Methi Curry / Methi Palya

Methi Curry / Methi Palya

Methi Curry or methi palya is my mom's recipe. This is a traditional dish which is very tasty. I love to have this curry with hot steam rice. It goes well with chapati or roti too.

 Ingredients:

Methi leaves - 11/2 Cup

Oil - 4 Tsp

Curry Leaves - 4 to 5

Salt to taste

To grind:

Channa dal - 2 Tsp

Coconut - 2 to 3 Tsp

Coriander leaves - Handful

Cumin seeds - 1/2 Tsp

Asafoetida - 1 Pinch

Green chilly - 2 to 3 

Method:

1. Soak channa dal for 2 to 3 hrs

2. Pluck and wash the methi leaves and chop it finely.

3. Add all the ingredients mentioned in 'To grind' to the mixing jar.

4. Adding some water grind it to the smooth paste.

5. In a kadai heat oil and add mustard seeds. When it starts popping add asafoetida and curry leaves.

6. Add chopped methi leaves.

7. Fry it for few minutes till it reduces its volume. (Frying reduces the bitterness in the leaves).

8. Add the masala paste.

9. Add 1 cup of water and let it boil.

10. Gradually the gravy thickens. Add salt and cook for another 2 min.

11. Serve hot Methi curry / Methi palya with rice or chapati.

 

Long Beans Palya

Long Beans Palya

Long Beans also known as 'Alasande' in Kannada. It is a tender and slim bean which is rich in fiber. It is a very healthy vegetable. 

Long beans Palya or fry is a simple and tasty dish without onion and garlic. This south Indian dish is a great combo with rice, rasam and sambar or as a side dish for chapati.

Ingredients:

Long Beans - 1 Cup

Oil - 4 Tsp

Mustard seeds - 1 Tsp

Cumin Seeds - 1/2 Tsp

Curry Leaves - 4 to 5

Green chilly - 2 to 3

Turmeric - 1/2 Tsp

Garam Masala - 1/4 Tsp

Chilly powder - 1/2 Tsp

Fresh coconut - 2 to 3 Tsp

Finely chopped Coriander - 2 Tsp

Lemon Juice - 2 Tsp

Salt to taste

Method :

1. Trim the ends and cut long beans into 1/2inch size pieces and wash.

2. Pressure cook for 3 whistles without adding water.

3. In a kadai add oil, mustard seeds and cumin seeds.

4. When it starts popping add green chilly and curry leaves.

5. Add cooked long beans.

6. Add turmeric, chilly powder, garam masala and salt to taste.

7. Cook it for a minute. Add coconut, coriander leaves and lemon juice.

8. Mix it well and serve Long Beans Palya with rice and rasam or as a side dish with chapati.

Veg Hakka Noodles

Veg Hakka Noodles.

Veg hakka noodles is a Indo Chinese very popular dish. It is a boiled noodles tossed with ginger, garlic, vegetables and some sauces. It is a favorite dish not only for kids, also for grown ups. 

 I have added bell peppers, carrot, Brussel sprouts, broccoli. You can add any vegetables of your choice. You can add cabbage, mushroom, green peas, anything of your choice.

                            

Ingredients:

Veg Hakka Noodles - 1 Pack (200 gm)

Garli and ginger - 1/2 Tsp

Carrot - 1/4 Cup

Broccoli - 1/4 Cup

Onion - 1/2 Cup

Bell pepper ( Red, Yellow, Green ) - 3/4 Cup

Brussel sprouts - 1/2 Cup

Soy sauce - 2 Tsp

Chilly sauce - 11/2 Tsp

Tomato ketchup - 1 Tsp

Black  pepper powder - 1/4 Tsp

Oil - 3 Tsp

Salt to taste

Method :

1. Heat water in a pan, till it comes to boil.

2. Add hakka noodles.

3. Cook according to the instructions given on the pack of noodles.

4. Drain the water and pour cold water on top of the noodles. Toss noodles with a tsp of oil so that the noodles will not stick each other.

5. Chop all the veggies.

6. In a pan add oil, ginger and garlic.

7. Add onions and fry for 30 seccond.

8. Add broccoli, carrot and brussel sprouts and saute on a high flame for 2 min.

9. Add Bell pepper ( red, yellow, green ). Continue stir frying.

10. Add soy sauce, chilly sauce and tomato ketchup. Toss it quickly.

11. Add hakka noodles and keep on tossing and stir frying the noodles.

12. Season with black pepper and salt ( all the sauces contains salt so check the taste and add salt ). Stir well.

13. Serve hot Veg Hakka Noodles with gobi manchuri, veg manchuri or any vegetarian Indo Chinese dish.

Methi Matar Malai

Methi Matar Malai

Methi  Matar Malai is a Punjabi north Indian dish. It is very flavorful, aromatic and rich dish. As the name says this dish is a combination of fenugreek leaves, green peas and cream. It is a mild sweet gravy. 

Methi Matar Malai is a very good pair for naan, kulcha and paratha.

Ingredients:

Fenugreek leaves - 2 Cups

Green Peas - 1 Cup

Cream - 2 Tsp

Oil- 3 Tsp

Turmeric- 1/4 Tsp

Chilly powder - 1/2 Tsp

Coriander powder - 1/2 Tsp

Garam Masala - 1/2 Tsp

Salt to taste

Coriander leaves for garnishing

For masala paste:

Oil - 1 Tsp

Onion - 1 medium size roughly chopped

Tomato  1/2 Medium size roughly chopped

Cumin seeds - 1/2 Tsp

Ginger and Garlic - 1 Tsp

Cashew and almond - 10 to 12

Method :

1. Pluck the methi leaves, wash them and chop it finely.

2. In a pan add 1 tsp oil and cumin seeds.

3. When the seeds cracks add roughly chopped onions, ginger and garlic.

4. Fry the onions till they turn translucent.

5. Add roughly chopped tomato, cashew and almond.

6. Saute it till tomato becomes soft.

 7. Let the mixture cool for few minutes. Transfer mixture to the mixing grinder and grind to a smooth paste.

8. In a kadai heat oil and add finely chopped methi leaves.

9. Stir it for 2 to 3 minutes it reduces in volume then add the spice powder ( chilly powder, turmeric, and coriander powder).

10. Saute it for 2 min and add pureed masala paste.

11. Add some water. Let it boil for 2 min in a medium flame.

12. Add fresh or frozen green peas.

13. Boil it for few minutes till the green peas gets cooked. Add malai and salt to taste.

14. Saute it and add garm masala. cook it for a minute and switch off the flame.

15.Serve hot Methi Matar Malai with roti , naan, kulcha or paratha.