I have been successful in growing these greens at home too. Konkani cuisine predominantly uses coconut in its recipes. Coming to today’s recipe, this is a traditional Konkani preparation which I had being shared on several food groups over the past few years but wasn’t adventurous enough to try out a brinjal recipe as I wasn’t sure if it would have any takers. Add mustard seeds and 1 red chilly. Chop okra and bitter gourd into 1-inch long pieces and peel hog plums. Pour 2 cups water and wash and drain it at least 3 times. Fenugreek crop is main grown for its seeds or leaves (fresh or dried). I have used the microgreen variety of the methi to cook this methi dal ambat. I always prefer making a dish from scratch. Fenugreek Seeds Methi dana is hot in nature and therefore is used in very small quantities while cooking and even when preparing herbal remedies. A host of souring agents, such as tamarind and bilimbi, and spices like fenugreek and asafoetida are other key ingredients that lend Konkani cuisine a uniqueness. Transfer the pressure cooked rice and fenugreek seeds to another bowl.  Switch on the gas, add coconut milk and grated jaggery, pinch of salt and mix well. Reserve the fenugreek water for later use. Then cook it in enough water with 1/4 tsp of turmeric powder and few drops of oil in a pressure cooker up to 4 whistles, or till it becomes mushy. How to turn Bitter Gourd Haters to Bitter Gourd Lovers, Breakfast, Dessert, Desserts, Sweet, Breakfast, sweets. You can leave me an answer, a comment or a suggestion. When you use this methi, make sure you soak the leaves in a lot of water for some time, for the sand to settle down. Fry until everything looks fried. Then add fried urad dal, methi and mustard seeds and pulse (grind) 2 to 3 times. Cook in low heat for another 2 minutes, Now add the cooked dal and salt, and cook for another 2 minutes. Soak the fenugreek seeds in 1 cup water overnight. Tip in the mustard seeds. Managed By Host My Blog. January 18, 2017 at 4:18 am … Please give us a 5 star rating and share the recipe link with a picture on Facebook, Twitter , Pinterest and Instagram, Mackerel Hooman | Goan Style Mackerel Curry ». One tbsp of fenugreek seeds contain 36 calories, .71g fat, 6.48g carbohydrate, 2.55g protein. Make a powder and keep aside (this remains good for a long time when stored in airtight container). Methi Ke Ladoo । मेथी के लड्डू । Methi Dana Laddu Recipe । Fenugreek Seeds Ladoo - Duration: 18:26. Serve it with hot rice. Serve hot with rice and curry Common Indian grocery items in English along with their Konkani translations. Add enough water to bring it to gravy consistency. When they start popping, add curry leaves. Roast fenugreek seeds (without oil) till a nice aroma comes out. Chew methi seeds at least twice or thrice a day and you will discover you feel satiated without eating much. stella priya says. Be it the seeds of the fresh leaves or even the dried leaves. Quickly tip in the chopped potatoes, the onions, the green … Discard the solid coconut meat which remains in the strainer. Grind them with coconut and red chilies. Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the… 2 tablespoons of fenugreek powder or 1 tablespoon of fenugreek seeds. Fenugreek is native to western Asia, South Eastern Europe, and northern Africa. ... Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic. Add the soaked rice and fenugreek to a blender jar and add 1/2 cup grated coconut, 1/4 cup jaggery, 1/2 cup buttermilk. Strain the water and let it cool. Cover the kadhai and let the fenugreek cook in the steam for 5 minutes. As soon as the mustard seeds are about to finish crackling, throw in the fenugreek seeds and stir once. Ingredients ½ cup rice 2 tablespoon fenugreek seeds 1 cup coconut milk 2 tablespoon grated jaggery A pinch of salt Fenugreek seeds are a good source of vitamins and minerals, including fiber, iron, and magnesium. When it begins to splutter, pour it on the prepared dal. Soaked fenugreek seeds help keep acidity away, which in turn also promotes good … These microgreens are more flavourful than the regular methi greens. First we should wash and soak rice and fenugreek seeds. Reply. Methi or fenugreek is used in most of Indian cuisine. Instructions Wash well and soak rice and fenugreek seeds in plenty of water for 3 to 5 hours. Pass this through a strainer and extract coconut milk. Heat a pan over low heat and dry roast 4 garlic pods, 1 tsp cumin seeds, 1 tsp coriander seeds, 1/8 tsp fenugreek seeds (methi), 1/4 tsp mustard seeds, 1/2 tsp peppercorns until they turn slightly brown in color. Salt to taste. You can include the mango seed too. Pickle some lemons & green chillies at home to obtain a delicious, spicy, tangy pickle in 8-15 days. Surna Nonche/ Yam Pickle ~ Konkani style Yam Pickle which goes well with Shevai / Hittu. Pick only the leaves of methi. Cooking with Rekha 647,166 views 18:26 Usually, fenugreek seeds are yellowish brown in color. Uncover. As soon as the mustard seeds are about to finish crackling, tip in the fenugreek seeds. Here is a quick video of preparing this dish, This methi dal ambat has a mixed taste. 