Vendaya keerai [Fenugreek leaves] chapathi

''Vendaya keerai'' fenugreek leaves is having a list of medicinal qualities.Among that an important one is that it makes our body cool. In UAE,now we are enjoying our very hot summer.To protect us from the extreme heat,we just depend upon the butter milk,water melons,fruits,fresh juices,sprouts,greens etc,etc.,so in anyform we wish to add fenugreek leaves in our menu atleast once in a week.Fenugreek leaves are having bitter in taste.But when we add with chapathi it won't be bitter.Let us see how to prepare the healthy chapathi.

INGREDIENTS;

                          Wheat flour                        -- 1 cup

                           Fenugreek leaves              --  1 bundle

                          Milk[ i use milk for softness without oil] -- 1/2 cup

                          Water                                             --- 1/2 cup

                          Garlic cloves                                   -- 3 nos

                          Ginger                                             -- a small piece

                          Salt                                                 -- as needed

                          Oil                                                  -- as needed

METHOD;

                Pluck the fenugreek leaves from its stem,wash it,squeeze the                       

                  water  completly.

                Keep aside.Add the water with milk and boil.According to ur quantity

                 of flour u can add more water.Make ginger garlic in to a paste.

               In a pan put the flour,mix the salt,fenugreek leaves,ginger garlic paste

                evenly.

               Mix well.Then add the boiled milk hotly with the flour little by little.

               Knead in to  fine dough.Apply oil in ur hands avoid sticking the flour.

               After half an hour roll it to chapathis.

               Roast well on both sides.

               NOW THE CHAPATHI IS READY TO SERVE.

               Enjoy with ur favourite sidedish.

TIPS;

        If u add the milk hotly ur chapathis will be so soft.

        Without ginger garlic paste also u can made.

       

                      

         THANKS FOR VISITING.ADD UR TASTEFUL COMMENTS.                                                          

                                                            

URAPU ADAI

Hi friends,
                 Today i am going to share with u my most favourite tiffin urapu adai.We use to prepare at the evening time.Its aroma spread throughout the street,and if we smells it,its make our mouth water.In our village sides we always mix fresh murunga keerai[drumstick tree leaves]with urapu adai.Nothing beats that special taste.In UAE i dont get murunga keerai,thats y i make plain urapu adai.If u have a chance to get murunga keerai never miss to mix with urapu adai.Hope u enjoy.
                                                                  

URAPU ADAI

INGREDIENTS;
                            Rice          - 2 cups
                            Thoor dhal[thuvaram parupu]_  1 cup
                            Bengal gram[kadalai parupu]_  1/2 cup
                            Moong dhal[ pasi parupu]      _  1/2 cup
                            Dry red chilly                        _   7 nos
                            Small onion                            _   15 nos
                            Fennel seeds[sombu]             _ 2 tsp
                           coconut [cut into small piece]_ 1/2 cup
                          Turmeric powder                    _ 1/4 tsp
                          Salt                                         _ needed.
                           Oil                                         _needed.

PREPARATION;
                            wash and soak rice and all the dhals in water atleast for 3 hours.
                             Filter the water.
                            Add chilly,fennel seeds, salt with the rice and dhal.
                            Grind all the above.[dont grind it finely like idly batter]
                            For urapu adai the batter should not finely grinded.
                            If we touch with our hand it should like granules.
                            Then take the batter,test the salt and add finely chopped small onion
                            and coconut with that. [and murunga keerai if u  r having]
                           Mix well and evenly spread it to all the sides of batter.
                           Now,the batter is ready.Put dosa kal or pan on the stove.
                           Heat it and put the batter on the dosa kal or pan and thinly[ not so thin]
                           spread it evenly in round shape.Pour oil to all the sides of adai.
                          keep ur flame in sim,allow it to cook well.Turn it backside.
                          Both sides should be well cooked.
                   Now, ur delicious urapu adai is ready to serve.
TIPS;
        After grinding the batter immediately with in a hour make adai or keep it in the fridge.        Otherwise it will give soaring taste.
 
                                   THANKS FOR VISITING MY BLOG