Stir Fried Fenugreek ( Methi ) Leaves - ( with garlic and without spices )

Stir Fried Fenugreek ( Methi ) Leaves - ( with garlic and without spices )

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

4 bunches methi leaves ( small leaves )
15 - 20 cloves garlic, finely sliced
1 teaspoon cooking oil
1/4 teaspoon salt ( or to taste )

Method

Wash and clean methi leaves.

Heat oil in a pan. Add sliced garlic and fry on a low heat till light brown.

Add methi leaves and salt to taste. Cover with a lid and cook on a low heat for 8 minutes or till the water dries up. Serve as a side dish with rice / roti / phulka.

Find here health benefits of Fenugreek ( Methi ) Leaves

Mixed Vegetable Sambar Rice

Mixed Vegetable Sambar Rice

Serves: 2 - 3

Ingredients

3/4 cup silky raw rice / basmati
1/4 cup moong dal
4 cups water
4 French beans
1 carrot
2 onions or 20 sambar ( or shallots ) onions
2 tomatoes
1/2 teaspoon oil
2 1/4 teaspoon sambar powder ( Melam / MTR / Eastern )
1 teaspoon tamarind paste
1/2 teaspoon turmeric powder

1/4 teaspoon hing ( asafoetida )
1 1/4 teaspoon salt ( or to taste )

Method

Cut all the vegetables ( French beans, carrot, onions & tomatoes ) into equal size pieces.

Wash and clean rice and moong dal.

Mix rice and moong dal with all the ingredients in a pressure cooker ( including water ).

Bring to full pressure on high heat till 2 whistles. Reduce heat to low and cook for 10 minutes. Switch off the heat. Allow the pressure cooker to cool naturally.

For seasoning:

2 teaspoon oil
1 1/2 teaspoon mustard seeds
1 spring curry leaves

Method

Heat oil in a pan. Add mustard seeds. When they started to pop, add curry leaves and saute for 2 minutes. Pour this seasoning over mixed vegetable sambar rice. Mix well. Serve hot with pickle / papad / chips / curd.

Almond Chicken Curry

Almond Chicken Curry

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4

Ingredients

600 g chicken pieces
2 tablespoon cooking oil ( 1 tablespoon for brown onion )
2 tablespoon ginger - garlic paste
3/4 teaspoon salt to taste ( or to taste )
1/2 cup water (50 ml)
1 spring curry leaves
1 teaspoon chopped coriander leaves ( for garnishing )

1, For Brown Onion Paste:

3 onions , finely sliced

Heat 1 tablespoon oil in a frying pan. Add sliced onions and fry till brown on a medium heat. Make a smooth paste in a mixer. Keep aside.

2, For Spice Paste:

3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
2 tablespoon water

Dilute spice powders with water.

3, Almond - Coconut Paste:

6 almonds ( soak almonds in 1/4 cup water for 1 hour and remove the skin )
1/4 cup grated coconut
2 tablespoon water

Make a smooth paste of almonds and grated coconut in a mixer. Add water while grinding.

Method

Wash and clean chicken pieces, Drain out water.

Heat 1 tablespoon oil a kadai / deep pan. Add brown onion paste. Saute on a low heat for 5 minutes. Add ginger - garlic paste and fry for 3 minutes. Add diluted spice paste and curry leaves. Saute on a low heat for 5 minutes ( till the raw smell goes ).

Add chicken pieces and 3/4 teaspoon salt ( or to taste ). Mix well. Add 1/2 cup water. Cover with a lid and cook on a medium heat for 10 minutes.

Add almond - coconut paste. Mix well. Cover with a lid and cook on a low heat for 15 minutes ( or till the chicken pieces are soft ). Sprinkle chopped coriander leaves. Serve with Rotis / Chapati / Parathas / Rice / Pulao.

Bell pepper Fried Rice

Bell Pepper Fried Rice

Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes



Ingredients

4 cups cooked rice ( Basmati / Jeerakasala )
2 onions, finely chopped
5 cloves garlic, finely chopped
3 bell pepper ( red, green and yellow ), cut into equal size pieces
Salt to taste
1 teaspoon pepper powder ( optional )
1 tablespoon cooking oil

Method

Heat oil in a kadai / deep pan. Add chopped onions and garlic. Fry till pink in color.

Add chopped bell peppers and saute on a low heat for 5 minutes.

Add cooked rice and salt to taste. Mix well. Cover with a lid and cook on a low heat for 10 minutes.

Sprinkle pepper powder ( optional ). Serve hot with chicken curry / paneer masala / korma ...