Methi malai mutter

Today I am posting healthy and tasty recipe. Fenugreek/Methi leaves

are bitter in taste. People also have recognized the leaves of the plant

as a powerful herb. This recipe tastes delicious, not bitter at all, and

goes perfectly well with rice/roti/parata/biryani etc...

Health benefits of Fenugreek leaves:

1.  Fenugreek leaves are enriched with minerals like potassium, calcium 
     and Iron.

2.  The leaves have good dietary fiber and are enriched with vitamin C.

     The vitamin K from fenugreek greens are comparable to spinach.

3.  Lower serum cholesterol, triglyceride, and low-density lipoprptein.

4.  Improving the milk secretion in lactating mothers.

5.  Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.

6.  Regular gargle using water soaked leaves will prevent or heal mouth

     ulcers. It is a quick remedy for sore throat.

7.  Protect againt cancer of the breast and colon.

8.  Lowering type -1 and type-2 diabetes.

9.  Consumption of fenugreek leaves restores excellent digestion abilities.

     You will not get common digestive problems like digestive disorders and

      iron deficiency.

10. Anemic patients can consume fenugreek leaves regularly as they are a

      rich source of iron.

11. Fenugreek leaves paste applied on palms and soles alleviates buring

      sensation.

12. A cup of fenugreek leaves decoction added to honey and a tbs. of

      ginger powder clears the phlegm and cures cough.

13. Fenu greek leaves paste applied on swellings, sprains and burns heals

      them effectively.

14.Fenu greek leaf powder significantly increase the antoxidant system in

      diabeties.

Fenugreek leaves or Methi as a beauty aid:

1. Fresh fenugreek leaves paste and coconut milk applied over the scalp is

     believed to prevent hair-loss, promote hair growth, preserve its natural

     color,delay graying of hair and make it silky soft.

2. A paste of Fenugreek leaves mixed with vinegar is good for treating

    dandruff.

3. A pimple and blackhead prone skin when treated with the paste of fenu

    greek leaves and turmeric, improves the skin tone.

4. Fenu greek leaves also has anti ageing properties. Make a paste of fenu

    greek leaves and add boiled milk to it. Applying this to your face delays

    the appearance of fine lines and face wrinkles. It not only improves the

    complexation but also makes one look years younger.

5. Fenu greek leaves paste when applied on acne affected area every night

    and washed away the following morning with warm water prevents fresh

    breakouts of acne.

Ingredients:

3 cups of methi leaves( washed and chopped)

1 cup boiled green peas

1 onion

1 cup fresh cream

2 tbs ginger and garlic paste

4 large tbs cashews (soaked cashews)

2 tbs oil/ butter

1 tbs cumin seeds

Salt to taste

1 tbs coriander powder

Garam masala to taste

Red chilli powder to taste

1 tbs sugar

Preparation:

1. Take the methi leaves in a bowl. Add little bit turmeric,salt and

     keep it aside for 5 min. Now wash the methi leaves with cold water,

     so that the bitterness of the methi is reduced.

2. Heat oil in a pan. Add cumin seeds and fry for a min.

3. Add chopped onions and fry till the onions turn into golden brown.

4. Add ginger, garlic and saute for a min.

5. Add chopped methi leaves, salt and turmeric. Mix well and cover

    to cook on medium heat up to 10min.

6. Add cooked green peas and mix well.

7. Add garam masala, dhaniya powder, red chilli powder and mix well.

8. Now take the soaked cashews and make a fine paste. Mix the paste into pan.

9. Finally, add the cream,1 tbs sugar and mix well. Keep stirring continuously
    up to 10min. on low flame.

10.Delicious methi malai mutter is ready to serve with roti/biryani/rice.

Spinach and Channa Curry

Today i am posting simple and delicious Spinach/Palak and Channa

curry. This curry goes well with roti/parata/rice.This curry is so simple

and quick as well as tasty recipe. Spinach and chickpeas/Channa curry

is a healthy dish. This recipe could be the right choice if you are planning 

to square up a balanced meal. Palak Channa brings in the protein of dal

and iron of Spinach/palak together.

Health benefits of Spinach:

The health benefits of spinach are numerous and its ability to help preven-

tor control diseases and health conditions. Spinach, like most green vegeta-

bles, contains Lutein which is protective against eye diseases. Researchers

have identified compounds in spinach that function as antioxidants and as

anti-cancer agents. Another study has revealed that spinach contains protein

components which are used to lower blood pressure. Apart from this Spinach

is also good for bone health as it contains bone-building nutrients including

calcium and magnesium. Spinach is said to be good for those with heart dise-

ase, arthritis, Anemia,Tumors, Constipation, Insomnia, Obesity, Neuritis, High

blood pressure, Bronchitis, Colon cancer, Prostate cancer, Breast cancer,

Osteoporosis, Dyspepsia and diseases of kidneys, bladder and liver. If served

raw, Spinach is a good source of vitamin C. By overcooking it important Vita-

mins may be lost. Cooked spinach is a good source of iron. Iron is a mineral

that it particularly important for Women and Children who have increased

needs for iron.

