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Guest : Madhulika Saxena Title Fenugreek leaves variety 2 Below is one recipe, others to follow. A little longer show, that will need “lots” editing Creamy fenugreek and peas Methi Matar Malai Menthi aaku batani mauntain Creamy fenugreek and peas Sauté 1 cup fresh methi with salt leave aside Boil 3/4 cup peas In boiling water until soft Leave aside. In a saucepan with about a Tblsp of oil heat Add 1 large onion approx 1 cup 5-6 cloves of garlic 2” piece of ginger 2 green chilies -to taste( optional) Fry until onion are translucent . Add 1/4 cup of cashews. Sauté for a few seconds. Add approx 1/2 cup water. Cook for approx 2 minutes, till bubbles and raw smell is out. Cool. Grinde - add approx 1/2 cup water Make a purée. Keep aside SeasonIng Heat 2 tsp oil Hot oil or pot add 1tsp cumin seeds 1 bay leaf Small piece of cinnamon 1 tsp coriander powder Add purée to spices, cook for a couple seconds add peas and Fenugreek leaves Salt to taste approx 1 tsp Add garam masala ( optional) simmer approx 3 minutes. Optional add 1/2 cup cream Garnish with cilantro Serve with paratha or roti Fenugreek parathas 4 cups wheat flour 4 cups loosely packed fenugreek leaves or 1 cup frozen fenugreek/ methi leaves 1 Tblsp oil 1 tsp salt or to taste 1 Tblsp or. To taste chilli powder 1/4 tsp turmeric 1 Tblsp ajwain In a dish measure out flour, add spices, rib in oil. Add fenugreek herbs. Once this is done add room temperature water very little at a time to form a soft dough. Lease aside to rest. After resting - pinch off little peace’s of dough, form them into golf ball size. Roll them using a rolling board to make a flat round disk looking like a flat pancake about 1/4 inch thickness . Heat a frying pan or griddle. Cook on a medium heat turning after it bubbles. Turning a few times until the flattened bread is cooked Enjoy Split Mung dal and Methi/ split and dehusked green gram and fenugreek herbs 2 cups split mung - boil with 4 cups water in a regular pot on the stove or pressure cook with 3 cups water until cooked very well keep aside 1/4 cup onion 1/4. Cup tomato 1 cup fenugreek leaves 4 chillies Curry leaves In another pot heat oil add onion, seasoning, tomato, cook until tomatoes are well cooked. Add greens cook for a couple of minutes, lastly add mung dal. Add salt Simmer for a few Minutes garnish Methi aloo or fenugreek and potatoes 1/2 lb small potatoes cut small 2 cups fenugreek leaves Oil 4 cloves garlic 2 red dry chillies Salt Hing/ asafetida Heat oil, add dry chillies, onion, garlic and hing, fry until onion is translucent. Add uncooked chopped potatoes. Stir and cook until almost cooked. Add fenugreek leaves . Add salt to taste and continue to cook until potato and greens are soft and cooked www.actontv.org
