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 .

Khadi Pakoda

Khadi Pakoda is a special dish of Punjab, Gujarath and Rajastan. Here I have tried this Yummy curry with my style.

Khadi means curry made of butter milk and besan and pakodas are with simply besan and coriander leaves and spices. Onion Pakodas are also dipped in Khadi and enjoyed it thoroughly with Hot Rice, Palau or Rotis. 

I have seen one of our friend from Delhi who is an expert cook and ideal home maker. Mrs. Gupta done most of the dishes with yummy taste and with out onions. They belong to Baniyas group and have loads of customs and traditions. We knew them from Nigeria and they too shifted to Dubai like us. Mr. Gupta was a Maths lecturer and Mrs. Gupta a beautiful home maker. I have eaten Khadi Pakoda many times in their house. I was just watching her making Khadi Pakoda. I was not that interested because I never liked curd or butter milk those days.

I just thought of that now and tried this recipe. Luckily I had some butter milk which I got from the process of making butter. 

Not much of spices added here and it is very mild. First prepare the Khadi and then prepare pakodas and dip them in the khadi for at least 10 minutes and then serve with the main dish of your choice.

Lets see the recipe Now: Always make it simple when you cook. It helps you to enjoy your cooking.

No Garlic or No Onion is added in this Khadi Pakoda. 

1. Khadi Preparation :

Things Needed :

Butter Milk : 1 Bowl (At least 2 to 3 cups of butter milk)

Besan/Kadale Hittu/Channa flour : 1 teaspoon full

Salt : As required 

Red chilly : 2

Green chilly : 2 

Jeera /Cumin Seeds : 1/2 Teaspoon

Ingh/Asafoetida : a pinch

Turmeric powder : a little

Ginger : An inch 

Method :

1. Wash and remove the outer layer of ginger and wash it again. Great it and keep it aside.

2. Wash coriander leaves, curry leaves, green chilly and slit green chilly. 

3. Take a bowl and add a spoon of besan. Add 1/4 cup of water and mix it well. Keep it aside.

4. Keep a big pan on the fire and heat. Put oil, jeera and let it fry for 10 seconds.

5. Add red chilly and slit green chilly. Fry a little and add curry leaves and ingh.

6. Add buttermilk/majjige and mix it nicely. Add required salt. Add ginger. 

7. Add the besan (which is already mixed and kept) and mix it nicely. 

8. Keep stirring so that it does not get burnt at the bottom. Let it boil for 3 to 4 minutes.

9. Let it be on low flame for 2 more minutes. Stir in between.

10. Shift the ready Khadi to a serving bowl. 

Pakodas :

Things Needed :

Bottle Gourd : 1/2 of  1 Bottel Gourd 

Bean/Channa flour : 3 to 4 Tablespoons 

Chilly Powder : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Coriander leaves : 1 Tablespoon

Salt : As required 

Oil to Fry : 1 Small Cup

Method :

1. Wash and remove the outer layer of bottle gourd/sorekai and grate it.

2. Put bottle gourd gratings in a big bowl.

3. Add besan, chilly powder, jeera, salt and cut coriander leaves.

4. Mix it nicely and prepare the dough. Do not add any water. Bottle gourd helps the flour to bind nicely.

5. Keep a frying pan on the fire and heat. Add oil. Let it be hot. (Medium flame).

6. Now take a small portion of dough and leave the dough little by little in oil. 

7. Let it fry on both sides. ( Turn the other side and cook till they turn golden brown).

8. Remove the pakodas and put them on a kitchen tissue. 

9. Repeat the same and prepare all pakodas. 

10. Put the fried pakodas in ready khadi and leave it for 10 minutes and then serve. Add little coriander leaves before serving. 

Note : 

Adding any spice is optional. (Even for Khadi). You can add a clove and cinnamon piece. Adding onions or garlic is optional. (I have not added). Do not add water to pakoda dough. The batter turns loose and absorb more oil. You can use onions instead of bottle gourd gratings. (Optional). You can add more/less chilly according to your taste. You can dilute curd and make butter milk if you do not have butter milk. (Add 1 to 1 1/2 cup of water to 1 cup of curd and churn in the mixi for 2 minutes. Your butter milk is ready to use. Adding garam masala/chat masala to the curry and pakoda is optional. (I have not added).

Time : 40 Minutes 

Serves : 4 to 5