Barik Methi

Barik methi means tender leaves of fenugreek seeds. This vegetable is grown in the sand. We in Mumbai eat this a lot since this is available throughout the year. It has a little bitter taste, hence this vegetable is not liked by my hubby and daughter ... they simply dislike this vegetable. On the other hand I simply love this vegetable, even make a salad of it and enjoy eating this veggie. This vegetable requires a lot of washing, cleaning and water because its grown in sand, hence time consuming. It has a lot of water content, when cooked reduces to 1/4 the quantity. To balance the bitterness of this vegetable you need an equal amount of onions. I make this vegetable using different masalas. But today I, am going to share a very simple yet tasty recipe.

This vegetable is available in bundles unlike other veggies which are sold in kilograms. This vegetable is highly perishable and needs to be prepared the same day.


Ingredients
15 bundles Barik Methi
2 Green chilles - finely chopped
2 Medium Onions - finely sliced
1/4 Teaspoon Turmeric powder
3 Tablespoons heaped Oil

1 Teaspoon Sugar
Salt to taste


Method

Washing the Barik Methi

Take the bundles in a deep bowl filled with water and keep them immersed for 5 minutes. The sand will settle down then gentle lift each bundle and keep aside, again do this process two or three times. The last washing I do under running water. Take each bundle and hold it under the tap and with you fingers just wash the leaves and stem. Keep them to drain in a colander for 5 minutes.

Then lay each bundle on the chopping board and chop a little tail end of it. Then cut the thread ( a piece of grass) and throw it way and chop this in three to four pieces only.

In a kadai, heat the oil. Add onions fry till translucent, add the green chillies and saute for a minute, add the turmeric powder, methi and cook till the methi, stirring after every two minutes. When nearly cooked add the salt and sugar, again cook till the methi is done and the water evaporates. Once the water has evaporated, remove from flame and serve hot . This taste excellent with bhakris.  Happy eating!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Blogging Marathon, Vegetables, Methi

Methi Parathas / Fenugreek Parathas

These parathas are made with finely chopped methi / fenugreek leaves and spices. This paratha is a nice way of sneaking vegetables like methi leaves by stuffing it in rotis or parathas since in my house they do not like leafy vegetables. Methi paratha is a quick breakfast recipe.  Methi parathas are healthy alternative to plain parathas and are packed with more flavors and nutrition. Fenugreek leaves or methi leaves are very good for health as they are rich in antioxidants, iron and are also a good source of dietary fiber. 

Ingredients

2 Cups Whole wheat flour
2 Tablespoons Chick pea flour/ Besan
2 Tablespoons Rice flour
1 Cup Methi leaves -  finely chopped 
1 Large Potato - Boiled and mashed
1 Green Chilly
1 Teaspoon Ginger
1/2 Teaspoon chilly powder
1/2 Teaspoon turmeric powder
1 Tablespoon Coriander leaves - finely chopped
1 Tablespoon Sugar - powdered
2 Tablespoon Curds
1 Tablespoon oil or ghee

Salt to taste
Ghee/Oil for frying 

Paratha Masala
1/2 Teaspoon Ajwain seeds - lightly roasted
1/2 Teaspoon Cumin seeds - lightly roasted
1 Tablespoon Coriander seeds - lightly roasted 
1 Teaspoon Saunf - lightly roasted

Method

Grind the ajwain, cumin, coriander seeds and saunf to a fine powder  the paratha masala is ready.  Then add the green chilly , ginger, curds, sugar, salt, oil, chilly and turmeric powder, make a fine paste.

Mix the all the flours together well. Then combine the ground paste and rest of the ingredients, mix well. Add water as required and knead to a soft dough. Divide the dough into equal portions and roll out each portion into a circle. Heat a girdle and fry each paratha on medium flame using little ghee/oil, till golden brown spots appear on both the sides. I used pure ghee to fry the parathas as they taste yummy and also gives a lovely aroma. 

Serve these healthy and yummy methi parathas topped with white butter or chilled yogurt or a pickle of your choice. These can be packed as tiffin to kids as they remain soft. The potato in this paratha makes it soft and  the paratha simply melts in your mouth. 

