Fenugreek Leaves (Methi) cooked two ways

I love all green leaf vegetables. There is always kale and spinach in my fridge at the minimum. Or other greens such as chard greens, mustard greens, collard greens, amaranth leaves, and red sorrel leaves.

But fenugreek leaves is a whole different story.

While I admired the patience with which my mother extracted, cleaned, chopped and used them in cooking and enjoyed the end product, I am lazy when it comes to following the arduous process involved!

I rarely buy fenugreek leaves, but on a rare occasion I do commit and often regret, which was the case this past week. Good news is, these days you can buy fenugreek leaves in the frozen section of an Indian grocery.

The most common recipe that we used to make at home was to cook fenugreek leaves with toor dal (pigeon gram). I scoured the web for other ideas and finally decided to also try a curry recipe with it.

Here’s how I used my bunch of fenugreek leaves.

Peas, Methi Malai (Creamy Peas & Fenugreek Leaves Curry)

3/4 bunch of fenugreek leaves, extracted, rinsed and chopped
1 cup frozen peas, washed
1 small onion chopped
1-2 garlic cloves, chopped
small piece of ginger, chopped
2 Roma tomaotes, blended
3-4 tbsp of sour cream
1/2 cup milk
1/2 tsp cumin powder
1/2 tsp garam masala
salt to taste
1-2 tsp oil
dash of tumeric
1/2 tsp cumin seeds

Extract, rinse, chop and set aside the fenugreek leaves.

Heat oil in a pan. Add tumeric and cumin seeds and fry till lightly brown.  Add onion, garlic and ginger and fry till lightly brown, about 5 minutes. Add peas, and fenugreek leaves and continue flying for another 1-2 minutes. Season with salt and spices as desired.

Add milk, sour cream and a cup of water. Bring to boil, and reduce flame and continue cooking for another 15-20 minutes until the curry thickens. This is very lightly seasoned, always adjust seasoning to personal preference. You can also add paneer if desired.

Garnish with cilantro and serve with naan, roti or a bowl of rice.

Methi dal

 

I previously posted the recipe for Methi dal and you find the recipe for Methi dal here.

Note: Fenugreek leaves have a very strong flavor, and unlike other greens, using a whole lot of them in dal can make it bitter. I usually like to err on the lighter side and use less rather than more!

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Quick Lunch Series: Roasted Eggplant & Cauliflower

This recipe is adapted from here.

Ingredients:

1 Japanese Eggplant, sliced into wedges

1/2 Cauliflower cut into florets

1-2 tbsp red curry paste

1 cup chickpeas

1-2 garlic cloves, chopped

1 small piece of ginger grated

olive oil

salt to taste

a few fresh basil leaves

Pre-heat oven to 400 degrees.

If using dry chickpeas, soak in water overnight and steam. If using canned, rinse and set aside.

Toss eggplant, cauliflower, ginger, garlic, oil, salt and curry paste. Roast in oven for 30-40 minutes until lightly brown.

Add chickpeas and mix well. Continue to roast for another 5-10 minutes.

Garnish with basil and serve warm over a bowl of rice. Perfect for that office day meal.

Quick Lunch Series: Curried Quinoa, Roasted Cauliflower and Brussels Sprouts Bowl

This recipe is loosely base on this one.

Ingredients:

1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
olive oil
1/2 cup coconut milk (I used lite)
coconut oil
red pepper flakes
curry powder
cardamon powder
Turmeric
Ginger
lemon juice
kale or other greens (optional)

Preheat oven to 375 degrees F.

Trim and rinse cauliflower florets. Toss in oil, salt and pepper and red pepper flakes in an oven safe bowl.

Trim and slice Brussels sprouts. Toss in oil, salt and pepper. Transfer to an oven safe bowl

Bake for 30-40 minutes until lightly browned.

Meanwhile, heat 1 tsp coconut oil, add onion and cook until translucent about 5 minutes. Add turmeric, curry powder, ginger and cardamon powder and fry for an additional 30 seconds. Add coconut milk, 1/2 cup water and 1/2 cup quinoa. Bring to a boil. Reduce heat and let simmer for 15-20 minutes until cooked. Season with salt.

Fluff the quinoa, top with roasted cauliflower, and  Brussels sprouts. Top with green onions, drizzle lemon juice and toss in some greens such as green onions and chopped kale!

Perfect for a guilt free, week day, office meal!

Roasted Beet and Kale Salad

I have been wanting to try this for a while. I first had this salad at a restaurant and immediately wanted to try it. Although it took a while, here’s how I made mine.

Ingredients:

3-4 medium beets, roasted
3-4 curly Kale leaves, chopped
1-2 tbsp pecans or use walnuts if out of pecans
1-2 tbsp crumbled feta
1-2 tsp pepitas (optional)
1-2 tsp hemp (optional)
salt and fresh ground pepper

Dressing

2 tbsp maple syrup
2 tbsp fresh squeezed lemon juice
2 tbsp balsamic vinegar

Preheat oven to 375 degrees. Rinse and wrap beets in aluminium foil and bake for 30-45 minutes. Remove and let cool.

Meanwhile, trim the rinse kale and chop. Peel and cut the roasted beets into wedges. Toss the kale and beets in a large serving bowl. Top with crumbled feta. Season with salt and fresh ground pepper. Add toasted nuts (pecans or walnuts).

Mix the dressing ingredients and drizzle over just before serving.

Makes 1-2 servings.

Enjoy!

Quick Lunch Series: One Pot Mexican Quinoa

Often my go to lunch!

Vary it with some fajita vegetables… some cucumber, tomato and cilantro salad with lemon juice.

Fly 'n Cook

This can be made for lunch or dinner. And it’s perfect for that office day meal!

MexiPot

Ingredients:

1 cup frozen Latino blend vegetables–corn, black beans, onions and peppers
1/4 cup Quinoa
6-8 sliced heirloom tomatoes
1 jalapeno minced
1-2 garlic cloves minced
1/2 avocado
1 tsp olive oil
1 tsp cumin
1 tsp paprika
some chopped fresh cilantro

Add oil to a pan, add garlic and jalapeno and fry for 1 minute. Rinse and add Latino blend vegetables and fry lightly for 2-3 minutes. Rinse and add quinoa and mix well. Season with salt, cumin and paprika. Add 1/2 cup water and bring to a boil. Reduce flame and cook on medium low till cooked, adding water as needed.

Garnish with some cilantro, and serve warm topped with salsa, avocado, jalapeno and sour cream.

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Fun with Amaranth

Fly 'n Cook

Amaranth leaves are found  in abundance in the Tropics and growing up, I loved dal, tamarind stews, and yogurt stews made with them. It was only a few years ago, I started to use Amaranth grain or flour.

al2

Amaranth is not really a grain, but a seed. It is highly nutritious, packed with protein, vitamins and minerals.

IMG_2264

Here are some delicious recipes with this seed, flour or leaves that I posted previously:

Amaranth Grain Uttappam

w2Amaranth Leaves cooked two ways

al3Amaranth Dosa

IMG_4033Amaranth Orange Cardamon Loaf

Amaranth Pumpkin Loaf

Amaranth Upma

The last few years I have been trying to grow Amaranth and Red Sorrel leaves in my patio garden, and it is challenging as well as highly rewarding!

Links:

Green
Patio Garden: Slow & Steady
Amaranth Plant
Amaranth Grain Nutrition
Health Benefits of Amaranth

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