Sprouted Fenugreek seeds curry | Khatti Meethi Dana Methi Sabji | Marwadi style

Healthy and delicious curry from Rajasthan is made with fenugreek seeds,jaggary, dry fruits and few basic spices

It is usually made during winter to serve as side dish or chutney. Adding sugar/jaggery to this sabji enhances the taste and also increase its shelf life . 

Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Very good for diabetic patients as it regulates blood sugar levels.Helps in digestion and good to cure gastric trouble and indigestion. Methi is also good for lactating mothers. It is also advised to eat some soaked methi seeds if you have arthritis and joint pain.so many heath benefits in this wonderful tiny seeds.

I came across this recipe after marriage when my MIL made it. Loved the idea of inclucating this wonder seed in diet in such a yummy preparation!

This healthy-Sprouted dana methi ki sabzi stays well for a week in the refrigerator.

I have made this chutney with sprouted Methi seeds as sprouting makes the seeds less bitter but you can also make it without sprouting .Taste great both ways.

Ingredients

1/2 cup Fenugreek Seeds / Methidana

3/4 cup Jaggary / Gud

3/4  cup Sugar / Chini

2 tbsp Red chili powder

2 tbsp Coriander Powder / Dhaniya Powder

4 tbsp Mango Powder / Amchoor Powder

2 tbsp Chaat Masala

1.5 tsp Salt / Namak

2 tbsp Cooking Oil

1 tsp Cumin Seeds / Sabut Jeera

1 tsp Fennel Seeds / Saunf

1/4 cup Raisins / Kishmish

10 Dates / Khajoor

Servings:

4

Units:

Instructions

Soak fenugreek/methi seeds in water for around 5 hours then drain the water.Now rinse with fresh water and drain the water completely .

Take the seeds in a bowl and cover the bowl with a muslin cloth for 2 day to sprout them.

When seeds are sprouted then wash them again and pressure cook with 1.5 glass of water for 3 whistles on medium heat or you can boil them in hot water for 10 minutes. Drain the water and wash the boiled seeds with fresh water.

Soak the dry dates in water for 4 hours ,remove the seeds and slice them thinly and if you are using fresh soft dates then chop them and add directly.

Heat oil in pan and add cumin and fennel seeds.

When seeds start crackling add boiled fenugreek seeds and saute for few seconds.

Now add all the spices,sugar,jaggary,raisins and dates in the pan,mix well.

Simmer for around 20 minutes or till gravy thickens.

Store in a glass jar when cool down completely.

Recipe Notes

Serving suggestions-serve methi ki launji as a relish,pickle with snacks, rice or any Indian bread.

Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 

Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.

Ingredients

2 cups wheat flour / atta

¼ cup besan / gram flour

½ tsp kashmiri red chili powder / lal mirch powder

1 tsp sesame seeds / til

¼ tsp turmeric / haldi

½ tsp carom seeds / ajwain

1 green chili, chopped

salt to taste

1 inch ginger, grated

1 cup methi leaves / fenugreek leaves, finely chopped

½ cup curd / yogurt, fresh / sour

water as required, to knead dough

2 tsp oil

5 tsp oil / ghee, for roasting

Method

firstly, in a large mixing bowl take wheat flour and besan.

also add chili powder, turmeric, sesame seeds, carom seeds and salt.

additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.

furthermore, add half cup of curd and combine the dough well.

additionally, add some water and knead the dough.

knead the dough to smooth and soft texture like of chapathi dough.

add 2 tsp of oil and knead the dough for 5 more minutes.

now pinch a medium sized ball dough, roll and flatten it.

also dust with some wheat flour.

further roll it in a thin circle like chapathi or paratha.

now on a hot tawa place the rolled thepla and cook for a minute.

flip the methi thepla also brush oil / ghee and press slightly.

finally, serve methi thepla with raita and pickle.

Tips:

Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 

Adding curd is optional while kneading the dough. however curd helps to make thepla soft

Addition  ajwain or carrom seeds which help in digestion of gram flour.

Healthy Steamed Methi Muthia

Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks. 

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.

Ingredients

2.5 Cups Fresh Methi (Fenugreek) Leaves

1.5 Cups Atta, Wheat Flour

0.5 Cups Besan, Gram Flour

1 tbsp Sesame Seeds

1 tsp Green Chilli Paste

1 tsp Fresh Ginger Paste

2 tbsp Lemon Juice

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

1 tbsp Oil

To Taste Salt

As Required Water

Ingredients for Tempering

1-2 tbsp Oil

1 tsp Rai, Mustard Seeds

1 tbsp Til, Sesame Seeds

A Few Curry Leaves

A Pinch Hing, Asafoetida

Instructions

Making the Dough for Methi Muthiya:

Chop the fenugreek leaves. Wash them and set aside to drain in a colander.

Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.

Add the chopped and washed methi leaves. Mix well

Add the lemon juice. Mix well.

Using a little water, mix to create a firm yet pliable dough.

Add 1 tbsp oil. Mix well.

Set aside for 5 minutes.

Divide the dough into 2 halves.

Roll each half into a log about 1.5" in diameter.

In a pressure cooker or steamer, add enough water for a 7-10 minute steam.

Bring the water to a boil.

Place the rolls in a steamer or a flat colander.

Steam the rolls for 7 to 10 minutes.

Turn off the heat and let the rolls cool a bit.

Cut the steamed rolls into 1/2" slices.

Tempering the Methi Muthiya

In a pan, heat the oil.

Add the mustard seeds and wait till they splutter.

Add the sesame seeds, curry leaves, and hing.

