Chicken Methi (Fenugreek Leaves) Curry - 2
I used to cook an Indian chicken recipe (Murgh Methi) which contained fresh fenugreek and coriander leaves, and I wanted to make it more 'smoky', less 'green' tasting, so I decided to try ground fenugreek seeds and dried fenugreek leaves, and ... [... more]
Mamta's Kitchen |
Chicken Methi (Fenugreek Leaves) Curry - 1
This curry mixes the flavours of chicken with the sharp flavour of methi leaves. It goes well with tandoori roti or nan or chapatti. Serves 6-8 Grind onion, ginger and garlic together in a food procesor or chop finely by hand. Add chicken pieces ... [... more]
Mamta's Kitchen |
Carrots and Fenugreek Leaves Bhaji (Dry Curry)
One large bunch or 250 gram fresh methi (fenugreek) leaves. The amount is approximate.* Remove the fenugreek leaves from fibrous stems, wash thoroughly at least twice by soaking them in a washing bowl, drain and chop coarsely (this releases the ... [... more]
Mamta's Kitchen |
Fenugreek Leaves Muthia or Pator
Methi Muthia or Pator This dish is from Gujarat/Rajasthan regions of India. As these two states are side by side, there foods often are similar. Serves 4 Mix all ingredients in a bowl, except flour mix. Now add flour gradually, to make a tight dough. [... more]
Mamta's Kitchen |
Paratha, Sorghum Flour and Fenugreek Leaves
I have been working on this a recipe recently, it is quite nice. Sorghum comes from grass family and it is the staple grain of poor people in Asia and Africa. It is quite similar to wheat in nutritional values. Indians usually make flat bread or ... [... more]
Mamta's Kitchen |
Paratha Millet, Wheat & Gram Flour, with Fenugreek Leaves
This tasty paratha is good to eat with curries, saag (spinach, mustard leaves) or as a snack with pickles. Makes 14-15 Place all ingredients except oil, flour for dusting and yoghurt in a bowl and mix well. Make a firm dough by adding a little ... [... more]
Mamta's Kitchen |
Paratha Stuffed with Potato & Fenugreek Leaves
Paratha is made of whole wheat chapatti flour. It is a richer version of chapatti. Freshly cooked, crisp paratha, eaten as the cook is taking it off the griddle, is delicious though a little high in calories! Also see Methi Paratha. I have not ... [... more]
Mamta's Kitchen |
Fenugreek Leaves & Gram Flour Bhaji (Dry Curry)
This dish is from my sister in-law who lives in Jaipur in India. This is a typically Rajasthani dish and quite easy to make-Mamta. Add cumin seeds and hing or asafoetida powder and allow the seeds to splutter or turn brown. Add methi leaves and ... [... more]
Mamta's Kitchen |
Paratha, Millet Four, Stuffed with Fenugreek Leaves
Bajra roti and paratha used to be eaten frequently in our house when I was growing up. It was one of my father's favourite. In UK, bajra flour, or bajri as it is sometimes called, is available from Indian grocers. Keep it in a fridge or freezer ... [... more]
Mamta's Kitchen |
Fenugreek Sprouts and Red Onion Salad
Methi seeds are considered very Nutritious in Ayurveda and are used in many medications. They contains protein, carbohydrate, calcium, phosphorus, potassium and iron. Used sprouted, in salads and leaves cooked as a vegetables, methi cleanses the ... [... more]
Mamta's Kitchen |
Fenugreek Seed Bhaji (Dry Curry)
This is a special dish of the state of Rajasthan, India. In this desert land, fresh vegetables were not easy to find during summer months, until recently. They used many dry ingredients from their larder, to make delicious curries and sweets. ... [... more]
Mamta's Kitchen |
Paratha with Fenugreek Leaves
If using dry methi leaves, soak them in a bowl of cold water for a few minutes. Then lift out the leaves, leaving the water and any dust in it behind. Add enough water a little at a time, to make a soft to firm-ish dough. If you are new at making ... [... more]
Mamta's Kitchen |
