Methi - Tomato - Brinjal Curry

Methi/Fenugrik leaves - tomato and Brinjal curry is a gravy dish and you can have them with plain rice. chapati or any type of rotis. It goes well with idli and dosa also.

I have used Methi leaves, brinjal, tomatoes and toor dal. Added some rasam powder from M.T.R. Rasam powder and the seasonings. It tasted yummy.
Let us see some benefits of using mustard seeds in our diet.
Mustard seeds are rich in minerals, vitamins and anti-oxidants. They do contain high calories. They are good dietary fiber. They are good source of B complex vitamins and they help in regulating body metabolism and lower the blood cholesterol levels.
It is better to cook all the veggies together and then add cooked dal to it. Use of lemon will be enough because tomatoes adds to the savoury taste. It is not necessary to use coconut and tamarind.

Lets see the recipe Now

Things Needed :

Methi/Fenugrik leaves : 1 Bundle
Tomatoes : 2 to 3 (Medium sized)
Brinjal (small) : 2 to 3
Toor Dal : 1/2 Cup (2 fistful)
M.T.R. Rasam Powder : 2 ti 3 Teaspoons
Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : a pinch
Curry Leaves : 6 to 8 or more
Salt : As required
Lemon extract : 1 Teaspoon
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Wash and cut methi leaves into small. Wash and cut tomatoes and remove the seeds from it.
2. Wash and cut brinjal into small pieces and put it in a big bowl of water for 10 minutes.
3. Wash and cook toor dal in a pressure cooker and keep it aside.

4. Now put cut methi leaves, tomatoes and brinjal pieces in a big pan and cook till they turn soft.

5. Keep a big pan and put cooked vegetables mixture and cooked dal.

6. Mix it well and add salt and turmeric powder. (a pinch).7. Add required water and cook for 2 minutes.
8. Add M.T. R. Rasam powder and mix the curry nicely and let it boil for 2 to 3 minutes.

9. Add mustard - cumin seeds, curry leaves and ingh seasoning and add it to the curry.

10. Shift the curry to a serving dish and add cut coriander leaves.

11. Add lemon extract and mix the curry well.
12. Serve with the main dish you have prepared. Add a spoon of ghee adds to the taste.

Note :

Adding onions and garlic to the curry is optional. Adding any brand curry powder is optional.(Taste differ). Adding tamarind instead of lemon extract is optional. Adding jaggery to the curry is optional. (I did not add).
Time : 30 Minutes
Serves : 3 to 4.

Methi Aloo Dry Curry

Methi Aloo curry is a simple dish that can be done in a few minutes. It is a side dish and goes well with almost all the main dishes like, plain rice, chapatis, rotis, dosas, poori etc.
I have used methi/fenugrik leaves, potatoes and some spices.

Let us see some benefits of eating " Jeera/Cumin Seeds" in our diet. 
We South Indians never used the jeera in every thing like North Indians. But it has become a habit that when you season you automatically put some jeera to the seasoning and feel happy. The fried jeera aroma spreads all the corner and refreshes you, makes you hungry. I think you all agree with me for the above words. Jeera /Cumin seed has an important role in Indian cooking. It helps to digest the food easily, adds aroma to the food and adds the taste too. Lets see some benefits of eating jeera in our diet.
Cumin seeds helps to easy digest, improve immunity and treats piles. It is good for asthma, common cold and anemia. It is good for lactation, helps the body to keep the body cool and boils. It helps to boost overall health. Cumin seeds helps to relief stomach aches. Cumin seeds contain dietary fiber and good for people who suffer from constipation. It contain magnesium, iron, calcium, copper and sodium. It has Vitamin E which is very good for skin care and helps to prevent premature aging symptoms. It also helps in keeping the skin young and glowing. It contain Vitamin A and Vitamin B6.
Lets see the recipe now :

Things Needed :

Potatoes : 2 (Medium size)
Methi/Fenugrik leaves : 1 Bundle
Jeera : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Green chilly : 1
Rasam Powder/Sambar Powder : 1 Tablespoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Coriander leaves : 2 Tablespoons
Oil :2 Tablespoon
Lemon : 1 Teaspoon (Optional).