1/4 tsp fenugreek seeds (methi) 1 sprig (or 7-8 leaves) curry leaves/kadipatta; 2 tsp oil (preferably coconut) Method: 1. Boil fenugreek seeds in good amounts of water for about 15 minutes. Delays Aging. Throw away the water with the residual sand. Next pressure cook rice and fenugreek seeds together till the rice gets cooked and is mushy. Now add the ground paste, jaggery and asafoetida and mix well. When it begins to splutter, pour it on the prepared dal. Grind coconut, red chilies and tamarind with just enough water to a smooth paste. Recipes … super tempting and droolworthy chickpeas curry. Make sure the masala is slightly coarse and not too fine and smooth. Heat a vessel, then transfer the ground paste in a vessel, add salt & Water. Your email address will not be published. I must say that this is very delicious. Liked this recipe? Soak for 4 hours. Soak poha/flattened rice in yogurt (use some water if you want if you find the yogurt is too thick) for about ½ an hour. This dish is prepared during auspicious occasion as it is no onion no garlic recipe. If the fenugreek is very dry, sprinkle about 1 tbsp water after adding it to the pan. Simmer for 10 minutes till it starts bubbling. Now in the same pan start … 2017 Jun;61(6). Wash and soak the dal for 10 minutes. Another technique for weight reduction is drinking two glasses of methi water in the morning. In a blender jar, grind or blend soaked and drained rice using a little water. 2 tablespoons of cooked rice (if available) 1/4 to 1/3 cup of powdered jaggery depending on how sweet you like your dosas. The one on the right. 7​Aids digestion. Transfer the pressure cooked rice and fenugreek seeds to another bowl. Transfer to a bowl and add 1 tablespoon of coconut oil or olive oil to it. Add more water if needed. ... To a bowl add 1 cup dosa rice and 1/4 tsp fenugreek seeds. Heat 1 tsp of oil in a small pan. Heat 1 tsp oil in a pan. ... Heat a skillet/tawa and dry roast the chillies, coriander and fenugreek seeds one by one – keep them separate on a plate. Reply. In pan, dry roast coriander seeds and fenugreek seeds till you get nice aroma. Allow these spices to cool on a plate. Saglea is a highly favored and flavored side dish of the Konkani people. Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender. Alternatively, you can use 1 tbsp of tamarind paste too. 3: Wash and soak the rice for atleast 1 hour. I make menthiya kuzhambu which has its roots in Tamilnadu cuisine, and Tatkatli methi chi bhaji. Soak the tamarind in enough water. I learnt to make this from amma. Tip: The fenugreek seeds cook very quickly so check once or twice to see if they are done. Simmer for 10 minutes till it starts bubbling. Wash and soak well for 20 minutes. Add mustard seeds and 1 red chilly. Grind to make a thin paste. We use cookies to ensure that we give you the best experience on our website. To a blender add soaked red chilies and tamarind pulp and roasted spices. It is a combination of tanginess, with spiciness and a little sweet too. Rice And Fenugreek Porridge In Coconut Milk, Rava Fried Crabs | Spiced Semolina Fried Crabs, Chatpata Baby Potatoes | Stir Fried Baby Potatoes, Goan Black Pomfret Curry | Halwa Fish Curry, Valchya Bhajjiche Tonak | Malabar Spinach Curry. Allow to cool until … This is an authentic GSB konkani combination for Channa gashi. Add the washed leaves and saute till it wilts. When pressure cooker is cooled down, mash dal with the back of the spoon. If you continue to use this site we will assume that you are happy with it. A small plant with big benefits: Fenugreek (Trigonella foenum-graecum Linn.) National Nutrient Database for Standard Reference Legacy Release [Internet] Nagulapalli Venkata KC, Swaroop A, Bagchi D, Bishayee A. I was so wrong! Following is the list of cereals, pulses, vegetables, fruits, flours, spices and dry fruit names translated to Konkani. November 12, 2015 at 1:26 pm. Spices Up Your Sex Life. When it … The water is prepared by … Shireen says. Do you … Add 1/4 tsp of turmeric and continue to cook on low flame. To extract coconut milk, add the grated coconut meat to a mixer along with ½ cup water. Heat oil and add mustard seeds. Cook toor dal with mango pieces, turmeric in pressure cooker (about 3-4 whistles). It is a healthy dish (be it the dal or the veggies or the spices. Turn-off the flame. Veena's Veg Nation © 2017 | All Rights Reserved | Hosted & Managed by Host My Blog | Privacy Policy, Chakotha Mor Kuzhambu- An iyengar speciality, Soft Idli Recipe/ How to prepare idli batter at home, Seppankizhangu roast in an air fryer/ Arbi roast in an Air fryer, Murungakkai Vathal Kuzhambu with Vatha Kuzhambu Podi.