METHI

From the time the summer started this year, I have been growing some fresh greens in my balcony. Yesterday, I have observed that Methi has grown to its full size.. lush green and healthy...Fresh MethiSo I have been listing all the recipes made out of Methi...Aloo MethiMethi DalMethi Paratha... yummm.. this must be tasting too good... :-)Methi-Paneer Paranths with Carrot-Tomato RaitaAnd to add that

My friend was surprised when I told him I find cooking very relaxing and therapeutic. How can getting out pots and pans, chopping and grinding, sautéing and stirring be considered therapeutic, especially when you have to not only cook, but also wash, wipe and put them away was his question. Well, cooking becomes just a task or chore when you think it that way. For me cooking is more than day to

Aloo Methi always transports me back to my school days when lunch hour used to be such a jolly affair. One of our Marwari classmates used to bring the tastiest Marwari food items for lunch. We would wait for her to open her lunch box so as to plunge and have our fill. Among all others I remember this Aloo Methi which won our hearts and taste buds the very first time we tried it. That time I was

Paneer is one thing which I dislike the most and no matter how much I try, I cannot get to like it. It might be due to the fact that it has a very different texture, has no taste of its own, it is not a vegetable and important of all it is loaded with [...]

Its mystifying how much flavor herbs can add to cooking and recipes, without even being one of the main ingredients! But some herbs like Fenugreek(Methi),Cilantro, Mint, and Basil are known for their distinct flavor, and can carry a dish entirely by themselves. Methi Pakodas(Fenugreek Fritters), aslo known as "Methi na Gota" in Gujarat, are one such fried food that is sure to please your palate. These fritters are made by combining Methi with coriander, besan, curd and spices, and are really easy to make. They require no special preparation, so it can be an ideal meal for the days when elaborate dinners are off the table. Fenugreek is used both as a herb (the leaves) and as a spice (the seeds, and has lots of medicinal properties.The yellowish-colored methi seeds are frequently used in the

I was edging to do something different when I happened to check out Kamini's Aloo Sabzi. Well I knew that's what I was going to prepare. Never having prepared anything different with Potato other than my Potato Kurma or with Brinjal, this was something very different and a treat to the senses. Now I guess with all the hustle and bustles of other things, I never got around talking about my visit to Kamini's house, some months back. We all planned to meet and since Kamini couldn't make it for the first meet, she invited us home. Unfortunately, Lax and Nirmala couldn't make it. I was feeling so bad at canceling because I knew Kamini had gone to lot of trouble preparing so much for us. Since I had already planned and made arrangement at home, I decided to just pop in and pay a quick visit. Boy

Simplicity in this Tomato And Kasuri Methi curry speaks a lot, be it in taste, aroma, flavor, easiness or texture. Usually if we are going to have chapathis i plan ahead for curries like palak... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

"Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse your system, improve your eyesight and increase resistance and immunity level of your body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw you away from it, and that is it's slightly-bitter taste. I myself had tantrums about eating Methi when I was in my teens, until I discovered the world of methi parathas, methi bhajiyas (gotas) and very recently, Methi-Malai-Matar Gravy. It tastes amazing, not bitter at all, and goes perfectly well with rice or parathas. So here's sharing with you another healthy and tasty recipe!!Ingredients3 cups methi (fenugreek) leaves - washed and chopped1 cup boiled green peas1/2 onion - chopped finely2 tbsp ginger-garlic paste1 cup fresh cream3 large tbsp cashews1/2 cup milk1 tbsp green chilli paste2 tbsp ghee or butter1 tsp cumin seeds3 tbsp lemon juicesalt - to taste1 tbsp sugar (opt

