Home » Posts filed under Methi
Ingredients:
- Bunch of Methi/ Fenugreek leaves
- 1tsp mustard seeds
- 1tsp jeera/cumin seeds
- 1tsp haldi/turmeric powder
- ¾ cup besan/ Chickpea Flour
- 2 tsp red chili powder
- 2 tsp jaggery chunks (Indian Sweetener from sugar cane juice - available in India)
- ½ cup water
- Oil
- 1 tsp sugar
- Salt to taste
Time Required: 15 mins
Method:
- Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too finely.
- Heat oil in a pan, add mustard, cumin seeds allow to splutter. Then add Methi leaves cook for 2 mins
- Add red chili powder, turmeric powder and then some water and few chunks of jaggery. Then add roasted besan/chickpea flour
- To avoid lumps add besan with one hand and stir continuously with the other hand. When besan is mixed uniformly, close the pan with its lid and allow cooking on low heat for 5 – 6 mins.
Ingredients:
- 2 cups Wheat flour
- 1/2 bunch picked Methi/Fenugreek leaves
- 2 tsp Jeera/Cumin seeds
- 2 tsp Haldi/Turmeric powder
- 2 tsp Ajwain/ Carom Seeds
- A pinch of Hing /Asafoetida
- Oil for cooking
- Salt to taste
Time Required: 20-25 mins
Method:
- 1) Pick methi leaves and immerse them in a pan containing water. After some time all the dirt separates from the leaves. Then wash the methi leaves thoroughly.
- 2) Mix wheat flour, chopped methi leaves, jeera, ajwain, hing and salt with sufficient water to make a thick consistency dough.
- 3) Remember while making puris always make thick consistency dough with minimal water, so as to not absorb excess oil while deep frying.
- 4) Divide the dough into small parts and then roll small puris out of it.
- 5) Heat oil in a frying pan or kadai, fry puris till they turn golden brown. Then drain excess oil on paper napkin.
- 6) Serve hot with chutney and dahi/curd. Goes well with any dry as well as gravy sabjis.
Variations:
If fresh methi is not available, kasturi methi/dried fenugreek leaves can also be used.
Ingredients:
- Bunch of Methi/ Fenugreek leaves
- 2 medium sized potatoes – peeled and cut into tiny cubes
- 2-3 garlic flakes– peeled and finely chopped (optional)
- 1-2 green chilies
- 1tsp jeera/cumin seeds
- 1tsp haldi/turmeric powder
- Oil
- 1 tsp sugar
- Salt to taste
Time Required: 20 mins
Method:
1) Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too fine.
2) Peel the potatoes and chop them into thin cubes.
3) Heat oil in a pan, add jeera and allow to splutter. Add haldi powder and green chilies.
4) Now add the thin slices of potatoes and cook until tender. Close the pan with its lid or a plate. The potatoes cook by steam.
5)To check whether the potatoes are done, try to cut few pieces by a knife. If you can cut the potato easily, that means it is cooked properly.
6) Now add the Methi leaves, cook for 2 mins. Then sprinkle some sugar and add salt as per taste.
7) Cover for 7-8 minutes and its ready to be served.
Super healthy fabulous simple dal perfect for any meal.
Ingredients:
- Methi / Fenugreek Leaves - 1 bunch
- Toor Dal / Yellow Pigeon Peas - 1/4 cup
- Green chili - 3 nos.
- Garlic flakes - 2 nos.
- Curry Leaves - Few
- Turmeric Powder - 1/4 tsp
- Lemon Juice - 2 tsp
- Hing/Asafoetida - a Pinch
- Salt to taste
- Oil
For Seasoning
- Mustard Seeds - 1 tsp
- Cumin Seeds - 2 tsp
- Red Chili - 2 nos
Time Required: 20 minutes
Method:
1) Cook toor dal churn well and keep it aside
2
) Heat oil in a medium size pan, add seasoning seeds and allow to crackle
3
) Add Red chili and fry 30 seconds, add chopped garlic pieces, curry leaves and split
green chili and saute for 2 mins
4
) Add methi leaves and cook till methi is well done
5
) Add cooked toor dal, 1 cup of water, turmeric powder, hing and salt and continue to cook for 5 more mins.
6
) Remove from fire and add lemon juice and mix well.
Serve this yummy spicy methi dal with steam rice and papad.
