Roundup of EP Series - Fenugreek and Green Chillies

I finally here with the round up of the EP Series - Fenugreek and Green chillies. I thank Julie for giving me this wonderful opportunity to host this event, through which I got to know of many healthy and flavorful recipes using my favorite herb fenugreek. Here comes the roundup

The very first entry I recieved was from Sanika. She sent these delicious Methi Dal

Vani has sent this flavorful Methi Rice

Anshu has sent these mouthwatering Rajasthani Mirch Vadas

Priya Satheesh has sent these interesting recipes

Wheat Rava Kanji using Fenugreek Leaves

Methi Vada Curry

Shwetha has sent my all time favorite Methi Mutter Malai

Shobha has this yummy variation Methi Mutter Paneer Bhurji

Methi Palak with Chettinad Masala

Kasoori Methi Parathas

Sharanya has sent this toungue tickling chutney Milagai Chutney

Meghna has sent this delicious curry Methi Malai Paneer

Shwetha Agarwal has sent 2 yummy entries Methi Mutter Pulav and Gajar Mutter Methi

Jeya has sent in some yummy recipes Methi Dal , Methi Leaves Kurma Curry and Cabbage Poriyal

Lekshmi has sent this spicy and tasty Mulagu Chammanthi

Kusum has sent this flavorful Methi Channa Masala

Roshni has sent these yummy entries Methi Mutter Butter Masala and Mirch ka Salan

Kavitha has sent this very innovative recipe Chilli Capsicum Pickle

Swathi has sent another of my favorites Kadai Paneer

Archana has sent this yummy Methi Muthias

Anjana has these delicious entries Green Chilli Pickle and Methi Matar Malai

Santhoshji has sent these yummy recipes Methi Moong Dal Fritters and Green Chilli Achar

Priya has sent some innovative recipes Rajma Coconut stirfry and Cornmeal Kichdi

Ishitha, Gayathri and Subhashini have sent Methi Besan

Sri Nandini has sent in some yummy entries Methi Parotta, Methi Pualo and Methi Bhaji

Swasthi has this flavorful Methi Chutney, Methi Biriyani and Easy Aloo Methi Paratha

Pallavi has sent this very flavorful Desi Style Thin Crust Pizza

Nivedita has sent these delicious entries Fresh Green Chutney and Green Chilli Fries

Sanoli has sent these yummy combo curry Leafy Aloo and Methi Gobi Aloo Hodge Podge

Beena has sent this flavorful Methi Chole

Prathibha has sent these healthy and innovative recipes Broccoli Thoran, Broccoli Kuzhi 
Paniyaaram and Lauki Dal Curry

I also received 2 entries from Non Blogger friends. Here they are

CHILLI VEG PAKODA

INGREDIENTS

FOR FILLING
1. CARROT                        1 NO.
2. ONION                            1 NO.
3. ROUND CHILLI                 5 NOS.
4. GINGER                          A SMALL PIECE
5. GARLIC                           I 
6.SALT                               1 TSP
7. CURRY LEAVES              5 LEAVES
8. MALLI LEAVES                2 LEAVES
9. TAMARIND                       2 PIECE

CUT CARROT, CHILLI AND ONION INTO VERY SMALL PIECES.  PUT INGREDIENT NO.3 TO 8 IN A MIXIE AND MAKE A COURSE PASTE. MIX THE CUT VEGETABLES ALONG WITH THIS PASTE AND KEEP IT ASIDE MAKING SMALL BALLS.

FOR OUTER COVERING:-

1.RICE POWDER                1/4 OF A SMALL CUP
2. KADALA MAVU                 1 SMALL CUP
3. SALT                                 1 TSP
4.ASAFOETIDA                    1/2 TSP
5. JEERA                               1/2 TSP
6. CHILLY POWDER              1/2 TSP
MIX ALL OF THE ABOVE WITH REQUIRED WATER WELL.

IN A TAWA HEAT OIL, AND WHEN IT BOILS WELL, IN THE SECOND MIXTURE  MIX THE FIRST MADE VEGETABLE BALLS AND DEEP FRY IT GOLDEN BROWN.  SUPERB PAKODA IS READY FOR SERVE.  

