404 fenugreek leaves recipes

Fenugreek leaves recipes | 749 Methi Recipes Collection | 

Fenugreek leaves recipe collection. Methi, also known as fenugreek leaves, is a green, leafy plant that has been used for centuries for its spice and medicinal uses. The leaves are also widely used to make different types of foods, especially in south Asian Countries like India and Pakistan. Some of the varieties of foods that can be made with methi are subzis, rotis/parathas, patties/tikkis and many more.

Apart from the leaves, methi seeds are used a spice and flavoring and kasuri methi (dried fenugreek leaves) are used to give a very unique taste. Methi is also very high in nutritive value and hence there is an abundance of methi recipes to be found.

Below is a fabulous collection of Fenugreek leaves recipes that you will definitely love.

Methi Recipes, Indian Subzis

The first name that comes to mind when you think about methi in Indian subzis is Methi Matar Malai. It is the most famous methi subzi in India because of its rich and creamy texture and delectable taste. Another really popular dish, made on an everyday basis, is Aloo methi. This dry subzi is flavored with cumin seeds, ginger and garlic with crispy yet soft potatoes that complement the methi very well.  Add cauliflower to this subzi and you get Aloo gobi methi tuk.

A very unique combination of corn with methi, curd and palak makes for a very nutritious Palak methi and corn subzi that will be loved by all. Palak and methi together is a winner combination so to add methi in in palak subzis gives it a very nice, earthy twist like in Methi palak paneer subzi. Gujaratis love their methi and it is evident in Methi Papad Subzi, one of the staples.

Healthy Methi Recipes

We often snack without regards to how healthy the item is, especially in India with all the kachoris and puris!  And for a healthy, leafy green like methi, its best had in a healthy way. If you are craving something fried, look for a baked option instead like this Baked Palak Methi Puri made with jowar and bajra flour or the classic Gujarati Baked Methi Muthias.

Adding methi to a dough made of whole wheat flour and oats, increases its nutrition and makes a delicious Methi Oats Roti! With whole wheat flour and fenugreek leaves, you can also make Whole Wheat Methi Khakhras that all rich in vitamins from the methi. Apart from snacks, dals like Toovar and Methi dal and simple, yet wholesome vegetables like Methi Moong Dal Subzi can also be made healthy.

Indian Methi Recipes, Indian Fenugreek Leaves Recipes

In India, there are a variety of rotis and parathas to choose from. A few of them include methi in them, with different combinations, making them unique and delicious. One such paratha is Methi Paneer Paratha, with a stuffing of methi, paneer and tastemakers like cumin. The same way Aloo Methi Paratha can also be made.  Gujaratis regularly use this aromatic green in Methi Thepla and serve it with dahi or raita.

Being a traditional favorite, everyone loves kadhi. Methi Pakoda kadhi, a variation of the classic, adds a unique flavor to the dish. If looking for something heavier to accompany a roti or paratha, Methi pitla perfectly serves the purpose. Another tongue tickling subzi is that of methi and peanuts called Methi chi patal bhaji, which is flavored with garlic and coconut.

Methi Recipes, Indian Snack Methi Recipes

There is a plethora of snacks that can be made with methi. Adding methi to any snack makes it much better in terms of taste and color. Palak Methi Dhokla has a vibrant green color due to the methi and it tastes very unique!  As we already know that spinach and fenugreek leaves go great together and hence using that combination to make Palak Methi Muthias is an excellent idea.

Fenugreek leaves can even be added to besan to make flavorful Methi Pakodas, a famous street side snack or to compliment the sweetness of corns in Methi Makai Dhebra.

Benefits of Methi Leaves, Fenugreek Leaves

Methi (fenugreek leaves) : Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. Rich in Vitamin K which is good for bone metabolism. See all benefits of methi leaves here. 

Enjoy our methi leaves recipe collection below.

