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.
  

SEMIYA UPMA/VERMICELLI UPMA

INGREDIENTS

2 cups semia/ vermicelli

1 large onion chopped

1-2 green chillies
salt to taste

FOR TEMPERING

2-3 tsp oil

1/4 tsp jeera (cummin)
1/2 tsp mustard
1/2tsp chana dal
1/2 tsp udad dal
1/4 tsp hing (asafoetida)
a few sprigs curry leaves

• FRESH GRATED COCONUT AND FINELY CHOPPED CORIANDER LEAVES FOR GARNISHING.

METHOD

ROAST VERMICELLI

BOIL AND DRAIN

TEMPER AND MIX

GARNISH AND SERVE

Roast the vermicelli in a tsp of oil to golden brown colour.

Boil the semiya in about 5 cups of water. 

Drain and wash under running water and keep aside . 

meanwhile prepare the tempering.

Heat oil.

Add the ingredients for tempering, one by one.

when the dals turn light golden in colour, add the green chilis 

Allow it to fry.

Then add the chopped onions and stir fry on medium flame till it turns translucent.

Add the boiled semiya, sprinkle salt and mix well.

Garnish with grated coconut and coriander leaves and serve.

You can also savor it with fresh curd.