METHI LEAVES SALAD

A simple, tasty and nutritious salad made of fresh methi leaves.

INGREDIENTS

1 cup finely chopped methi /fenugreek leaves
1/4 cup roasted peanuts ground coarsely 
(remove the skin of groundnuts after roasting)
1/4 or 1/2 green chilli finely chopped
a few drops of lemon juice
a pinch of sugar
salt to taste

METHOD
Mix all the ingredients together and serve along with meals as salad.
 

METHI RICE

This is a very easy rice recipe which can be  packed for lunch.
It can be prepared by using different vegetables like beans, capsicum or methi leaves or by mixing all vegetables like beans , carrot, capsicum and peas

Here I have used methi leaves(fenugreek leaves) along with capsicum and peas/matar for making the rice.

INGREDIENTS

1 cup rice
2 cups chopped methi leaves
1/4 cup matar/green peas
1/4 cup chopped capsicum
1/4 tsp haldi 
2 tbsp wangi bhath powder


4-5 tbsp oil
2 tbsp groundnuts
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp udad dal
1/4 tsp hing
2  red chillies

PREPARATION

• Steam cook the rice and keep aside. Spread on a plate and allow to cool.
  
• Heat oil in a thick bottomed wide pan.
• Add groundnuts,followed by mustard.
• When the mustard splutters,add chana dal ,udad dal, hing and red chillies,
• Add the chopped vegetables and 1/4 tsp salt.
  
• When the vegetables are cooked, add haldi and wangi bhath powder.
• Mix well for a min or two.
  
• Add the cooked rice ,salt and mix well.
  
  
  
  

FOR THE WANGI BHATH POWDER

1/2 cup chana dal

1/2 cup udad dal

1/2 cup copra (dry coconut)

2 tbsp dhania (corriander seeds)

2" piece dalchini (cinnamon stick)

2-3 cloves

4-5 red chillies

• Roast each ingredient separately.Allow to cool.
• Mix all ingredients except copra and grind to a fine powder.
• Add the copra and grind again.
• Store in an air tight container.
• Stays for almost a month.

If copra is not available ,it can be skipped and fresh grated coconut can be added to the rice .(optional)

Wangi bhath powder can be stored for almost a month and can also be used as masala to make  vegetable sabji which can be made very quickly.

Just temper any vegetable with mustard and chana dal . Add and allow to cook.Add the masala and  mix well.

METHI LEAVES SALAD/ FENUGREEK LEAVES SALAD

This is a very simple salad which can be served along with rotis.

MIX WELL

One measure each of chopped

•  methi leaves/fenugreek leaves,
• onion,
• radish (grated)
• small piece chopped of green chilli,( optional)
• a few drops of lemon juice
• and 
• salt

MENTHYA SOPPINA MATOTI PALLYA / STEAMED METHI BALLS

INGREDIENTS
1 bunch methi leaves/fenugreek leaves
1 Cup  chana dal/Bengal gram dal
2-3 green chillis
1'' piece ginger
1tsp jeera/cummin
1/2 tsp hing/asafoetida
salt to taste

FOR TEMPERING

2-3 Tbsp oil
1tsp mustard
1/2 tsp chana dal
1/2 tsp udad dal(black gram dal)
1/4 tsp hing
2-3 red chilis

FRESH GRATED COCONUT FOR GARNISHING

METHOD

• Soak  the dal for 3-4 hrs
• Drain the water completely.
• Grind to a coarse paste with ginger,green chillis, jeera, hing and salt. Do not add water while grinding.
  
• Chop the methi leaves and mix with the ground dal.
  
• Make small balls and steam for about 8 mins.
  
• Remove from the steamer and allow to cool.
  
  
  
  
• Heat oil in a pan and prepare the tempering.
  
  
  
  
• Add the steamed balls and mix well.
• Garnish with fresh grated coconut.
• Serve along with curd.
  

METHI PARATHA

INGREDIENTS

1 bunch methi (fenugreek) leaves

1 cup wheat flour

1/2 cup besan (bengal gram flour)

1 tsp cummin (jeera)

1tsp coriander (dhania) powder

1tsp red chilli powder

1/4 tsp turmeric powder

salt

oil

METHOD

• Chop the methi leaves.
• Add all the ingredients and mix into a dough.
• Make small balls and make parathas.
• Roast on a flat tawa.
• Serve with curd and pickles.

METHI UPMA

What do  I make for breakfast today? This is the question most of us ask every morning. Of course there are many people I know, who plan their menu well in advance. I wish I could join their club!!

I finally decided to make UPMA or UPPIT as we call it in Karnataka. Now now, I can imagine the expressions on your faces.

It is not that bad folks. With the right amount of oil and spices it really tastes yummy. It is my hubby's favorite breakfast and anytime menu. :-)

I tried to bring a little variation to the conventional upma and what I got was a really delicious dish.Hope you like it too. 

So here goes the method.

Ingredients:

1 cup rawa

1medium sized onion

1 small capsicum

1/2 cup chopped methi (fenugreek )leaves

3-4 green chillies

 a pinch of turmeric

5-6 tbsp oil

1/2 tsp each of jeera (cummin), mustard, chana dal (bengalgram dal )and udad dal (black gram)
salt to taste 

                                                            

Heat oil in a thick bottomed pan.When the mustard splutters add green chilies and onions and saute for a few secs. Then add chopped capsicum.Fry for a few secs.Add the chopped methi leaves.

When the water starts to dry up add the rawa and fry well till the raw smell is gone and the rawa is well roasted.Add a pinch of turmeric. Meanwhile boil two cups of water along with salt. Add the water ,(keep the flame to low) mix once and cover the pan with a lid. When  cooked mix well again and garnish with grated coconut.