Methi Malai Mattar

I had bought 2 bunches of Methi leaves this week. And got rid of doing the routine recipes I was preparing all this while. I also had some left over whipping cream which I had used for frosting. I have been quite reluctant to try some high calorie food these days. But, it is that we always want change in our food. And I'm such a person who look for change on day to day basis. I get bored with the routine recipes easily. The most difficult part is choosing the recipe rather cooking. Sometimes I would say, I do not like to make the same dish with the same recipe, but opt to try for a different version of it. As long as Sundar doesn't insist on the same recipe, I change it every time.

There was too much reflection in the picture, and since it was rich and creamy it reflected more of the light. The gravy was more greeny and healthy (if you add less cream). ;)

Malai along with Methi makes it all the more creamy with the flavor of spices and peas to it makes it all the more delicious that you will forget of your diet restrictions. I always plan to be on diet but forget in a day or two, and end up preparing a very high calorie food.

Methi chutney

Methi has become essential on a weekly basis in our home. Methi is used in some form or other. And I love fresh Methi leaves. I use it in paratha, rice, and now in chutney.
These go great with Parathas. Also we have have them with our idlis, or dosa.

You need
fresh methi leaves (tightly packed) - 3 cups
sesame seeds - 1/4 cup
red chillies - 5 or more
tamarind juice - 2 tsp
urad dal - 1/2 tsp
Salt as required
Oil to saute

In a skillet heat the oil. Add the chillies and toast them. Then add the sesame seeds and the dhal. And saute until the dhal is golden brown. Transfer this to the mixer. Saute the methi leaves seperately with 1 tsp of oil in low flame. Transfer this to the mixer. Allow it to cool and then grind. The leaves have water content, so do not add excess water.

Out of haste do not grind when it is hot, this will show the bitter taste of the leaves more. I tend to do this usually. I like to have them for my parathas.

Chilli Spiced Methi Paratha

I love fresh methi leaves as they have great nutritional value. Also the health benefits they provide is numerous. Every time I try to pick up one here, but wonder what to prepare and walk away! This time we are having paratha mania @ our home. So thought it would be great to prepare Methi Paratha. And here comes our Spiced Methi Paratha...
I checked out many recipes online and a couple of cookbooks have. There are two ways to make methi paratha:
Either
Make a spiced stuffing like we do for our gobi paratha and make methi parathas the same way.
Or
Chop up the leaves and add them to the atta while making the dough and make parathas as normal. This is very simple and does not have any added taste.
We want to make something tasty yet simple.

You need
fresh methi / fenugreek leaves, cleaned and chopped fine - 4 cups (it needs to be washed in cold water, preferably 2-3 times to avoid any sand in it)
green chillies, chopped fine - 2
ginger, grated - 1 inch
powdered jeera / cumin seeds - 1 tspn
oil - 1 tsp
Salt to taste
atta / wheat flour - 5 cups
Water as needed
Ghee or butter to make the parathas

Heat the oil and add the cumin seeds. After 5 seconds, add the ginger, green chillies and some salt finally the methi leaves. Stir until the leaves start to wilt and get lightly toasted. Don't cook it for more than 5 mins. Let this mixture cool.
Add the spiced methi mixture to the atta, and add little more salt and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.
After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.
( I use oil instead of butter)

Serve with Yogurt dip.

Benefits of Fenugreek

Use a lot of fenugreek (methi) in your culinary preparations. They are so healthy and so appetizing, light and dry.

They are rich in protein, calcium, phosphorus, and iron in their natural form. The vitamin contents are also very high and is easily assimilated by our body. The long term use reduces deposits of fat in the body and lowers cholestrol. It has exceptional medicinal used and can be used as beauty aid.