Methi na Thepla

I remember the dialog from the movie '3idiots', " Ye Gujrathi dishes ke naam itne ajib kyo hote hain , 'Fafda', 'debra', 'Handvo','thepla'…bla bla….". But boss Gujju food is Gujju food. I just love it. Most favorite and frequently prepare in my house is "Methi na thepla' . There are other varieties also like palak, dudhi. But I like methi one the most. Somebody who don't know, I want to tell something that is Methi paratha tastes different than thepla. It has it's own Gujju taste.

Ingredients

Fenugreek (Methi) leaves - 1 cup (heaped)

Whole wheat flour - 2 cups

Red chilli powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Coriander Powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Curd - 1/2 cup

Powdered sugar - 1 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Clean and wash methi leaves. Chopped finely. Now mix all ingredients except oil. Make a soft dough with little oil. Add little water if require. Keep aside for 15 minutes. Now make lemon size balls. Then roll each ball like roti. Cook each thepla from both the side on griddle(Tava) on slow flame. Put some oil and make thepla little crisp. Serve hot with curd or Mango chunda or with any pickle.

 
 
This goes to, Simply food's "Flavours of Gujarat" Event.

Methamba

It's June and almost Mango season is ending……….. So I thought last time I will prepare Methamba for this season. It's a typical Maharashtrian side dish. The name itself describes ingredients Methi(fenugreek seeds in marathi) and Amba (Mango in marathi). Raw mango is used for this recipe. Its a sweet, sour ,spicy and with little bitternees tastes. In Karnataka it is known as 'Bhishi Uppinkai (Hot Pickle). It is very easy and quick to make. And can be store in refrigerator for several days.

Ingredients
Raw mango -1 large
fenugreek seeds (Methi dana)- 1 teaspoon
Grated Jaggery -1/2 cup
Red chilli powder -1 teaspoon
Oil - 1 tablespoon
Mutard seeds - 1/4 teaspoon
Turmeric powder -1/4teaspoon
Asafetida (hing) - a pinch
Salt to taste


Procedure
Wash and peal raw mango. Make small pieces. Don't use the seed. Heat the oil in a Kadai. Add mustard seeds and when it start spluttering add turmeric powder and asafetida. Then add fenugreek seeds and saute it till it get slightly brown. Now add raw mango pieces. Saute it so that it will get coated with the tadka. Add chilli powder, salt and 1/4 cup of water. Cover it and cook it till mango get cooked properly. Now add jaggery. You can adjust the quantity of jaggery as per the sourness of mango. Cook for another 5-6 minutes without lid. Consistency should be little thick. Methamba is ready, you can serve it with roti, paratha or bread also. Refrigerate it for several days.

I would like to contribute this recipe for cooking4allseason's Mango Mela!

Quick Methi Salad

Another healthy and very quick salad. This is very traditional recipe of my Mai aaji (my Grand mother).
There is absolutely no bitterness in the salad. Now a days variety of salads are becoming famous but our old ladies were knowing such type of healthy recipe from their childhood only. Hats off to them.

Ingredients
Methi(fenugreek) Leaves - 2 cups
Grated carrot - 1 cup
Chopped Tomato - 1 medium
Coriander leaves - 1/4 cup
Dalya (Roasted Gram Dal) - 2 table spoon
Grated Coconut - 1 table spoon (Optional)
Lemon Juice- 1 tea spoon
Sugar- 1 tea spoon
Salt to taste

For Tadaka
Oil - 2 table spoon
Rai (Mustered seeds)- 1/2 tea spoon
Jeera (Cumin seeds) - 1/2 tea spoon
Hing (asafetida) - 1 pinch

Procedure

Wash methi leaves nicely and chop it finely. Coarsely grind the roasted gram dal in mixer. In a bowl add chopped methi leaves, grated carrot, chopped tomatoes, grated coconut, Coarsely grinded roasted gram dal, lemon juice, sugar and salt . Mix it well. If you want you can add chopped onion and cabbage as wel.
Heat the oil in small kadai add mustard seeds and cumin seeds, when it splutter add asafetida. Pour this tadaka on the mixture and mix it. Diet cautious people can avoid this tadka.
Fresh Methi salad is ready. You can eat it with chapati.



This is my entry for Laksmi's SWC-Salads under 15 mins