METHI LEAF THORAN

Methi leaves are known to have many medicinal properties. I got this recipe from my mom, more onion and grated coconut suppress bitterness of the fenugreek leaves. 

Fenugreek leaves (methi patta in hindi, uluva ila in malayalam) are abundantly found in Indian vegetable markets.  It is a highly nutritious and body cooling vegetable.  Eating fenugreek leaves at least three times a week would help you develop good health with proper digestion. As fenugreek leaves are iron rich, eating it regularly would help meet your iron requirements.

Ingredients

2 cups tender methi leaves

1/2 cup grated coconut

1/2 tsp turmeric

1 tsp chili ;powder

1 tsp cumin seeds

2 cloves garlic 

1 tsp mustard seed

2 tsp coconut oil

1 tsp raw rice

salt as per taste

Method

Clean the fenugreek leaves and wash them properly and soak it in water fpr 8-10 minutes. Chop th leaves fienly along with tender stalks.

Grind coconut, garlic, turmeric, cumin seeds,chili powder and salt.

Now heat the oil in a pan, when it is hot add the raw rice and  mustard seeds .

Then add the methi leaves along with the ground coconut mixture ,mix well. 

Close the lid and let it cook in the steam, you may add 1 to 2 tsp of water if its very dry.

Methi thoran is ready to be served with rice. 

EGG SALAD

Ingredients

1/2 cup romaine lettuce , torn into pieces

1 boiled egg, sliced 

3 radishes sliced finely

1 tsp Sunflower seeds

1 Avocado chopped

For Dressing

2 tsp Dijon mustard

1 tsp balsamic vinegar

Salt as per taste

1 tbsp olive oil

1 tsp lemon juice 

1/2tsp black pepper

Method

Mix all the dressing ingredients in a bowl except olive oil.
While whisking constantly, add the olive oil to the vinegar mix in a steady stream until you have a smooth emulsion.

Take a large bowl , add torn lettuce, radish slices, sunflower seeds and Avocado pieces.

Gently toss a generous portion of the dressing with the above until they are coated.  Taste to see if you like the amount of dressing, and adjust, if necessary.  
Next, arrange the sliced eggs on top of the salad. 

RASAM

Rasam is very good for cold and also for digestion. I made this rasam when i was having  cold and fever for a week and it did help me to soothen the cold . We use cumin seeds and black pepper as the main spices. You can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

Ingredients

1 medium size tomato chopped roughly
1 lemon sized tamarind soaked in 1 cup water

½ tsp black pepper

Pinch turmeric powder
1 tsp cumin seed powder 
1tsp chilli powder

1 tsp black mustard seed

1/2 tsp asafoetida powder

4-5 garlic cloves chopped finely 

5-8 curry leaves

¼ cup coriander leaves with stem chopped 

2 tsp oil

Salt as per taste

Method

Heat a kadhai to medium heat. Add oil , once oil becomes hot add mustard seed,asafoetida and turmeric powder. 

Add chopped garlic and curry leaves , sauté until garlic turns soft. ( don't burn the garlic) 

Add chopped tomato, stir for 5 minutes until tomatoes becomes mushy.

Add tamarind water and water. 

Now add chilli powder, cumin seed powder , pepper powder and salt. 

Boil for 10 minutes. ( you can adjust the consistency of rasam as you want) 

Garnish with coriander leaves. 

BUFFALO DRUMSTICK

This is a super easy recipe for a weeknight supper. It's a finger food and baked version.
You can also make chicken wings with the same sauce. It's yummmmmmmyyyyy....

Ingredients

Chicken:

8 drumsticks

2 tablespoons vegetable oil

1 teaspoon chili powder

1 teaspoon garlic powder

Salt as per taste
Pepper as per taste

Spicy Sauce:

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup hot sauce

1 tablespoon BBQ sauce

Method

For the chicken: 
Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks.
Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag.
Toss the drumsticks in the seasoned oil to coat well.
Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, about 15-20 minutes or until done.

For the spicy sauce:
Mix together the butter, hot sauce and BBQ sauce in a large bowl.

Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.

MANGALORE BAJI

Mangalore Bajji, as it is referred to in Karnataka is a popular food made from maida, curd(yogurt), rice flour, chopped onion(optional), coriander leaves, coconut, jeera, green chillies, and salt. It is also called Golibaje in Tulu. Mangaloreans often eat this at tea time. These bajji's are crispy outside and soft chewy inside.

Ingredients:

1 cup Flour

1 tbsp Rice flour
1/2 cup Yogurt or as required to bind well

2 nos Green chilli finely chopped

1 " piece Ginger finely chopped

1/4 tsp Baking soda 

Coriander leaves - few finely chopped

Salt - as needed (this requires very less salt so use accordingly)

Oil for deep frying

Method :

Mix all the above flour, spices to thick batter but in dropping consistency.

