Showing posts with label Methi Leaves (Fenugreek Leaves). Show all posts
Showing posts with label Methi Leaves (Fenugreek Leaves). Show all posts

Methi Leaves Millet Dosa



BM #134 Week 3 Day 1 - 

This week I shall continue the A-Z Dosa series with the starting letters of M, N and O.

Today's dosa can be made with regular Dosa batter using rice. I have made this with Kodo millet Dosa batter. The addition of methi leaves enhances the flavor and I am sure this will occupy a special place in our menu from now on.

Ingredients - 

Methi leaves finely chopped 1-1.5 cups
Onions finely chopped 1/2 cup
Coriander leaves finely chopped 1/4 cup
Ginger, grated 1 tsp
Green Chilies finely chopped 2 tsp
Cumin Seeds 1 tsp
Asafotida 1/4 tsp
Oil to shallow fry Dosas
For Dosa Batter - 
Urad Dal 3/4 cup
Koda Millet 2 cups
Chana Dal handful
Poha handful
Methi Seeds 1 tsp


 Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal, Chana Dal and fenugreek seeds for about 4 hours. Wash and soak poha for 10 minutes.

Drain and blend the urad dal - chana dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

When it is Dosa time, mix in the Methi leaves, Onions, Coriander leaves, Ginger, Green Chilies, Cumin Seeds and Asafotida into the batter. Add the salt as needed. Mix well and add water to adjust the batter consistency.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover, and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo


Preparation Time 30 minutes+ Soaking time 5 hrs+ Grinding time 15 minutes+ Fermentation Time 14 hrs
Makes 16-18 medium sized dosas

Read More
Posted by Harini R on Tuesday, May 17, 2022
3 comments
categories: , , , , , , , , | | edit post

Methi Na Gota



BM #120 Week 3 Day 3 -

These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.

I had included these pakoras as part of a Gujarati Thali last year. 

Recipe Source here
Ingredients - 

 Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed) 
Oil 1 Tbsp + more for deep frying
To Coarse Grind - 
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp

 Method Of Preparation -
I used frozen methi leaves. So I just thawed them.

 In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.

 Add in the salt, sugar, green chili paste, hing, thawed methi leaves.

 Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.

 Gradually add besan and mix well without lumps to make a stiff batter.

 Heat the oil in a wok/kadai.

 When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.

 Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.

 Continue frying with the rest of the batter.

 Serve with Green Chutney or Tamarind Date chutney or ketchup.


BMLogo

Preparation Time 45 minutes
Serves 7-8

Read More
Posted by Harini R on Friday, March 19, 2021
5 comments
categories: , , , , , , , | | edit post

Methi Bora ~ Fenugreek Fritters



BM #104 Day 11 - 

 For the 5th day of snacks from Odisha, check these fenugreek Fritters or Methi Bora as they are called in Odiya.

 These are super simple to make if methi leaves are handy.
My kids complained that they were a tad bitter but the adults loved it. I later asked my kids to eat it with yogurt rice and they finished their share :).

 Recipe Source here
Ingredients - 

*Fenugreek leaves / Methi leaves  chopped 1 cup
Ajwain 1 tsp
Green Chilies crushed as needed
Salt, Grated Garlic, Red Chili Powder, Garam Masala as needed
Besan / Gram Flour 1/2 Cup or as needed
Water as needed

 *I used Frozen Methi which I thawed which came to be a cup

Method Of Preparation -

 In a bowl, add the chopped methi, salt, ajwain and set aside for a while.

Add in the crushed Green Chilies, Red chili powder, Grated Garlic, Garam Masala as needed.

Add besan and mix well to make a stiff batter.

Heat oil and make teaspoon sized portions and gently drop them into the hot oil and allow them to fry all over.

Remove them on to paper towels when they are golden brown.

Continue frying the rest of the batter.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter


 Preparation Time 45 minutes
Serves 4-5

Read More
Posted by Harini R on Friday, September 13, 2019
6 comments
categories: , , , , , , | | edit post

Methi Malai Paneer



BM #93 Week 4 Day 2 - 

 I am showcasing some everyday, simple, comfort meals which are popular at our place. This simple meal platter is a typical lunch we all enjoy at home. I just realised that a Salad and Chutney are missing from the picture.

 On wintry days, apart from rice, dal, sabji, roti and yogurt, I always try to include a Rasam variety. On days when I make Sambar, I don't make roti and rasam.

 The meal platter features Raw Mango Dal, Methi Malai Paneer, Rice, Phulka and Yogurt.

Ingredients - 

 Methi leaves, chopped 1 cup
Palak , chopped 1/2 cup
Paneer, cubed 1 cup
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1/4 cup
Ginger-Garlic-Green Chili paste 2 tsp (or to taste)
Salt, Turmeric, Dhania Powder, Garam Masala, Red Chili Powder and Sugar to taste
Cream / Half n Half milk 1/4 cup
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Method Of Preparation -
In a bowl of hot water, soak the paneer cubes and set aside until needed.

