Methi with Chow Chow

A simple and healthy vegan dish.

You Need:

  • Methi or Fenugreek leaves, washed multiple times.
  • Chow Chow about 250 grams, chopped into small pieces.
  • Yellow Moong Dhal. Four tablespoons, soaked in water for about thirty minutes.
  • A small onion, ginger, garlic, cumin seeds, chilly. As much as you like.

Heat oil and saute the onion, ginger, garlic, cumin and chillies. Add the lentils. In two or three minutes they will start sticking to pan. When it’s difficult to dislodge them add the Chow Chow. Use the water they release to free the lentils. Add in a little fenugreek to get more moisture in. Fenugreek needs to be added in small batches. This way the volume in the pan is manageable.

Cook uncovered on low heat. Season with salt. Taste a Chow Chow piece and if you bite it easily then it’s done.

Enjoy.

Methi Gosht – Fenugreek Mutton

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I love Fenugreek and consider it a super food. So it invariably ends up in my pantry on a weekly basis.

You Need:

  • 300 gms of mutton with bones.
  • Approximately 500 gms of finely chopped leaves and stems of fresh Fenugreek.
  • 2 medium onions, chopped.
  • 2 medium capsicums, roughly chopped.
  • 2 green chilies.
  • 2 teaspoons of ginger garlic paste.
  • 1/4 teaspoon of turmeric.
  • 2 teaspoon of besan flour.

Saute onions, green chiliesĀ  and ginger garlic till the raw smell from all of them has dissipated. Add the capsicum and saute till it softens. As both onions and capsicum sweeten with heat they will work against the bitterness form the Fenugreek and make it very pleasant. Sprinkle salt and turmeric.

Add the meat and cook till all the pieces turn white. Add the chopped fenugreek. Wash the spoon you have been using to mix them all with about 1/2 a cup of water and pressure cook. Ideally one whistle on high and simmering for 15 minutes is enough.

When you open the cooker there will be a good amount of water. You have a choice. If cooking for just one or two, the go ahead and reduce it. But for a family of four, you will need some gravy. The easiest way to thicken this is by adding besan flour. Do not directly add the flour. Instead take some of the liquid from the pan into a glass and dissolve the besan in it. Mix well. Simmer for five mins to fully cook the besan flour and thicken the dish.

Serve with rotis or rice.

Chicken with Fenugreek Leaves

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Fenugreek is the most underrated super food in the world. Its slightly bitter flavor can be easily balanced with any tart ingredient.

You need:

  • Fenugreek leaves.
  • Chicken Breast with bone.
  • Some cherry tomatoes.
  • 1 tablespoon of Garlic paste.

Wash the leaves and keep them in a colander. This allows for easy draining of excess water. Slice the chicken breast till the bone. If there is any fat on the side of the breast do not discard it. Instead stuff it into the cuts. Use a cloth napkin to dry the breast and salt it.

Place the chicken breast with the smooth side down on a hot pan. Using a cloth napkin to protect your hand, push down on the breast. Use as much force as you can. Be careful so that the pan does not slip from the stove.

After about 4 mins of pushing down, flip around the breast. Then cover and cook for about 4 mins. The bone will help protect the breast from over cooking.. Open the lid and now apply the garlic paste all over the breast. Slide the breast all over the pan turn it around so the past makes contact with the hot pan. Add the tomatoes and leaves. Puncture the tomatoes so they can leak out the juices. Cook covered for 3-4 mins. Then open and move to high heat.

Dry it up and serve yourself a healthy meal.

Fenugreek, Peppers and Fish

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It is not a common combination but they work well. Especially when team up with some rice and sambhar.

While I used the large Bajji Peppers, you can bell peppers as well. The small fenugreek leaves are my favorite but you can also use the large ones. Any fish will do. Here I used black pomfret. Just some ginger garlic paste, turmeric, red chilly powder and coriander powder with salt rubbed on the fish along with some coconut oil.

First coat the pan with coconut oil and once its hot, carefully place the fish in it. Let it sizzle for a couple of mins on medium heat. Once the color on the skin changes beyond the half way line, check if the fish is able to get free on its own. Do not force it using your spatula. That will break the fish. When its cooked, the fish will release itself from the pan with just a little help from the spatula. Once turned let it cook for just a few mins and then remove it from the pan.

In the same pan add the peppers and cook them on a high heat. The idea is to slightly char them. Then add the fenugreek leaves and cook till they are slightly wilted. Add corainder powder and freshly ground black pepper.

Once they are almost cooked, place the fish on top of this and cook covered on low flame for about 7-8 mins.

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Serve hot and enjoy an interesting blend of flavors.

Beets, Paneer and Methi

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Chop beets and paneer into small pieces. Heat mustard oil, sputter in some mustard seeds, coriander seeds and cumin. Saute for a couple of minutes. Remove. Add Methi (Fenugeek). Saute till raw smell goes and add the cooked beets and paneer. Serve hot or cold. It tastes fine either ways.

Note: Don’t discard the stems of the methi plant. Just remove the roots and chop everything up. The stems are edible and discarding them is a crime against the earth.

Steamed Fenugreek and Minced Meat

This is a very simple and extremely low-carb dish.

Steam the fenugreek leaves for about 5-6 mins. If you don’t like these replace with any other leafy vegetable.

Melt butter in some oil.

Add minced meat. The meat will start leaving a lot of water.
Make a dam with the meat and let the water collect at the base.

Keep cooking till the water reduces to less than a few teaspoons. This butter and meat juice solution is becoming an amazing ghee like liquid.

Mix the meat into this and sprinkle salt, paprika and oregano. You might want to use a little more paprika that you think normal.

The meat will cook really fast. Keep a close watch on it.

Layer the leaves and top it with the meat.
Use any sauce or condiment you like.
I used American Mustard but Mayonnaise will be a better choice.

The total carbs in this dish will be less than 5 or 6 grams.