Goto Page: 1 2 3 4 5  ... 8 9 10 11 12  ... 25 26 27 28 29 

Here is one popular recipe that is there on almost every indian restaurant’s menu, all over the world! deep-fried paneer in tomato-based gravy, you can opt to make this mild or spicy as per your taste. However, try not to omit the capsicum and kasuri methi, because their sharp flavours complement the paneer very well.

shahi gobhi masala recipe | gobhi matar masala | shahi cauliflower curry | with 38 amazing images. shahi gobhi masala is a creamy and delicious subzi made with fresh cauliflower and spices. Learn how to make shahi gobhi masala recipe | gobhi matar masala | shahi cauliflower curry | gobhi matar masala is a flavourful preparation of parboiled cauliflower in lightly-spiced tomato gravy, laced with fresh cream, shahi gobhi is sure to steal the show every time it is served! The shahi cauliflower curry has freshly ground masala paste that enhances the flavor and makes it a great choice with rice or roti. This shahi gobhi masala is not a very spicy recipe as we use some yogurt and fresh cream. So this is definitely a kid friendly option or a great choice to make for someone who does not eat spicy food. pro tips to make shahi gobhi masala: 1. For richer taste you can cook the sabzi using ghee. 2. Along with green peas you can add other veggies like capsicum or potatoes. 3. If you do not prefer having spicy you can reduce the red chilli powder to ½ tbsp. Enjoy shahi gobhi masala recipe | gobhi matar masala | shahi cauliflower curry | with detialed step by step photos.

We have made a quick and healthy version of the lip-smacking rajasthani snack by dressing up protein and iron rich besan and methi leaves in enticing, tangy flavours. All the fibre makes this a good choice for diabetics too.

methi pudla recipe | methi chilla | healthy fenugreek pancakes | with 20 images. methi pudla is a popular Gujarati breakfast snack. Learn to make methi chilla. Delicious methi pancakes of whole wheat flour and besan perked up with chopped fenugreek and spice powders. methi pudla is a fantastic choice for breakfast. It can even be enjoyed with evening tea or for dinner. While pudlas can be made plain or with other veggies, the methi pudla has a universal appeal because of the rich aroma of fenugreek and its special flavour, which is slightly bitter but very appealing to the palate. A teaspoon of garlic paste adds to the flavour of this delicious snack, making it all the more irresistible. Serve the methi pudla fresh off the tava, with green chutney, crisp toasts and tea. Fenugreek leaves in healthy methi pudla help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. Enjoy methi pudla recipe | methi chilla | healthy fenugreek pancakes | with step by step photos.

What an amazing wrap this is! folks will keep popping into your kitchen even as you make this treat, lured by the aroma of paneer, onions and capsicum tossed in a spicy marinade. This all-time favourite and time-tested recipe will never fail you.

vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with 25 amazing images. vegetable jalfrezi is a popular Punjabi vegetable jalfrezi sabzi. vegetable jalfrezi features mixed vegetables cooked in a base of tomato sauce spiked up with sautéed green chillies, ginger, onions, and such flavourful ingredients. See why we think this is a healthy vegetable jalfrezi recipe? Made from mixed vegetable where you get the benefits of lots of nutrients as you are using cauliflower, carrots, cabbage and French beans. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. The tomato pulp is healthy as its made from lycopene rich tomatoes which are are a powerful antioxidant, super rich in vitamin C, good for heart. You may want to cut the oil used in the recipe and we suggest you use peanut oil or coconut oil to cook this Punjabi vegetable jalfrezi sabzi. Tips and notes to make the perfect Punjabi vegetable jalfrezi . 1. Add diagonally cut and parboiled carrot. It is important to cut the vegetables uniformly so, they take a similar cooking time and cook perfectly without getting mushy. 2. To make vegetable jalfrezi more nutritious, you can add in protein in the form of paneer or soya nuggets. 3. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Do not overcook as you want the veggies to retain their crunch. Enjoy this restaurant style vegetable jalfrezi piping hot with rotis, a wrap or a roll of your choice. Have a go at other mixed vegetable subzis like Mixed Vegetable White Korma or Mixed Vegetables in Palak Methi Gravy. Learn to make vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with step by step photos and video below.

Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images. Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour. Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour. The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts. To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris. Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.

oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with 26 amazing images. oats methi muthia recipe is a steamed Gujarati savoury snack made from oats, methi, curds and Indian spices. See why this is a healthy oats fenugreek dumplings? Oats abounds in beta-glucagon which delays the rise in blood glucose levels, while the fenugreek is known to improve insulin response. Both these ingredients are fairly suitable for diabetics and healthy heart as well. The fiber in them helps to keep cholesterol under check and curb weight gain too. Two tbsp of semolina, though refined, has been in these muthia. This is because it gives the necessary binding, else the muthia will break open while steaming. Steaming ensures minimal use of oil making this a great option for weight-watchers too. The oats methi muthia is also a winner in the flavour and aroma categories, and will go on to top the charts if you serve with green chutney for added zing! Learn to make oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with step by step photos and video below.

methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with 32 amazing images. methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack is a satiating snack and perfect for a brunch too. Learn how to make Indian green moong methi dhokla. To make methi moong dal dhokla, clean, wash and soak the green moong dal in enough hot water for 2 hours. Drain and keep aside. Combine the drained green moong dal, green chillies and approx. 5 tbsp of water in a mixer and blend till smooth. Transfer the mixture in a deep bowl, add the fenugreek leaves, besan, asafoetida, sugar, 2 tsp of oil and salt and mix well. Just before steaming, add the fruit salt and add 2 tsp of water over it and mix gently. Pour batter in a greased 175 mm. (7") diameter thali and spread it to make an even layer. Steam the dhoklas for 12 minutes or till the dhoklas are cooked. Cool slightly. Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhokla and cut it into 16 square pieces. Serve immediately with green chutney. Indian green moong methi dhokla, are generally healthy, no doubt, but this is an even more nutritious version, as the dal is used with the skin and a leafy vegetable is also added. So the nutrition count is manifold. The moong dal provides protein, along with other key minerals like folic acid magnesium, phosphorus and potassium. All these nutrients help maintain heart health. With appreciable amounts of fibre, this healthy snack is a suitable option for heart patients, weight watchers and diabetics. For diabetics, we recommend a serving size of 3 pieces. The use of desi spices as a tempering on these healthy moong dal dhokla makes them appetising, aesthetically appealing and flavourful. Paired with green chutney, they are irresistible and a wholesome satiating meal. Tips for methi moong dal dhokla. 1. Remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly. 2. After adding and besan and methi, prefer to use your hands for mixing the batter to break the lumps. 3. After adding fruit salt, mix the batter gently. If you mix it vigorously, it will negate the effect of fruit salt and the dhoklas may not turn soft. 4. Remember to grease the tahli with ghee / oil so demoulding the dhokla becomes easier. 5. You can also indulge your creative side and experiment by adding palak in place of methi, or other such combinations. Enjoy methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with step by step photos.

capsicum paneer sabzi recipe | dry tomato capsicum paneer sabzi | Thiamine rich healthy sabzi | with 10 images. capsicum paneer sabzi is a healthy Indian vegetable. Learn how to make dry tomato capsicum paneer sabzi. capsicum paneer sabzi is a delicious and healthy Indian dish made with paneer, bell peppers, onions, tomato pulp and a variety of spices. The coloured capsicum and paneer sabzi has a well-rounded flavour and a well-balanced nutrient profile. Rich in protein, carbohydrates and vitamins, this easy yet irresistible dry tomato capsicum paneer sabzi also pools in vitamin A from coloured capsicums, folic acid and antioxidant lycopene from tomatoes and protein and calcium from paneer. capsicum paneer sabzi is a popular dish in North India and is often served as a side dish with roti or rice. This capsicum paneer sabzi is a low-calorie dish that is perfect for people who are trying to lose weight or manage their diabetes with only 74 calories per serving of capsicum paneer sabzi. pro tips for capsicum paneer sabzi. 1. Use good quality paneer for the best flavor and texture. 2. Choose bell peppers that are bright in color and firm to the touch. 3. Add the garlic paste. Though it is readily available in the market, we would suggest you use fresh homemade paste only. 4.Add the tomato pulp. We have not used readymade tomato puree because tomatoes are a good source of lycopene and that is retained if it does not undergo any process. See how to make fresh tomato pulp. 4. You can use tofu instead of paneer. Enjoy capsicum paneer sabzi recipe | dry tomato capsicum paneer sabzi | Thiamine rich healthy sabzi | with step by step photos.

aam ka achar recipe | Punjabi aam ka achar | mango pickle | with 27 amazing images. aam ka achar recipe | Punjabi aam ka achar | mango pickle is one of the favourites of all pickle lovers! Learn how to make Punjabi aam ka achar. To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well. Bottle the pickle in a sterilized glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year. During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi aam ka achar recipe for making mango pickle is most popular in the region. This is a very simple recipe to follow. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous Gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. We recommend the use of mustard oil to make this aam ka achar as it is best suited for making achar. However, you can use any other oil if you wish to. Tips for aam ka achar. 1. Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle. 2. Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage. 3. We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too. 4. During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil. 5. Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving. Enjoy aam ka achar recipe | Punjabi aam ka achar | mango pickle | with step by step photos.

