Murg Methi – Fenugreek /Methi Chicken

Recipe: Chicken pieces combined with methi/fenugreek leaves, spices, tomato and yogurt !

Methi Chicken In the evening for our dinner,I wanted to prepare both chicken and a vegetable as well, I like to include and prefer vegetables in my diet. So I thought why not combine both and prepare a dish, as I had a fresh bunch of methi leaves and a perfect combination with chicken. There are many versions of this dish, and this is the simplest one and perfect with the flavor of methi and the limited amount of spices combined with tomato and yogurt.

2 full cups chicken,cubed
2 full cups methi/fenugreek leaves, chopped (* if unavailable see note below)
1/2 cup yogurt
1 cup tomatoes, chopped
1 tsp chili powder
3 tbsp oil
1/2 cup onions, chopped
2 tbsp ginger garlic paste
1 tsp cumin powder
2 tsp coriander powder
1 tsp of garam masala
1/8 tsp turmeric
salt to taste
cilantro/coriander leaves for garnish

Rinse methi and chop.

Preparation Method:
1. Heat oil in a deep vessel. Add the onions and sauté till translucent.Add ginger garlic paste and saute for few seconds.
2. Add chopped tomatoes, cumin powder, coriander powder, garam masala and saute for few minutes till tomatoes turn into a sauce like consistency.
3. Add methi/fenugreek leaves, chicken, yogurt, chili powder, salt and turmeric and let it cook for 10 –15 minutes.
4. Once done, garnish with cilantro leaves and serve.

Preparation Time: 25 – 30 minutes
Serves: 2 - 4

Note: If fresh methi/fenugreek leaves are not available you can use 1/4 cup – 1/2 cup of kasoori methi, a dried form of methi leaves.
Other option is to sprout methi seeds and use them in the dish about 1/4 – 1/2 cup

Note: The different varieties of garam masala may have a little change in flavor.


Tomato Daal – Red Lentil & Tomato Curry

Red lentil and tomatoes cooked with a tempering of mustard seeds, curry leaves and onions !

Tomato Dal

You must have read the stories of lost and found, about there are hundreds of Bollywood movies spun around the storylines of how siblings are lost from each other and later how they meet or the situations that make them come together. But, why this discussion about movies or stories? This is one of those recipes that makes me remember the lost and found stories, not to mention, this recipe is kind of lost and found one for me !! Every time I cook this recipe, I remember the taste, the flavor of this curry lingering in my mouth, as a kid which I had at one of my relatives place(I was so much interested in food you see :-) and found it back with my experiments in the kitchen.  So here is my favorite lost and found curry recipe -

1 cup red lentils (masoor dal)
2 tbsp oil
1/4 tsp mustard seeds
1/2 cup onions, sliced
1 strand of curry leaves
pinch of asafetida
2 cups tomatoes, finely chopped
pinch of turmeric
1 tsp chili powder
salt to taste

Preparation Method:

1. Heat oil in a deep vessel. Add mustard seeds, as they splutter add onions, curry leaves and sauté till onions are translucent. Add asafetida.
2. Rinse the lentils with water and add into the vessel.
3. Add water, tomatoes, salt and chili powder. Close the lid and let it cook on medium heat.
4. Once cooked, garnish with chopped cilantro.
5. Serve with nan or with plain white rice.

Preparation Time: 15 – 20 mins
Serves: 4


Batatyache Kees / Grated Potato Snack

Grated Potato How is everyone doing? I know, I have been on and off with my posting lately. Hopefully I’ll do better as I’ve got so many recipes to share and also see some recipes that I’ve been missing.
So here is one of the very traditional Maharastrian/North Karnataka snack prepared during the fasts. Very similar to this recipe is using sweet potato instead of the regular potato which is also made during fasts or rather is made as a quick snack.  I’ve added mustard seeds for tempering which can be skipped as some people do not use it during fasts. The grated potato is combined with flavorful ghee and the nutty flavor of peanuts, would definitely make this one of the favorite snacks.

4 medium potatoes/ 4 cups grated
2 tbsp ghee/clarified butter
1/4 tsp mustard seeds (optional)
1 tsp cumin seeds
2 green chilies, finely chopped
4 tbsp peanut, coarsely ground
salt to taste

Preparation Method:
1. Peel the potato skin and grate the potatoes. Keep them soaked in water.
2. Rinse the grated potatoes atleast 2 - 3 times to remove any starch.
3. Meanwhile, heat ghee/butter in a vessel or a pan.
4. Add mustard seeds. As they splutter, add cumin seeds and green chili.
5. Add the coarsely ground peanut and sauté for few seconds.
6. Squeeze any extra water from the grated potatoes and add them to the tempering.
7. Stir for 5 –6 minutes on med-high heat. Garnish with fresh coconut/cilantro/lemon juice.

Preparation Time: 20 mins


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