Methi(Fenugreek) Paratha(flat bread)

My daughter doesn't like to eat leafy vegetables. So I have to think of ways to make her eat them by preparing the leafy vegetables in different way. Here I am writing about the Methi Paratha. This can be eaten for breakfast, lunch or dinner.

For Methi paratha we need:

Fresh Methi leaves : 1 cup
Whole wheat flour : 1 1/2 cups.
gram flour(optional) : 2 tbsp.
salt : 1/2 teaspoon or to taste.
Garlic paste(optional): 1/4th teaspoon.
Red chilli powder: 1/4th teaspoon.
Water : enough to make dough
Oil : for shallow frying.

Preparation:

Chop finely the methi leaves. Mix together methi leaves, whole wheat flour, gram flour, salt, 2 tbsp oil, red chilli powder, garlic paste. Add water as needed to from a ball of dough.

Divide the dough in limesized balls. sprinkle a little flour on the board and roll out the ball in a thick round, using a rolling pin. Heat a girdle and place the rolled round on it. Let cook for a minute. Turn the paratha upside down using a spatula. Add a few drops of oil on the paratha. Cook till both the sides have brown spots. Your paratha is ready. Make all the balls into paratha in this way. Keep them covered till all the parathas are done.

Serve hot with curries, pickles, a bowl of curd.

Sour Aval - Huli avalakki (beaten rice)

This can be made for breakfast or a evening snack.

WE need
1 1/2 cups aval - beaten rice.
1/2 cup sour curd.
Salt 1 teaspoon or to taste.
Sugar 1/2 teaspoon.
oil. 2 tablespoons.
mustard seeds. 1/4th spoon
cumin seeds. 1/4th spoon,
curry leaves,
green chillies 2 nos.
water.

Preparation: Dry grind aval to a find powder. Add water, salt, sugar to curd. Add the aval powder and mix well. Keep aside for 10 minutes.

In a deep pan, heat oil. Add mustard seeds, cumin seeds. When they crackle, add green chillies, curry leaves. Add the soaked aval. mix well . Keep covered for 2 minutes add grated coconut. mix and serve.