September 22, 2014

Tip #47: Fascinating Tips to use Fenugreek Leaves (Venthaya keerai)

Fenugreek (Venthaya keerai) is an aromatic herbal plant that produces  brownish seeds. The seeds have a slightly bitter taste and are roasted and ground and used as a flavoring in curries. Traditional healers recommend that people suffering from digestive problems eat Methi leaves. It heals mouth ulcers.It's a great Tonic food- tones the tissues of the body Today these Smart Samayal Tips are about Fenugreek leaves:




Fenugreek leaves Dhal:

Since Dhal is the staple side dish made commonly at home once in a while cook the lentils with a handful of methi (Fenugreek) leaves to get a new flavor and taste and you wont get bored of regular dhal.



Fenugreek leaves Parathas: 

Make a soft dough by mixing wheat flour, little oil, salt, water (Oil helps to make the cover very soft and pliable). Knead it very well for 10mins. Keep it aside for atleast 30mins. Heat oil and fry onion, ginger-garlic paste. Fry for few minutes, add turmeric, chilli powder, salt. Then add methi leaves, fry for few minutes. Add potato, garam masala. Mix well. Stuff the filling in the dough. Roll into paratha. Heat tava and roast the parathas from both sides. If needed, apply some ghee. Serve hot.



Fenugreek leaves Salad:

Clean, wash and cut finely fenugreek leaves.Wash and cut tomatos in small pieces.Cut spring onions also in small pieces.Finely chopp green chillies.Mix them all together while serving add salt, oil & red chillie powder.


 
Fenugreek leaves Dosa:

While making dosa sprinkle some methi leaves after spreading the batter on the tawa and sprinkle oil on it. Then turn it to next side and cook till the leaves get fried. Tasty methi dosa is ready.




 Fenugreek leaves Poori: 

Wash methi leaves thoroughly. Separate the leaves from the stems and chop only the leaves finely.In a mixing bowl, take the wheat flour, salt and methi leaves.Knead the dough with enough water. Ensure that the dough is neither too soft nor too hard.Make small balls of the dough and roll each ball flat but make sure that they are not rolled too thin.Meanwhile heat oil in a kadai for deep frying. Once the oil becomes hot, slide a puri into the oil and press it with a ladle. The poori will puff up. Turn the poori and fry till it becomes golden brown.



Fenugreek leaves Adai:

Usually we make adai with drumstick leaves. For a change add fenugreek leaves and make adais.




Fenugreek and Moong dal Chappathi:

Cook moong dal in pressure cooker with just enough water till it is soft. Mix cooked dal, chopped methi leaves, cumin seeds, pepper powder and salt. Add enough wheat flour to make a soft dough. Knead it very well. Take small balls of the dough and roll into parathas. Roast them on both sides on a hot tava. Serve hot.




Fenugreek leaves Rice:

Heat oil (and a little ghee for extra flavor), add bay leaves, crushed cinnamon, cloves and green cardamom. Now add onion and fry for few minutes. Add tomato, salt and cook till tomatoes becomes mushy. Now add methi, rice and garam masala powder . Fry for few minutes. Cover and cook on a low heat for 3 minutes and serve the hot methi rice.

  

Fenugreek and Chick peas Curry:

Heat oil and add ginger garlic paste, onion and fry till translucent.Then add tomatoes, salt and fry till they are mushy.Add all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well.Now add a cup of fenugreek leaves, a cup of overnight soaked chickpeas, about 1 cup water.Pressure cook till done (about 4 whistles). Serve hot with chapatis.



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