Tag Archives: Fenugreek

Fenugreek Leaves Rotti

18 Dec

fenugreek_rotti
Menthi Kura Tapala Rotti.

Fresh fenugreek leaves are boiled in water for few seconds and rice flour is added to it to form a soft dough. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 1 8-inch Fenugreek Leaves Rotti

Ingredients:

Rice Flour 1/2 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Cumin Seeds 1/8 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Wash fenugreek leaves with water and keep aside.
Remove stem, wash and finely chop the green chile.
Bring to boil half a cup of water in a sauce pot, add salt, green chile and fenugreek leaves.
Boil for around half a minute and remove from heat.
Add cumin seeds and rice flour to the sauce pot and mix well.
Add little more water or rice flour if necessary to make a soft dough ball.

Heat a flat pan on medium heat.
When pan gets little warm, grease the pan with few drops of oil and place the dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick rotti (around 8 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Fenugreek Leaves Rotti, Menthi Kura Tapala Rotti.

Fenugreek Puffed Rice Upma

12 Dec

fenugreek_puffed_rice
Menthikura Maramarala Upma.

Puffed rice is washed under running water and kept aside to make it soft. Chopped fenugreek leaves and onion are cooked in oil along with whole spices. Finally puffed rice is mixed in and finished with dalia powder. Serve fenugreek puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Fenugreek Puffed Rice Upma

Ingredients:

Puffed Rice 2 1/2 Cups
Fenugreek leaves 1 Cup Packed
Potato 1 Small (optional)
Onion 1
Green Chillies 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Garlic 2 Cloves
Dalia 1 1/2 Tbsps
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash fenugreek leaves thoroughly and roughly chop it.
Remove stems, wash and chop the green chillies.
Peel and chop the onion.
Peel, wash and finely chop the potato.
Peel and crush the garlic cloves.
Grind dalia / roasted gram into fine powder using a spice grinder.
Soak tamarind in few tablespoons of warm water and extract the thick pulp discarding any veins.

Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, add green chillies, potato (if using), onion and tamarind pulp.
Fry for a minute or two till onion is translucent and potato turns soft and stir in fenugreek leaves.
Once the fenugreek leaves are fried well, stir in soaked puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in ground dalia powder and serve fenugreek leaves puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.

Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also check other recipes with puffed rice here.
Other Names: Fenugreek Leaves Puffed Rice Upma, Menthikura Maramarala Upma.

Spinach Fenugreek Leaves Rice

5 Dec

spinach_methi_rice
Palakura Menthikura Annam.

Fresh spinach leaves and fenugreek leaves are cooked in oil along with few whole spices and mixed with cooked basmati rice. Serve spinach fenugreek leaves rice with any raita of your choice.
Makes: around 2 Servings of Spinach Fenugreek Leaves Rice.

Ingredients:

Basmati Rice 1 1/2 Cups
Onion 1 Large
Spinach Leaves 2 Cups Packed
Fenugreek Leaves 1 Cup Packed
Green Chiles 3 – 4
Ginger 1 inch Piece
Garlic 2 Cloves
Salt to Taste

Masala

Caraway Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Cloves 6
Cinnamon 2 inch Piece
Star Anise 1/2 Piece
Black Cardamom 1
Green Cardamom 1
Bay Leaf 1
Oil 2 Tbsps

Method of preparation:

Peel and slice the onion.
Wash and chop the spinach leaves.
Remove stalks and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and grate the ginger and garlic cloves.

Soak basmati rice in 2 1/2 cups of water for half hour.
Cook the basmati rice with few pinches of salt till its almost cooked.

Heat oil in a pan on medium flame, add all masala ingredients in order.
When cumin seeds change color, add sliced onion.
Fry briefly, stir in ginger garlic and green chiles.
Fry for at least half a minute, add the spinach leaves and fenugreek leaves.
Fry both the leaves for around 8 minutes or until the leaves wilt completely and well cooked and stir in sufficient salt.
Stir in above spinach fenugreek leaves mixture with basmati rice and cook covered for few more minutes.
Uncover and adjust any seasonings if necessary.
Fluff the rice with a fork if necessary and serve spinach fenugreek leaves rice with any raita of your choice.
Notes: Make sure spinach and fenugreek leaves are fried well.

Suggestions: Adjust spice with green chiles. Remove the standing spices before serving or before eating.
Variations: Check other rice varieties here.
Other Names: Spinach Fenugreek Leaves Rice, Palak Methi Rice, Palakura Menthikura Annam.

Fenugreek Moong Rasam

26 Oct

fenugreek_moong_rasam
Menthikura Pesara Kattu.

Fenugreek leaves are washed and boiled along with moong dal and spices. Oil is tempered with spices and added to the rasam as a final step. Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Fenugreek Moong Rasam.

Ingredients:

Fenugreek Leaves 1/2 Cup Packed
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Separate and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.
Wash moong dal with water and keep aside.

Bring to boil around a cup of water in a sauce pot, add washed moong dal.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, fenugreek leaves, curry leaves, turmeric powder and salt to the sauce pot.
Boil for around 10 minutes or until fenugreek leaves are cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding fenugreek to the pot.

Suggestions: Adjust the consistency of the fenugreek rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Fenugreek Moong Rasam, Fenugreek Pesara Kattu.

Tiny Roasted Potatoes

20 Sep

tiny_roasted_potatoes
Tiny Roasted Potatoes.

Peewee potatoes are washed and roasted in oil using a heavy bottomed vessel. They are then finished with garlic, fresh fenugreek leaves and spice powders. Serve tiny roasted potatoes with steamed rice. Click to learn about Fingerling Potatoes .
Makes: around 4 Servings of Tiny Roasted Potatoes.

Ingredients:

Pee Wee Mix Potatoes 1 Pkt
Fresh Fenugreek Leaves 1 Cup Packed
Coriander Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Garlic 3 Cloves
Fresh lemon Zest 1 big Pinch
Salt to Taste
Oil 1 1/2 Tbsps

Method of preparation:

Wash the fingerling potatoes and pat them dry.
Separate fenugreek leaves and thoroughly wash them.
Peel and slice the garlic cloves.

Heat oil in a dutch oven or a heavy bottomed vessel on medium heat.
Add fingerling potatoes and cook covered for around 8 minutes or until potatoes are soft when pierced.
Make sure to shake the pot occasionally to avoid potatoes sticking to bottom of the pan.
Uncover stir in garlic and fenugreek leaves.
Fry for around 2 minutes until fenugreek leaves wilt and garlic changes color a bit.
Remove the pot from heat, stir in coriander powder, red chili powder, lemon zest and salt.
Serve tiny roasted potatoes with steamed rice.
Notes: Make sure potatoes are cooked right.

Suggestions: Adjust spice with red chili powder or add sliced green chiles along with garlic cloves.
Variations: You can also use coriander leaves or mint leaves in place of fenugreek leaves if you desire.
Other Names: Tiny Roasted Potatoes.