Showing posts with label Methi leaves. Show all posts
Showing posts with label Methi leaves. Show all posts

Saturday, June 22, 2013

SPICY METHI LEAVES AND GRAM FLOUR CAKE

Tried and tasted by Nivedita
Hi All,
It was long time that I posted something from my place, North Karnataka recipes. This recipe is an extension of Gram flour vadi :-), Are you laughing at my word "extension". I have added methi leaves to the basic recipe. Gram flour vadi is very common food in North Karnataka and there are many versions of this and this is prepared even using green gram flour which is healthier than this one.


Coming to the recipe now,
Adding methi leaves definitely is an advantage for the mothers like me who wants their kid to have green monster(according to kids :-) ). Make these vadas or small cakes and serve it with chapati. I again crumbled it and spread it on the chapati to make it roll and gave it to my younger one.

Ingredients:
Gram flour - 1 cup
Fresh Methi leaves - 3 small bunches or 2 big one
Onion - 2 big
Green chilly - 2 or as per the taste
Salt to taste
Curry leaves - few
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Haldi - 1/2 tsp
Tamarind paste - 2 tbsp


Method :
Clean and wash the methi leaves. Keep it in a colander to remove the water.
Finely chop the onion. (I used food processor)
Finely chop the methi leaves, green chilly and curry leaves(again I used food processor, its a boon for me )
Using food processor will help you to get the fine texture.
If you don't have the processor, chop it finely with a sharp knife.


Heat oil in a thick bottomed kadai.
Add cumin seeds and onion together. Fry till it turns golden color. Add the gram flour and fry till the aroma comes. Don't leave in the middle. It may take 5 to 7 minutes.
Add the chopped methi and green chilly. Mix and fry till both the gram flour and methi leaves blends well. 

Cover with a lid and cook for few minutes. Open, add salt and haldi.
Mix well and keep frying for few minutes more. Add the tamarind paste, mix well, cover and cook it starts leaving the edge. 
Transfer it on a wide plate. Spread it on the plate to get the round or rectangular shape with little thickness. Allow it to cool. Cut into desired shape(square, rectangle, triangle or diamond). Usually its cut into diamond shape, but here I cut it into triangles. Anyways, the taste won't differ with shape :-)
As there is no water added to it, you can take it while travelling for a day or two. 
Enjoy it with hot chapati or Jowar roti. 

Keep Smiling,

Monday, January 30, 2012

Crispy Chapati sticks

Tried and tasted by Nivedita
Hi All,
Two more recipes from leftover food. And again it is prepared with left over Chapatis.. My kids love it.
The best way to use the leftover chapatis and methi parathas.

For Crispy Sweet sticks:



I learnt it after I got married, in my in law's house its very common which is served with morning tea. They call it Khakar. 
Ingredients:
Left over Chapatis - 8 to 10
Sugar powder - 1/8 cup or more
Cardamom powder  a pinch

Oil to fry the chapatis


Method:
Cut the chapatis into desired shape. I prefer long strips.
Keep one big plate ready.
Mix the powdered sugar and cardamom powder.
Heat the oil in a kadai.
Fry the cut chapatis in batches till brown.
Transfer it into the plate and sprinkle the powdered sugar immediately.
allow it to cool and store in a airtight jar.

Now, 
the same way you can make with left over Methi Parathas.


Cut the parathas into desired shape.
Fry in hot oil till golden.
Allow to cool and store in a air tight jar. 
Perfect with evening Tea.


Sending it to 'event


Keep Smiling,

Wednesday, July 28, 2010

Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 
Hi All,
I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.
Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.
Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.
Ingredients :
Methi leaves - 2 bunch
Yellow moong - 1/2 cup
Onion - 1 big chopped
Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)
Green Chilly - 2, finely chopped
Tomato - 1 big, cubed
Dry coriander powder - 1 tsp
Turmeric powder  a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Soak Moong in water for half an hour.
Wash methi leaves in salted water. Drain and chop. 
Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 
I am going to have it with rice.
 Sunitha's World page

Keep Smiling,

Friday, July 23, 2010

4 ways to make Methi Paratha (Fenugreek paratha)

Tried and tasted by Nivedita
Hi All,
Methi Paratha is a very common flat bread all over India. Methi is a green leafy vegetable which is available in the whole year. It is a very common breakfast also. Whenever my mother goes for any trip or she has to travel out of station, this paratha is must for her. 
I wanted to be little creative to make these common parathas. Kept on wondering what to do??? But could not get any new idea to make it different. I added the whole grain flour and powdered nuts to make it more healthier.
Coming to the recipe,
Methi leaves - 2 bunches
Wheat flour - 1 cup
Whole grain flour - 1/4 cup
Gram flour - 1/8 cup
Powdered nuts - 1 tbsp (I always keep the almond and cashew nuts powder in the kitchen)
Crushed garlic - 1 tsp (optional)
White pepper powder - 1 tsp 
OR
Red chilly powder - 1 tsp
Salt to taste
Ajwain seeds - 1/2 tsp, crushed
Oil - 1 tbsp
Turmeric powder - a pinch
Water to make the dough
Oil to fry the parathas

There are 3 ways to use methi leaves before adding.
1. Wash and boil the methi leaves. Drain and chop it. 
2. Wash the methi leaves and chop it finely. Fry it with little ghee. 
3. Wash, chop and add directly.
Each method gives different taste. So the choice is yours.
Method :
Take all the ingredients except water,  in a big wide bowl or plate. Keep on adding little water till it becomes soft dough. 
Keep it aside for 15 minutes to half an hour.
Divide the dough  in to big lime size balls. 
Keep tawa or pan to heat.
Take one ball, roll into paratha of desired size. Do not make it very thin or thick. It should be medium to make soft parathas.
Put the paratha on the pan, apply oil and fry for 15 seconds. Turn it and fry the other side. Remove and apply ghee. Store it in a box. 
Repeat with other dough balls.
This quantity makes 6 to 8 parathas.
These parathas stay good for 2 days at least. Best food to take while travelling.
I love to have these parathas with Lime and chilly pickle  or any other pickle. 
To make stuffed methi paratha,
Take the same ingredients and fry in a oil for a minute. Divide it into small balls. 
Stuff it in the chapati atta you have prepared and fry the same way you did for normal paratha.
Sending these parathas to 2 events : 



Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND
 Sunitha's World page


Keep Smiling,

Share it

Search This Blog

Loading...

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog