How about soya-methi paranthas this season

Winter is already knocking on our doors and we are all gearing up for the change in season.

Sweatshirts, jackets and even shawls have come out of the wardrobe to keep warm against the evening chill.

The changing weather has affected our food habits and preferences, some would say, for the better!

With markets flush with seasonal vegetables it is easy to opt for vegetables that can help us brave us the chill in the air.

Amongst all the winter veggies available, the most preferred is soya methi.

From paranthas to curry and even dry, crisply fried sabzi, soya methi is a must have winter food.

Soya Methi Masala is an item to relish phulkas or parantha with. This is low in calories and high in vitamin A and calcium.

To prepare this, properly wash leaves, peel the potatoes and cut into small cubes.

Heat oil in a pan and add garlic, fry till brown. Add cumin seed and dry red chilli.

When cumin seeds and chilli splutter, add the onion and sauté till golden brown.

Now add sliced tomato, turmeric, chilli, sugar, and salt; cook for few minutes then add soya methi.

After two-three minutes add potatoes to it. Cover the pan and cook on a slow flame till potatoes are soft.

You can add green peas to enhance the flavour.

You can also be experimental and make crispy Soya Methi Kebabs.

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.

Knead and shape the dough like kebabs, roll them in oatmeal powder. Heat oil in a kadai and fry till light brown.

Serve on lettuce leaves with stir fried bell peppers and corn.

For Soya Methi Malai, wash and finely chop methi leaves. Soak soya chunks in hot water for five minutes.

Drain the hot water and add cold water. Leave it for two minutes and then squeeze soya chunks to remove all the water.

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. 

Add green peas and cook for a few minutes then add soya chunks and methi leaves.

Cook till moisture in methi leaves evaporates. Do not cover while cooking.

Add cream, according to taste and preference. Stir continuously to prevent curdling.

Do not boil too much as there are chances of the curry getting spoiled.

Serve hot with chapati or any other Indian bread.