 In a heated pan, add 1 tsp of oil and saute the onions. Also add ginger-garlic-green chili paste.

 Remove after the onions turn golden brown and let it cool. Make a paste of the onions and set aside.

 In a heated wok/kadai, pour the remaining oil and add the cumin seeds. After the  cumin seeds are aromatic, transfer the onion paste, tomato puree.

 Add the chopped methi and palak leaves, cover and let them wilt. After about 3-4 minutes, remove the cover and mix well.

 Sprinkle turmeric, salt, red chilli powder, dhania powder, garam masala powder and sugar.

 Add more water to the desired consistency. Let the mixture come to a boil and after the oil floats on top, add the drained paneer cubes.

 After a couple minutes, add cream/milk. Let it come to boil. Remove from heat in a couple minutes.

 Garnish with chopped coriander leaves and serve warm with Roti/Naan/Paratha.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93.

Preparation Time 25 minutes
Serves 4-5

Read More
Posted by Harini R on Thursday, October 25, 2018
11 comments
categories: , , , , , , , , , | | edit post

Methi Paneer Paratha



BM #87 Day 16 - 

 On some good days when my older one agrees to take some spicy paratha to school, I count my blessings :). Her specifications are clear - "I should not need any accompaniment, not even yogurt if I have to take it to school".

 To suit her requirements, I make this extra spicy Methi Paneer Paratha. I feel it is a wholesome and flavorful meal. I wish she would take some yogurt too but can't push my luck too far, Can I ?

 Ingredients - 
For the Outer Cover - 
Wheat Flour 1 1/2 cups
Salt as needed
Turmeric a pinch
Red Chilli Powder as needed
Water to knead the dough
For the Filling - 
Paneer, crumbled 1/2 cup
*Methi Leaves,  chopped 1/2 cup or more if desired
Ginger-Garlic-Green Chillies Paste 1-2 tsp (or as needed)
Salt to taste
Red Chilli Powder to taste
Garam Masala 1/2 tsp
Seasoning (Oil 1 tsp, Cumin Seeds 1/2 tsp)
* Typically I would add a couple of pinches of kasuri methi in addition to the fresh methi leaves.

Method Of Preparation -
Knead the dough with the whole wheat flour, turmeric, red chilli powder and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

 Meanwhile prepare the seasoning. In a heated pan, add oil and cumin seeds. 

 Saute ginger-garlic-green chili paste, chopped methi leaves  
(and kasuri methi, if using) and add it to the crumbled paneer. 

 Add salt, red chilli powder, garam masala to the above mixture. Adjust the spices and salt as per taste. Knead well and divide the filling into 7-8 portions.

 Make equal portions of the dough. Roll out small chapatis and fill in a spoonful of the methi-paneer mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

 Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve. Roll/wrap them in paper towel and aluminium foil while packing.
Serve with Yogurt or any gravy curry!


BMLogo 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87




Preparation Time 30 minutes
Makes 7-8

Read More
Posted by Harini R on Thursday, April 19, 2018
17 comments
categories: , , , , , , , | | edit post

Paneer Methi Chaman



BM #86 Week 4 Day 2 

 This is a quick and easy dish to prepare in a jiffy. It is a go-to lunch box dish when I run out of vegetables or ideas :)

 In a simple everyday meal pictured above, I have Paneer Methi Chaman, Roti, Salad, Rice and Kale Perugupachadi/ Raitha.

 There are numerous versions and methods used for this Paneer methi chaman but I love this version the best.

 Ingredients - 

 Paneer, shredded 1 cup
Onion, finely chopped 1/2 cup
Tomato, finely chopped 2 Tbsp
Ginger Garlic Paste 1 tsp
Methi leaves, finely chopped and cooked 3/4 cup
Coriander powder 1 tsp
Turmeric 1/4 tsp
Salt and Sugar as needed
Red Chili powder as needed
Milk 1/4 cup
Seasoning (Cooking Oil 1 Tbsp,Cumin Seeds 1/2 tsp)

Method Of Preparation -
In a heated pan add oil and cumin seeds. After they crackle, saute ginger-garlic paste for a few seconds and then saute onions until golden brown.

 Add in the tomatoes, turmeric, red chili powder, salt and sugar along with a cup of water. Let it boil and the mixture come together. Cover and let it cook for a few minutes.

 Add in the cooked methi leaves and shredded paneer. Mix well and let the flavors blend for a few minutes.

 Add milk to the simmering mixture let it come to a boil, sprinkle garam masala, cover and remove from heat after a couple minutes.

 Serve with roti/naan.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

Preparation Time 25 minutes
Serves 3-4

Read More
Posted by Harini R on Sunday, March 25, 2018
16 comments
categories: , , , , , , , , | | edit post

Little Millet - Methi Roti


Little Millet - Methi Roti

 BM #68 Day 20 - 

 I found this amazing recipe for this roti with little millet, but the kids weren't too fond of it. We, the adults had it for dinner and felt it was very filling.

