Methi Leaves...and Potato Curry

Methi Leaves and Potato curry can be eaten with Rice ,Chapatis , Dosa or Idli..

Things Needed :
Methi Leaves : 1 to 2 Bundles
Potato: 2 to 3
Coconut : 2 Table spoons
Coriander Seeds : 2 Tea spoons
Jeera : 1/4 Tea spoon
Red Chillies : 4 to 6
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 4 to 6
Ingh : a pinch
Salt : to taste
Oil : 1 Tea spoon
Tamarind pulp: 1 Table Spoon
Turmeric powder : a pinch
Water : 2 cups.

Method : Wash and cut Methi leaves in to small. Wash potato and cut in to big pieces. ( Do not remove the skin ). Boil Methi and potatos in one cup of water until it cooked soft.
Now grind coriander seeds , jeera , red chillies and coconut with small quantity of water until it turns into paste. Remove from the jar.
Keep a pan on the fire and put oil and heat for 1 minute. Add mustard seeds and urud daal . Let the mustard seeds spurt . Now add curry leaves and ingh. Add boiled Methi leaves and potatoes. Add turmeric powder . salt and tamarind pulp. Mix well and boil for 3 to 4 minutes.
Add ground coconut mixture and boil for 5 minutes. Stir in between . Serve Methi -Potato curry with hot rice .
Note : Can add one tea spoon of rice (soak the rice for 10 minutes ) while grinding masala to get the thicker gravy. Can add 1 spoon of jaggery to the gravy while cooking . Adding 1 table spoon of ghee to the curry gives better taste. Can use Palak , Spinach and other edible leaves instead of Methi leaves.
Serves :3

Mixed leaves Daal .

Mixed Leaves Daal is one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Cheese and Spring onion Dosa

Cheese and Spring onion Capsicum filled Methi dosa is yummy and stomach filling.
I Have used Methi/Fenugrik seeds, rice and a fistful of urid dal to prepare dosa dough.

Grated capsicum,, cut spring onions (Leaves only) grated cheese and some spices are spread after preparing dosa. It is nicely cooked and served with chutney or ketchup.
Lets see the recipe Now:
Methi dosa dough : 2 Cups
Thin cut capsicum : 1/2 Cup
Thin cut Spring Onion Leaves : 2 to 4 sticks.
Grated cheese : 1/2 Cup
Pepper powder : Very little
Coriander leaves : 2 to 3 Tablespoons
Salt : As required :

Method : 
1. Wash and cut capsicum into thin pieces. Wash and cut spring onion  leaves into thin and keep it aside.

2. Wash and cut green chilly (Optional) into very small pieces.
3. Grate cheese and keep it aside.
4. Keep a pan on the fire and heat. Sprinkle oil on the pan.
5. Take a ladle full of methi dosa dough and just put and spread a very little. (Let it be thick)

6. Now put some capsicum, coriander leaves and cheese on the top and sprinkle little pepper on the top.
7. Cover and cook dosa for 1 to 2 minutes (on low flame),

8. Put little oil on the top and turn the other side slowly and cook for 10 seconds.

9. Remove it from the pan and serve with the curry of your choice.

10. Repeat the same with remaining dough.
Note :
Do not press or spread the dough on the pan. Let it be thick. Add little butter on the top and then add vegetables and cheese. The aroma adds to the taste. Adding any vegetables are your choice.
Time : 20 Minutes
Serves : 2 to 3  (According to the serve.
Methi dosa dough preparation.
Soak 3 glasses of raw rice , 1/3 of methi seeds and a fistful of urid dal for 3 to 4 hours. Grind the ingredients and leave it for ferment. Next day morning or after 6 to 8 hours it starts to ferment and dosa turns soft adn fluffy.
Time : Soaking time : 4 hours, Grinding time 15 minutes and + Ferment time  :  5 to 6 hours.

Methi Aloo Curry

Methi Allo curry is a gravy dish and it is nice to have with chapatis, roti, rotti, dosa, idli, poori and even plain rice.

I have used methi/fenugrik leaves, tomatoes, potatoes and simple spices like garam masala and rasam powder.
Lets see some benefits of Methi/Fenugrik in our diet. (Leaves and seeds).
Fenugrik/methi helps reduce the cholesterol level and protect our heart. It helps to boost our immune system. It is good for people who suffer from anemia, dandruff, stomach disorder, mouth ulcer, diabetes and inflammations. It is also good for ladies (post pregnancy) for lactating and helps to improve the digestion. It is loaded with good minerals like iron, magnesium, manganese and copper and Vitamin B6, protein and dietary fiber.
No Onion or No Garlic added in this curry. Methi Aloo Curry is a simple dish that any one can try and get good result.
Lets see the recipe now :

Things needed :

Methi leaves : 1 bunch
Potato : 1
Tomato : 2
Green chilly : 1
Ginger : a little
Garam Masala : 1/2 Teaspoon
Rasam or Sambaar powder :  1 Teaspoon
Turmeric powder : a pinch
Salt : to taste.
Water : 1 cup ( Small cup )
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8

Method :

1. Wash methi leaves and cut. ( You can cut off 3/4 of the stem if it is not tender ).
2. Wash and remove the outer part of ginger and cut into small.
3. Wash and cut tomatoes (remove the seeds), green chilly and

4. Wash and boil potato and keep it aside.
5. Keep a pan on the fire. Put cut methi leaves, tomatoes, cut ginger and cook with required water.

6. Remove the outer layer of potato and cut into small pieces. (or you can smash).
7. Let methi leaves cook till they turn soft. Add turmeric powder, salt. Cut potato pieces.

8. Add garam masala powder and rasam powder. Mix it well and let it cook for 3 to 4 minutes.

9. Keep a small pan on the fire and heat. Add a tablespoon of oil. Add mustard and jeera.
10. Let mustard seeds splutter, add cut green chilly and curry leaves. Fry nicely for 10 seconds.

11. Put this mustard seeds seasonings to the cooked curry. Mix it well and cook for 2 minutes.
12. Shift Methi - Aloo curry to a serving dish and serve with the main dish.

Note. : 

 You can add coriander powder and red chilly powder instead of rasam powder. Use of spices is optional. Adding garlic and onion is optional. Adding cream or butter (1 Tablespoon) turns the gravy more tasty. (Optional).
Time : 20 Minutes
Serves : 2 to 3.