Recipes Collection: methi

Showing posts with label methi. Show all posts

Tuesday, May 20, 2014

Methi ChickPeas Pulao Methi Chole Pulao

Methi & ChickPeas Pulao is very simple and delicious pulao which can be made in less time.

Today I was very lazy to cook dinner. I wanted to make something very quick. Then I found a couple of bunches of methi leaves and soaked channa in my fridge. I tried out this yummy pulao which turned out a duper super hit. And now this pulao is my very favorite one-pot meal. I added few mint leaves for fresh aroma.

This can be prepared by using soaked channa, methi leaves, basmati rice and less spices.

Ingredients:

Basmati rice – 2 cups
Fresh Methi leaves - 1 big bunch

Chickpeas/Channa – 1 cup

Onion – 1 no small

Bay leaf – 2 leaves

Lemon juice – 3 tsps

Coconut milk – ½ cup

Cloves – 4 no

Green chillies – 5 no

Cinnamon sticks – 2 small

Garam Masala - 1 tsp

Salt As Required

Ginger garlic paste – 1 tsp

Ghee or Oil – 2 tsp

Water – 2 ½ cups

Preparation

Soak chickpeas overnight.
Wash basmati rice and soak in water for 30mins
Heat ghee in a pan, add ginger garlic paste
Now add bay leaves, cloves, Cinnamon sticks and sauté for few minutes.
Add onions and green chillies and mix well.
Add methi leaves and cook for 10 minutes or till the raw smell goes away
Add garam masala and mix well.
Add basmati rice by draining water and mix well.
Add soaked and cleaned chick peas and mix well.

Now take the above mixed spices, rice in rice cooker add water, coconut milk, lemon juice and salt and cook well.
Serve with raita or curry.

Sending this to Healthy Delights hosted by Sangee , Lets Cook - Pulao by Kokila , My Legume Love Affair hosted by Vanessa started by Susan

Tuesday, April 29, 2014

Methi Chapathi Fenugreek Roti

Methi Chapathi

Ingredients

Wheat flour/ Atta- 2 cups

Besan flour- 1/4 cup

Kasoori methi- 1/4 cup

Thick Curd- 1 tbsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Red chilli powder- 1 tsp

Salt to taste

Oil required

Water required

Methi Chapathi

Method

Soak kasoori methi leaves in 2 tbsp water. In a deep bowl combine wheat flour, besan, 3 tbsp oil, curd, coriander powder, cumin powder, red chilli powder, soaked kasoori methi leaves and required salt. Knead into soft dough using little water. Set aside dough for 30 mins. Divide dough into equal sized balls, roll each dough ball into thin chapatis( discs) using rolling board and pin. Heat griddle or tawa, when hot transfer chapati on to tawa. Cook on one side for few secs and flip on other side smear required oil around the chapati and cook for few more seconds until golden brown spots appear on both sides of chapati. Serve hot Methi Chapati with Dal Curry or Raita of your choice.