 In fact I ate the leftovers for breakfast the next day and the texture was grainy and I loved it.

 Recipe Inspiration here
Ingredients - 

 Little Millet 3/4 cup
Rice Flour 2 Tbsp (Optional)
Mint Leaves, finely chopped 2 Tbsp
Cilantro (Coriander leaves) finely chopped 3 Tbsp
Methi Leaves, finely chopped 1/4 cup
Almonds, coarsely crushed 1/4 cup
Salt, Red Chili Powder and Green chili paste as needed
Little Millet - Methi Roti

 Method Of Preparation -
Cook the little millet in a pressure cooker making sure it is well cooked almost mushy. [I added 2 1/2 cups of water for the millets I used.]

 After the cooked millets cool down, vigorously mash it with a masher or knead with the palm of your hand, adding a little rice flour to keep it all together.

 Add the remaining ingredients except oil and mix well.

 Heat the griddle. Pinch about a clementine size portion of the mixture. Pat it down like a pancake on the hot griddle with greased fingers making about 3-4 inches of the pancake. 

 Spray a little oil to let it cook. Flip onto the other side and cook until there are light brown spots on the roti.

 Remove and continue with the rest of the mixture.

 Serve warm with any pickle of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 30 minutes
Makes 10 Rotis

Read More
Posted by Harini R on Friday, September 23, 2016
14 comments
categories: , , , , , , , | | edit post

Little Millet Methi Paneer Pulao


Little Millet Methi Paneer Pulao

 BM #68 Day 16 - 

 We start yet another week of this Cooking Carnival and I continue with the pattern of posting recipes with Bajra, Ragi, Jowar and Little Milliet. Here is what I posted so far in this series..
Little Millet Methi Paneer Pulao

 As the title suggests today check out the flavorful methi paneer pulao made with little millet. 

 We loved how the little millet grains were all separate and not mushy at all. My paneer loving kids also enjoyed this pulao.
Little Millet Methi Paneer Pulao

 Recipe Source
Ingredients - 

 Little Millet 1 cup
Onion, finely chopped 1/4 cup
Carrot and Peas 1/2 cup
Methi Leaves, finely chopped 1/4 cup
Paneer, Cubed 1/2 cup
Mint leaves finely chopped 2 Tbsp
Salt, Ginger-Garlic paste as needed
Green Chili Paste, DhaniaPowder, Garam Masala as needed
Tomato Puree 1 Tbsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Cinnamon 1 inch, Cloves 3-4, Cardamom 1, Star Anise 1 small piece, Bay leaf 1 , Saunf/Fennel seeds 1/4 tsp and Cashews few)

Little Millet Methi Paneer Pulao

 Method Of Preparation -
In a heated pressure cooker pan, add oil and the rest of the seasoning.

 After they give out nice aroma, add onions. Saute until they change color. Add ginger garlic paste and saute for a few seconds.

 Add in the tomato puree, carrots, peas, methi leaves, mint leaves, paneer cubes, green chili paste and dhania powder.

 Mix well and add the little millet. Pour about 1 1/2 cups of water and stir in some garam masala.

 Close the lid and let it cook for about 15 minutes or for one hiss of the pressure cooker.

 Remove from heat. Upon cooling, remove from the pressure cooker and serve warm with raita of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 30 minutes
Serves 2-3

Read More
Posted by Harini R on Monday, September 19, 2016
14 comments
categories: , , , , , , , , , , | | edit post

Bajra Methi Puri


Bajra Methi Puri

 BM #68 Day 13 - 

 If you regularly follow this space, you might have noticed that we, BMers, a group of bloggers are doing a month long blogging bound by certain themes and rules. And we hit the half way mark today. 

 It has been a fantastic journey so far and hope it will be just as interesting through the last post of this marathon.

For today, check out a relatively healthy brunch for a lazy weekend!!

 Recipe Inspiration from various sources on the web
Ingredients - 

 Bajra flour 1 cup
Wheat Flour 1/2 cup
Methi leaves chopped 1/2 cup
Ginger-Garlic Paste 1 tsp
Dhania Powder 1 tsp
Amchur Powder 1/2 tsp
Salt, Red Chili Powder and Turmeric as needed
Oil to Deep Fry
Bajra Methi Puri

 Method Of Preparation -
In a mixing bowl, add all the ingredients except the oil and add warm water to make a stiff dough.

 Set the dough aside for a few minutes.

 Divide the dough into 15 portions or a small lime sized portion each. On a greased sheet flatten them into slightly thick discs.

 Heat oil and gently slide these flattened discs one by one. Use a slotted ladle to fry them on both sides until they puff out. Drain the excess oil from those puris onto kitchen paper towels.

 Serve them warm with a sabji of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




Preparation Time 45 min
Makes 15

Read More
Posted by Harini R on Thursday, September 15, 2016
15 comments
categories: , , , , , , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory