Tuesday, July 20, 2010

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
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

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
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.


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


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.

Wednesday, June 16, 2010

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.


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


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. 

Wednesday, March 31, 2010

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.


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)


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.


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.


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.