Best North Indian Methi Butta Palak A Fenugreek Leaves Baby Corn Recipes

NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN

Steps:

• Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
• Then, put them in chilled cold water for a while.
• Drain.
• Keep aside.
• Put babycorn in a bowl and add plenty of water.
• Allow to boil until babycorn is three-fourth cooked.
• Heat oil in a skillet.
• Add bayleaf, cumin seeds and cardamoms.
• Allow cumin seeds to crackle.
• Once they stop crackling, add ginger and garlic.
• Saut'e until their raw smell is gone and garlic is lightly browned.
• Add onions and saut'e till brown.
• Add green chillies and turmeric powder and mix well.
• Add tomato.
• Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
• Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
• Mix well.
• Cover.
• Cook on medium-high flame for 10 minutes, stirring two-three times in between.
• Uncover.
• Mix well.
• Garnish with corriander leaves.
• Serve immediately with hot rotis for a fantastic dinner/lunch!

METHI (FENUGREEK) SAMBAR

Steps:

• In a large nonstick frying pan put the first six ingredients and stir over medium heat until the chana dal is light brown. Remove and powder in a spice grinder.
• In a medium size sauce pan put the toor dal, rinse it, and add 2 cups water. Bring the water to a boil over medium heat. Cook for about one hour, adding more water as needed. The first 20 minutes I usually skim off the "guck" that comes to the surface. After about 45 minutes add the turmeric. By now you will probably need to reduce the heat to medium low. Cook until the individual dal pieces have dissolved and the mixture is smooth. Set aside.
• In a large nonstick frying pan put the oil, black mustard seeds, methi, and the red and green chilies. Heat over high heat until the mustard seeds start popping. Quickly reduce heat to medium. Stir in the hing and curry leaves.
• Add the mixed vegetables (carrots, green beans, tomato, potato, zucchini etc. as desired) and stir for about one minute. Add 2 cups water and cook, stirring occasionally, until the vegetables are tender.
• Add the powdered spices and stir to blend.
• Add the tamarind concentrate and stir to blend.
• Add the cooked dal. Add salt to taste. Cook, stirring occasionally, adding water if needed, for another 5-10 minutes.
• Check to make sure that no more salt or tamarind concentrate is needed.
• Remove from heat and garnish with the cilantro.
• If desired, you may increase the amount of vegetables in the sambar.

CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)

Steps:

• Clean, skin, wash and cut chicken into medium sized pieces.
• Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
• Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
• Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
• Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
• Serve hot.