Picture courtesy : apfamgs.org
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 :
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:
I was in a mood to eat something tangy and spicy for my dinner yesterday, then I made this gravy with the paneer and the bell peppers left in my refrigerator wanting to be cooked.
Achaari Paneer is a pickled flavored masala gravy. I loved the distinguished taste of this recipe. It's totally different and really tasty, finger-licking food. This recipe is again adapted from Nita Mehta's book lying in my shelf. The original recipe called for Kalonji(Onion seeds), which were 'out of stock' in my pantry, so please use them if you have them when you are cooking this dish. It tasted very good even without them.
Kalonji a.k.a onion seeds a.k.a Nigella Sativa seed is a seed of an annual flowering plant native to Southwest Asia. It is a spice and has a pungent, bitter taste. It is used in many North-Indian dishes, mainly in pickles. You can read more about it here.
Pic source: Wikipedia
Ingredients:
4-5 Oz (about 150gms) - paneer
1 - bell peppers, I used 1/2 green and 1/2 yellow, cut into 2" pieces
1/2" - ginger
2-3 cloves - garlic
1 - onion, chopped finely
2 - green chillies, chopped
1/4 tsp + 1 pinch - turmeric
1/2 tsp - garam masala
1/2 - red chili powder
1/2 tsp - amchoor(dry mango powder) or lemon juice to taste
1 - green chili, cut lengthwise into 4 pieces
1/2 tsp - salt or to taste
1/2 cup - curd
1/4 cup - milk
2 tbsps - cream
2 tbsps - oil
For Achaari Masala:
1 tsp - saunf(aniseeds)
1/2 tsp - rai(mustard seeds)
a pinch of methi seeds(fenugreek seeds)
1/4 tsp - kalonji(onion seeds)
1/2 tsp - jeera(cumin seeds)
Method:
Please write to me for any omissions or errors. Thank You !
