Winter Break Up-Cycling

I am reluctant to throw away things, may that be a small ribbon that came with a gift or old Indian dress. And this habit sometime creates storing challenges and often is topic of household argument! Recently we had to clean up our garage and I realized my collection has gone beyond control and I have to take decision soon. Last weekend I sorted few things and decided I will take action about most of it in my winter break.
Thursday was last working day, before the madness starts again in new year. I got so excited about the holidays that I could not sleep!! I kept on browsing whole night about ideas of using the fabric swatches, unused chunnis, unused kurti-sleeves, left over yarn, etc. Reusing old/unused items into something fancy is called 'Up-cycling'. I decided to up-cycle my collection into gifts for some close friends. Friday morning I opened my sewing machine and box of fabrics. After working over 6-8 hours I finished making following -

Vegetable/Produce bags from unused cotton voile chunni -

Tea coasters from unused kurti sleeves -

Pot holders and table runner from left over fabric -

I did not pay much attention to cooking while I was working on my projects. I also kept on telling my husband, I will cook once I am done and did not allow him to cook either. By the time I finished, it was  so late that I had to make something in a jiffy. Methi Paratha is something I make often in winter. Despite the name, this is neither the traditions Gujarati style methi thepla nor Punjabi style methi paratha. It needs methi seeds powder and not the leafy green vegetable. Here is how my mother-in-law taught me to make it -

1 cup Whole Wheat Flour
2 tbsp Methi Seeds Powder
2-3 tsp Red Chili Powder
1/2 tsp Turmeric Powder
Fistful of Chopped Cilantro
Salt to taste
1 tbsp Oil
Water as needed

Some more oil to roast chapatis.

Preparation -
Mix all the ingredients except water really well.
Using little water at a time, make soft dough like chapati. It should not be sticky and too soft.
Cover and let it rest for 15-20 minutes.
Heat flat griddle on medium heat.
Make about 5-6 golf size balls of dough.
Roll the dough using little flour into a 4 inch round. Smear 1/2 tsp oil and fold into half and then again into quarter.
Now roll this into 6-7 inch chapati using little flour as needed.
Roast chapati on hot griddle from both the sides. Use little oil at the end. Similarly make remaining chapatis.
Traditionally this methi paratha is served with this nistyachi chutney. But you can serve with any pickle, koshimbeer.

Tips -

• If you do not have methi flour, soak about 2 tbsp methi in warm water for couple of hours. Grind it into paste and use that. 
• You can use Kasoori methi for more flavor.