VEGETABLE CHILLY SPECIAL PAKODA

 

INGREDIENTS

 

1. BAJJI CHILLI (LONG MOLAGA) - 5

2. CARROT                                  - 2

3. ONION                                     - 2

4. GINGER                                   -  1 SMALL PIECE

5. GARLIC                                    - 2 FLAKES

6. SALT                                        - TO TASTE

7. CURRY LEAVES                       - 10 LEAVES

8. MALLI LEAVES                          - 3 LEAF

9. RICE POWDER                          - 1/4 GLASS

10. KADALAMAVU                         - 1 GLASS

11. JEERA                                     - 1 TSP

12. TAMARIND                               - 3 PIECES

13. ASAFOETIDA                            - 1 TSP

 

CUT CARROT, ONION, CURRYLEAVES AND MALLI LEAVES VERY SMALL. MAKE GINGER, GARLIC, TAMARIND PASTE AND MIX IT TO THE CUT VEGETABLES AND ADD SALT AND KEEP IT ASIDE.  CUT THE CHILLIES CAREFULLY (CUT IT LONG IN THE CENTRE BUT NOT FULLY) AND PUT THE MIXTURE IN CUT PORTION.

TAKE RICE POWDER AND MIX IT WITH KADALAMAVU, JEERA, SALT,  ASAFOETIDA AND MIX WELL ADDING REQUIRED WATER.  TAKE THE FILLED CHILLI AND DIP IT IN THE MIXTURE SLOWLY.  THE CHILLI SHOULD BE FULLY DIPPED.  POUR OIL IN A TAWA AND HEAT IT.  WHEN THE OIL IS HOT, SLOWLY PUT THE FILLED CHILLY DIPPED IN MIXTURE AND FRY IT TILL GOLDEN BROWN.

 

TIP : GINGER PIECE CAN BE SMALL IF WE HAVE SMALL CHILDREN. IF THERE ARE NO SMALL CHILDREN, WE CAN MAKE IT BIG PIECE

 

HOT MOUTHWATERING PAKODA IS READY

Here are two entries from Raji Ramakrishnan.

METHI SPROUTS SOUP

Preparation time:  15-20  minutes
Cooking time:  5-10  minutes
Serves: 2
Shelf life: hot and fresh

Health benefits of fenugreek seeds
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation ailments.
It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
 Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.

Ingredients:

1 handful of methi sprouts
1  fully ripe red tomato
Salt
Black salt, black pepper powder,  roasted cumin powder, lime juice as per your taste
Butter (optional)
Sugar (optional)

Garnishing:

Little pudina/coriander leaves
Little methi sprouts.
Fried Bread  cubes

Method:

In a sauce pan add half up water and add the methi sprouts, cook for 5 minutes.
In another sauce pan boil water, drop the tomato, cover and keep for 5 minutes.
After 5 minutes, take out the tomato and run through cold water. Remove the skin and chop them and blend to a smooth puree.  Also Puree the boiled sprouts.
Mix  the tomato/sprouts puree  and boil it for 5 minutes.
Add the seasoning except lime juice and boil for one minute.
Add lime juice and stir.
Transfer to a soup bowl, garnish with pudina/coriander/sprouts and  fried bread cubes.
Serve hot

Non  diabetics can use butter/sugar.

 

 

METHI SPROUTS SUBZI

Preparation time:  15-20  minutes
Cooking time:  15 minutes
Serves: 2
Shelf life: hot and fresh

Health benefits of fenugreek seeds
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation ailments.
It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
 Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.

What you need:

1 cup methi sprouts
1 cup finely chopped onion
1 cup finely chopped tomato
1 tsp chilli powder
1 tsp dhania powder
1 tsp ghoda masala
1 tsp ginger garlic paste
1/4 tsp turmeric powder
3 tbsp oil
1/2 tsp sugar (optional)
salt
 Seasonsing:
1 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves.

Garnishing:

chopped coriander leaves.

How to make it:

In a pan, add the  oil, when it becomes hot, add the seasoning when the seeds splutters, add the curry leaves,.
add the onion, ginger garlic paste and saute well. 
Add the tomatoes and saute till it becomes soft.
  Add the sprouts, saute the same for 5-7 minutes. 
Add the masalas, turmeric powder,  again saute for two minutes
Add 1 cup water, salt, sugar and boil the same till it is cooked well and dry.

garnish with chopped coriander leaves.

 If you want to make it in a gravy form,  add more water.

Now coming to the awards

The top contributor award is shared by Shoba, Jeya, Srinandini, Swasthi and Prathibha who have contributed 3 recipes each.

Best Healthy Dish goes to Priya Satheesh for her Wheat Rava Kanji using fenugreek leaves

Best Innovative Dish goes to Shoba for her Methi Palak in Chettinad Masala

Best Presentation Award goes to Swathi for her Kadai Paneer

Hope you all enjoyed this virtual treat.