Thursday, March 26, 2015

Methi chutney

Methi or fenugreek is packed with lot of health and nutritional benefits.In Indian households, we frequently use both seeds and leaves of methi in our,dals,parathas,curries and various dishes.It contains proteins fiber,iron and potassium. Methi helps control of blood sugar levels in diabetics. Methi leaves are strongly aromatic and favorable.This week I'm posting all methi dishes.Here comes my today's dish Methi chutney very tasty and healthy.I'm posting Methi chutney in BM#50 under the theme methi dishes.Here goes my recipe.


  • Methi 1 bunch ( 2 cups)
  • Redchillis 3 to 4
  • 1 Tspn jeera or cumin
  • Tamarind(  gooseberry size)
  • 1 Tspn jaggary or sugar( very small)
  • Garlic pods 4 to 5
  • Urad dal 2 Tspns
  • Chana dal 1 Tspn
  • Asofoetida pinch
  • Oil 3 tbspns
  • Salt to taste

  • Wash methi leaves ,drain  and keep aside.
  • Heat oil in a pan, fry red chillies,Jeera,garlic few mins or until little golden color keep aside.Add urad dal and Chana dal fry well until golden brown remove from pan and keep aside.
  • In the same pan fry methi leaves until they are soft and well cooked( around 10 mins).Preferably fry in medium to low flame.
  • Now first blend red chillies, Jeera,garlic ,urad dal and chana dal together  and then add fried methi leaves,salt,very little jaggary,tamarind.
  • Take out the chutney from the blender and enjoy with rice or roti.
  • You may add seasoning with 1 tbspn of oil ,few mustardseeds,urad dal,redchilli (optional)

Wednesday, March 25, 2015

Moong dal Methi rasam

Moong dal also known as mung lentils .Moong beans are packed with protein.One cup of boiled beans provides 14 gms of protein.This is one of the reasons that mung dal is such a popular meal in India.Moong dal can be a great nutritious addition to a balanced diet.It is healthy meal that provides high levels of protein and fiber while containing relatively few calories and little fat. Methi or fenugreek leaves have numerous health benefits.These leaves are used treating gastric problems and other intestinal issues.When I was wondering what shall I cook something different with methi, then I Saw this recipe in one of the cookery show ,so the next day I tried.It is very easy and awesome in taste with that little sourness added.Today I'm going to post combination of mung dal and methi rasam.Wow! what a favorable rasam with great aromatic finishing touch with lemon.I'm going to post this in BM#50 under the theme' Methi dishes'.

  • Moongdal 1 cup
  • Mehti 1 bunch chopped
  • Garlic 3 to 4 pods
  • Onion 1 small chopped
  • Redchillies 2
  • Turmeric powder 1/4 tspn
  • Lemon 1 to 2( Big size 1 smaller 2)
  • Mustard seeds 1/2 tspn
  • Jeera 1/2 tspn
  • Oil 2 tbspn
  • salt to taste

  • Cook moong dal separately in  a pressure cooker just for 1 or 2 whistles  or until it is soft.
  • Heat oil in a pan add mustard seeds,jeera, when they crackle add chopped onions,redchillies, fry well.
  • Add crushed garlic fry few mins then add chopped methi leaves,followed by turmeric and salt.
  • Cover with lid, let methi cook for few mins.After few mins remove lid and fry 1 or 2 mins.When oil oozes out of the leaves and methi well cooked add cooked moong dal
  • Let Methi and moong dal cook around 5 mins then add 2 cups of water.Adjust salt as per your taste.Let it boil for few mins.
  • Switch off the stove and sprinkle lemon juice and mix it well.( This is important step,as  lemon juice gives nice aromatic flavor to the rasam)

Tuesday, March 24, 2015

Methi chicken

Methi chicken is a delicious combo almost liked by every non vegetarian. When. I first tried in one of my friend's home,thought how do I missed this combo?Though it is little lengthy process but worth to cook.It is awesome in taste..Addition of Methi leaves gives unique flavor to the chicken. Methi or fenugreek leaves being a very healthy combined with chicken adds very good taste to the curry.I adapted this recipe from Here, done few changes as per our taste buds. I'm posting all methi dishes in this week in blogging marathon50.Here goes my recipe..


