Bread · Mumma's Kitchen · Roti/Paratha · Tomato · Uncategorized

Methi Paratha with Tomato Chutney

Last week,I found a bunch of fresh Methi(fenugreek leaves) in our local Indian store and I can’t tell you how thrilled I was. Winters are here in the Southern Hemisphere and if Paratha is not a winter food what is:)
My childhood was spent in a small town in Rajasthan,called Lakheri,where fresh produce was abundant.And my father’s family was well-loved and respected there,so as a result,we always,ALWAYS had more than enough fresh produce at home. Dinners in the winter months was mostly some kind of a vegetable paratha or vegetable pulav and soup.
So,the moment I laid my eyes on that fresh green bundle,I knew,I was going to make Methi Parathas.

Now if you have finished drooling,here’s the recipe:

Methi Paratha

4 cups of whole wheat flour
1 medium bunch of fresh fenugreek leaves
2-3 tbsp fresh yogurt
1 green chili
2 flakes of garlic
2 tsp sesame seeds
2 tsp oil
1/2 tsp turmeric powder
1 tsp cummin-coriander powder
salt to taste
warm water for kneading the dough.

1. Pluck and wash the fenugreek leaves.Pat dry and chop finely.
2. Make a paste of yogurt,green chili and garlic.
3. Take the whole wheat flour in a wide plate and add all the ingredients and knead into a firm dough.Keep it aside for 15-20 minutes.
4. Take a lemon sized ball of dough and roll out into a flat round.
5. Roast on a pan.Apply a little oil on each side,and toast a little more.

Serve hot with yogurt/raita/pickle or chutney.

Here’s my mom’s recipe for Tomato chutney. Its my ultimate favorite chutney and it gets made in no time,at all.

You need :
4-5 medium sized tomatoes
2-3 flakes of garlic
1 green chili
2 tsp oil
1/2 tsp cummin seeds
red chili powder
a pinch of sugar.


Wash and cut the tomatoes in to chunk sized pieces.
Heat oil in a pan and add cummin seeds.When the cummin seeds start splattering,add the tomatoes and let it cook on a medium flame.
When the tomatoes start getting squishy,add chopped green chili and garlic. We don’t add the garlic and green chili before the tomatoes,so that maximum flavor is retained.
Add salt,red chili and sugar and let it cook till the tomato turns into pulp and all the water dries out and all you are left with is tomato pulp.
This chutney is a great accompaniment for parathas and also tastes great with toast.

I hope you enjoy these recipes as much as we do and if you do try any of these,do leave me a comment and tell me,how you liked it:)

Mumma's Kitchen · Quick Recipes · Soup · Tomato

Quick Tomato Soup

Winters are here and on these cold days, you crave something warm. And if you are all out of those canned soups and soup powders, but in no mood for something elaborate,this soup is your best bet. It is also great for those days when you are just too tired or sick.
Without further Ado,I present the quick Tomato soup-
3-4 ripe medium sized tomatoes.
1-2 green chillies
1 tsp oil
1/2 tsp jeera(cumin seeds)
few sprigs of fresh coriander
salt to taste
1/2 tsp Sugar
1/2 tsp black pepper powder (can be substituted with red chili powder,depending on your taste-buds)
Cut the tomatoes in big chunks and put them in a microwave safe bowl with 3 cups of water. Cook it in the microwave for 8-10 mins(*varies with microwave ovens*) till the tomato pieces are soft.

Use a hand blender to puree’ the tomatoes.

Pass this mixture through a sieve,to remove the pulp and keep aside.

In a thick bottomed vessel,heat a teaspoonful of oil and add cumin seeds. When they turn brown,add chopped green chillies and then add the soup to it.

Add salt , pepper powder and sugar.Bring it to a boil.

Finally,add fresh coriander and simmer.

Serve hot -as a hot soup or as an accompaniment with steamed rice or pulav.

Note- You can leave the pulp in for that extra dose of fibers.