Method : 

1. Wash and cut potatoes into small. Wash and slit green chilly.
2. Wash and cut methi leaves, curry leaves and coriander leaves into small
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and let it splutter.
4. Add jeera, green chilly and fry for a second. Add curry leaves and cut potatoes. Add turmeric powder.

5. Fry nicely and let it cook on low flame for 2 minutes.(Stir in between).

6. Add methi leaves and mix it.
7. Add 1/2 cup of water and let it cook on low flame. It should be soft. Let all the moisture disappear.

8. Add salt, rasam powder and garam masala powder.
9. Mix it slowly and add remaining oil and mix it slowly. Shift the ready curry to a serving dish.

10. Add cut coriander leaves and serve.

Note : 

Removing the potato skin helps the potato to cook faster. (Cooking potato with skin is always healthy). Adding more oil is optional. It adds to the taste. Adding spice of your choice is optional. Adding more water is optional. (Taste differ). Garam masala, chat masala or any other masala powder can be used. I Have used MTR Garam masala powder and Rasam powder. 
Time : 20 Minutes
Serves : 3 to 4 .

Ginger-Methi Parata

Ginger -Methi Parata is prepared using Ginger Tambuli. Tambuli is very famous dish in South Canara and it is prepared using butter milk/curd.
Ginge r- Methi Parata is nice to have for breakfast, as snack or dinner. It is stomach filling dish.
I have used ginger tambuli, methi leaves, some spices and Wheat flour.

Let us see some benefits of using ginger in our diet.
Ginger is thought to have originated in the Himalayan foothills of Northern India. Ginger root is one of the popular root herb used in culinary and it is loaded with medicinal properties. Ginger is loaded with anti inflammatory, anti-flatulent, anti-oxidant and anti microbial properties. It is good for easy digestion, nausia and reducing the pain. (It is said to be a good pain killer). It is good for common cold.

NOnion - No Garlic  Dish . " Ginger - Methi Parata ".

Things Needed : 

Wheat Flour : 2 Cups
Methi Leaves : 1 Bundle  (Small bundle)
Ginger Tambuli : 1 Small Cup.
Salt : As required
Turmeric powder :  A little
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Oil :  4 to 5 Tablespoons

Method :

1. Wash and cut methi leaves (only leaves) into thin pieces.
2.Take a big bowl and add wheat flour, cut methi leaves, garam masala, chilly powder, jeera, salt and 1 tablespoon of oil. Mix it well.

3. Add Ginger Tambuli and mix it well. Add required water. Prepare parata dough.

4. Divide the dough into small portion. Keep some dry wheat flour in a small bowl.
5. Take a small portion of parata dough, kneed well and roll it as chapati.

6. Keep a tava/pan on the fire. Heat and add very little oil (1/4 teaspoon) on the tava.
7. Put rolled parata on the tava and cook on both sides. Sprinkle some oil on the parata on both sides.

8. Ginger-Methi Parata is ready to serve. Serve with a cup of curd and the side dish you have prepared.

9.Repeat the same with remaing dough.

Note : 

You can leave the dough for resting. (5 to 10 minutes will do). Adding more oil is optional. Adding more spice is optional. It is better to use only methi leaves, since the stick is not easy to roll while preparing (rolling) parata.
Time : 30 Minutes
Serves : 3 to 4 

Tambuli Recipe :

http://nsomayaji.blogspot.in/2011/07/ginger-tambuli.html

Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.

Lets see some benefits of having Ash gourd in our diet.

Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 

Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups

Urid Dal : 1 Cup

Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)

Methi/Fenugreek Seeds : 1 Tablespoon

Salt : To taste

Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.

2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 

6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.

7. Let the dough ferment over night or at least 6 to 8 hours.

8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.

9.Clean it with a kitchen tissue or a clean cloth. 

10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.

12. Now turn the dosa other side (flip) and cook for 30 seconds.

13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.

Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).

Time : Total time  12 hours.

Soaking ingredients : 3 to 4 hours

Grinding : 30  to 40 minutes

Dough fermenting : 6 to 7 hours.

Preparing time : 10 to 20 minutes.

Serves : 7 to 8 people.

