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 (Fenugreek) Dhal

Pulses and legumes are a natural source of plant protein that are high in complex carbohydrates and fiber, and extremely low in fat. They are used extensively in Indian cooking and form an important part of a vegetarian diet. Dried legumes and pulses are classified into three groups: beans, peas and lentils. They are eaten either whole or unhulled (with the skin still intact) or split in half with or without their skins.
Toor dhal also known as arhar dhal or split pigeon peas is one such pulse that is a pantry staple in most Indian kitchens. It is commonly used as the base for many of our South Indian preparations, the most common one in my home being Sambar.
My pantry is well stocked with a variety of dhals but toor dhal is the most-used one for sure. Dhal is cooked in different ways in different homes and no two dhal preparations from different kitchens or even the same kitchen for that matter, taste the same.
Here’s a very simple and tasty dhal from my kitchen made using toor dhal and fenugreek (methi) leaves. There are a number of versions of methi dhal in the blogosphere. And now here’s mine!

Methi Pulao with raita

Methi is the most used herb in our house now. Coriander is my most favorite herb in all that I cook. Although Coriander is frequently used in our house, I still try to make something interesting from Methi leaves, I came across Methi Pulao in a cook book and I wanted to try.
This is a very simple recipe, you can try when there is little time to plan for a pulao. Or when there are unexpected guest.

You need
Basmati Rice - 1 Cup
Methi (fenugreek) leaves - 1 ½ cups
Ginger Garlic paste - 2 tsp
Onions, thinly sliced - 2
Tomatoes cubed - 3
fresh/frozen peas - ½ cup
Corriander powder - 2 tbsp
Cumin powder - 1 tbsp
Red chilli powder - 2tsp
Kasuri Methi (Dried Fenugreek),crushed - 2 tsp
Salt to taste
Lemon juice - 2 tsp
Oil - ¼ Cup
Water - 1 ½ cups

Heat oil in a skillet. Add the thinly sliced onions and saute till transparent and soft. Add the ginger garlic paste and saute for a minute. Now add the washed methi leaves and saute for 3-4 minutes, till the methi leaves are fragrant. Once the methi leaves are done, add the tomatoes, and cook till soft. Add the coriander, cumin and chilli powders, fry for a minute. Have this in the cooker, and add water and close the lid. Increase heat to high and when the steam begins to rise, lower heat and open lid slowly. Add the washed Basmati rice. Stir in lemon juice, kasuri methi and salt to taste. Close with lid and turn heat to high. When the steam begins to rise, place weight on the lid and lower heat. Cook for 10 minutes and then turn off heat. Mix well before serving hot with a cucumber raitha.

This was prepared with the intention to be simple and for less time consuming. Otherwise, you can add carrot and beans in less quantities and adjust the spices accordingly. I prefer to eat the methi pulao with just the taste of methi leaves.

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.

Gobi Paratha

I love parathas, what ever be the filling. Rather than the routine rotis, I prefer to have parathas. It is very easy that they can be had with curd or pickle.
When my mom was with me last time, I never tried to be in kitchen. And now I never let her in, and love to cook all that I can for her. My mom is a great lover of Gobis and she enjoys all dishes made out of it! So I thought I would try Gobi Parathas. When I was looking for recipes on cookbooks, I came across some recipes which is layered parathas. Somehow I dint want to try that now, rather I adopted the traditional method to prepare the Parathas. I would surely try the layered one ssometime later.



You need:

Cauliflower - 1 cup minced
Onion - 1/4 cup, minced
Garam masala - 1 tsp
Cumin / jeera - 1/2 tsp
Red chilli powder - 1/2 - 1 tsp
Ginger garlic paste - 1/2 tsp
Oil to saute
Salt - to taste

Heat oil in a skillet, add the cumin powder or the seeds. Once cumin splutters, add the onion and saute unitl the onions are golden brown. Now add the ginger garlic paste (i nalways use fresh minced ginger and garlic). Next add the garam masala, chilli powder and salt to taste. Mix well and then add the miced cauliflower. Cook this on low flame with covered for about 10 mins. You can sprinkle very little water. There should not be too much of water as it will make the roti mushy.
It should like this -

You can add some paneer for an added taste. And finally add finely chopped coriander leaves.

We need to make the dough. We will need 4-5 cups atta/whole wheat flour, salt and a little warm water. Mix in the salt and add water little by little to the atta to make a firm dough. Let it rest for about 30 minutes.
Make lime-sized balls. While you make the dough into small balls, make the gobi masala also into small balls so that they should be 1/2 the size of the dough balls. And then roll out each dough to a circle. Now fill in the gobi masala and close the dough and press it flat. Then again roll out to a circle.

Little of the masala might come out, it is ok. It often comes out for me. Sometimes I tend to keep more of the masala and it muddles so badly, oops! It happens every time I prepare Parathas, and still I love to prepare the way they come for me.
Now you can cook them on hot griddle. First cook one side, then go to other side. Make sure you take them when they are golden brown. Don't forget to add a pickle or little curd.

 I made methi chutney to dip in the parathas. And they were just great!

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.