Methi Puri

Methi Puri

Methi poori is a popular Indian deep-fried bread that is made using a combination of wheat flour, spices and fresh fenugreek leaves (methi). It is a crispy and flavorful and is perfect for breakfast or lunch.

Leafy vegetables are packed with essential vitamins and minerals, iron, and fiber which is important for maintaining good health.

Ingredients:

• 2 cups wheat flour

• 1 cup fresh fenugreek leaves 

  (methi), washed & finely chopped
  

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• Salt to taste

• Water, as required

• Oil for deep frying

Method:

1. In a large mixing bowl, combine wheat flour, fenugreek leaves, red chili powder, turmeric powder, cumin powder, and salt.

2. Mix well and add water gradually to make a firm dough. Knead the dough well for a few minutes until it becomes smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

4. Heat oil in a deep frying pan on medium flame.

5. Divide the dough into small balls and roll them out into circles of about 3-4 inches diameter.

6. Once the oil is hot, carefully drop the rolled out pooris one at a time and fry until they puff up and turn golden brown on both sides.

7. Remove the fried methi puris from the oil using a slotted spoon and drain the excess oil on a paper towel.

8. Serve Methi pooris hot with chutney or sabzi of your choice.

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The homemaker has the ultimate career. All other careers exist for one purpose only-and that is to support the ultimate career' C S Lewis

Methi Capsicum Rice

Methi Capsicum Rice / Menthya Soppu Donne Mensinkayi Bhath  is easy and perfect one pot meal. Stir fried Methi leaves or Fenugreek leaves with capsicum blended with spices  tastes delicious. Enjoy this healthy green rice with raita or papad. Leafy vegetables are packed with essential vitamins and minerals, iron, and fiber which is important for maintaining good health.

Methi Capsicum Rice

Ingredients

• 1 cup rice
• 1-2 capsicum chopped
• 1 cup of methi leaves (cleaned/chopped)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• 2-3 green chilies
• 1/2 tsp lemon juice
• Dry grated coconut-1 tbsp

Method: 

Cook rice and Spread it on a plate. Heat oil add mustard seeds, after it splutters , add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown. Add the Methi Leaves and stir fry well. Next add the capsicum, chilies, salt and mix well. Add rice, and mix well. 

Garnish with coconut. Serve hot with raita or papad or enjoy just like that.

Thanks for stopping by...



Don't forget to check other interesting One Pot Meals under "Rice " in Menu Planner.


Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

Aloo Methi Sandwich

Aloo Methi Sandwich is simple and easy to make.  You can use your left over aloo methi sabzi and make this sandwich.. Else make it fresh.. Methi is loaded with nutrients and is healthy.

Prep Time: 20mins

Cook Time:10 Mins

Aloo Methi Sandwich

Total time:30 mins

Servings: 4

Author: Smita

Ingredients

• 2 cups boiled grated potatoes
• 1 cup- methi finely chopped
• 1.5 tsp- garam masala
• 1 tsp-kitchen king masala
• 8 Bread slices 
• Butter
• Salt
• Green Chutney
• Ketchup

Method:  

Aloo methi sabzi- In a pan, add oil, add jeera,  add the methi leaves and fry well, next add mashed potatoes, add the masala powders, salt and mix well. 

Take bread, apply butter and  green chutney, smear the aloo methi stuffing, add some chaat masala, cover with another chutney-butter spread bread. 

Grill in toaster. 

Serve hot with chutney or ketchup.




'Tough times never last, but tough people do.' Robert Schuller

Methi Aloo Rice / Menthya Soppu Aloo Bhath

Methi Aloo Rice / Menthya Soppu Aloo Bhath is an easy and perfect one pot meal. Stir fried Methi leaves or Fenugreek leaves with potatoes blended with bhath powder in rice tastes delicious. Enjoy this healthy greens with raita or papad. Fenugreek leaves are flavorful and loaded with vitamins and nutrients.