Stir-fry for a few seconds.

Add the Methi Muthiya.

With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.

Serve hot with a cup of Masala Chai.

Recipe Notes

Be careful not to over steam the Muthia; otherwise they will become tough.

You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.

I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.

Methi matar malai | Fenugreek leaves and peas creamy curry

Hi dear friends
Sharing with you a delightful preparation. do try this yummy side dish.
I always make it following my co sisters recipe here and it never fails me . Always get compliments that it is better than restaurants! Here goes the recipe without much ado..

Ingredients :
1 cup green peas
1 cup methi leaves
1tbsp curd
1 small pc ginger
2 garlic cloves
2-3 green chillies
8-10 cahsew nuts
1 tbsp poppy seeds (khuskhus)
2 onions
1 cup milk
salt to taste
1tsp black pepper pwd
1tsp red chilli pwd
1tsp garam masala
1tsp sugar
1cup fresh thick cream
2-3 tbsp ghee
1 bay leaf
1-2 cardomon pods
raisins and cashew nuts for garnishing

Method :
Boil water,add peas,after peas are done switch off the flame,add methi leaves and keep for 2 mins.Strain the water .Grind onions,cashew nuts,ginger,garlic,green chillies,curd, poppy seeds together to a paste.Heat ghee in kadhai,add bay leaves & cardomon,then ground paste  and keep stirring continuosly on medium flame till the oil leaves the kadhai.Add all the dry masalas,fry for few minutes.add milk and fresh cream.then lastly add boiled peas and methi.Mix well.Serve hot with garnished raisins and cashew nuts.



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Cabbage and Methi Muthia (Cabbage and fenugreek dumplings) | Gujrati Cusine | Healthy Recipe | Kids Delight

Muthias are steamed dumplings which is a good low fat snack which can be served at breakfast time or can be served as a tea time snack. I wanted to try this for a long time. I was introduced to this yummy and healthy snack after my marriage.
My MIL made it. I wanted to make the lauki muthi but that kept postponing. Finally made the cabbage and methi muthias..loved the result. Do try this yummy and healthy snack.
The yummy recipe is from here and here.

Ingredients:
4 cups grated Cabbage
1/2 cup Besan(Chickpea flour)
2 tbsp Whole wheat flour
2 tbsp semolina
2 tbps jowar flour
1 tsp Green chili paste (optional)
1 tsp grated Ginger
1 tsp Carom seeds(ajwain,optional)
1 cup chopped methi (you can use 2 tsp Kasuri methi instead)
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
 tsp Lemon juice Salt(or pinch of citric acid)
half tsp eno (or a pinch of Cooking soda)
1 tbsp Oil (optional)
1/2 tsp Sugar
Salt to taste
1 tbsp Curd

For the tempering:
Mustard seeds-1 tsp
Sesame seeds-1 tsp
Asafoetida-1/4 tsp
Dried Red chilli/Green chilli-4
Curry leaves-10
Oil-3 tbsp
Coriander leaves,to garnish
2 tsp grated coconut for garnish (optional)

Method:
Take the grated cabbage in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.The water from cabbage would be enough to make the dough,if you need you can sprinkle some water to make it to a smooth dough,softer than the roti dough.If your dough becomes very soft add a couple of tbsp of besan to it and mix well. Make small oblong balls with the dough and place them on a greased steamer and steam them for about 20 mins. I did not have a stove steamer, so used my microwave idli maker to steam the muthia. I was not sure if it would work, but glad it did solve the purpose very well :)
To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka.
Heat oil in a nonstick pan and crackle mustard seeds.Add the slit green chillies,red chilies and fry them together.Add curry leaves and sesame seeds and let them splutter.
Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 7-8 mins stirring often so that all sides gets crispy.
Garnish with Coriander leaves and grated coconut.
Serve them hot/warm with Green chutney, dates chutney or ketchup.

Variations:
1.Cabbage Kababs - You can deep fry the dumplings after slicing and serve as cabbage kababs.or just make fritters with this mixture without steaming the dumplings.
2.Cabbage Kofta -  Make a tomato or curd based gravy or onion-tomato gravy and add these muthiyas in it just before serving.
3.Cabbage Dahi Vada - Arrange muthiya in a dish and pour whipped salted curd over it, sprinkle red chilli powder, roasted cumin powder, sweet chutney and green chutney and serve as cabbage dahi vada.
4.Cabbage Appe -  Make cabbage appe, in a appe maker with the same mixture.
5.Low Fat Snack - Slice muthiyas and add lemon juice and fresh coriander and serve with ketchup.
6. Cabbage pakoda kadhi - You can add these to curd and chickpea kadhi.They taste nice in any of the forms.

Notes:
1. You can make muthiyas from cabbage, bottle gourd (Lauki), spinach (palak), fresh fenugreek leaves (methi), grated mix vegetables, left over dry khichdi (an Indian lentil and rice preparation) or even with left over vegetable pulao (mix vegetable rice).
2. If using Sweet Gourd (Lauki) then squeeze extra water from it after grating and if using pulao then mash the rice a little and add 1 tbls extra curd. into it.
3. Add a pinch of cooking soda as it will make the muthia soft and fluffy.You can even use 1/2 tsp eno(fruit salt) instead of  cooking soda.It is entirely optional.
4. It is good to add carom seeds when preparing anything with chickpea flour as it will yield in easy digestion.You can skip if you want.
5. You can also use jowar flour instead of besan(chickpea flour) for a healthy option.
6. You can replace kasuri methi with the freshly chopped fenugreek leaves.

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