Ingredients:

1 bunch of Spinach

1 Big onion

3 Green chillies

1/4 - 1/2 cup cooked Channa/Chick Peas/Garbanzo Beans

3 tbs oil

1 tbs Garlic

1 tbs ginger

1/4 turmeric

Salt to taste

1/2 tbs Garam masala

1/2 tbs coriander powder

Red chilly powder to taste

Preparation:

1. Wash the spinach leaves under the running water. Chop them into

    Small pieces.

2. Chop the onions,green chillies,Garlic and ginger.

3. Heat oil in a pan. Add the onions, green chillies, garlic and ginger.

    Fry till the onions turn into light golden brown.

4. Add spinach, salt and turmeric. Mix well and cover to cook on low

    flame up to 10 min.

5. Add garam masala and red chilly powder and mix well.

6. Finally add cooked Channa and mix well. Cover to cook on medium

    heat up to 10 min.

7. Delicious Spinach /Palak and Channa/Chick peas curry ready to serve. 

Tomato Dal/ Tomato Pappu

Tomato Dal is a simple and tasty recipe. It's a famous South Indian recipe.

Health benefits of Toor dal:

Toor Dal belongs to the category of Legumes. For over 10,000 years, 

legumes are a popular, healthful, and versatile food. Toor Dal come from 

plants with seed pods that split on two sides when ripe. It provides many 

of the nutrients your body needs,such as protein, fat, and carbohydrates. 

These foods serve as the best plant source of protein. These legume con-

tains building blocks of protein necessary for good health. The iron, folic 

acid, calcium, magnesium, potassium, and B vitamins in these foods help 

meet vitamin and mineral requirements. Legumes are high in dietary fiber,

low in saturated fat, and cholesterol free.

1. Slightly sweet, nutty flavored lentil .

2. An excellent source of protein and fiber.

3. High in dietary fiber.

4. Easy to cook .

5. 100% all-natural.

6. Low In Fat, Zero Cholesterol.

7. A small, sweet bean good for soups, salads, and rice dishes.

8. Delectable and very nutritious. So easy to make.

Ingredients:

2 -3 Tomatoes

4 Green Chillies

3/4 Cup of Toor Dal

Salt to taste

Red chilly powder to taste

2 tbs oil

1/4 tbs turmeric

1/2 tbs cumin seeds

1/2 tbs mustard

2 red chilly

4 curry leaves

A pinch of hing.

Coriander leaves for garnishing(Optional)

Preparation:

1. Wash the tomatoes under the running water.

2. Chop them nicely into 1 inch pieces.

3. Chop the green chillies.

4. Wash the dal and add tomato pieces and green chillies. Pressure cook it 

    at least 5 whistles.

5. Heat oil in a pan for tempering and add red chilly pieces, cumin seeds,

    mustard, turmeric, hing and fry for 5min.

6. When mustard start splutter add curry leaves and fry for a min.

7. Add the cooked dal and tomato pieces and stir well.

8. Add salt , red chilly powder and mix well. Cover to cook on 

    medium heat for 5 min.

9. Finally garnish with coriander leaves.

10.Tomato dal is ready to serve with hot rice with little ghee/ roti / Eat like a 

     soup too. 

Raw Plantain Fritters/ Aratikaya Bajji

This is a south Indian snack recipe. Quick preparation and very tasty.

This is one of my family's weekend snack item. I usually make Bhajji's

with potato, Brinjal, Chinese Okra/Beerakaya/Ridge Gourd. Today i made

with Raw Plantains. It turned out delicious.

Ingredients:

2 Plantains peeled and sliced thinly into desired shapes

1 cup of Besan flour(Chana Flour)

1/4 cup rice flour

1/4 tbs baking soda (optional)

1 tbs cumin seeds

Red chilly powder to taste

Salt to taste

Water to make smooth batter

oil for deep frying.

Preparation:

1. In a Big bowl mix besan flour, rice flour, salt, red chilli powder,cumin 

    seeds, baking soda and add little water to make a thick smooth paste.

2. Heat oil for deep frying in a heavy bottomed vessel. Dip the sliced

    plantains into batter and slowly drop them into hot oil.

3. Fry them until they change the color and remove with a slotted spoon.

4. Now take the paper napkin and takeout the excess oil with paper napkin.

5. Serve hot with ketchup or chutney.