Methi thepla

 

Ingredients

1.Wheat flour - 1cup

2.Besan flour -1/4cup

3.salt - to taste

4.Cumin powder - 1/4 tsp

5.Curd - 2tbsp

6.Coriander powder - 1/2 tsp

7.Red chilli powder - 1/2tsp

8.Turmeric powder - 1/4tsp

9.Fresh methi leaves(finely chopped) - 1cup

10.Ginger garlic paste - 1/2tsp

11.Oil - 3tsp

Method

1.In a bowl mix all the ingredients except oil and knead the dough by adding little water.

2.Divide the dough into 5 equal size balls and roll into chappathi.

3.Heat pan and place the rolled chappathi.Cook on both sides by adding oil.Once the chappathi gets cooked transfer it into the plate and covered with lid.Repeat the same process with the rest of the dough.

Methi Matar pulao

Ingredients

1.Fresh Methi leaves - 1cup(discard stems)

2.Green peas - 2/3 cup

3.Coconut milk - 1cup

4.Basmathi rice - 2cups

5.water - 2  1/4 cups

6.Green cardamom - 3

7.Cloves - 3

8.Black cardamom - 1

9.Cinnamon stick - 1 medium size

10.Ginger garlic paste - 1tbsp

11.Green chillies -4(slit in center)

12.Pepper powder - 1tbsp

13.salt - to taste

14.Ghee - 3tbsp

15.Onion - 1/2 cup(sliced) 

16.Bay leaf - 3

Method

1.Heat ghee in a pan.Add whole garam masala(cardamoms,cinnamon,cloves,bay leaf) and fry in medium flame till it changes color.

2.Add ginger garlic paste and fry till it disappears raw smell.

3.Add sliced onions and fry for a 2mts.Add green chillies and fry for a minute.

4.Add methi leaves and saute  for 3minutes.

5.Add green peas and saute for a minute.Finally add pepper powder,salt and mix well.Add coconut milk,water to the mixture and bring to boil.Once the water starts boiling add rice and cover the lid.Pressure cook in high flame for 2minutes and reduce flame to medium and cook for 4 minutes.Turn off the flame.

6.Once the pressure releases open the lid and mix gently.

7.Transfer this into a bowl and serve hot with mixed vegetable curry.

Methi potato fry

Ingredients

1.Potato (small)  10(wash,peel and cut into pieces)

2.Turmeric powder - 1/4 tsp

3.salt - to taste

4.Red chilli powder - 3/4 tsp

5.Chopped fresh methi leaves - 1 cup(tighly packed)

6.Amchoor powder - 1/2 tsp

7.Coriander powder - 1/2tsp

8.Onion - 1big(cut into pieces)

For seasoning

1.Oil - 3tbsp

2.Jeera- 1/4tsp

3.Mustard seeds - 1/4tsp

4.Urad dhal - 1/4tsp

5.Curry leaves - few

6.Red chilli - 1

Method

1.Heat oil in a pan.Add mustard seeds,once it starts spluttering add jeera,urad dhal,red chill and few curry leaves.

2.Add chopped onion pieces to the oil and fry for 3mts.

3.Add potato pieces,turmeric powder and mix well.

4.Fry in high flame for 2 mts and reduce the flame to medium and fry for 5mts

5.Add chopped  methi and fry for in high flame for 3mts by stirring continuously.Add coriander powder,amchoor powder,salt  and reduce flame to medium and fry 10mts.

6.Add red chilli powder and fry for 2mts.

7.Serve hot with rice.

Carrot methi pachadi

Ingredients

1.Carrot - 2 big(grated)

2.Methi leaves - 1 cup

3.Red chilli -3

4.Green chilli - 3

5.salt - to taste

6.Oil - 2tbsp

7.Urad  dhal - 1tsp

8.Cumin seeds - 1/2 tsp

9.Coriander seeds - 1tsp 

10.tamarind paste - 1tsp

11.Garlic - 3

For seasoning

1.Oil - 1 tsp

2.Urad dhal - 1/4tsp

3.Curry leaves - 5

4.Hing - pinch

5.Dried red chilli - 1

Method

1.Dry roast urad dhal,red chillies,cumin seeds,coriander seeds in medium flame till it changes color.Keep this aside.

2.Add oil in a pan.Add fresh methi leaves and fry for 3 minutes.Transfer this in a bowl.

3.Add grated carrot and fry till rawness disappears for 7 minutes in medium flame.Keep stirring in between to avoid any burning.

4.Blend the roasted red chilli,urad dhal,coriander seeds,cumin seeds and make into powder.Add grated carrot,methi leaves and blend with out adding any water.Add salt,tamarind paste,garlic to the carrot methi mixture and make into a coarse chutney.

5.Heat oil in a pan.Add 1 tsp oil.Add mustard seeds once it starts spluttering add jeera,urad dhal,red chilli,curry leaves and hing.Add seasoning to the chutney and mix well.

5.Serve with rice.

Palak Methi Paneer

Ingredients

1. Methi leaves - 1 bunch

2.Spinach leaves - 2 bunches

3.Onion - 1(blanched)

4.Tomatoes - 2 (blanched)

5.Red chilli powder - 11/2tsp

6.Turmeric powder - 1/2tsp

7.Heavy cream - 4tbsp

8.Oil - 4tbsp

9.Coriander powder - 1tsp

10.Cumin powder - 1/2tsp

11.Garam Masala - 1/2tsp(optional)

Method:

1.Blanch methi leaves and spinach leaves and make into puree.

2.Blanch Tomato,onion and make into paste.Keep this aside.

3.Heat oil in a pan.Add onion,tomato puree and cook in medium flame for 4 minutes.Add turmeric powder,salt and cook for 2 minutes.

4.Add Methi,palak puree to the onion ,tomato puree and cook in medium flame for 4minutes.Add red chilli powder,coriander powder,cumin powder and cook in medium low  flame for 3 minutes.

5.Add paneer,heavy cream and mix gently.Boil in medium flame for 5-6 minutes.

 6.Serve hot with roti or naan.

 Notes:

If the palak paste is too thick to cook add half cup water.

Methi matar malai

Ingredients

1.Fresh methi leaves - 1 bunch
2.Frozen green peas - 11/2 cup
3.Fresh cream - 3/4 cup
4.Onions(chopped) - 2 cups
5.Cashew nuts - 3tbsp
6.Oil - 5tbsp
7.Salt - to taste
8.Coriander powder - 3/4 tsp
9.Red chilli powder - 1tsp
10.Amchoor powder - 1/2tsp
11.Turmeric powder - pinch
12.Garam masala - 1/2tsp
13.Ginger garlic paste - 1tsp

Method
1.Wash and chop the methi leaves.Keep this a side.
2.Heat the 3tbsp oil in a pan and fry onions for 3mts.Add ginger garlic paste and fry for 1mt.To this add cashew nuts and fry till onions cook well.
3.Grind this onion mixture in food processor and make into coarse paste.
4.Heat 2tbsp oil in a pan.Fry chopped methi leaves for 3-4mts.
5.Add coarsely grinded onion mixture to the methi leaves and fry for 2mts in medium flame.Add green peas and mix well.
6.Add turmeric powder,salt,red chilli powder,coriander powder,amchoor powder.
7. Add fresh cream to the onions mixture.
8.Add 11/2 cup water to the gravy and boil it in medium flame for 3-4mts.Reduce the flame to low and cook it for 15mts till the gravy thickens.