CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)
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
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
NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN
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
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
YELLOW MAIZE FLOUR AND FENUGREEK LEAVES INDIAN BREADS
Traditionally, we call this 'Makki-Methi Ki Beri'. This is a Saatvik treat people enjoy in winters and it's very tasty. :)
Provided by Charishma_Ramchanda
Categories Breads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, sift together the maize flour, salt, red chili and coriander powders together.
- Add green chillies and fenugreek leaves to the bowl.
- Mix well.
- Add hot water, as required, and knead the mixture well into a dough (similar to how you make puri dough).
- Pinch off small rounds of the dough.
- Use a rolling pin and make beris on a board dusted with flour (like you make rotis), about 4-6 inches in diameter.
- Use ghee/oil and hot water to flatten them gently and carefully.
- Fry the beris on a hot tava (non-stick griddle) using a teaspoons or two of ghee or oil and spreading it all over each beri.
- Serve hot with mango pickle and buttermilk on a cold winter night to enjoy it to the max!
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