Methi Aloo Rice / Menthya Soppu Aloo Bhath

Ingredients

• 1 cup rice
•  1/2 cup of potatoes (sliced)
• 1 cup of methi leaves (cleaned/chopped)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• 2 tbsp. Bhath Powder
• Dry grated coconut-1 tbsp

Method:  

Cook rice and Spread it on a plate. Heat oil add mustard seeds, after it splutters, add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown. 

Add the thinly sliced potatoes and stir fry well , next add Methi Leaves and fry well. 

Next add the bhath powder, salt and mix well. Add rice, and mix well. 

Garnish with coconut. Serve hot with raita or papad or enjoy just like that.

Thanks for stopping by...



Don't forget to check other interesting recipes for One Pot Meals under "Rice " in Menu Planner.


Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

Methi Akki Rotti

Methi Coriander Akki Rotti is nutritious, wholesome blend of fresh green Methi (Fenugreek Leaves) and coriander leaves in rice flour. It makes  a healthy breakfast recipe. Enjoy this hot flavoured Rotti with chutney. 

             Methi Coriander Akki Rotti 

Ingredients 

• Akki Hittu (Rice Flour)       2 cups 
• Fresh Methi Leaves          1 bunch finely chopped
• Coriander  leaves          handful chopped
• Green chillies            4-5 finely chopped 
• (in case you need it spicy)
• Cumin seeds             1 tsp
• oil                             2Tbsp
• Salt                          to taste
• Water                       as req
• Curds                       2 tsp

Method 

 Mix rice flour with chopped and washed methi leaves, add salt, chilies, cumin seeds. Add  water and mix well add little curds and mix. Cover and leave for some time. (Dough should be of medium softness not too hard or too soft.) After 1 hour, take a tava, smear 1tsp of oil around, take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti, cover. Check if done. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time. Enjoy hot with butter and chutney /pickle of your choice.

Thanks for stopping by..

Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Methi Millet Dosa

 Methi Millet Dosa  is another dosa variety that can be made with wholesome Foxtail Millet (navane) flour -  easy, quick dosa variety. This version includes addition of fenugreek leaves (methi) to make it more healthy, nutritious! This recipe is with Lentils based chutney.

 Methi Millet Dosa 

Millet Dosa will be slightly thicker, but porous and soft with the awesome taste and goodness of the millets giving you loads of health benefits.

Ingredients

• Chiroti rava 1 cup
• Millet flour - 1 cup
• Curds-3 tbsp
• Methi leaves, finally chopped - 1 cup
• Coriander leaves-few
• green chillies, finely chopped - 5-6
• coconut, grated - 2 table spoon
• jeera - 1 tsp
• salt - as per taste
• Coconut-3 tsp(opt)
• Water

Method - In a bowl, add rava, millet flour, and curds, next add chopped methi leaves, coriander leaves, green chilies ,jeera, salt and grated coconut, add water and mix well to form dosa batter. Keep it aside for 1-2 hrs. Make dosa. Serve  Methi Millet Dosa hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner





#Happiness is home-made.

Menthya Soppu Carrot Akki Rotti

Menthya Soppu Carrot Akki Rotti is nutritious , wholesome blend of Methi (Fenugreek Leaves) with fresh carrot in rice flour makes it a healthy breakfast delight.Enjoy this hot flavoured Rotti with chutney.

Menthya Soppu Carrot Akki Rotti

Ingredients 

Akki Hittu (Rice Flour)       2 cups 

Methi Leaves          1 bunch finely chopped
Carrot Shredded  -1/2 cup 

Coriander  leaves          handful chopped

Green chillies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Method 

 Mix rice flour with chopped and  washed methi leaves, carrot,add salt,chilies,cumin seeds.Add water and mix well add little curds.Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next day ,take a tava ,smear  1tsp of oil around,take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover ,check if done.If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.Enjoy hot with butter and chutney /pickle of your choice.

Thanks for stopping by..

Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Menthya Soppu Avarekai Rotti

Menthya Soppu Avarekai Akki Rotti is nutritious , wholesome blend of Methi (Fenugreek Leaves) with Avarekai or Lima beans with rice flour making it a healthy breakfast delight.Enjoy this hot flavoured Rotti with chutney.

