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Rustle up some methi magic
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Just a handful of `methi' leaves to your food will make all the difference
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PLATE FULL OF HEALTH Methi is nutritious
Fenugreek, commonly known as `Methi', is a popular leafy vegetable common in northern and western India. Its fresh, green tender leaves, twigs and even stems make atasty, flavoured vegetable.
Both its leaves and seeds contain nutritional as well as medicinal values. Methi seeds impart a pleasing aroma and flavour to cooked foods as also to pickles and chutney. Methi seeds and leavesare a rich source of protein, calories, carbohydrate, vitamin A and C and also minerals like iron and calcium useful for maintaining good health. Here a few recipes of some delicious eats such as paranthas, and dal made of these healthy leafy vegetable. Try these recipes and find out how healthy can be tasty as well.
Methi parathas
Ingredients
Wheat flour - 4 cups
Margarine - 2 tbsp
Methi finely chopped - 3 bunch
Onion chopped - 1
Coriander leaves - 1tsp
Ghee or oil - 1 cup
Ajavain - a pinch
Chilly powder -1 tsp
Coriander powder - 1 tsp
Ginger chopped - a piece
Besan - 1 tsp
Turmeric - a pinch
Salt - to taste
Method
Sift wheat flour with salt. Rub in the margarine. Slowly add water and make pliable dough. Cover with a damp cloth and keep aside for 20 minutes. Powder all the masalas. Heat ghee and fry masalas, methi and besan powder. When water dries up make parathas by stuffing the methi mixture inside.
Methi dal curry
Ingredients
Cooked Tuvar Dal- 1 cup
Fenugreek leaves- 2 bunches
Coconut grated- 1 cup
Mustard seeds- Half-tsp
Turmeric powder- Half-tsp
Salt - to taste
Red chillies- 3
Method
Heat 2 tbsp oil and season with broken chillies and mustard seeds. When the mustard stops popping, add fenugreek leaves, salt and turmeric powder and cover and cook till the leaves are almost done. Put the dal and coconut and continue cooking till the leaves are tender. Serve hot.
Methi ada
Ingredients
Methi leaves- 2 bunches
Bengal gram dal- 150 gm
Red gram dal- 150 gm
Par boiled rice- 250 gm
Chilli powder- 1 tsp
Salt- to taste
Method
Soak rice and dals together for about 2 hours and grind them with the other ingredients except methi leaves Cut and clean the methi leaves and mix them with the dal dough. Heat the pan on low fire and oil it a little and pour the batter like a thick dosa, adding ghee on all sides. Turn when the sides are brown and crisp and remove. Serve with coconut chutney.
LILY BABU JOSE
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