Methi Bajji

Yesterday, i made this methi bajji as our evening snack.. Even though this snack is deep fried, it falls under healthy food. As, methi is bitter in taste, it helps to clean the digestive system..It is also a good source of  minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein. 

Instead of consuming methi with dal or as a curry, try this methi bajji. Methi bajji will be a gr8 substitute for deep fried snacks n its healthy too. 

Ingredients:
Methi: 1cup-fresh-tightly packed or 1 cup frozen
Gram flour: 11/2 cup
Rice flour: 1 tbsp
Coriander seeds: 1 tsp, make it into rough coarse powder
Ajwain/Carom seeds: 1/2 tsp, powdered
Cumin seeds: 1tsp
Green Chili: 2-3, finely chopped
Red chili Powder: 1tsp
Coriander n cumin powder: 1 tsp
Salt: To taste
Oil: to fry.


Preparation:
1) In a bowl, mix all the ingredients except oil with water adding little by little. Make it into a thick batter, like dosa batter. U should be able to drop round balls into oil... Dont make it either too thick or to watery.
2) Heat oil at medium heat. Drop small dumplings of batter into hot oil. Fry until golden brown. With a slotted spoon drain oil n place them on paper towels.

Enjoy methi bajji with chili or tomato sauce


These is going to be a part of  For the Health Nut Challenge 4 : Bitter Better Health of  Health Nut

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Methi Matar Malai/ Fenugreek Leaves with Green Peas

Methi Matar Malai--  Is one of those rich creamy dishes.. Rich in color, texture and nutrients this dish goes with anything.
Normally, i use methi for aloo methi , methi paratas , methi dal n for some fritters. So thought of making this delicious Methi Matar Malai. Here, i used frozen methi, as i wont get fresh methi. Green peas is such an wonderful vegetable, that goes with anything n gives nice taste n texture to the dish. 
For Malai, i used great value non fat evaporated milk instead of using fresh cream. By using this you can save so much on calories n moreover it doesn't make any difference..

Ingredients:
Methi: 2 cups-frozen, tightly tucked-fresh
Green Peas: 11/2 cup
Evaporated Milk:1 cup
Whipping cream: 2 tbsp
Onion: 1 medium, finely chopped
Tomato: 1 medium, finely chopped
Oil: 1tbsp
Cumin Seeds: 1tsp
Turmeric: 1tsp
Ginger Garlic paste: 2tsp
Red chili powder: 1tsp
Salt: to taste
Jaggery: 1tsp
Dry fenugreek leaves: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp

Preparation:
1. Run frozen methi leaves under water for 2 mins.
2. Sprinkle salt over methi leaves. Mix n keep it aside for 20 mins.
3. In a pan, heat oil and add cumin seeds, Fry for 30 secs on medium heat.
4. Add Onions and crushed dry fenugreek leaves. Cook for 5-6minutes or until onions are tender.
5. Add Ginger garlic paste, turmeric n mix. Fry for 2mins.
6. Add Tomatoes, mix and cook for 5 minutes on medium heat ,covered.
7. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. 
8.Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
9. Add jaggery to methi leaves n mix well, when u add green peas.
10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.
11. Cover and cook until Peas and Fenugreek Leaves are cooked for 6 minutes.
12. Stir in Evaporated Milk, fresh cream and mix well. Bring to a boil.

Enjoy this yummy Methi Matar Malai with rice or chapathi

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Aloo Methi/ Potato with fenugreek leaves

Yesterday, i made potato fry along with rasam n spinach dal for lunch n dinner. We had gone out for dinner, leaving me with leftovers. So for today's lunch i thought of making broccoli fry. But when i search my fridge, i came across this frozen methi n imm i got an idea of making aloo methi....  As methi has bitter taste by nature, it made me little bit worry abt the curry. If it is fresh methi we can cook it as usual. But, i got this frozen methi n when i tasted it,it was so bitter. So, i tried the process we use for cooking bitter gourd..

So here is the recipe for delicious aloo methi ,
Source: Own
Preparation time: 20 mins
Cooking time: 30 mins
Ingredients: 
Methi: 2 - 3cubes( frozen, small)  or  fresh: 2 cups
Potato : 4-6 medium sized ( boiled n diced into cubes)
Onion: 1 large, Finely sliced or chopped
Oil: 2tbsp
Red chili: 2
Channa dal; 1tsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Cashews: 2-3 tsp(optional)
Ginger garlic paste: 11/2 tsp
Green chili paste or chili's: 1tsp or 2 chili's
Jaggery powder:  2 tsp
Red chili powder: 11/2 tsp or to taste
Coriander powder: 1 tsp
Salt: to taste

Preparation:
1) In a microwave safe bowl, boil potato's for 10 mins. After 5 mins, boil again for 5 mins or until potatoes are soft ( check by putting  fork gently  into potato). Or u can boil on stove top.
2)Again in a microwave safe bowl, take  methi n add 1/2 cup water. Boil it for 5 mins. After giving standing time of 5 mins, cook it again for 5 mins by adding jaggery. (Taste it n if it is  still bitter add some more jaggery n cook for another 2 mins or so)
3) In a pan, heat oil and add red chili, channa dal. Fry for 30 secs n add mustard seeds. Let them splutter n add cumin seeds. Fry for 30 secs.
4) Add, onions, pinch of salt n cashews. cook until onions are translucent or pink in color.

5) Add, ginger garlic paste, green chili's or paste n cook until G.G paste leaves its raw smell.
6) Add, cooked methi n cook it for 5-7 mins by covering it on medium heat
7) Now add, potato cubes n mix well. Cover it n cook on medium heat for another 10 mins.

8) Now mix it with  red chili powder, salt, coriander powder. Cover n  cook for another 5 mins on medium-low heat. Switch off.

Enjoy Your aloo methi with rice, chapathi...

                           Rice with aloo methi n rasam

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