Sweet Potato and Fenugreek (Methi) Leaves Stir Fry ~ Day 21

Of the many different types of sweet potatoes, I used a variety called, Hannah Sweet Potato / Yam.  It is dry and firm with cream colored skin.  The flesh is cream to whitish in color.  The sweetness from sweet potato and a light bitterness from the fenugreek leaves strike a perfect balance to this dish.  I had it with a cup of homemade yogurt and it was so delicious.

------------------------------------------------------------------------------------------------------------------------------------------------------------ 

Preparation time: 10 minutes

Cook time: 10 minutes

Serves: 4

-------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Sweet Potato - 3, peeled and cubed
• Fenugreek (Methi) Leaves - 1 bunch, plucked, washed and chopped coarsely
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Red chilies - 3, broken
• Ground black pepper - 1 tsp
• Amchoor / Mango powder - 3/4 tsp
• Turmeric powder - 1/8 tsp
• Asafoetida - a pinch
• Fresh coconut - 2 tbsp
• Curry leaves - 4
• Oil - 3 tsp
• Salt - to taste

Method:

1. Steam cook the sweet potato until tender, about 5 to 7 minutes.  You can also cook it in the microwave for 4 to 5 minutes.
2. Heat oil in a skillet and splutter mustard seeds.  Add asafoetida, curry leaves, cumin seeds and red chilies.  
3. Add the chopped fenugreek / methi leaves and saute for 2 to 3 minutes.
4. Add the sweet potato and stir well.  Add black pepper and salt.  Mix well and cook for 2 minutes over low heat.
5. Remove from the heat, add fresh coconut and give it a stir.
6. Serve with rice as a side dish.  

Methi ~ Aloo Paratha / Fenugreek Leaves and Potato Stuffed Flat Bread

Ingredients:
For the dough:
Wheat flour - 2 cups
Salt - to taste
Water - as needed

For the stuffing:
Potatoes - 3 (boiled, peeled and mashed)
Methi / Fenugreek Leaves - 2 cups (washed and chopped)
Cumin Seeds - 1 tsp
Grated Ginger - 1 tsp
Chopped Green Chilies - 4
Chat Masala - 2 tsp
Amchur / Dry Mango Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

Oil / Ghee for making Parathas
Some flour for dusting

Method:

1. In a large bowl, place the flour and salt.  Add enough water and make soft dough.  Keep it aside for 30 minutes.
2. Mix together the methi leaves, cumin seeds, ginger, chilies, chat masala, amchur powder, turmeric powder and salt.
3. Add the mashed potatoes and mix well.  Make sure the potatoes are soft and without any lumps.  This helps to roll the parathas easily.
4. Make a lemon size balls and keep it aside.
5. Knead the dough one more time.
6. Take a lemon sized dough and roll into a thick disc.
7. Place the potato filling in the center and cover the edges.  Flatten the dough ball and dust with some flour.
8. Roll into a large, thick circle.
9. Heat a skillet and place the rolled disk.  Cook until the brown spots appear on the bottom side.
10. Flip to the other side to cook.
11. Apply oil / ghee to the cooked side.  Flip and do the same to the other side.
12. Cook until both sides are brown.  Remove from the skillet.
13. Serve hot with yogurt, raita or/and pickle.

Methi Aloo with Badam / Potatoes with Fenugreek Leaves and Almonds

Ingredients:
Red or white small potatoes - 10 (Boiled, peeled and cut into big chunks)
Fenugreek Leaves / Methi - 1 cup ( washed and chopped roughly)
Urad dal - 2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Coriander Powder - 1 TBSP
Sambar Powder - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Broken Red Chili - 1
Asafoetida - 1/4 tsp
Almond - 8-10 (coarsely powdered)
Oil - 2 TBSP
Salt - to taste
Few curry leaves

Method:

1. Heat oil in a pan and add mustard seeds and let it splutter.  Add urad dal, cumin seeds, red chili and fry until golden brown.
2. Add fenugreek leaves, curry leaves and saute for a minute.  Add all the spices except almond powder and mix well.
3. Add the potatoes and mix well to coat.  Roast it in low flame until all sides are golden brown.
4. Finally add the almond powder and mix well and cook for another minute or so.
5. Serve hot.

Rava Idli with Carrot and Methi / Fenugreek Leaves

Did you know that Rava idlis were invented by the famous MTR restaurant in Bangalore during the second world war when they faced shortage of rice? (source:Wikipedia).  This simple, yet delicous treats are so easy to make with out any fermentation.  You can add any vegetable of your choice to make it even more healthier.   

Ingrediants:

Rava / Sooji / Cream of wheat - 1 cup
Curd / yogurt - 1/2 cup
Water - 1/4 cup
Channa dal - 2 tsp
Mustard seeds - 1 tsp
Green chilli - 2 small finely chopped
Ginger - 1 tsp finely chopped
curry leaves - 1 tsp finely chopped
Carrot - 1 grated
Fresh Menthi  leaves/Fenugreek/Venthaya keerai - 1/2 cup chopped
Fresh coriander leaves - 2 TBSP
Asofetida - a pinch
Baking soda - 1/4 tsp
Salt  - to taste
Oil- 2 TBSP

Method:

1. Heat oil in a skillet and add the mustard seeds to splutter. 
2. Add channa dal and fry till golden brown.  Add green chillies, ginger, curry leaves and asafateda and fry for 30 seconds.
3. Add rava and fry for 3-4 minutes till nice aroma comes out. Take it out and let it cool.
4. Add  curd, salt, baking soda and 1/4 cup water and mix well. 
5. Add the grated carrots, methi and coriander leaves.  Mix well.  Leave it for 15 minutes.
6. Grease idli plates and pour the batter and steam for 10 minutes or untill done.

Rava idlis with Red Pepper Chutney

I am sending these to RV and Sudeshna's Lunch Box Event

Red Pepper Chutney

Ingrediants:

Red Pepper - 1 Chopped in to big chuncks

Onion - 1 small chopped

Tomato - 1 medium chopped

Garlic - 1 pod (Optional)

Red chilli - 1-2 (to your taste)

Green chilli - 1-2

Curry leaves - few

Salt - to taste

Oil - 1-2 TBSP

Method:

Heat oil in a skillet and fry the onion, garlic, red and green chillies and curry leaves for 2 minutes.

Add red peppers and cook till tender.  Add the chooped tomato and cook till soft.

Let it cool completly.  Grind the cooled mixture with salt in a blender to a fine paste.

 

I made this pudalankai / snake guard dry curry with the left over methi leaves.  It was delicious.