foodatarian.com

Ingredients:
2 cups chopped methi/fenugreek leaves,
1/2 cup besan or gram flour,
1/2 rice flour,
1/2 cup bajra flour,
1/2 cup wheat flour,
(Adjust the quantity of flours while kneading dough)
2 tsp ginger paste,
2 green chillies; either ground to paste or finely chopped,
1 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp roasted jeera (cumin) powder,
1 tsp dhania (coriander) powder,
1/2 tsp asafoetida,
1/2 tsp sugar,
1 tsp lemon juice,
Salt to taste,
1 tbsp oil + for frying (optional),
Water.

Method:
Mix all the ingredients together and knead a dough. Then grease your fingers and palms with oil and make small portions and roll them into muthiya (elongated round shapes). Choose to deep fry on a low flame, shallow fry or health conscious people can steam them for 15 minutes in a steamer. Serve as snack or put them in a gravy or dal.

Ingredients:
For the marinade-
400-500gms or 1lbs chicken; cut into pieces,
1/2 cup yogurt,
1 tsp ginger-garlic paste,
Salt to taste.

For the gravy-
2 medium onions; ground to paste,
1 small tomato; ground to puree,
1 tbsp ginger-garlic paste,
1 red chillies broken into pieces,
1 green chillies; finely chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1 pod brown cardamom (badi elaichi),
2 green cardamoms (elaichi),
1 small bay leaf (tejpatta),
3-4 cloves (laung),
2 tbsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Water,
Oil for frying.

Method:
Marinate the chicken with the marinade ingredients for an hour. If you do not have time for marination, apply the marinade to the chicken till you prepare the gravy.
Heat oil in a wok (kadhai) add red chillies, bay leaf, cloves, both the cardamoms and the onion paste. Fry the onion paste on medium-low flame for 5-6 minutes. Then add green chillies, ginger-garlic paste, turmeric powder and red chilli powder, mix well and let it fry for 2 minutes. Then add the tomato puree and let it cook for 5 minutes on medium flame. When the gravy changes its color and starts leaving oil, add the marinated chicken and mix properly. Cover and cook for around 20 minutes on low-medium flame, stirring occasionaly. Then uncover and let it simmer on low flame till the gravy thickens and chicken is soft and tender. Then add the kasoori methi and mix again. Cover for a minute so that the flavor of methi mixes well with the chicken. Serve hot with parathas.

Ingredients:
2 cups coarsely chopped methi (fenugreek) leaves,
1 cup mutter (green peas); parboiled,
2 onions,
3 green chillies,
1″ ginger; crushed,
3-4 cloves garlic; crushed,
5 laung (cloves),
2″ dalchini (cinnamon stick),
2 chhoti elaichi (green cardamom),
A handful of cashewnuts,
2 tsp khus-khus (poppy seeds),
1/2 cup milk,
1/2 cup malai (cream),
Salt to taste,
1 tsp sugar,
Oil.

Method:
Add some salt to the methi leaves and set aside for 20 minutes. Later wash off the leaves with cold water, this would reduce the bitterness of the fenugreek.
Grind the cashew nuts and khus-khus to powder. Also grind together cloves, cinnamon and green cardamom to fine powder. Grind together onion and green chillies to paste. Heat oil in a pan, fry methi leaves for 8-10 minutes on a low-medium flame, stirring ccasionally. The leaves become dark green in color and all the liquid released by the egetable dried up. Drain using a slotted spoon and set aside. In the same oil (add more if required) add onion paste and saute till it changes its color to light pink (approximately 8-10 minutes on low flame). Then add ginger, garlic and the ground garam masala, fry for 2 minutes. Add cashew nut and khus-khus powder, milk and mix, now add the boiled green peas, increase the flame and cook for 5 minutes, stirring occasionally. Then add the fried methi leaves, salt and sugar, mix well and cook for 10 minutes. Add beaten cream and emove from heat. Serve with parathas or naan (Indian bread).

Ingredients:
1 large carrot, peeled and chopped,
1/2 cup kasuri methi, (dry fenugreek leaves)
1 onion, chopped,
2-3 tbsp tomato puree,
1 tsp jeera (cumin seeds),
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp coriander powder,
1/4 tsp sugar,
Salt to taste,
Oil.

Method:
In a kadhai/wok, heat some oil and add jeera. When jeera splutters add chopped onion and saute till they turn transparent. Then add all the masalas and mix well. Fry for a minute and add tomato puree. Cook for 2-3 minutes. Now add chopped carrots, mix well and add some water. Cover with a lid and cook the carrots. When carrots are cooked add crushed kasuri methi and mix well. Now add sugar and salt. Cover and cook for 2 minutes and serve with hot parathas.

Ingredients:
2 cups whole wheat flour,
1/2 cup jowar and bajra flour,
1 cup chopped methi(fenugreek)leaves,
1/4 cup curd,
1/4 cup chopped coriander leaves,
1 tsp til(sesame seeds),
1 tsp turmeric powder,
1/4 tsp baking powder,
3 tsp ginger-garlic-green chilli paste,
Salt and sugar to taste
1/4 tsp ajwain(carom seeds),
2 tsp oil,
Ghee(butter) or oil for frying theplas,
Water for kneading.

Method:
Mix all the ingredients and knead the flour with water till it is soft and of rolling consistency. Make small balls and roll them into round theplas (just like you roll rotis). Heat a tawa or a pan, put some ghee(butter) and fry the thepla from both the sides. Put more ghee if required. Serve hot theplas with curd, butter, pickle or tomato ketchup.