Methi Rice with Corn Raita

I was never a huge fan of Fenugreek (Methi) leaves as the bitterness of the leaves always puts me away from them. Hence, I never learnt lot of recipes with them. I know of all it's goodness and health benefits, I've stayed away from them many times. I've been seeing many people buying bunches of them in the grocery stores and have always wondered how they cooked them and how they get rid of the bitterness. I've tried couple of times before, used them in making curries, added them in gravies and dals, and once I made a dal with them, which turned out to be a complete disaster. So, I usually restrain myself buying them, until recently I've started buying them again to challenge myself and to find what mistakes I've made. I searched for lot of recipes and asked my friends about how they cook them and started loving them as much I used to hate them. This methi rice recipe is one such wonderful find, which made me change my mind. I know there may be lot of people like me who stay or stayed away from this healthy green. Please try this vegetable and I'm sure you'll change your opinion too.

Corn raita is my latest creation and my latest affair. I'm in totally love with it. I can eat away from a bowl without any accompainments as a snack. It's totally easy and really tasty. I can't stress on how much I want you all to try it. I've used dried basil leaves to give raita a licorice-clove flavor. It's unique and really good taste.

Methi Rice :


Ingredients:

2 Cups - rice, soaked for atleast 20 minutes
1 Cup - fenugreek(Methi)leaves, plucked, washed and chopped roughly
2 - tomatoes, diced
1 - onion, chopped
3- green chillies, slit lengthwise into four
1/2 tsp - red chilli powder
1 1/4 tsp - salt or as required
1/2 tsp - turmeric(haldi)
1 tsp - coriander(dhania)powder
1/2 tsp - cumin(jeera)powder
1/2 tsp - garam masala powder
1 tbsp -oil
coriander leaves for garnishing

Method :

1. Put oil in the a deep, thick bottomed pan. When hot, add green chillies pieces, chopped onions and fry them till they get slightly brown.


2. Now add chopped tomato pieces and fry them for about 2-3 mins or until they are cooked.


3. Add chopped fenugreek(methi) leaves. Mix well and saute for 2 mins till reduced.


4. Add dhania powder, red chilli powder, jeera powder, garam masala and turmeric.
   Saute them well.


5. Remove the water and add rice to the masala.Stir the rice for few minutes till dry. Now add salt.


6. Add 3 1/2 cups of water. Cook uncovered. Mix rice gently when halfway cooked and cook till done and all the water vapors out.


7. Garnish with chopped coriander leaves and serve hot

Note: Adjust the spices and salt according to your taste and requirements. Bitterness is gone by adding tomatoes and it can be further reduced by adding a tsp of lemon juice in the end to the above recipe. Mix gently and well after adding the juice.

Corn Raita :

Ingredients:

1 cup - corn kernals(preferablly sweet corn), fresh or frozen.
1 cup - yogurt
1/4 tsp - dried basil leaves, I used McCormick's brand
1/4 tsp - salt or as required

Method:

1. Thaw the corn kernals if you are using frozen ones. Beat the yogurt until smooth.


2. Crush basil leaves with your left palm and your right hand thumb ( like paanwaala in India) This helps to infuse the oil and flavor in the dried basil leaves. Add it to the yogurt. Add salt and corn kernals. Mix well.


3. Serve chilled or at room temperature. Tastes even better if chilled and served after 1-2hrs.