi leaves, red chilli powder, coriander powder and Jeera powder. Aloo gobi is the most sorted sabzi…..best combo ever. You can also prepare Mango yogurt by just mixing Mango pulp & full cream yogurt and then add pomegranate jewels….it looks and tastes amazing. That day I didn’t have Mango I’ve prepared plain Pomo raita. Imagination is all yours…..especially in the kitchen.
To prepare Aloo Gobi…..shallow fry potato cubes & keep aside. Likewise the florets with some turmeric & salt. Let it cool. Meanwhile in a Kadai splutter some Jeera & sauté the finely chopped onions. Then add ginger garlic paste & fry until the raw smell goes off. Then add finely chopped tomato (1 medium size) until mushy. Then lavishly sprinkle the dry masalas like red chili powder, coriander powder,turmeric, roasted Jeera powder & a pinch of cinnamon powder. Stir gently & cook for 5 minutes. Then add the shallow fried potatoes & cauliflower florets. Mix well & cook at low flame for 3 to 5 minuets. Switch off the flame & sprinkle fresh coriander leaves. Serve it with roti/ paratha/ rice. The leftover masala can be used as a spread for dosa or stuffing for bread sandwiches. On purpose I used to prepare it little extra.