I often make Methidana sprouts and make different stirfry and sabzi with the sproutedseeds. I have sprouted the methiseeds for making this chutney but traditionally this is made with soaked fenugreekseeds so you can also make this without sprouting the seeds
When the oil is hot reduce the heat to low and add the fenugreekseeds(methidana). Though they are very flavorful, fenugreekseeds are very bitter in taste
Fenugreekseeds. Mustard seeds. She is a retired teacher and taught me how to make this pickle. Meanwhile heat the same oil and add the mustard seeds, and fenugreekseeds, asafoeitida (hing) , and curry leaves
Made with wheat flour , chickpea flour (besan), Methi (fenugreek) leaves, curd & spices, these flat-breads are known to be edible for days & hence favored by most for travels & picnics
MethiPulao|Fenugreek leaves pulaoPreparation time. add the methi leaves. 10minutesIngredients1 Cup Basmathi rice1 Onion2 tomatoes1 tsp ginger-garlic pasteMint leaves fistful ¼ cup methi leaves (I used frozen methi leaves)Veggies of ur choice (mushrooms, paneer, green peas are of good choice)1tbsp Chilli powder1tbsp Corainder powder/dhaniya powderSalt (to taste)OilCoriander leaves/cilantro (for garnishing) To temper 1 bayleaf1 clove1-2 cinnamonHow I made ItWash and soak rice in 1½ cups of water for 10mins
Indian | Category. Serve hot with pickle and raita. Nutritious and packed with flavors these methi parathas are delicious and can be made as a quick breakfast or dinner
Sara Forte of Sprouted Kitchen is one of these people. I chose the Toasted Millet Salad with Arugula, Quick Pickled Onions and Goat Cheese, because that is pretty much all of my favorite things in a bowl
(To sprout, soak methiseeds overnight. Sprinkle drops of water occasionally to keep the seeds moist. Makes about 1 cupSprout 1 Tbsp of Methiseeds. Then drain the water and keep the seeds in a hot pack covered for 5 hrs. Grind the above along with 2 Tbsp of grated coconut, 1 inch Tamarind and some water into a fine semi liquid pasteIn a pressure cooker pan, add 2 tsp of oil, temper the oil with 1 tsp of mustard seeds, 1 spring of curry leaves, a pinch of hing, 6 garlic pods, 6 pearl onions and a pinch of turmeric powderToss the Methi sprouts and give it a stir. Do not saute the methi for more than few seconds (it will turn very bitter)Add the ground masala and saute them all for 5 minutes or until the raw smell goes awayAdd 1 cup of waterMix them well and taste test for salt and spice. Pressure cook the contents for one whistleAdd 1/4 tsp of Jaggery to the hot curryDelicious and Nutritious Methi Kara Kolambu is ready in just few minutes. 1 tsp of mustard seeds
pickle masala. Its believe that during winter if you eat Bajri (millet) and Methi or any other greens (fenugreek leaves) its very good for you and winter is a season to store good things in your body to survive summer and rainy season
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