  • Chicken 2 lbs( nearly 1 kg)
  • 1 cup Methi leaves
  • 1 tomato blend it into puree
  • 1 large onion chopped 
  • 2 green chillies
  • 1 tbspn of ginger garlic paste
  • 1/4 cup yogurt
  • 1/4 Tspn of turmeric
  • 1tspn of red chilli powder
  • 1 Tspn of Coriander powder
  • 1/2 Tspn of Cumin powder
  • 8 cashew nuts soak in water and blend into puree.
  • Garam masala(cinnamon, cloves, cardamom( elaichi) each 2 ) blend all this into fine powder.
  • 3 tbspn of oil
  • Salt to taste

  • Heat 1 tbspn of oil and fry onions until little brown,add green chilli,fry one more min.
  • Blend sauteed onions with yogurt into fine paste.Keep aside
  • Heat 2 tbspn of oil and fry methi leaves till the raw smell goes off.It will take around 10 to 12 mins.Keep aside.
  • In the  same vessel ,add ginger garlic paste saute few mins and add turmeric powder coriander powder,red chilli powder,cumin powder.
  • Blend tomatoes separately into puree,add tomato puree to the pan and cook well until the raw smell goes off.
  • Add onion and yogurt paste cook for 3 to 4 mins.Now add chicken pieces and combine well.Cook chicken until it is almost done.( before adding chicken to the masla paste I Saute chicken for 5 to 8 mins in a pan with 1 or 2 tbspn of oil)
  • Now add cashew nut paste,garam masala powder,and sauteed methi leaves and combine well.Add 1/2 cup of water or very less and cook few more mins till you get nice gravy consistency.
  • Switch of the stove and enjoy with hot rice or roti.

Thursday, March 5, 2015

Chenna poda

Chenna poda is a cheese dessert from the state of Odisha in eastern India.It is made of well kneaded homemade cottage cheese or chenna,sugar and nuts and is baked for few mins till it is brown. Chenna poda is usually made at home during traditional festivals in Odisha. .It is also served in traditional road side stalls. Chenna poda literally means burnt cheese.It is simple easy absolutely delicious dessert. When ever I visit orissa I love to,eat this sweet.This time when I  go to India sure I won't miss this sweet. Here I prepared with frozen paneer as I don't get enough time to cook paneer  at home..I'm posting this simple paneer or cottage cheese dessert called Chenna poda in Bm#50 under the theme one ingredient different dishes.Here goes my recipe.


  • Paneer 1 cup( preferably fresh paneer)
  • Sooji or semolina 1 tbspn( Soaked in water for 5 mins and drained)
  • Sugar 1/2 cup
  • Ghee 1 Tspn
  • Milk 1 tbspn
  • Nuts chopped 2 tbspn
  • Cardamom powder 1/4 tspn


  • Take a bowl ,add paneer mix it smoothly.Add sugar to it.
  • Now add sooji,milk,ghee, dry fruits and cardamom powder,mix it thoroughly
  • To get a caramelized effect apply a tablespoon of ghee to the bottom of the baking dish,sprinkle with sugar and hold it slightly above gas stove for few mins.
  • When it changes the color or caramelized,then pour the paneer mixture  over the sugar
  • Bake it in a preheated oven at 350F around 25 to 30 mins.
  • Check inserting a tooth pick.If it comes out clean,then it is 10 to 15 few mins then ready to eat .you can cut into desired shape and enjoy..