Although Missi Rotis get their unique flavour from besan, the dough is almost always made with a combination of flours and the addition of soya flour does not harm the original taste in any way. Kasuri methi and the other spices add just the right amount of zing to these Rotis . I have made the Rotis thick so that they remain soft and taste better; however you can roll them thinner if you prefer. You can have them for Breakfast or as a meal accompanied with any subzi of your choice. I suggest you try these with Bharwan Aloo or Subz Korma or Kadhai Tofu .

jowar methi roti recipe | jowar methi paratha healthy breakfast | masala methi jowar roti | jowar methi roti for weight loss | with 17 amazing images. jowar methi paratha is a satiating breakfast fare with only 87 calories per roti. Learn how to make jowar methi roti for weight loss. The taste and nutrient value of jowar is seldom remembered, but after you try this recipe, it will stay in your memory forever! A perfect combination of jowar and methi, along with flavourful onions, coriander and green chillies, makes this sumptuous masala methi jowar roti a tasteful way to boost your haemoglobin levels. To make jowar methi roti, combine all the ingredients in a bowl and knead into a soft dough using enough warm water. Cover with a lid and keep aside for 10 minutes. Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little jowar flour for rolling. You may feel this rolling is a little difficult but with time and practice you will surely get it. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Serve immediately. Further fenugreek leaves are well known since ages for managing blood sugar levels. It has been combined with jowar flour, which has a medium glycemic index, but the high fibre content in jowar compensates the overall effect. Thus this jowar methi paratha healthy breakfast is a wise choice for diabetics. Weight-watchers and heart patients too can benefit from the fibre content of jowar methi roti for weight loss. The addition of onion in this roti is also beneficial. The antioxidant quercetin in the onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too. We recommend this healthy recipe to kids, senior citizens, pregnancy women and women with PCOS also. Tips for jowar methi roti. 1. To make rolling easier, you can roll it between 2 sheets of plastic. 2. As a substitute to fenugreek leaves, you can try adding spinach leaves or cauliflower leaves. Enjoy jowar methi roti recipe | jowar methi paratha healthy breakfast | masala methi jowar roti | jowar methi roti for weight loss | with step by step photos below.

methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with 44 amazing images. methi and moong sprouts wrap recipe is a one dish Indian meal which is sure to satisfy you in a healthy way. Learn how to make sprouted moong roll for weight loss. To make methi and moong sprouts wrap, first make the garlic spread by heating oil, sautéing garlic and onions and adding them to curd. Mix well and add chilli powder, asafoetida and salt and mix well. Then make stuffing. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds. Add the fenugreek leaves and sauté on a medium flame for 1 minute. Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute. Add the lemon juice and mix well. Divide the spread and stuffing into 4 equal portions and keep aside. Finally make the wrap. Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides. Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati. Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly. Serve immediately. These sumptuous healthy Indian wrap are perfect to have for brunch or dinner, or as a meal on the go. Interestingly, the methi and moong sprouts wrap is also a good way to make use of leftover chapatis. So it is time saving too! The use of fibre-rich ingredients like methi and moong make this diabetes sprouted moong wrap an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Fibre benefits by managing blood cholesterol levels and helping in weight loss. Moong and methi in sprouted moong roll for weight loss are also a good source of antioxidants , Vitamin A too, which helps to add a glow to your skin and aid in vision too. With good amounts from these 2 ingredients it will also ensure a good haemoglobin level. Protein, B vitamins, magnesium, phosphorus, potassium and zinc are few other nutrients this healthy Indian wrap for diabetes has to offer. With a multi-nutrient make up, there is no reason to not include this wrap in your diet. Tips for methi and moong sprouts wrap. 1. Boil the sprouted moong till they are done, but they should yet maintain their crunchiness. 2. Keep the stuffing and spread ready, but assemble it just before serving, to avoid it from being soggy. Enjoy methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with step by step photos and video.
Goto Page: 1 2 3 4 5  ... 8 9 10 11 12  ... 25 26 27 28 29