Corn Methi Kebab

 #SweetnSpicyAromasl

#methirecipesindian #CornMethiKebab Corn methi cutlets are prepared by grating the corn shells coarsely and mixing them with chopped methi and mashed potatoes .

Basically this is a deep fried recipe which I have modified by avoiding the deep frying procedure.

Intead I have shallow fried the cutlets by using minimum quantity of oil.

This makes these cutlets crispy crunchy and delicious without changing the taste at all .

It is a perfect mouthwatering snack to be enjoyed during rainy season along with hot tea or coffee .

These cutlets also can be served as starters for party or even as a normal evening snack.

Methi Thepla

Methi  ( fenugreek leaves ) is a rich source of  iron and calcium. It also fulfills our need of fibre . Methi is usually consumed by Indian women after delivery . It is a bitter yet aromatic herb which has a very distinct flavor and enhances taste of dishes. Growing children are benefited a lot if they consume methi often .Methi Theplas are nothing but Parathas made with methi leaves. They make an excellent breakfast option .  You can make you meal nutritious as well as tasty with these easy theplas....

Ingredients : 

1 bunch.................methi leaves ( fenugreel leaves )
3 to 4  cups ............wheat flour
2 tbsp....................besan ( chick pea flour )
4 tbsp....................chilly garlic paste
2 tbsp....................cumin - coriander powder
1 cup.....................sour buttermilk
salt

Method :


Pick only the  methi leaves and upper tender stalks discarding the remaining part .

Wash the leaves thoroughly and chop them finely.

Mix everything and form a firm dough.

You may adjust the flour and water as per required.

Make big lemon sized balls of the dough.

Roll each ball into a medium disc shape.

Roast on tawa on medium flame till cooked on both sides.

While roasting apply ghee on both sides.

Serve with any accompaniment of you choice.

Aloo Methi

 Tthis dish is from my handwritten recipe collection and goes to     Srivalli's    ccchallenge  ( cooking from cookbook challenge ) .

Once when I had gone to my friend 's house many years ago , she had prepared this yummy dish for lunch. It tasted too good and I asked her the recipe. When she told me the recipe I wash simply bowled over by its simplicity and deliciousness. I promptly noted down the recipe and since then this has become a regular in my house .

An ideal option for tiffins , meals or even as a filling for rolls, wraps or samosas just try this lovely dish .

Ingredients :

4 to 5 .....................potatoes
1 small bunch...........methi leaves
2 ...........................onions ( chopped)
1/2 tsp....................turmeric powder
1 tsp.......................chilly powder
1 tsp.....................dhana jeera powder
2 tbsp...................oil
salt

Method :

Peel and cube the potatoes.
Pick the methi leaves from the bunch and wash and cut them.
In a non stick pan heat oil and saute onion in it.
When they become transluscent add potatoes and stir fry.
When the potatoes are half cooked add the chopped methi leaves.
Add haldi, chilly pd and dhana jeera powder .
Add salt and let the aloo methi get cooked for 5 more minutes.
Serve hot with rotis or daal rice.

Methi Pakodas

Methi Pakodas are one of my favorite fried dishes. They are very easy to make and can be made in no time at all. You can make them if your kids refuse to eat methi sabji due to its somewhat bitter taste. If frying doesn't suit you just make the pakoda batter thicker and cook then in a paniyaram mould. For more information regarding this ( see here )

A cup of hot steaming tea and a plateful of these crispy crunchy pakodas would make my day anytime. So
today I made this yummy treat  for  Potluck Party by Jagruti .

Ingredients :

1 bunch .........................Fenugreek ( methi vegetable )
2 ...................................onions ( very finely chopped )
1 n 1/2  cup ...........................chick pea flour ( besan )
2 tbsp..........................rice flour
2 tsp.............................ginger chilly paste
1 tsp............................dhana jeera ( roughly crushed )
1 tbsp........................lemon juice
1/2 tsp......................sugar
salt
oil for deep frying

Method :

Clean the bunch of methi and chop the leaves.

Mix all the ingredients except oil for frying and knead a dough with water.

Dough will be sticky due to besan .

Now drop small balls of the dough in oil and deep fry .

You can also bake the balls if you want to avoid frying.

Multigrain Tawa Roasted Nippats

Whoever frequents the Iyengar Bakery has to be a fan of their Nippats along with all the other delectable goodies found there.

 Nippats are usually fried crisp poori like snacks had with tea . They are made with rice flour and chana daal .

But today I tried out a healthier version with a mix of different grains and also added methi leaves and onions to it. I skipped frying altogether and dry roasted them on a Non stick tawa on a slow flame till they were crisp on both sides.

I found these nippats to be far more healthier than the traditional ones and they require minimum oil too. Plus the best part was that there was almost no compromise in taste and so I was mighty pleased with my experiment. So friends try this healthier version and enjoy your favourite snack guilt free.