Methi or fenugreek is used in different forms in different dishes. Its used as spice( the seeds) as well as herb( the leaves). Fenugreeks are rich in protein, vitamins and minerals. Here is a delicious recipe for of Alu methi curry.INGREDIENTS:1 Bunch Methi/fenugreek leaves2 Potatoes5 Green chilies1 Medium Onion2 cloves1/2 inch Cinnamon2 Strands Coriander leaves1 tsp Jeera seeds1 inch Ginger1 Cup Whole Milk2 Strands Coriander leaves1 Tbsp Kassuri Methi1 tbsp ButterMETHOD:Cut the boiled potatoes into small cubes and keep it aside.Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves+ green chillies into a smooth paste using minimum water. Also grind 1 boiledpotato into a smooth paste and keep it aside.Fry the above masala paste in butter until the raw smell disappears.Now add about 1/4 cup water and cubed potatoes and chopped methi to the above and cook until all the methi leaves are nicely wilted. Then add potato pa

Use a lot of fenugreek (methi) in your culinary preparations. Why? For the simple reason that it is so healthy. This wonder herb, a very popular vegetable in the Indian cuisine is a nature’s boon to mankind. Besides, it is so appetizing, light and dry. Rich in protein, calcium, phosphorus and iron in their natural forms, its mineral and vitamin contents are also very high and this is easily

Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.Tala Methi MacchiServes 3-4 peopleIngredients1 lb salmon fillets1/2 tsp turmeric1 tsp salt1 tsp red chilli powder1 tsp ground cumin-coriander powder1 lime2 tsp dried methi1 tbsp oil1 tsp grated ginger1 tsp cumin seedsMethod of Preparation1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander. 2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.3. Heat the oil and add the cumin and ginger cook for a few seconds.4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightl

Methi or fenugreek is used in different forms in different dishes. Its used as spice( the seeds) as well as herb( the leaves). Fenugreeks are rich in protein, vitamins and minerals. Here is a delicious recipe for of Alu methi curry.INGREDIENTS:1 Bunch Methi/fenugreek leaves2 Potatoes5 Green chilies1 Medium Onion2 cloves1/2 inch Cinnamon2 Strands Coriander leaves1 tsp Jeera seeds1 inch Ginger1 Cup Whole Milk2 Strands Coriander leaves1 Tbsp Kassuri Methi1 tbsp ButterMETHOD:Cut the boiled potatoes into small cubes and keep it aside.Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves into a smooth paste using minimum water. Also grind 1 boiledpotato into a smooth paste and keep it aside.Fry the above masala paste in butter until the raw smell disappears.Now add about 1/4 cup water and cubed potatoes and chopped methi to the above and cook until all the methi leaves are nice

INGREDIENTS:1/2 cup Green peas (boiled)1/2 cup Cream or malai1 bunch Methi leaves (chopped)1 tomato - grind into paste1/2 tsp Cumin seeds1 pinch Asafoetida3 tsp Ghee or butterSalt to tasteRoast and Grind to a paste --> 1 Onion +1 tsp Curds + 1tsp Sugar + 1.5tsp Cashew nuts +1/2tsp red chili powder+1/2 tsp turmeric powder + 1tsp Khuskhus(poppy seeds) + 1/2"piece Ginger + 2 peppercorns + 2 Cloves + 1/4" stick CinnamonMETHOD:Immerse methi in salted hot boiling water for 10 minutes. Drain and wash well in colander under running water. Keep aside.Heat ghee, add cumin seeds and asafoetida.Add tomato paste and fry for 2 minsAdd paste and stir fry for 2-3 minutes.Add ground spices. Stir, and add peas, methi leaves and malai.Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.Serve hot with parathas or rotis.

INGREDIENTS3 cups of whole wheat powder1 bunch of methi washed and chopped into small pieces1 medium sized onion chopped into very small pieces1 tsp jeera seeds1 tsp haldi powder1 Tb.sp of chili powder1 tsp of coriander powder1 Tb.sp of olive oil1 tsp saltMETHODIn the above oil season jeera until it starts sputteringAdd onions and fry until translucentThen add all the remaining masala powders and fry for ½ minuteNow add the chopped methi leaves and fry for another minuteFor the above mixture add the wheat flour and make dough adding water only if required. Roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.

I made Roma's Methi Thepla for dinner on Monday.  Even though she had mentioned that it was a travel food, I could not wait to try these until my next long trip.  So I got methi greens on Sunday and made the theplas on Monday.  We all loved it Roma.  ...