METHI POTATO ONION UPKARI

Ingredients: (For 2 servings )
Methi leaves - 1 big bunch
Potatoes - 3 chopped into medium size
Onions - 2
Green chillies - 3 crushed with salt
Method:
Fry onions till translucent, add crushed chillies, saute for a while.Add potatoes,cook adding some water.Add methi leaves,half covering the vessel.Keep stirring now and then till it is fully cooked.
Comment:
Can be eaten with chapati or as a side dish with rice.

METHI PARATHA

Ingredients: ( for 8 parathas)
Wheat flour - 250 grams
Grated onion - 1 big
Ginger garlic paste - 1 teaspoon
Sugar - a pinch
Curds - 1 teaspoon
Chopped methi leaves - 1 big bunch
Turmeric powder - a pinch
Method:
Mix all the above ingredients and salt.Make a soft dough adding required quantity of water.
Cut the dough into 8 equal portions. Roll them into thin discs and fry them on tava to light brownish colour.
Comments:
Since the parathas are spiced and flavoured, they can be eaten without any sauce. Or they can be eaten along with Vegetable Kurma

WHEAT FLOUR BUN

Ingredients: (For 25 Buns)
Maida(white wheat flour) - 400 grams
Medium Cavendish Banana - 1 ripe
Sugar - 100 grams
Salt - 1 level teaspoon
Baking Soda - 1/2 teaspoon
Cooking oil - 2 tablespoons
Curds or buttermilk - 1 cup
Method:
Mash banana. Add curds, sugar, salt and baking soda. Mix thoroughly. Now, pour maida (wheat flour) over the mixture.Heat oil to boil and pour it over the above mixture. Then, knead the whole mixture into a fairly soft dough. Keep it overnight well covered or at least for 5 - 6 hours. Cut the dough into small pieces and roll it with rolling pin into medium sized discs. Deep fry in suitable cooking oil till brownish-red colour.
COMMENTS:
The bun is a sweetish deep-fried bread that can be eaten as it is. Alternately, it can be eaten by dipping it in dal or curry sauce. This snack is mainly a breakfast dish; but can be eaten at any time.

BELL PEPPER POTATO UPKARI

Ingredients: ( For two servings )
Green bell pepper-1 big
Potato-3 big
Seasoning:
Sesame seeds-1/2 spoon
Jeera (cumin seeds)-1/2 spoon
Asafoetida-1/2 spoon
Turmeric powder-1/4spoon
Chilli powder-2 spoons
Oil-2 tablespoons
Method:
Pressure cook potatoes till 1 whistle.Peel and cut into big pieces.Cut bell pepper into big pieces of equal size.
Heat oil in a pan. Add sesame seeds. When it starts to splutter add jeera, asafoetida, turmeric, chilli powder and bell pepper.Fry on low flame till bell pepper becomes soft.Add potatoes and salt. Fry till potatoes are crisp and shiny.Garnish to suit your taste, if necessary.
Comments:
This dish can be eaten with Chapati (Indian flat bread) or can be eaten as a side dish along with rice and curry.