Indian Food Recipes

Baigan Methi Recipe

Ingredients:

1 green chilli slit

salt to taste

1/2 bunch fenugreek leaves (methi)

3 baby brinjals

1 tsp cumin seeds

oil for frying

1 pinch sugar

How to make Baigan Methi :

•    Cut brinjal into cubes.
•    Wash methi leaves thoroughly,
•    Cut roughly and keep aside.
•    Heat up oil in a kadhai.
•    Deep fry the brinjal pieces and set aside.
•    Heat up 1 tblsp oil in a pan.
•    Mix in cumin seeds and slit green chilli.
•    Once the cumin seeds begin to crackle,
•    Mix in the washed methi leaves.
•    Cover and stir fry for a while.
•    Mix in salt and a pinch of sugar and stir fry till done.
•    Mix in the fried brinjal and stir fry for another 2 minutes.
•    Serve hot.

Methi Aloo Recipe

Ingredients

4 Potatoes (boiled, peeled and diced)
1 bunch Fenugreek Leaves (chopped)
¼ tbsp Turmeric Powder
¼ tbsp Cumin Seeds
¼ tbsp Red Chili
Salt to taste
Oil for cooking

How to make Methi Aloo

• Heat oil in a pan and add cumin seeds. Allow it to splutter.
• Add salt, red chili and turmeric powder and sauté it for 2 min.
• Immediately add diced potatoes and fenugreek leaves to the above. Stir the contents and cover the pan.
• Let it cook for 5 minutes on medium flame.
• Aloo Methi is ready to serve.

Chicken Methi recipe

Ingredients:

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

Methi Ke Gatte Recipe

Ingredients:

• Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
• Mix in mustard oil and enough water to knead into a firm dough.
• Divide into equal parts and roll into cylinders.
• Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.
• Drain, cool and cut into 1″ long pieces.
• Heat up oil to smoking point.
• Take off the heat up and cool slightly.
• Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
• Sauté.
• Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
• Stir to mix well.
• Serve hot.

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