The Pahadi thing

So my quest for all things true seem to lead to all things food! These days I think of blogs in terms of recipes and I guess I could do a lot worse?

The last few weeks have been particularly exhausting and what with this and that, I can barely seem to keep any food down. Getting through a day of home, hearth, child and office from dawn to dusk has me a little lost sometimes - where's me in all of this I wonder? (Ok, not ALL the time, but enough to sit up and take notice). So the last evening I spent all by my lonesome, curled up on my couch (for all of 5 minutes) with the house fragrant with the evening puja incense and warm with the diyas was a special one. I had 3 hours to "discover" myself again and of course I headed straight to the kitchen! Tired from hours of nausea and the hard work of catering to my son, employees, clients etc. all I wanted was a delicious, simple and comforting meal to up my happiness quotient.

20 minutes later I had it in the form of "Methi Jholi and Basmati Rice". A recipe from my Pahadi origins to soothe the soul I tell you. Must share this:

Methi Jholi:

1. A bunch of fresh methi (fenugreek) leaves or 2 tbsps of dry Kasuri methi.
2. 1 Tbsp of atta (wheat flour).
3. 2 tsps ghee.
4. Pinch each of turmeric, chillie and jeera (cumin seeds) powder.
5. 250 ml of thinned down yoghurt beaten with a whisk
6. Salt to taste.
7. About 100 ml of water.

Heat some ghee in a heavy pan and stir fry the methi till fragrant. Add the atta and fry coninuously for 2 minutes till its turns golden brown. Now add enough water to make a smooth paste without lumps. Once the mixture blends, add the dry masalas and fry for 30 seconds.

Now add the beaten yoghurt and bring to a boil, stirring constantly. Add salt and garnish with corriander leaves.

Pour this divine kadi over some hot basmati rice. You won't need any asides to complete this wonderful meal. Trust me on that.