Keep aside for 15 to 20 minutes.

Parallely in the heavy bottom vessel heat the oil.

Now check the oil whether it is ready for frying, you can check just by dropping small ball in the oil, immediately if it comes up then it is ready.

Wet your fingers; take a small amount from the batter drop it in the oil, if the consistency is right, they by itself form beautiful balls.

Repeat the same for 4 to 5 at a time. Each time wet your fingers to make smooth ball.
Fry them to golden brown it just takes 2 to 3 minutes.

Serve hot with coconut chutney and enjoy your tea time.

Note: It is important to fry them in moderate heat, else they don't get cooked well inside.

MATKI CURRY OR MOTH BEANS CURRY

The moth beans or matki as they called is found in the cuisines of Maharashtra, north Karnataka. Moth beans have great health benefits, they have lots of fibre, calcium, proteins and minerals. 

This recipe is my son's favourite  dish with roti or rice. 

Ingredients

1 cup soaked Matki
1 Onion finely chopped
1 Tomato chopped
1 tbsp ginger garlic paste
1 tsp Chili powder
1/2 tsp Garam masala powder
1 tbsp Coriander powder
1 tsp Mustard seeds
1 tbsp oil
Salt as per taste
Coriander leaves for garnishing

Method

Wash and soak moth beans for 5 to 6 hours,drain and keep it aside.
Cook the matki in preeuse cooker with water for 2 whistles.
Heat a kadhai , add oil and when it is hot, add mustard seeds. Let it splutter. Add  chopped onions and saute it till light brown.

Add ginger-garlic paste fry for 3 minutes,now add chopped tomato and saute for 5 minutes.
Now add the chilli powder,coriander powder and garam masla powder, fry for 1 minute. 

Now add cooked matki, chilli powder, garam masala powder , coriander powder and salt .
Add 2 to 3 cups water .Close the lid of pressure cooker and wait for  1 whistle. Do not cook too much , it will become mushy.

Open the cooker.Adjust the consistency,this curry is semi liquid in consistency. add coriander leaves.

Cook for 5 mins.

Serve it with rice or roti.

BIHARI KHICHADI

Khichadi is widely eaten inBihar mostly druing winter and Sankranti celebration. It makes a complete wholesome meal, and not to forget tasty , too!

In Bihar they say , khichadi ke chaar yaar - Ghee, Papad, Dahi, achaar. 

Khichdi literally means a mixture of rice, lentils, vegetables and of course Indian spices.

Khichdi is otherwise the most nutritiously complete dish, consisting of carbs from rice, proteins from lentils and vitamins from veggies. Also it is quite a JIFFY dish.

I did'nt have dahi, so my plate is incomplete without  the chaar yaar.  Sorry for that . 

Ingredients

1 cup Rice 

1/2 cup Moong dal

1/2 cup Masoor dal

1 cup mixed vegetables like carrot, peas, flower

3 cups of water

4 tbsp Ghee

1 no Dry chilli

2 nos Bay leaves

1 tsp Cumin seeds

1 tbsp ginger garlic paste

Salt as per taste

1 no Cardamom

3 nos Cloves

1 no Black cardamom

1" Cinnamon stick 

1/2 tsp chilli powder

1 tsp cumin seed powder

2 tsp Coriander seed powder

1 tsp Garam masala powder

1/2 tsp Turmeric powder

Method 

Heat the ghee in a pressure cooker, add the dry chilli, bay leaves, cumin seeds, ginger garlic paste, fry for a few minutes.

Now add the cloves, cardamoms, cinnamon stick, saute.

Now add  masoor dal, moong dal and fry until they turn slightly brown. 

Add the rice, cook for a few minutes, now add the vegetables, 3 cups of water and spice powders ( chili , cumin, coriander , garam masala) and salt.

Close it with the lid and cook upto 3 whistles.

Once the steam gets released , open the cooker .

For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad , desi ghee and pickle.

BELL PEPPER CHANA SUNDAL

This recipe is inspired by my blogger friend. . I too have frozen chickpeas, frozen yellow peas in my freezer most of the time. I cook then in bulk and freeze it for my use whenever I'm lazy or have no time to cook meal. 

Ingredients

3cups Cooked chickpeas
1 onion chopped finely 
1 cup green bell pepper chopped 
2nos Green chillies chopped
1/2 tsp fennel seed powder
1/2 tsp Garam masala powder
1/2 tsp Amchur Powder
1tsp Chaat masala
Curry leaves
Few coriander leaves
Salt as per taste 
1 tbsp 

1" piece ginger finely chopped

Method

Heat oil in a nonstick frying pan, fry the fennel seed powder.Now add the chopped onions, grated ginger,curry leaves,chopped green chillies.
Now add the  chopped bell peppers, salt and cook for few minutes.
Finally add the garam masala powder, chaat masala, amchur powder,cooked chick peas and chopped coriander leaves,give a stir.( you can add the masala powders according to your taste. I like to add lots of coriander leaves as it tastes good.) 
Enjoy as evening snacks.