Ingredients 

          Menthya Soppu Avarekai Akki Rotti

Akki Hittu (Rice Flour)       2 cups 

Methi Leaves          1 bunch finely chopped
Avarekai/ Lima Beans-1/2 cup 

Coriander  leaves          handful chopped

Green chillies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Method 

 Mix rice flour with chopped and  washed methi leaves, avarekai ,add salt,chilies,cumin seeds.Add water and mix well add little curds.Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next day ,take a tava ,smear  1tsp of oil around,take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover ,check if done.If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.Enjoy hot with butter and chutney /pickle of your choice.

Thanks for stopping by..

Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Methi Peas Bhath / Menthya Soppu Batani Bhath

Methi Peas Rice / Menthya Soppu Batani Bhath  is easy and perfect one pot meal. Stir fried Methi leaves or Fenugreek leaves with peas blended with bhath powder in rice tastes delicious.

Enjoy this healthy greens with raita or papad.

Methi Peas Bhath / Menthya Soppina Batani Bhath

Ingredients

• 1 cup rice
•  1/2 cups of peas (steamed)
• 1 cup of methi leaves (cleaned/chopped)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• 2 tbsp. Bhath Powder
• Dry grated coconut-1 tbsp

Method: Cook rice and Spread it on a plate.Heat oil add mustard seeds, after it splutters ,add chana dal,urad dal,hing,curry leaves, turmeric and fry until golden brown.Add the Methi Leaves and stir fry well.Next add the steamed peas,bhath powder, salt and mix well.Add rice, and mix well.Garnish with coconut.Serve hot with raita or papad or enjoy just like that.

Thanks for stopping by...

Don't forget to check other interesting One Pot Meals under "Rice " in Menu Planner.


Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

Menthya Soppina Matodi Palya

Menthya Soppina Matodi Palya /Matwadi palya (Methi leaves/Fenugreek Leaves) is a South Indian speciality. A sabzi of simple greens with a mix of lentils (chana dal) coconut and spices. It is tasty and spicy.

Menthya Sappina Matodi Palya

Ingredients:

• Methi leaves-1 cup
•  finely chopped
• (cleaned and washed)
• Channa dal - 1 cup
• Grated coconut - 1/4 cup
• Red chillies -5-6
• Ginger grated- 1 tsp
• Jeera-1 tsp
• Salt to taste

For seasoning:

• Oil- 2-3 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Red Chillies-1-2
• Curry leaves-3-4

Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies. Add very less water for grinding. The mix should be coarse. Meanwhile heat oil in a pan and add all the items in the seasonings, add the methi leaves and mix. Cover it with a lid. Once the vegetable is done add the ground paste, salt and mix well. Let it cook on low heat for 10-15 mins. Keep stirring in between. Serve this matodi palya / Paruppu usli hot with plain Rasam rice or chapati.


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"The art of being wise is the art of knowing what to overlook."
William James 

Methi Dosa / Menthya Soppina Dosa

Methi Dosa (Menthya Soppina Dosa ) is an easy , quick dosa variety .Made from fenugreek leaves (methi) is healthy , nutritious and tasty too.

       Menthya Soppina Dosa

Ingredients

Chiroti rava 1 cup

Rice flour - 1/2 cup

Maida - 1 tbsp

Curds-3 tbsp

Methi leaves, finally chopped - 1 cup
Coriander leaves-few

green chillies, finely chopped - 5-6

coconut, grated - 2 table spoon

jeera - 1 tsp

salt - as per taste
Coconut-3 tsp(opt)
Water

Method-In a bowl, add rava, rice flour, maida and curds,next add chopped methi leaves, coriander leaves,green chillies ,jeera,salt and grated coconut, add water and mix well to form dosa batter.Keep it aside for 1-2 hrs.Make dosa.Serve hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner

"We cannot solve our problems with the same thinking we used when we created them."Albert Einstein 

Corn Methi Pulao

Corn Methi Pulao healthy combination of greens (fenugreek leaves ) and sweet corn,highly nourishing.Enjoy!

