North Indian Methi Butta Palak A Fenugreek Leaves Baby Corn Recipes

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CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)



Chicken Methi ( Chicken With Dried Fenugreek Leaves) image

From the Indian chef Sanjeev Kapoor. Super easy and Super Tasty. A staple at our home Kasoori Methi is availablein Indian Grocery Stores

Provided by Sana7149

Categories     Asian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

750 g chicken
2 bay leaves
2 -3 cardamom pods
1 tablespoon garam masala powder
2 cups onions, chopped
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons green chilies, chopped
1 cup yogurt
2 tablespoons dried fenugreek leaves (Kasoori Methi)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon coriander leaves (chopped)
salt
2 tablespoons oil

Steps:

  • Clean, skin, wash and cut chicken into medium sized pieces.
  • Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
  • Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
  • Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
  • Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
  • Serve hot.

Nutrition Facts : Calories 546.4, Fat 37.2, SaturatedFat 10.3, Cholesterol 148.6, Sodium 165.2, Carbohydrate 13.3, Fiber 1.8, Sugar 6.6, Protein 38.4

PICKLED BABY CORN



Pickled Baby Corn image

These pickles are very popular in Mennonite country! Tasty and a real summer treat. Preparation time depends on how quickly you can pick and husk the corn! Cook time is approximate

Provided by MarieRynr

Categories     Corn

Time 1h20m

Yield 2 Quarts

Number Of Ingredients 6

2 quarts baby corn, immature field corn ears picked when only 2 or 3 inches long
1 cup water
2 cups sugar
2 cups vinegar
2 teaspoons salt
1 tablespoon pickling spices, in a bag

Steps:

  • Husk and boil corn for 4 minutes-- no longer than that.
  • Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes.
  • Seal in jars according to manufactuers instructions.

Nutrition Facts : Calories 1201.3, Fat 4.6, SaturatedFat 0.7, Sodium 2393.1, Carbohydrate 289.4, Fiber 10, Sugar 211.2, Protein 11.8

NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN



North Indian Methi Butta Palak - a 'fenugreek Leaves-Baby Corn image

I came across this wonderful recipe that had an equally pretty picture accompanying it, in the newspaper, months ago! Luckily, I had cut it and saved it in a little bag in my little room. Tonight, I wanted to make something nutritious, tasty and different from usual food. I opened up the bag, and, found this! I made it for dinner tonight and we enjoyed it with hot rotis. I enjoyed it with white bread! It tastes really good. It got praises from all of us. Many thanks to 'City Times' for carrying this recipe in their newspaper.

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

250 g methi leaves, cleaned, washed, drained and chopped (fenugreek leaves)
250 g spinach leaves, cleaned, washed, drained and chopped (palak leaves)
100 g baby corn, cut into small circular discs, boiled and drained
25 g garlic, peeled and finely chopped
125 g onions, peeled and chopped
50 g tomatoes, peeled and chopped
10 g ginger, peeled and chopped
25 g green chilies, ends removed, rest of it chopped
1/2 tablespoon turmeric powder
1/2 tablespoon cumin seed
1 bay leaf
3 cardamoms
2 tablespoons cooking oil (I use Minara Sunflower cooking oil)
1 teaspoon salt
2 tablespoons fresh coriander leaves, for garnishing

Steps:

  • Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
  • Then, put them in chilled cold water for a while.
  • Drain.
  • Keep aside.
  • Put babycorn in a bowl and add plenty of water.
  • Allow to boil until babycorn is three-fourth cooked.
  • Heat oil in a skillet.
  • Add bayleaf, cumin seeds and cardamoms.
  • Allow cumin seeds to crackle.
  • Once they stop crackling, add ginger and garlic.
  • Saut'e until their raw smell is gone and garlic is lightly browned.
  • Add onions and saut'e till brown.
  • Add green chillies and turmeric powder and mix well.
  • Add tomato.
  • Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
  • Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
  • Mix well.
  • Cover.
  • Cook on medium-high flame for 10 minutes, stirring two-three times in between.
  • Uncover.
  • Mix well.
  • Garnish with corriander leaves.
  • Serve immediately with hot rotis for a fantastic dinner/lunch!

Nutrition Facts : Calories 131, Fat 7.7, SaturatedFat 1.1, Sodium 638.7, Carbohydrate 14.7, Fiber 3.2, Sugar 2.9, Protein 3.6

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