Saute  until the onions turns transculent.

Stir well so that all that all spice powders get mixed with the chickpeas. 

Cover with a lid and cook on low flame for 5-8 minutes. 

PAVAKKA MEZHUKKUPURATTI / BITTER GOURD STIR FRY

Ingredients

4 nos. Bitter  Gourd (medium sized) 

1 Onion sliced finely 

3 Green chillies slit 

1/4 cup Coconut pieces thinly sliced

1/2 tsp  Turmeric powder 

1 tsp Chilli powder 
2 tbsp water

Salt to taste

2tbsp coconut oil 

Method

Cut the bitter guord into half length wise. Slice along the width of the pieces as thin as you can get.
Place the bittergourd, coconut slices, green chillies, and onions in a bowl. Add turmeric powder and chili powder and salt, mix well. 
Keep the mixture aside for 15 minutes.
Ina frying pan heat 2 tbsp oil. Add the marinated bitter guord mixture and stir well.
Reduce the heat and cover the pan with a lid.
Add 2 tbsp water and cook on low flame. 
The spicy bitter gourd stir fry goes best with rice and a light gravy. 
I love it the best with rice and plain yogurt.

KALE THORAN

Kale greens are highly nutritious vegetable relating to the wild cabbage family. Fresh kale leaves when sauteed and seasoned in our Indian style taste similar to that of Murungai keerai (Drumstick leaves).

Ingredients

3 cups cleaned Kale leaves

1 small onion finely chopped

2 cloves Garlic 

2 nos Dry Red Chillies 

1 tsp Mustard Seeds 

1 tsp Raw Rice 

1/4 cup Grated Coconut

1 tsp Cumin Seeds

1/2 tsp Turmeric powder

1-2 tsp chilli powder

Salt to taste

1 tbsp Coconut Oil

Method

Wash the Kale leaves well under running water and remove all the impurities from the leaf. Spread it on a paper, let it dry thoroughly at least half hour before you use.
Add the cleaned and dried kale leaves and mix everything and reduce the fire to medium-low, keep covered for a minute to wilt the kale leaves .( Don't cover for long, since the steam will accumulate, which in turn end up in lumps).
Add salt and then sprinkle little water into it and cover it with a lid and cook for couple of minutes on low flame.
Spread out the kale leaves to the side of the pan and make a well in the middle, add the coconut mixture and combine everything together.
Uncover the pan and cook on low flame for 5 minutes, stirring occasionally till all the water evaporates, adjust the salt.
Stir fry carefully for another couple minutes so that all water evaporates and the kale leaves are not soggy.
Switch off the flame, and keep it at least 5 minutes before serving, so that the thoran absorbs all flavors.
Grind coconut, chilli powder, turmeric powder, garlic and cumin without water into a coarse paste.
Heat the oil in pan and splutter mustard seeds, followed by dry chilli, rice, add chopped onions,chopped garlic,  and saute for a few minutes.

Serve with rice & Enjoy!

Notes 

For large leaves, cut away the centre stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty if not washed well.
Tear into pieces or roughly chop them.

The kale  leaves will reduce to a smaller quantity when cooked.

ALU METHI

This winning combination of potatoes and fresh methi leaves is very common in every north Indian homes.

Methi leaves are a wonderful green leafy vegetable full of vitamins and good dietary fibre. They are little bitter in taste but Indians love the taste. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to curries, dal to enhance the flavour. 

Ingredients

3 medium potatoes
4 cups fresh fenugreek (methi) leaves1 big onion finely chopped1 tsp cumin seeds 2 tsp chopped garlic 
2 whole dry red chillies and broken into pieces
2 tsp coriander powder
1/2 tsp turmeric powder 
1/4 tsp asafoetida 
4 tbsp oil
salt as per taste

1-2 green chilli finely chopped

Method

Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.

Squeeze out all the water and keep aside.( I don't squeeze the water as all the nutrients of methi goes off with it)
Par boil the potatoes, peel the skin and cut them into cubes.
Heat the oil in a pan and add the dry chilli, cumin seeds.

When they crackle, add chopped onions , saute it .Then add the garlic and green chill and saute it. 

Add asafoetida,  coriander powder, turmeric powder . Fry and add fenugreek leaves.

Mix well with all the spices .

Add the potatoes and stir-fry for about 5 minutes.

Add a little bit of water.

Cook covered for 10 minutes on a low flame.

Serve hot with rotis or jeera rice.

Tips

If fresh methi is not available kasuri methi could be used to make this dish. 
The amount of potatoes or methi could be adjusted according to taste.