Methi Pulao/ Methi Rice (How to make Fenugreek leaves pilaf)

Methi Rice/ Methi Pulao

Both methi seeds(fenugreek seeds) and methi leaves(fenugreek leaves) have been long used in Indian families as not just a culinary  ingredient, but also for it's medicinal properties. The seeds are great for :

1. diabetics as it can control the blood sugar levels (soak a tablespoon of methi seeds overnight and have it along with the soaked water the next day). 
2. relieves constipation,
3. a boon to new mothers as it is a known galactogogue (increases breast milk),
4. It is also believed to relieve menstrual cramps when taken along with yogurt/ buttermilk. (Soak a tablespoon of methi seeds/powder in yogurt/buttermilk for a couple of hours or overnight and eat it when you have menstrual cramps).
5. lowering cholesterol

Methi leaves taste great in just about any dish. You can use the fresh leaves to make parathas, theplas, sabzi, add it into your dal or make methi pulao with it. Here's a quick and simple methi pulao that can be served with a raitha.

Ingredients for Methi Rice/Methi Pulao:

• Basmathi Rice: 2 cups (wash and soak in water for 20-30mins)
• Methi: 3-4 small bunches (or 1 big) washed and finely chopped
• Onion: 1 big (finely sliced)
• Tomatoes: 3 small (finely diced)
• Peas: a handful (optional)
• Ginger+garlic paste: 1 tsp
• Cumin seeds(jeera): 1tsp
• Cloves: 1-2nos.
• Peppercorns: 5 nos.
• Bay leaf: 1 
• Cinnamon: 1" stick
• Whole cardamom: 2nos.
• Turmeric: 1/2 tsp
• Water: 4 cups
• Red chili powder: 1-2 tsp (or as per spice tolerance)
• Cumin powder: 1/2 tsp
• Coriander powder: 2tsp
• Garam masala: 1/4 tsp
• Oil: 3tsp
• Salt: to taste

Method:

1. Heat the oil in a pressure cooker. Add the whole spices (peppercorn, cloves, cinnamon, cumin seeds, cardamom and bay leaf).
2. Then add the turmeric, sliced onions and fry till the onions turn golden brown.
3. Add the ginger+garlic paste and fry for a minute.
4. Then add the chopped methi leaves and fry for 3-4 minutes on low flame.
5. Add the tomatoes and the spice powders (chili, cumin, coriander,garam masala) and some salt and cook till the tomatoes are mushy.
6. Add the soaked and drained basmathi rice, peas(optional) and mix well for 2 mins.
7. Add the water, taste for salt and cover the pressure cooker and let it cook till one whistle.
8. Switch off, let the pressure drop. Open and gently fork the rice to separate the grains.
9. Serve hot with raitha of your choice.

Note: you can add 2 tablespoon of crushed peanuts as a garnish before serving. Enjoy.

How to make Methi Rice/ Methi Pulao

Cabbage and Soya Chunks sabzi (How to make cabbage and soya nuggets sabzi)

 Cabbage and Soya Nuggets Sabzi

Ingredients for Cabbage and Soya chunks sabzi:

• Cabbage: 250gms (finely chopped)
• Soya nuggets/chunks- 100gms
• Onion- 1 medium (finely chopped)
• Tomatoes- 2 medium (finely chopped)
• Garlic-2-3 nos (finely chopped)
• Garlic-1/2 inch (grated)
• Red chili powder- 1tsp (or as per your spice tolerance)
• Coriander powder- 2tsp
• Cumin powder-1tsp
• Garam masala- 1/2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds- 1tsp
• Hing(asafoetida) -a pinch (optional)
• Turmeric powder-1/2 tsp
• Curry leaves-3-4 (Optional)
• Coriander leaves-4 tbsp (chopped)
• Salt-to taste
• Oil-2tsp

Method:

1. Boil water in a saucepan, add some salt to it. Switch off the heat-add the soya chunks into the boiling water, mix well, cover and let it stand for 10mins. Strain out the soya chunks and squeeze out the water and keep aside.
2. Heat the oil in a non-stick kadai, add the mustard seeds, cumin seeds.
3. When it starts to pop, add the curry leaves, hing, turmeric powder and then the chopped onions.
4. When the onions starts turning translucent, add the garlic and ginger. Fry till the onions brown a bit.
5. Add the tomatoes, the red chili powder, coriander powder, cumin powder, garam masala and salt and cook till the tomatoes are mushy.
6. Add the soya chunks and mix, then add the chopped cabbage,mix well so that the masala coats the cabbage.
7. Reduce flame to low, cover and cook, stirring occasionally till the cabbage is cooked.
8. Garnish with chopped coriander leaves.
9. Serve with roti or as a side with dal and chawal.

Note:

You can substitute soya chunks with any pulse (kabuli channa, kala channa, rajma, cannelloni beans, etc) to increase the protein content of the dish.

Cabbage and Soya chunks sabzi

An IDLY a Day-a Healthy Indian Breakfast Option!

A great video showcasing the humble yet delicious IDLY:

What’s in your kid’s lunch box?

Check out my article published in Complete Wellbeing magazine (14th Dec 2014):

A few smart ideas to pack a healthy and interesting lunch box for your kids: What's in your kid's tiffin?

Besan Dosa (Chickpea flour crepes)

When I was growing up in Bombay,Besan dosa was a very popular dish in most Udupi restaurants and was even sometimes called "Vegetarian Omelet". Besan dosa was also sold as a filling inside sandwiches which were named "Veggie omelet sandwich"! Funnily enough,I hated them at that time and preferred my regular 'egg omelet' to the veggie omelet. I made Besan Dosa for the first time sometime after Diwali as I had a pack of leftover 'besan' that my mom who was visiting,had used to make sinful 'besan laadus'. I used it for making kadhi a couple of times and was wondering what else I could do with it (pakodas are a strict no-no).That was when my mom mentioned that I could make Besan dosas but also reminded me that I never much cared for them when I was a kid. Finally,one day I tried it out and to my amazement, loved it(thankfully it was appreciated by hubby and little brat) and so now it's a regular feature at home. Make sure you use a good non-stick pan when you make this-that way,you won't need to use a lot of oil.Besan Dosa

Besan Dosa (Chickpea pancake):Serves 4
Ingredients:

• Besan/Gramflour/Chickpea flour: 2 cups
• Rice flour:1/4th cup
• Rava/Semolina/Cream of wheat: 1/4th cup
• Whole wheat flour: 1/4th cup
• Curd (plain Yogurt)-3 tbsp
• Onion:1/2 small(finely chopped)
• Tomatoes:1 small(finely chopped)
• Green chillies:1-2(finely chopped)
• Corriander leaves/Cilantro: 2 tablespoon,finely chopped
• Hing/asafoetida: a pinch
• Turmeric powder: 1/4th teaspoon
• Jeera/Cummin seeds:1/2 tsp
• Salt:to taste
• Oil:1 tsp, to grease the pan

Method:

1. Mix all the ingredients.
2. Add enough water to make a batter of dosa/pancake consistency.
3. Heat the oil in a non-stick pan on medium flame.
4. Pour a ladle of the batter and spread like a dosa. Cover for a 3-4 minutes.
5. Then,flip the dosa over to the other side and cook for another 1-2 minutes.Make sure not to burn them.
6. Serve the besan dosa hot with mint,ketchup or a spicy chutney.