Methi Khakhra

Time 25 Min

Ingredients

Wheat flour  2 cups
Methi (Washed and Chopped) 1/2 cup
Carom seeds 1/2 tsp
Cumin coriander powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Sugar to taste
two pinch of Black salt
pinch of asafoetida
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.

Other Method
Put on thick gloves one over the other on your hand. Then make two bunch of chapatis and then move and press your hand wearing gloves in circular fashion on both sides of chapatis so that it becomes crispy. In this way you can roast 10 khakhra in 5 min only.

Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.

Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Methi Puri

Time 20 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1 tsp

Fresh fenugreek / methi laves 1/2 up or  kasuri methi 1 tbsp

Chopped coriander leaves 1 tbsp

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/4 cup 

Sugar 1/4 tsp

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be thin like chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

Tip

If you want u can add more red chili powder. 

Methi Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Fenugreek leaves 2 heaped cups

Onion 1 medium size chopped lengthwise

Tomato 1 medium size (grated)

Garam masala 1/4 tsp

Fennel seeds powder 1 to 2 pinch

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Bay leaves 2-3

Pepper corns 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Cashew nuts 1 tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add onion and tomato, saute for few min. Then add bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for 1-2 minutes. Then add fenugreek leaves, fry for 3-4 min. Then add rice, turmeric powder and saute for about 5-6 min till it becomes dry on medium flame. Then add hot water first then garam masala, fennel seeds powder and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 7-8 min.

Methi Thepla

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped fenugreek leaves 1.5 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Finely chopped coriander 2 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp
Red chili powder 1/4 tsp

Ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 6 -7 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce, or any kind of pickle.

Fenugreek Leaves / Methi Bhaji

Time 20 min

Ingredients

Fenugreek leaves 1 bunch

Moong daal 2tsp

Crushed groundnuts 2 tsp

Copped green chillies 2

Crushed garlic cloves 3-4

Water 1 cup or more

Salt to taste

Oil 2 tsp

Method

Soak moong daal & ground nuts in water for atleast 2 hrs.

Heat oil in pan. Add garlic and green chiles. After garlic becomes golden brown. Add chopped fenugreek leaves, soaked moong daal & groundnuts. Add 1 cup of water. Cover with lid and cook for 5-6 min. Then add salt, mix well and cook till it is done. Serve with bhakari.

Tip

If salt is added after fenugreek is cooked 50-60% then it cooks fast.

Methi Malai Mutter

Time 30 min

Ingredients

Chopped fenugreek leaves / methi 2 cups

Green peas 1/2 cup

Tomato 1 big size

Milk 3/4 cup

Sugar 1/4 tsp

Cumin seeds 1/2 tsp

Oil 2-3 tbsp

Salt to taste

For the paste

Chopped onion 1 big size

Green chilies 3-4

Garlic cloves 3-4

Ginger 1 inch

Cashewnuts 2 tbsp

Poppy seeds / Khus Khus 2 tbsp

Cumin seeds 1/2 tsp

Method

Wash the methi, add 1/2 teaspoon of salt. keep for 10 minutes and then squeeze out the water.

Make 3-4 light cuts on tomato and boil for 6-7 min in water, allow it to cool, remove skin and seeds of tomato, blend into a puree.

Boil green peas for 7-8 min. Keep it aside.

Soak cashewnuts in water. Keep it aside.

Heat 1/2 tsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek leaves and 1 tbsp water and cook for 3 to 4 minutes. Switch off the flame and allow it to cool.

Heat  1 tsp oil in pan, heat then add chopped onion, fry for 4-5 min till it turn golden brown. Allow it to cool. Take fried onion in blender, to this add green chilies, ginger, garlic, soaked cashewnuts, roasted poppy seeds, cumin seeds, blend in the blender and make a smooth paste.

Heat oil in pan, add tomato puree, paste, fry for about 5-6 min. Then add cooked methi leaves, boiled green peas, milk, salt, sugar and cook for 6-7 min. Serve hot.

Methi Shankarpalya

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1tbsp

Fresh fenugreek / methi leaves 1/2 cup

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with knife in square shape. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

U can add kasuri methi if fresh methi is not available.

Even u can add freshly chopped spinach instead of fenugreek / methi it will be called as Spinach / palak puri