Ingredients :

1 cup....................whole wheat flour
1 tbsp...................oats powdered
1tbsp...................ragi flour ( nachani)
1 tbsp..................bajra flour
1 tbsp.................jowar flour
1 tbsp.................soyabean flour
2 tbsp................very finely chopped green chillies
1 .......................onion very finely chopped
1 cup.................methi leaves very finely chopped
1 tsbp.................sugar
1 tsbp.................dhana jeera powder
1 tbsp.................kalonji ( nigella or onion seeds)
1 tbsp.................black sesame
2 tbsp................oil
salt
water

Method :

Add everything and make a dough which is not too hard or too soft.
Make small bettlenut size balls and roll out thin puris.
Dry roast them on a non stick tawa on a very slow flame.
After 10 minutes turn them over and roast on the other side.
Continue till they are crisp on both sides.
This will take maximum 30 to 35 minutes.
Your tasty healthy crunchy snack is ready .

Sending this to :



hearth-and-soul-blog-hop-164







And also sending this to :


health-diet-lunchbox  @ nivedhanams

only-food-for-pregnancy 

 south-indian-kitchen-series  @ nivedhanams 

foodabulous-fest @ nivedhanams 

walk-through-memory-lane @ adaythroughmylife  

 spotlight-event - Rakshabandhan at riappyayan  

priyas - healthy-diet- whole grains

Nupurs - whats in my cuppa  at nandooskitchen 

Methi Chana Pulav ( Potluck Remake )

I was actually supposed to post this dish last week but due to some personal reasons could not post it on time.

This was the dish made by Shobha for the potluck-party and I was paired with her for this month so I had to remake this entry.

So here I am with this yummy treat , the pulav was really very simple and delicious and we all loved it very much.

Ingredients :

1 cup...............basmati
1/4cup............chana dal
1/4 cup...........methi leaves ( chopped)
2..................green chillies (slit)
1tsp............garlic ( crushed)
1tsp...........ginger ( grated)
1 piece..........dalchini
3/4 .............cloves
2/3 ...........cardamoms
2/3............bay leaves
1 tsp..........shahjeera
1/4 tsp.........turmeric powder
1/2 tsp..........coriander powder
salt
oil

Method :

Soak chana daal overnight.
Wash the rice thoroughly and soak it for 10 minutes.
In a pan heat oil and add cardamom, cloves, dalchini and bay leaves.
Now add ginger, garlic, chillies and chopped methi leaves and saute.
Drain water from rice and add it to the pan, saute for 5 minutes.
Now add chana daal and again saute for 5 to 10 mintues.
Now add salt , haldi, dhana powder and 3 cups water and mix everything well.
Cover the pan with lid and cook.
When almost done add shahjeera and further cook till all the water is absorbed.

Gajar Methi Mini Uttappams ( Carrot Fenugreek Pancakes)

Will you say no if you are served hot , soft and puffy delicious bite sized rounds fully packed with protiens, vitamins and calcium, off course you won't.

These round beauties are our very own  healthy and yummy mini uttappams but made with a little twist using grated carrots and chopped methi leaves . This makes the already tasty uttappam all the more nutritious and tempting.

You must see kids going after them and finishing them off . I bet all the mothers will be super happy to see their kids happy satistied faces. So get ready to give this treat to your family .

This is one of the healthiest breakfast which I can vouch for before starting the challenges of  the day. These uttappams keep you full and satiated till lunch time . Serve it with any chutney of your choice.

Serves around 5 people and is well enough for the breakfast.

This dish is off to hearth-and-soul-blog-hop-159 at  zestysouthindiankitchen

and also to   Vallis kids-delight   at    sizzlingtastebuds 

Ingredients :

1 cup .................grated carrot
1 cup.................finely chopped methi leaves
1 cup ...............chopped onions
1 tsp................finely chopped green chilly
2 cups ..............rice
1 cup...............urad daal
salt

Method :

Wash and soak rice and urad daal separately in water for 6 to 7 hours.
Grind both separately to a smooth paste without adding much water.
Mix them and keep for 5 to 6 hours to ferment.
Add salt to the batter .
The batter should not be very thin nor too thick.
Now  mix all the above ingredients in a separate bowl and keep ready.
Heat the pan and pour a spoon full of batter in each depression of the non stick pan.
Top with a teaspoon full of the mixed ingredients from the bowl.
When cooked on one side turn over and cook the other side too till onions are slightly golden.
Serve hot with chutney of your choice.

Methi Wadi ( Fenugreek and lentil squares)

Methi is one of the leafy greens which can be used in many ways . Methi muthias. pakodas, parathas, puries and last but not the least various sabjis which we can make with this vegetable.

Today I have make a very simple but nutritious and tasty dish which can be had for breakfast as well as a starter or a side dish for meal or a n ideal snack for afternoon teatime.

It needs few basic ingredients and gets prepared in not time. You can steam the mixture in advance and cut into desired shapes and keep and then at the time of serving deep fry or shallow fry them.

This is my entry for this months vegan-thursdays  an event started by priya suresh  in which we post vegan dishes on first and last thursday of the month.

