Tale Mada (Rice Flour Layered roti)

               Tale Mada (Rice Flour Layered roti)

Today I am going to share one of the famous dish of Far Western Development Region Nepal which is Tale mada. It very delicious and easy to prepare.. 

Let's have a look on the recipe and it's ingredients..

Key Ingredients:

Rice flour                                                  2 cups

Ghee                                                         2 tbs

Curd                                                         1 Cup

Suger                                                        As per requirement (Optional)

Water                                                       1/2 cups (To make mixture thin)

Recipe:

1. Take Rice flour in a bowl and add ghee to it and mix it well and then add curd and also mix it well.
2. You can also add sugar or salt as you prefer or you can make it plane
3. Add water to the mixture and make a semi liquid solution (It should not be too thin) and left it for 2/3 hour. 
4. Now heat pan and put some ghee in it when it is heated.. Put the mixture in it (about half cup) and spread it in the pan with the help of hand and make diameter of about 8 to 9''.. Diameter depends on the thickness of the roti if it is thick then spread more..
5. Thickness should small you can reduce the amount of mixture if it becomes thick.
6. After spreading it to the desire diameter and thickness then put cover in it and let it be cooked for 5/6 minute..
7. When upper layer is cooked then add some ghee on the top and again put mixture in it (this time amount should be very less then before) and make a thin layer above the surface and again cover it up and let it cooked for 3/4 minutes.
8. When this layer also cooked then put ghee on it and put mixture and repeat the process again.
9. You can make up to 7 or 8 layer and second layer should be very thin so that it can be cooked easily.. Also the flame should be low otherwise it get burnt from the bottom.

In this way Tale Mada can be prepared you  can have it with pickle or any vegetable..

Methi Ko Achar (Fenugreek Seeds Pickle)

  Recipe for making Methi Ko Achar (Fenugreek Seeds Pickle)

 Fenugreek is a herb that is used to cure many diseases and some of them are :

1. It's paste can also be used as antiseptic in wounds, and the its leaf is used to treat diarrhea and stomach ulcers.
2.  It contains amino acid 4-hydroxy insolence  which helps to lessened the rate of glucose absorption in the intestines, which eventually reduce blood sugar levels.
   It contains high amount of fiber which is very helpful to digestive system and also help to prevent constipation.
3. It contains minerals like iron, potassium, calcium, selenium, copper, zinc, manganese and magnesium: vitamins like thiamin, folic acid, riboflavin, pyridoxine (vitamin B6), niacin, and vitamins A and C :polysaccharides such as saponins, hemicellulose, mucilage, tannin, and pectin, helps to reduce LDL (bad) cholesterol levels by daunting bile salts from absorbing into the colon.
4. It contains choline, which help slow mental aging, but also lower PMS and symptoms of menopause.
5. Diogenes present in fenugreek has been shown to increase milk flow because of this breastfeeding mothers are suggested to eat it.Also research have shown that the diosgenin may prohibit several type of cancer.But it can cause uterine contractions so it is restricted to have during pregnancy.

Lets move on the recipe to prepare it's pickle with the help of following ingredients.

Key Ingredients:
Fenugreek                                                          200 gram
Lemon                                                                200 gram
Salt                                                                     As per taste
Coriander Powder                                              1 tbs
Cumin powder                                                    1 tbs
Mustard seeds flakes                                           3 to 4 tbs
Turmeric powder                                                 1/2 tbs
Hing(Asafoetida)                                                 1/4 tbs
Oil                                                                       1/2 cup
Chilly flakes                                                        As per taste
Jwano (Carom seeds)                                          1 tbs

Recipe:

1. Heat oil in pan.. When oil is heated then add jwano and let it fry until color changes to brown and then add hing and stir and add fenugreek seeds into the pan. Cook fenugreek seeds until they turned into brown color.
2. Add turmeric powder, cumin powder, coriander powder, mustard seeds flakes, salt, chilly flakes and stir it very well. (Flame should be low while adding this stuff)
3. Turn off the flame when all the spices get mixed then add lemon juice in the mixture and add oil if required (so that it last for more time).
4. Store it in the glass jar.. Methi ko Achar will be ready to serve in three to 4 days when all the seeds absorb lemon juice.