Red Rice -Methi/Fenugreek Seeds Dosa

Methi/Mentya/Fenugreek Seeds & Red Rice Dosa is a healthy breakfast dish. It can be served as a snack in the evening or for dinner. 

READY TO SERVE MENTYA DOSA WITH JAGGERY , CHUTNEY POWDER AND SAMBAR

Methi/Mentya/Fenugreek seeds are one of the healthy spice seeds. Red rice and methi seeds are used and prepared dosa. Some time back I read that, some one wanted to know about using red rice. Red rice is better than fully milled rice/polished rice. One should know that even boiled rice (Kocchakki/Kusulakki as we say), parboiled rice/half boiled rice are also called as red rice. One should not mistake this particular red rice is raw. (In South Canara (Udupi, Mangalore and Malnad in Karnataka), we call it as kempakki/Jeddakki.
Preparing dosa with red rice bit better than using fully polished rice. It is a healthy way I can say.
I have used this red rice and methi seeds to prepare this Methi/Fenugreek Seeds dosa.
Fenugreek seeds are healthy seeds. In northern side of India people use methi leaves or kasoori methi (dried methi leaves) for almost all curries. Methi not only helps to thicken the curry, it also adds health benefits to the food.
Methi/ Fenugeek seeds are known as Methi in Hindi and Bengali, Methi Dhane - Marati, Vendyam in Tamil. In Malayalam - Uluva, Menthulu in Telugu and Menthya or Mentye in Kannada.
Lets see some benefits of using Methi/Fenugreek Seeds in our diet.
Methi seeds are not only used in cooking, it is one of the best seed which has medicinal values. They are rich source of minerals, vitamins and contain nutritious values. They contain fair amount of soluble dietary fiber. They help to lower the bad cholesterol level. It helps to digest the food easily and help in solving constipation problems. It also helps to lower the rate of glucose absorption in the intestines and helps to regulate blood sugar levels. They are good for people who suffer from diabetic people. They are excellent source of minerals like copper, potassium, calcium, iron, zinc, manganese and magnesium. It also helps to control heart rate and blood pressure. Iron is essential for red blood cell production. Methi seeds are rich in many vital Vitamins like Vitamin B-6, Vitamin A, Vitamin-C and Folic acid.
Lets see the recipe now:

Ingredients :

Red Rice : 3 1/2  to 4 Cups
Methi/Fenugreek Seeds : 1/3 of the Cup .(Use the same cup or glass to measure).
Urid dal : 1 Teaspoon
Flatten/Beaten Rice : 2 Handful (thick/thin)
Salt : To taste
Water : Required
Oil: 2 to 3 tablespoons
Ghee : 2 Tablespoons (optional)

Method :

1. Wash and soak rice , methi seeds and urid dal for 3 to 4 hours.

2. Wash and soak flatten/beaten/awalakki in separate bowl.
3. Grind them with required water. (all the ingredients together).
4. Remove the dough from the grinder and leave it for fermentation. (Over night/ 5 to 6 hours).

5. Mix it well in the morning.
6. Keep a pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
7. Take a ladle full of dosa batter and spread it as circle. ( Spread a little. (small size is always better).

8. Sprinkle oil on the top and cook for 1 to 2 minutes. Turn the other side and cook for a minute.

9. Serve hot and soft Red Rice - Methi Dosa with the side dish you prepared.

10. Add little ghee on the hot dosa just before serving. Repeat the same with remaining dough.

You Can also Try these from the same dough.
You can also add jaggery to this dough and prepare sweet dosa or guli appa. You can add spices like grated ginger, cut onions, coriander leaves and little coconut and prepare Methi Dosa or Guli Appa/ gundponglu/ kuli appam/paddu

Note : 

The dough should ferment well to prepare soft dosas or dosa might turn sagi.(rubber pulling feel while eating). No need to add more urid dal. Even with out urid dal the dosa will be nice. Do not try to spread the dosa in bigger circle. Just drop the dough on the hot tava and leave it as it is or slightly press with out putting force.(with the spoon you drop dough). No need to add any cooking soda or any other substance.(Eno, baking powder etc).
Time : Soaking time 3 hours + Dough fermenting  6 hours + Cooking time 30 minutes.
Total time : Nearly 10 hours. 
Serves : 4 to 5