Methi potato kurma

    This is flavourful and delicious kurma. I watched this recipe in a cookery show and noted in my cookery book. In the show they said that this kurma is a kashmiri dish which is best accompaniment with kashmiri pulov.

   After few days I made this kurma for roti. It tasted great.

Requirements :

Potato – 3 ( Baby potatoes – ½ kg )

Methi leaves – ½ bunch

Cumin – ½ tsp

Onion – 1

Tomato – 2

Ginger garlic paste- ½ tsp

Chilly powder -1 tsp

Coriander powder – 1 tsp

Cumin powder – ¼ tsp

Coconut powder – 1 tsp

Oil – 1 tsp

Salt as required

Method :

 Grind onion and tomatoes separately.

Cook the potatoes and peel the skin. Cut into cubes.

Heat oil in a pan , add cumin seeds and allow to splutter.

Add the chopped methi leaves and sauté well.

Add the onion paste and sauté for two minutes.

Add the tomato paste and sauté till raw smell leaves.

Add the ginger garlic paste , chilly powder , coriander powder , cumin powder and sauté well.

Sprinkle little water and cook for few minutes.

Add the coconut powder and mix well.

Add the potatoes and cook for another five minutes.

Serve with roti , phulka , naan , kashmiri pulov.

Happening @ siris food flavours

  sending to 60 days to christmas @ cook like priya and  my friend divya's space

Show Me Your HITS - Festive Food Happening @ Roshini's kitchen and hosted by sangetha

linking it to Foodomania’s Christmas Cook-Off Contest



 sendind to sheelu's space

Happening @ lemonkurry




 linking to divya and jagruti.

 happening @ foodelicious

@ jagruti's space
WTML DEC 2012 OF GAYATHRI'S COOKSPOT HAPPENING @ NITHU'S KITCHEN

 happening @ cookbook jaleela

Methi matar malai / fenugreek peas masala

  This was the famous Punjabi sidedish for roti , parantha and naan . This is right combo with roti / phulka. Fenugreek leaves is methi in hindi which has the property of reducing blood sugar, good for diabetic patients.

  As the methi is having bitter taste, adding peas and milk reduces the bitterness. My parents and my sis liked the dish very much.

Requirements :

Peas – 1 cup

Fenugreek leaves – ½ cup

Milk – 1 cup

Curd – ¼ cup

Onion – 1 ( chopped )

Tomato puree – ½ cup

Sugar – ½ tsp

Cumin – ½ tsp

Oil

Salt as required

To grind :

Onion – 1

Green chilly – 5

Ginger – 1’’ piece

Garlic – 4 cloves

Cashew – 5 nos

Poppy seeds – ¼ tsp

 To roast and grind :

Cinnamon – 1’’ piece

Cloves – 2

Cardamom – 1

Pepper – ½ tsp

Cumin – ½ tsp

Method :

 Cook the peas separately.

Grind the to grind ingredient to a smooth paste.

Dry roast and grind the garam masala to fine powder.

Heat a teaspoon of oil and fry cumin seeds.

Add the chopped fenugreek leaves and sauté well for 3 – 4 min.

Heat oil in another pan , add chopped onion and sauté well.

Add the grounded masala paste and sauté till raw smell leaves.

Add the tomato puree and garam masala powder.

Add the cooked peas and fenugreek leaves . mix well.

Add the milk and curd , mix well.

Add required salt and a tsp of sugar.

Cook in slow flame for ten minutes.

Can add fresh cream before serving.

Methi matter malai is ready to serve. 

We had it with cabbage paratha. It was a delicious combination.

FEAST FOR YOUR GURU happening @ my friend viji's blog 

 

 my legume love affair - 56  of susan



 happening @ foodelicious

  sending to 60 days to christmas @ cook like priya and  my friend divya's space

Happening @ siris food flavours

Methi aloo ( potato with fenugreek leaves )

  Methi aloo is a famous sidedish from haryana. It is healthy as well as simple to make. Fenugreek is said to reduce blood cholesterol and aids in weight reduction. This  will be a great combo with roti.

Requirements :

Fenugreek leaves ( chopped ) – a small bunch

Potatoes – ½ kg

Green chilly ( finely chopped ) – 3

Shredded ginger – 1tsp

Oil – 2 tsp

Salt to taste

Method :

Chop potatoes into cubes and cook separately.

Heat oil in a pan , add green chilly and ginger. Sauté well.

Add fenugreek leaves and sauté for few minutes.

Add potato cubes and mix well.

Add required salt and stir well.

Methi aloo is ready is serve.

Note :

 Can add lime juice before serving, which gives a slight sour taste.

Fenugreek leaves in dhal ( methi dhal )

This dhal tastes good with plain rice and chappati. This recipe is another signature recipe of my mom.

Requirements :

Fenugreek leaves – ½ cup

Tuvar dhal – 2 cup

Pearl onion – 5

Garlic – 5 cloves

Chili powder – 1 tbs

Coriander powder – ¾ tbs

Turmeric powder – ½ tsp

Coconut paste – 2tbs

Tempering:

Oil

Mustard seed

Hing (asafotedia) – a pinch

Curry leaves

Method :

Pressure cook dhal along with onion , turmeric powder and garlic.

Add chopped fenugreek leaves to the cooked dhal and cook for few minutes.

Add chili powder , coriander powder, coconut paste and required salt. Allow to boil for five minutes.

Heat oil , add hing , mustard seed and curry leaves .

Add  this to the cooked dhal.

Dhal is ready to serve.