Methi Bhaji

Yesterday I planned to do Chapati for dinner. I was thinking for a simple sidedish for chapati then I remembered that I had some left over Methi leaves in my refrigirator after doing Methi Pulao. I was searching for some new sidedish with Methi. In one of my cookery books I saw this recipe. And it turned out very well. Let me share this with you

Ull Need :

1. Onion - 1/2 Kg
2. Fresh Methi Leaves - 1 cup
3. Oil - 2 Tblsp
4. Ginger garlic paste - 1tsp
5. Dhania powder - 1tsp
6. Jeera Powder -  1/2 tsp
7. Red chilly powder - 1 tsp
8. Salt - as reqd
9. Sugar - 1/2 tsp
10. Coocked Green Peas - 1/2 cup
11. Tomato Paste - 1/4 cup
12. Garam Masala - 1/2 tsp

Method :

1. Peel and grated onion using large eyed grater.
2. Wash and cut Methi leaves. (u can sprinkle some salt here if you do not like the bitter taste of methi , when you are adding squeeze the excess water.)
3. Heat oil in a kadai, add ginger garlic paste and then grated onion.
4. Fry till golden brown and then add dhania, jeera, red chilly, garam masala powder.
5. Saute for few min and add the methi leaves and fry for few min in low flame.
6. Add tomato paste, salt, little sugar and cook till it becomes thick.
7. Serve hot with chapathi or can be used as bread topping also.


Linking this recipe EP-series- Fenugreek and green chilly and Palakkadcooking

Moong Bread

This is one recipe which i do in my home when my refrigerator is out of vegetables .Its very easy receipe  and nutritious too. It will be a filling dish for your kids lunch as it is a mixture of dhall and bread. My son generally likes any bread varieties so I pack this often for his school with a fruit.

Ull Need :

1. Bread slices
2. Split yellow moong dhall - 2 cup
3. Coriander Leaves - hand full
4. Ginger - 1 inch
5. Green chilly - 1
6. Grated carrot - 1 cup
7. Chopped Onion
8. Ghee for toasting
9. Salt

Method : 

1. Soak Moong dhall in water for half and hour.
2. Drain the water and add moong dhall, coriander leaves, green chilly, ginger, salt and grind.
3. Do not grind them into fine paste. One or two dhalls must be seen.
4. Transfer it to a bowl add chopped onion, grated carrots and give a good mix.
5. Take a bread slice spread the moong dhall mixture in one side of the bread.
6. Heat the dosa pan drop few drops of ghee and place the bread.
7. The side in which the mixture is applied should be on top
8. After a min turn the bread so that the applied side faces down and gets cooked and becomes little brown.
9. Apply some ghee if needed .
10. Serve with Tomato sauce.

Methi Pulao

Methi Leaves help us to be healthy in many ways Consuming fenugreek leaves which are a rich source of iron is highly beneficial for those suffering from anemia. Both the leaves and seeds of this bitter tasting vegetable are fit for consumption. But my son will avoid if it tastes bitter. So I prepare this dish which contains lots of methi and it will not be taste bitter at all. Lets make this recipe now.

Ull Need : 

1. Basmathi Rice - 1Cup
2. Methi Leaves - 1 cup
3. Onion (Chopped) - 1 cup
4. Tomato (Chopped) - 1 cup
5. Turmeric Powder - 1tsp
6. Garam Masala - 1tsp
7. Chilly Powder - 2 tsp
8. Coriander Powder - 1 tsp
9. Coriander Leaves - 1/2 Cup
10. Salt

For Seasoning : 

1. Oil
2. Saunf - 1/2 tsp
3. Jeera - 1/2 tsp
4. Bay leaf - 1

Method : 

1. Wash and soak Basmathi Rice.
2. Heat a Pan and add oil and the above mentioned seasonings.
3. When it splutters add Onion , once it becomes transparent add tomato and cook well till oil splits from the mixture.
4. Add Turmeric, Chilly, Garam Masala, Coriander Powder and salt and mix well.
5. After 2 min add Methi leaves and Coriander leaves and off the stove immediately.
6. Heat Oil or Butter in a Cooker.
7. Drain the water from Basmathi Rice and fry the rice in butter for 2 min.
8. Add the Methi mixture and salt to the rice.(Add salt just for rice alone as we have already added for the Methi mixture)
9. Add 1:2 water and cook in cooker.
10. Serve with any raitha.

Linking this Recipe to EP-series- Fenugreek and green chilly and to Palakkadcooking

Also to Spotlight - Rice/Roti/Pulao/Poori

Methi Parotta

A parotta or barotta, is a delight and common layered flat bread of Southern India and Bengal. This is not to be confused with the North Indian Paratha. It is prepared with Maida, and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers. Usually, parottas are relished with vegetable kuruma or Peas Masala. I have tried a new version in this parotta by adding Dry Methi Leaves. These leaves are rich in aroma. Whenever you add this to your dish it smells and tastes good too. This stays soft for longer time as we knead it with ghee, so this is a good lunch box recipe.

Ull Need:

1. All Purpose Flour (Maida) - 4 cup
2. Salt - 1tsp
3. Water - 1 cup
4. Dry Methi Leaves - 1 cup
5. Turmeric Powder - 1 cup
6. Ghee - 2 tsp (for Kneading)
7. Oil/Ghee - For shaping and toasting

Method :

1. Take a bowl and Mix Maida, salt, dry methi leaves, Turmeric powder and ghee
2. Add water and knead well. The dough must be very soft only then the parottas will turn soft.
3. Cover it with damp cloth or close it tightly for 15 min.
4. Take one portion and roll it as much as you can with a rolling pin, apply and spread oil and stretch it very thin . It might tear in some areas but its ok.
5. Sprinkle dry maida all over the stretched dough. This will help to form layers.
6. Now using both your hands fold just like making a paper fan. Start from one side and finsih on the other end.
7. Stretch it lengthwise and roll it tight so that the layers are visible. Repeat the process for rest of the dough and keep it aside.
8. Heat the tawa. Now take one rolled portion and roll with rolling pin in just one side. Do not turn like chapathi.
9. Make small disc and place it in the hot tawa.
10. Turn and Pour oil on both the sides and cook till you see nice brown spots.
11. Flame should be in Medium throughout the frying process.
12. Serve with veg Kurma or Peas Masala.

Linking this dish to EP Series - Fenugreek Leaves & Green Chilly and Palakkadcooking


Also Linking to Spotlight - Rice/Roti/Pulao/Poori