My Notes:

This paratha  masala I make and store, and use it to make parathas of any type,  this masala give a nice aroma and taste to the parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Parathas, Blogging Marathon, Rotis, Methi

Palak Methi Chicken

My daughter and hubby does not eat leafy vegetables unless it is made into a paste and then added to any gravy.  To make them eat leafy vegetables I, usually adopt this method.  My hubby is a vegetarian, where as daughter and me eat non-veg. I try my best to incorporate leafy vegetables in our diet, so this one way I can make her eat this.  Whenever, I make this chicken dish she enjoys it.  In this methi gives an extraordinary flavor to the chicken.   Try this I assure you, all your family members will enjoy it too.

I am send this to BM#50 Week 3 day 1 under the theme Methi dishes, so let's go to the recipe. 

Ingredients

 1 Kg Chicken - 16 pieces
2 Cups Spinach  -  finely chopped
4 Cups Fenugreek leaves -  finely chopped
1 Cup Onion - finely chopped
2 Tomatoes -  chopped
1/2 Cup Curd -  beaten
1 Tablespoon Ginger garlic paste
1 Teaspoon Garam Masala powder
2 Teaspoons Red Chilly powder
1.1/2 Teaspoon Salt
3 Green chillies - ground to paste

1/4 Cup Milk
1/2 Cup Water
1/2 Cup Oil 

Method

Heat oil in  pan add the onions and fry till light golden brown, then add the ginger-garlic and chilly paste fry well brown. Add the tomatoes and fry well till soft.  Add salt, red chilly powder and chicken, fry well.  When well fried add the curds and stir well till blended, add water , cover, cook till chicken is 3/4th done. Add the palak and methi on top and cover, do not stir.  Cover  and cook till chicken is fully cooked, open and stir the palak, methi fry well,  add the milk, garam masala powder and stir again continuously till well blended and oil leave the sides.  Take down from flame.  Serve hot with rotis or parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Chicken, Methi, Blogging Marathon, Palak

Garam Masala Powder - Homemade

This garam masala is very flavorful and be used in veg as well as non-veg dishes.

Ingredients

¾ Cup  Cumin Seeds
½ Cup  Black Peppercorns
¼ Cup Cloves
15 Badi  Elachie/Brown Cardamon
30 Green Elachie/Green Cardamon
1 Nutmeg
1 Teaspoon Javitri/Mace
12 -15 An Inch Each Cinnamon Sticks

Method
Dry roast all the above ingredients just lightly and powder it. This can be stored for 6 months in an air tight container. 

Labels : Masalas, Homemade

Gozleme - A Turkish Flatbread

Gözleme is simply a savoury flatbread very famous traditional Turkish speciality, and is made of hand-rolled dough, filled with various toppings such as cheese, spinach, meat and patoteos, than sealed, and cooked over a grill plate for couple of minutes.

Gozleme name comes from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked.
Traditionally, this is done over a saç in Turkich and plate grill in English. Gozleme  is often sold as street food, at fairs and markets and a special part of the delicious Turkish breakfast.

Ingredients
Dough:

1.1/2 Cup All purpose flour
1/2 Teaspoon Salt

Water as required to knead 

Glaze:
1 tbsp butter, melted

For Frying:

Oil as needed

Filling:
2 Cups packed Spinach - chopped 
1 Small Onion - finely chopped
1 Tablespoon Olive oil
200 Grams Feta cheese - crumbled
1/2 Teaspoons Black Pepper powder
Salt to taste

Method

Filling:

Blanch the spinach and squeeze off all the water. Add all the ingredients and mix well.  Keep  aside .

Dough:
Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp cloth and  let it rest for 15 minutes.  

Cut the dough in 4 equal pieces with a knife.

Roll out each piece about 25 cm in diameter with a roller.

Spread the filling ingredients equally in the middle of the dough.

First fold the opposite sides to cover the filling.

Then fold the 3rd side and lastly the 4th side to cover up the filling.

Heat up the Teflon pan just under medium heat.

Place two gozleme at a time. Cook one side of Gozleme until there are some brown spots  on it.

Then turn it over and brush this side with butter. Also brush the other side after cooking.

Cut them into two and serve, we had this with sour cream.

You can also make Gozleme with beef, potato or eggplant filling.



This is my entry for the BM #50, theme International Flatbread Week 2 day 3.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Blogging Marathon, Breads, Continental Cuisine, Turkey