Ingredients :

1 bunch...................methi leaves ( fenugreek)
2 cups ....................besan ( chick pea flour)
1 tbsp.....................green chilly n ginger paste
1tsp........................turmeric powder
salt
oil for shallow frying

Method :

Pick the leaves of methi and wash them thoroughly.
Finely chop the leaves.
Grease a plate with oil and keep ready.
Now mix all the things given above except oil and make a batter .
The consistency of the batter should be thinner than that of bhajia ( fritters ) batter.
Now in a non stick pan add 1 tbsp oil and pour this batter.
Keep on stirring continuously on a medium to low flame till the mixture starts leaves the sides.
Now remove the mixture from the gas and spread it on the greased plate.
When it cools ( say about 1/2 an hour ) cut into desired shape.
Now shallow fry these methi squares on a non stick tawa .
You can also deep fry them . ( Deep fried ones are tastier)
Serve with chutney or ketchup .

You can check what the other members of the group made . The members are  1) Sangee 2) Manjula 3) Nalini 4) Vardhini 5) Viji 6) Divya 7) Priya 8)Nayana 9)Suji

Methi Soya Pulav

When the  SYS  ingredients for May were declared as Fenugreek or Bottle Gourd I bought a fresh bunch of methi leaves and finally decided to make a flavorful rice dish with it adding some soya chunks to it.

 The pulav was very tasty and we had it with aloo sabji . But it can simply be had with raita and achaar too .

This pulav is full of calcium and protien and is good for growing children as well as pregnant women. It is one of the easiest pulav as it has minimum of ingredients.

 As it already has methi and soya usually no other sabji or daal is required with it.

Sending this to Viji for the SYS event-May

Ingredients : 

1 cup..................soya chunks
1 bunch................fresh methi (fenugreek)
2 cups..................basmati rice
1 ........................onion ( chopped)
1 tbsp..................chilly ginger garlic paste
1 tsp....................garam masala ( powder of cloves, cardamom , cinnamon)
4 Tbsp ................oil
salt

Method : 

Boil water and add the soya chunks in it and cook for 10 minutes.
Keep them in the hot water for 15 minutes and then squeeze out the water.
Clean and pick the methi leaves and cut them.
Heat 1 tbsp oil in a non stick pan and saute the onions for 5 minutes.
Add the paste of chilly ginger garlic and saute for 5 more minutes.
Now add 1 more tbsp oil and  the methi leaves and saute till all the water evaporates.
Add the squeezed soya chunks and saute for 5 minutes.
Finally add 2 tbsp oil and washed and drained basmati rice and saute well for 5 more minutes.
Add 4 cups water, salt according to the taste and cook till done. ( for 15 to 20 minutes ) on slow flame.

Murg Methi (Chicken with fenugreek leaves )

Ingredients :

1/2 kg ........................chicken pieces

1 small bunch ................fenugreek leaves ( or 1/2 cup dry kasuri methi )

2.............................onions (finely chopped)

2 tbsp.........................ginger, garlic paste

1tbsp.............................green chilly paste

1 tsp............................turmeric powder

1 tsp..........................garam masala

2 tbsp..................cashewnuts paste

1 tsbp...........................fresh cream

2 tbsp.......................ghee

salt

Method :

Marinate the chicken pieces with both the pastes, salt and turmeric powder for 2 hours .

Clean the methi bunch and pick up only the leaves.

Chop them finely.

If adding dry kasuri methi , then soak it in warm water for 15 minutes.

Heat ghee in the pan and add chopped onions and saute till transparent.

Now add the marinated chicken and mix it properly and cook for 10 minutes .

Now add the chopped methi leaves or squeezed dry methi leaves .

Mix and cook for 10 more minutes covered with lid.

Add little milk if needed but keep the gravy thick.

In the end add garam masala , cashewnut paste and fresh cream.

Cook for 5 more minutes.

Serve hot with roti, parathas, rice or pulav.

Sending this to


priyas healthy-diet-event  at  .cookingspace

Aloo Methi Bajra Roti

I prepared these rotis for our dinner somedays back  but couldn't post the recipe . They are very similar to Methi theplas but addition of bajra makes them more healthy whereas potatoes make them soft . They make a good pair with any dry or gravy dish or simply with achar and bundi raita. This calcium(methi) &  iron (bajra ) combo is very tasty and healthy treat for growing children.




Ingredients :

1 bowl ..................finely chopped methi leaves
2 .....................potatoes boiled peeled and grated
1 bowl ..................bajra flour
As needed................wheat flour
1 tbsp........................chilly, ginger, garlic paste
2 tsp ...........................dhana jeera pd
2 tsp............................turmeric pd
Salt as needed

Method :

Knead a dough by combining all the above ingredients .
Don't keep it for long of it will start releasing water.
Within 5 to 10 minutes of kneading the dough roll out the rotis.












Cook them on tawa by smearing ghee or butter on both sides.
Serve hot with any chutney , ketchup or any gravy vegetable dish of your choice.







sending this to Nithu's  event guest hosted by Latha