Recipes of the week

This Week's Recipe: I am excited to post this week's recipe contributed by Aparna Peri.
I have tried and tested the methi parathas couple of times and each time I made, they turned out to be a master piece :)
Pictures added here for methi paratha are all taken by me using my iphone so pardon the quality of the images.

Methi Paratha:


  • 2 cups Wheat flour (Atta)
  • 1 cup fresh or frozen methi (if frozen defrost it or thaw before mixing with flour)
  • 2 tbsp fresh coriander finely chopped
  • 2-3 green chillies finely chopped
  • 1 medium onion grated  (Optional)
  • 1 tsp Ajwain (Vaamu or carom seeds)
  • ¼ tsp turmeric
  • 1 tsp garam masala
  • Salt to taste
  • Warm water to knead dough
  • Oil to cook parathas


1) Take the flour in a large bowl and add all the dry ingredients, mix well.

2) Chop cleaned methi leaves finely (if fresh) or squeeze the thawed methi and remove excess water. Add methi, green chillies, coriander to the flour and mix well.

3) Take warm water a little at a time and knead the flour to rolling consistency as for normal rotis.(Tip: Adding 2 spoons of ghee or butter makes the dough and rotis softer)

4) Cover and keep aside for at least 30mins. Take a small amount of dough as for normal rotis or parathas and roll into desired shape. Cook the roti on a hot tawa turning sides. Once completely dry add few drops of oil on each side and cook for few seconds before removing from fire.

This week's recipes written by Aparna Peri for

Aparna lives in Melbourne, Australia and is a mother of two lovely kids. An MCA graduate from India, Aparna works part time and is a great cook. I've had the privilege of tasting some of her recipes and I instantly realised that she's got extraordinary talent.

She takes great care even in the smallest details of presenting the dishes she cooks.
Aparna often picks the hardest of the recipes yet makes them in a simple and convenient way so we can adapt and enjoy in our everyday life.

This week I am going to share two of her recipes, "Paneer Masala" and "Tomato Chutney" Enjoy!


Paneer Masala

Paneer Masala

For gravy:

  • 1 big onion
  • Tomatoes about 250gms (you can use canned)
  • Ginger (small piece)
  • 4-5 flakes garlic
  • ½ cup milk
  • 2-3 tbsp oil (start with 2tbsp as you go you can judge if you need to add some more oil)
  • ½ tbsp Cashew & ½ tbsp Almonds soaked in warm milk/water.
  • 1 tsp dry fenugreek leaves (Kasoori methi )
  • 1 tsp cumin seeds ( dry roast and make a fine powder)
  • 1tsp chillies powder
  • Salt to taste
  • 1tsp Garam masala
  • ¼ tsp sugar
  • Thickened cream 1tbsp (Optional)


  • About 250gms Paneer cut into cubes
  • 1 Capsicum cut into cubes
  • 2 Green chillies slit length wise
  • 1 Onion cut into cubes
  • 1tbsp Oil

Heat Oil in a pan and fry slit green chillies. Add all the vegetables and stir fry for 2-3 mins on high.


    Making gravy:

1)      Grind Onions, ginger & garlic together to a fine paste and keep aside.

2)      Grind tomatoes separately.

3)      Grind cashew & almonds to a fine paste.

4)      Take oil in a pan and cook onion till light brown and oil separates. Add red chillies powder and cook for ½ min.

5)      Add milk slowly and cook till it dry up and oil separates.

6)      Add cashew paste and cook for about 2-3 min.

7)      Add tomatoes and cook till oil separates it should take about 10-12 mins

8)      Add cumin powder, garam masala, salt and sugar.

9)      Add about 1 n half cup water and let it cook on low heat till gravy thickens.

10)   Then add dry fenugreek leaves followed by the above fried onion and capscicum and paneer keep on fire for about 2-3 mins.

11)   Add cream and remove from fire.

Note:-  You can substitute Paneer with Mushroom to get Mushroom masala.


Tomato Menthi Pachadi

Tomato Chutney


  • 400gms Canned tomatoes (peeled and diced)
  • 1 Small ball tamarind
  • 1tsp Turmeric
  • Salt to taste
  • 1tbsp Oil (preferably Sesame oil)

For tempering:

  • 1tbsp Sesame oil
  • ½ tsp Mustard seeds
  • 1 tsp Hing
  • 1tsp Roasted fenugreek(Methi) powder (dry roast fenugreek seeds and then crush them to fine powder)
  • 2tbsp Red chilli powder (add more or less according to the required spice)


1)      Take oil in a pan and add in tomatoes, salt, turmeric and tamarind pulp and keep stirring in between to avoid burning at the bottom. Keep this on fire until  oil starts being separated ( about 25-30mins on a low to medium flame)

2)      Add in the oil and add mustard seeds let them crackle. Add hing, fenugreek powder and then red chilli powder and immediately pour over the cooked tomatoes (before the chilli powder burns).



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