<p>Winter is already knocking on our doors and we are all gearing up for the change in season.<br /><br /> Sweatshirts, jackets and even shawls have come out of the wardrobe to keep warm against the evening chill.<br /><br /> The changing weather has affected our food habits and preferences, some would say, for the better!<br /><br /> With markets flush with seasonal vegetables it is easy to opt for vegetables that can help us brave us the chill in the air.</p>.<p>Amongst all the winter veggies available, the most preferred is soya methi.<br /><br /> From paranthas to curry and even dry, crisply fried sabzi, soya methi is a must have winter food. <br /><br />Soya Methi Masala is an item to relish phulkas or parantha with. This is low in calories and high in vitamin A and calcium.<br /><br /> To prepare this, properly wash leaves, peel the potatoes and cut into small cubes.<br /><br /> Heat oil in a pan and add garlic, fry till brown. Add cumin seed and dry red chilli.<br /><br /> When cumin seeds and chilli splutter, add the onion and sauté till golden brown.<br /><br /> Now add sliced tomato, turmeric, chilli, sugar, and salt; cook for few minutes then add soya methi.<br /><br />After two-three minutes add potatoes to it. Cover the pan and cook on a slow flame till potatoes are soft.<br /><br /> You can add green peas to enhance the flavour. <br /><br />You can also be experimental and make crispy Soya Methi Kebabs.<br /><br /> Mix soya chunks, methi, steamed corn kernels, green sprouts, mashed paneer, mashed potatoes, bread crumbs, chopped coriander leaves, green chillies, salt, pepper, garam masala, chat masala and red chilli powder.<br /><br /> Knead and shape the dough like kebabs, roll them in oatmeal powder. Heat oil in a kadai and fry till light brown.<br /><br /> Serve on lettuce leaves with stir fried bell peppers and corn.<br /><br />For Soya Methi Malai, wash and finely chop methi leaves. Soak soya chunks in hot water for five minutes.<br /><br /> Drain the hot water and add cold water. Leave it for two minutes and then squeeze soya chunks to remove all the water.<br /><br /> Roughly chop them. To the hot oil add cumin seeds, ginger-green chili paste, onion, turmeric, red chili powder and salt. Saute until onion becomes translucent. <br /><br />Add green peas and cook for a few minutes then add soya chunks and methi leaves.<br /><br /> Cook till moisture in methi leaves evaporates. Do not cover while cooking.</p>.<p>Add cream, according to taste and preference. Stir continuously to prevent curdling.<br /><br /> Do not boil too much as there are chances of the curry getting spoiled.<br /><br /> Serve hot with chapati or any other Indian bread.</p>
<p>Winter is already knocking on our doors and we are all gearing up for the change in season.<br /><br /> Sweatshirts, jackets and even shawls have come out of the wardrobe to keep warm against the evening chill.<br /><br /> The changing weather has affected our food habits and preferences, some would say, for the better!<br /><br /> With markets flush with seasonal vegetables it is easy to opt for vegetables that can help us brave us the chill in the air.</p>.<p>Amongst all the winter veggies available, the most preferred is soya methi.<br /><br /> From paranthas to curry and even dry, crisply fried sabzi, soya methi is a must have winter food. <br /><br />Soya Methi Masala is an item to relish phulkas or parantha with. This is low in calories and high in vitamin A and calcium.<br /><br /> To prepare this, properly wash leaves, peel the potatoes and cut into small cubes.<br /><br /> Heat oil in a pan and add garlic, fry till brown. Add cumin seed and dry red chilli.<br /><br /> When cumin seeds and chilli splutter, add the onion and sauté till golden brown.<br /><br /> Now add sliced tomato, turmeric, chilli, sugar, and salt; cook for few minutes then add soya methi.<br /><br />After two-three minutes add potatoes to it. Cover the pan and cook on a slow flame till potatoes are soft.<br /><br /> You can add green peas to enhance the flavour. <br /><br />You can also be experimental and make crispy Soya Methi Kebabs.<br /><br /> Mix soya chunks, methi, steamed corn kernels, green sprouts, mashed paneer, mashed potatoes, bread crumbs, chopped coriander leaves, green chillies, salt, pepper, garam masala, chat masala and red chilli powder.<br /><br /> Knead and shape the dough like kebabs, roll them in oatmeal powder. Heat oil in a kadai and fry till light brown.<br /><br /> Serve on lettuce leaves with stir fried bell peppers and corn.<br /><br />For Soya Methi Malai, wash and finely chop methi leaves. Soak soya chunks in hot water for five minutes.<br /><br /> Drain the hot water and add cold water. Leave it for two minutes and then squeeze soya chunks to remove all the water.<br /><br /> Roughly chop them. To the hot oil add cumin seeds, ginger-green chili paste, onion, turmeric, red chili powder and salt. Saute until onion becomes translucent. <br /><br />Add green peas and cook for a few minutes then add soya chunks and methi leaves.<br /><br /> Cook till moisture in methi leaves evaporates. Do not cover while cooking.</p>.<p>Add cream, according to taste and preference. Stir continuously to prevent curdling.<br /><br /> Do not boil too much as there are chances of the curry getting spoiled.<br /><br /> Serve hot with chapati or any other Indian bread.</p>
