Methi Roti (Fenugreek leaves roti)

Ingredients:
Methi leaves (Fenugreek leaves) 50g
Ginger grated 1tbsp
Garlic grated 1 tb sp (optional)
Atta (Wheat flour) 200g
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Water
Oil or ghee

Method
Mix all the ingredients in a big bowl except water.
Add the water and prepare the dough.
Keep it aside for 15 minutes.
Take small lemon sized ball and roll it out into rotis.
Take a pan and put the roti on it. Let it get cooked on both sides. Apply oil or ghee on both the sides.
Serve hot with some curries or with Raita.

Chilli-Brocolli pasta

Ingredients;
Pasta 225 g
Brocolli 225 g
Coktail Tomatoes or Normal tomatoes cut in cubes 200 g
Chilli red chopped 3
Garlic very finelly chopped 2 pearls
Italian herbs mix( thymian, basilikum and oregano) 1 tbsp
Olive oil 3 tb sp
Salt to taste.
freshly crushed pepper for garnishing

Method:

Boiling the pasta

Take a big vessel with water. Add 1 tsp of olive oil and 1/2 tsp salt.

Bring it to boil.

Add the pasta and allow it to cook.

When it is 3/4 th cooked, remove it from heat, filter it in a sieve and show it under running cold water and drain it.

For the sauce:

Remove the florets of Brocolli.

Take a big vessel with water. Add some salt to it and bring it to boil.

Add the Brocolli florets to the boiling water and cook for 5 minutes.

Filter it and show it under cold water and set aside.

Take a  pan, add 2 tbsp of oilve oil.

Add the well chopped red chilli and garlic and fry for 3 minutes.

Add the herbs mix and mix it.

Add the cubed tomatoes or small tomatoes  to the pan and cook for 3 minutes.

Add salt to it.

Add the Brocolli florets to the pan and mix well.

Finally add the boiled pasta and mix well.

Garnish with Pepper powder and Serve hot.

Instant Rasam

Can be served with rice or also can be served as  a soup

Ingredients:
Tomatoes small 3
Water 3 cups
Sambhar powder 1 tb sp
Freshly ground cumin and pepper powder 1 tsp
Salt to taste
Asafoetida 1/2 tsp
for tempering
Ghee 1 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Coriander leaves for garnishing

Method
Take a vessel with water.
Cut tomatoes into small slices and add it to the water.
Add the sambhar powder, Asafoetida and salt and allow it to boil.
Once the tomatoes are tender, add the cumin pepper powder and remove from heat and set aside.
For tempering:
Take  a pan, add ghee and add mustard seeds to it.
When mustard seeds statrts splattering, add the curry leaves and add it to the rasam.
Add very well chopped corinader leaves and serve hot.

Note: Tomatoes should not be over cooked, it should be cooked till it becomes tender.