Adrak ki Subzi and Dhaniya Poori / Ginger stew and puffed spiced bread

Hot and tangy ginger soup served with spiced pooris -Perfect for winters

Adrak ka shorba, Saunth ka saag or Ginger soup are some of the many names for this hot and delicious preparation. It is very popular in my family, specially made during chilly winters and monsoons. This is also a post-natal food, specially given to new mothers after child birth as it is very good for warmth, aids digestion and improves appetite and cures gastric problems.

This thin ginger curry can be served along with meals as an appetizer, digestive or as a side dish, but my mother always serves this with dhaniya ki poori and fried potato chips, which make a great combo.

Even Dhaniya ki Poori is also a post-natal food which is very good for lactating mothers. The dried spice mixture (coriander, cumin, carom and ginger powder) which is added in the poori is called kayoka. So you can use this combo as a winter food or as a a post- natal food.

Prep time- 10 min
Cooking time- 15 min
Difficulty level-easy
Spice level-medium
Cuisine- Indian
Type- Main , breakfast
Serve-3

SAUNTH KI SUBZI

INGREDIENTS-

• Ginger/Adrak, grated and tightly packed -2 .5 tbsp
• Dried ginger powder/Saunth- 1tsp *
• Yogurt /Dahi -1/2 cup
• Water- 2.5 cup
• Lemon juice- 1 tsp (optional)
• Fresh coriander- 2 tsp
• Black salt /Kala namak- 1/3 tsp
• Salt- to taste

Tempering / Waghar

• Ghee -2 tsp
• Cumin /Jeera-1 tsp
• Carom seeds /Ajwain- 1/2 tsp
• Asafoetida /Hing- 1/4 tsp

PROCEDURE-

1. Grate ginger with a fine grater or grind to make a  paste.
2. Heat ghee in a pan and add cumin,carom and asafoetida.
3. When cumin start crackling add the grated ginger and saute for 30 seconds on low flame
4. Add saunth powder and saute for about 30 seconds or till it start giving a nice aroma.
5. Blend yogurt and water with a whisk or hand blender.
6. Pour the yogurt mixture in the pan and cook(keep stirring)
7. Cook till it comes to a rolling boil.then boil further for 2 more minutes (keep stirring to avoid curdling)
8. Switch off the flame and add lemon juice (optional) and chopped fresh coriander.
9. Serve hot.

NOTE-

* If dried ginger powder is not available then add 2.5 tbsp of fresh grated ginger.

DHANIYA  KI  POORI

INGREDIENTS-

• Wheat flour/atta-1.5 cup
• Semolina/sooji-1/4 cup
• Cooking oil -1.5 tbsp
• Asafoetida /Hing- a pinch of
• Salt-to taste

Grind together(keyoka)

• Coriander seeds / Sabut Dhaniya -2 tbsps
• Dried Ginger powder/Saunth- 1tsp
• Cumin seeds /Jeera -1 tsp
• Carom seeds /Ajwain -1 tsp
• Black pepper/Kali mirch -1/2 tsp

PROCEDURE-

1. Take all the spices listed in (Keyoka) the mixer jar and grind to make a powder.
2. In a big bowl add wheat flour,semolina, salt, oil and ground masala powder(kayoka)
3. Mix well and then add warm water to make a medium hard dough.
4. Cover and rest for 15 minutes.
5. Now knead it well and make small balls from the dough.
6. Roll to make medium thick pooris /discs.
7. Heat ghee or oil in a deep pan and gently slide the rolled poori in it.
8. Press gently to help it puff from both sides.
9. Fry on medium heat to a nice golden colour .drain on a paper napkin.
10. Serve hot with fried potato fingers and saunth ki subzi.

Methi Thepla Recipe

Delicious and flavorful fenugreek flatbread - a specialty from Gujarat

Methi thepla is a very popular Indian flat bread of India ,a specialty and staple from the state of Gujarat.Fresh chopped fenugreek leaves are mixed with flour and few spices 
,kneaded with yogurt and then rolled out to make thin parathas. 
They have a great shelf life so also good as a travel food.You need just a bowl of yogurt and little pickle to go with this.

You can also try these stuffed parathas-

• Moong daal Paratha
• Mooli paratha
• Papad paratha
• Aloo methi paratha
• Gobhi Paratha
• Chana daal Paratha

Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-Indian,Gujarati
Type-main,bread
Serve-3

INGREDIENTS-

• Wheat flour /atta-2 cup
• Gram flour/besan-1 cup
• Fresh fenugreek/methi ,chopped-1.5 cup
• Green chili,finely chopped-1 tsp
• Yogurt-1/2 cup
• Cooking oil-2 tbsp
• Turmeric powder-1/2 tsp
• Coriander powder-1 tsp
• Chili powder-1/3 tsp
• Sugar-1/2 tsp
• Salt-1 tsp

PROCEDURE-

1. Take a big bowl  and add both the flours and spices,mix well
2. Now add oil and rub and mix well in the flour.
3. Now add chopped chilies and fenugreek leaves and green chilies and gently mash the mixture.
4. Add yogurt and make a medium soft dough. (Add a few tsp of water only if needed, or use some more yogurt)
5. Cover the dough and keep aside for 15 minutes.
6. Knead the dough ,you can add some dry flour if it become little softer and sticky.
7. Make round balls of same size from the dough.
8. Dust the balls with dry flour and roll to make medium thick parathas/discs.
9. Place the paratha on a hot griddle and lightly cook from both the sides.
10. Now apply 1 tsp oil and gently press with a flat spoon and cook  till golden spots start appearing on the side.
11. Turn the side and repeat the process and cook till it become golden from both the sides.
12. Remove the paratha from the griddle and serve hot.

Serving suggestions - serve with yogurt, pickle, or just with a cup of hot chai.