Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)

Fenugreek Leaves or Methi is rich in calcium, phosphorus, and a good source of Iron and vitamin C. Steaming is considered the best way of cooking this herb, as all the vitamins are retained.   Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron,Continue reading “Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)”

Beets, Paneer and Methi

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 stemsContinue reading “Beets, Paneer and Methi”

Baked Chicken with Fenugreek Leaves

And trust me….the bitterness level of Fenugreek is greatly diminished in this recipe provided you use all the ingredients. Wash and dry the fenugreek leaves. Its best if you use a salad spinner. Spread them in a baking dish. Place two chicken breast on it. Season with salt, pepper, zatar powder, chat masala…anything you want.Continue reading “Baked Chicken with Fenugreek Leaves”