ALOO METHI
Ingredients
Baby potato or big potato cook & cut to pieces- 1 cup
Methi leaves clean and chopped- ½ to 1 cup
Ginger garlic paste-1/2 tsp
Turmeric powder-1/4 tsp
Use:
Chilly powder-1 tsp
Coriander powder-2 tsp
Garam masala-1 tsp
Or
My masala powder in powder varieties link on home page
Chopped onion-1/4 cup
Salt
Oil
Curryleaves and aniseeds-few for seasoning
Method
Cook and peel the skin of potatoes and cut it to required size.
Heat oil,add aniseeds and curryleaves.
Add onion and green chilly(if required),sauté well.
Add ginger garlic paste,sauté.
Add all powders,mix well.
Add methi leaves,sauté well.
Add potatoes,salt and mix evenly.
Keep in simmer and mix 2 mts once.
Leave till the methi and masalas coats on each piece of potato.
Serves with roti,variety rice,etc
KASOORI METHI
It is nothing but the dried methi leaves.
Methi leaves at your home?
Just sprinkle some methi seeds in a small flower pot and sprinkle water.
You’ll get bunches of methi leaves.
If u dry those leaves(not in too much sun) , it is kasoori methi
Kasoori methi is added in all gravies that is prepared for chaphathi,naan,etc which gives the extra taste and flavour.
METHI MUSHROOM
Ingredients
Button mushroom-1 pkt
Kasoori methi- 1 or 2 tbsp
To paste:
Ginger,garlic-few
Dry chilly-4
salt
For batter:
Maida-1/2 cup
Cornflour or rice flour-1 or 2 tbsp
Salt
Oil for deep fry
Method
Clean and cut the mushrooms to half.
Marinate with kasoori methi,and masala paste for 1 hour.
Then coat or marinate with batter and deep fry in oil.
METHI LEAVES GRAVEY
Ingredients
Methi leaves-1 big bundle
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3-5
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/2 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Whole small onion-1/4 cup
Method
Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.
In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped and cleaned methi leaves and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
CORN METHI BONDA
Ingredients
Cook and mashed corn-1 cup
Methi leaves-1/2 cup
Chilly powder-1 tsp
Jeera powder-1/4 tsp
Salt
Basen flour-1/ 2 to 1 cup
Ginger garlic paste-option
Method
Mix all the ingredients.sprinkle water.
Make bonda.
METHI LEAVES CHUTNEY
Ingredients:
Small onion-1 cup
Jeera-1/2 tsp
Urad dal-1 tbsp
Chana dal-3/4 tbsp
Dhaniya-2 tsp
Dry chilly-3 or 5
Coconut scrapped-1/4 or ½ cup
Vallarai- big bundle
Tamarind-little
Broken dal-little
Method
Sauté onion,jeera,dhaniya,chiily,urad and chana dal with oil till golden brown.
Add methi leaves,sauté till cooked and shrinked .
Add coconut,mix well.off stove.
Add tamarind ,broken dal(pottukadalai) and salt
Cool it and grind as chutney.
CORN METHI PULAO
Ingredients
Basmati Rice -1 cup
Cooked corn-1 cup
Methi leaves-1/2 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add methi, mix for 2 mts.
Add paste and mix till raw smell goes.
Add corn and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