Wednesday, March 4, 2015

Paneer pockets

Paneer is the star ingredient in most Indian dishes.Anything with paneer we just love to eat.When I was thinking what else I can cook with paneer,as I already prepared lot of paneer dishes,so thought of doing this easy yummy appetizer.It is great snack during kids parties and get togethers.My elder one is a foodie,he loves to eat paneer any form. Though both my kids are chicken lovers I regret to cook non vegeterian some specific days in a week.Those days I prepare paneer varieties.Yesterday when My son came back from school I surprised with this yummy snack.He just love it.I'm posting this recipe in Blogging Marathon #50 under the theme one ingredient different dishes.Here goes my recipe.

  • Paneer 1/2 lb( chopped)
  • Jeera 1/2 Tspn
  • Onion 1/2 finely chopped
  • Ginger garlic paste
  • Green chilli 2
  • Red chilli powder1/2 Tspn 
  • Garam masala power 1/4 Tspn
  • Tomato  1/4 chopped ( optional)
  • Salt to taste
  • Oil 1 tbspn

  • Heat oil in a pan,when it is hot add Jeera ,when it starts spluttering add chopped onions fry well then add ginger garlic paste.
  • After few mins add tomato ( optional) I prefer without tomato it is more tasty. Fry well then add chopped paneer pieces I just break into small pieces with my hands.
  • Fry few mins add garam masala powder red chilli powder and salt. After 3 to 4 mins switch off the stove and garnish with Corriander leaves.
  • Paneer stuffing is ready.Now preheat oven to 375F.( Mine is convection mode fan on)
  • Take a refrigerated puff pastry sheet half an hr before baking( here I always use pepperidge farm puff sheets usually get it any grocery store)
  • Divide the puff sheet into small finger length squares. Stuff 1 or 2 Tspn above prepared paneer inside and fold all sides carefully ( use little water when folding)
  • Bake 20 to 25 mins in preheated oven or until those are golden color.

Tuesday, March 3, 2015

Methi paneer

Methi paneer is a Mughlai recipe that uses paneer along with fenugreek leaves.This is given more flavour by adding cream milk, yogurt and fenugreek leaves.Paneer being a favorite in our family I keep trying different paneer recipes.This curry has very good flavour and a creamy texture.I always store 2 to 3 paneer packets in my freezer and I keep cooking paneer recipes on vegetarian days.This week I'm posting all PANEER RECIPES in Blogging Marathon #50 Under the theme One ingredient different recipes.Paneer being favorite to my kids specially I  tried cooking paneer with methi say a great combo.Here goes my recipe.


  • Methi(1 Medium bunch)
  • Paneer 200gms(cut into cubes)
  • Onion -1 big chopped
  • green chilli 3
  • Ginger garlic paste 1 tspn
  • Cashew nuts 5 to 6
  • curd or yogurt 3 tbspn
  • Heavy cream 2 tbspns
  • Tomato 1
  • Spices( cloves,cardamom each 2) cinnamon 1 stick
  • coriander powder 1 tspn
  •  jeera powder 1 tspn
  • chili powder 1/2 tspn
  • salt to taste
  • oil 3 tbspns


  • Heat 1 tspn of oil and stir fry paneer well just few mins.Remove paneer from the pan and keep aside.In the same oil add chopped onion,spices and green chilli and fry  well until onions turn golden brown and keep aside
  • In another pan ,add chopped methi and fry well until methi leaves water and becomes soft, around10 to 12 mins keep aside.
  • Now add chopped tomatoes to the pan and fry well until raw smell goes off.( around 5 to 8 mins)
  • Make a paste of fried onions with spices and green chilli.Blend tomatoes into fine puree separately.
  • Soak cashew in water for 10mins and make into fine paste.Mix cashew and yougurt mixture in 
  • a bowl.
  • Now heat a pan add 2 tbspn of oil add ginger garlic paste,when it fries well add onion paste and tomato paste followed by coriander powder,jeera powder,chilli powder,salt.Mix it well few mins.
  • Add water if the gravy is thick,then add fried paneer, cook 3 to 5 mins add methi ,cashew yougurt mixture.Cook few more mins
  • Finally add 2 tbspn of heavy cream and enjoy delicious methi paneer.

Check out for fellow bloggers in BM#50