Ingredients

Corn Methi Pulao

1 cup basmati rice

1/2 cup sliced onions

3/4 cup (methi) leaves chopped

1/2 cup sweet corn

2-3 black pepper

1/2 tsp jeera
1/2 cinnamon

2 cloves

2 cardamoms

1/2 tsp green chillies
finely chopped

1/4 tsp turmeric powder

1 tbsp butter

1 tbsp oil
2 tbsp curds

salt to taste

Method

Wash the rice and keep aside.Heat the butter and oil in a pressure cooker/pan add the pepper,cinnamon, cloves, cardamom and sauté for 1 min.Add the onions and sautéNext add the fenugreek leaves, corn kernels and sauté for 1 minute.Add the rice and 2 cups of hot water, salt, turmeric powder, green chillies and stir for a few seconds.Pressure cook  for 2 whistles. Serve hot with raita of your choice.

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Also check other easy one pot meals under "Rice" in Menu Planner.

"We become what we think about all day long."Ralph Waldo Emerson

Methi Malai Matar

Methi Malai Matar is a rich , gravy side dish for hot parathas/rotis, truly tasty.A exotic combination of fresh fenugreek leaves and Peas blended with spices and cream.

Ingredients

Green Peas - 1 cup 

Methi Matar Malai

Fenugreek leaves (Methi) - 1 bunch
cleaned and chopped

2 tbsp Cream
1 tomato pureed

1/2 tsp jeera

1/2 tsp Chilly powder
1/2 tsp Garam masala

Milk - if needed for gravy

1 tbsp Butter

Salt - to taste

Others

1 Onion chopped

2 Green Chilies

few Cashew nuts/ Almonds 

1 tsp khus khus

1-2 tbsp Curds

1 tsp Ginger garlic paste

Cinnamon-little

Cloves - 3

Cardamom-1

Method

Grind all the items mentioned above under "Others" into fine paste.Clean and chop Methi leaves.Add butter in a pan, add the cumin seeds. Add the chilly powder, garam masala ,ground paste and the tomato puree and let it cook ,keep stirring. Add the green peas,methi leaves and malai (cream).Add milk if required, Cook till the gravy thickens .Serve hot with roti of your choice.

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'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Methi Paratha

Methi Paratha is easy wholesome breakfast recipe - a healthy start for your day. Made from Methi aka Fenugreek leaves, is very nutritious, you can send it as a part of your child's tiffen box too.

Ingredients

Methi Paratha

• 1 cup  wheat flour
•  2-4 tbsp yogurt/curds
• 1/2 tsp  cumin seeds/carom seeds
• 1 /2 tsp turmeric 
• 1 -2 tsp chilli powder/garam masala
• 1/2 tsp jeera dhania powder
• 1 cup finely chopped fenugreek/Methi leaves
• 2 tbsp oil
• salt to taste

Method

In a bowl combine all the ingredients with the flour ,add yogurt  and knead into smooth dough,add little water if req. Add oil and knead it again and keep it covered for sometime. Make parathas. Heat a skillet (tava) gently, put in the paratha, add oil ,turn on both sides till done. Serve very hot with pickle or curds.

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'And in the end, it's not the years in your life that count.It's the life in your years'-Abraham Lincoln

Methi Rava Rotti

Methi Rava Rotti is nutritious , wholesome blend of Methi (Fenugreek Leaves) in Chiroti rava (Semolina) making it a healthy breakfast delight.Enjoy!!

Methi Rava Rotti

Ingredients 

Chiroti/Semolina Rava         2 cups 

Methi Leaves         1 bunch finely chopped

Cilantro leaves          handful chopped

Green chillies            7-8 finely chopped (in case you need it spicy)

Cumin seeds            1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       1 cup (as req)
Curds                       2 tsp

Method 

 Mix chiroti rava with chopped and  washed methi leaves, add salt,chilies,cumin seeds.Add water and mix well add little curds.Cover and leave overnite.(Dough should be of medium softness not too hard or too soft.) Next day ,take a tava ,smear  1tsp of oil around,take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover ,check if done.If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.Enjoy hot with butter and chutney /pickle of your choice.

(You can mix chiroti rava and rice flour and make the rotti)

Thanks for stopping by..

Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)