Meethi Chicken. (Fenugreek Leaves And Chicken Curry)

Meethi Chicken has become now common dish in India, before very few people were aware of this dish. Now there are so many different version to cook this curry, I think every one like to cook in there own way and that becomes one new and different dish... I use to cook this meethi chicken then I stopped from a very long time. Then again I tried this 2 weeks back when we had our friends over and they like it so much, My friend told me why don't I put this recipe on my blog.. To be honest when ever I use to cook, it use to get over and I never got a change to take the pictures, it happened the same when I cooked this curry on that day. But I had in my mind that I should cook this soon and post it or else the day is never going to come.. Keeping that in my mind I cooked this Meethi Chicken curry yesterday and took the pictures also.. ufff so relieved.. This is my own recipe simple and delicious... Serve with Naan, Roti or even Rice...

Ingredient's.

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1 bunch of meethi leaves (Fenugreek leaves)

1cup chopped coriander

6 green chilis

10 to 15 curry leafs

2tsp black pepper corn

1tbsp ginger garlic paste

1 medium tomato

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside. Clean and wash the meethi leaves and set it aside.

In a non-stick deep frying pan, add oil and onion, fry the onion for minute or 2. Then add chicken, meethi leaves and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken, give a good mix and check for the salt. Then close the lid and cook for 10 to 15 minutes on a low flame (keep stirring in between)

Then open the lid and stirfry till all the masala has coated well to chicken and there is no water..

Serve hot with Naan, Kerala Poratha or Roti's.

Meethi Thepla.. (Indian Flat-Bread With Fenugreek Leaves)

Meethi Thepla is very famouse Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food. You can serve with Pickle or with plain yogurt. Actually I love most of Gujarati snacks like Dhokla, Thepla, Khahkra and the most favourite of mine is Fafda, I simple love this snacks and can munch any time of the day.. I usually prepare thepla very often for the breakfast, because it is very healthy and easy to cook and easy to eat for the people like my hubby, who is always in a hurry..

You can make them in a bulk and store them for 4 to 5 days and they will taste same... There are many different version to cook, but I follow one very simple recipe sometime I do change ingredients but most of the time it is simple. Do try this recipe and serve healthy food to your loved ones..

Ingredient's.

1 cup Whole Wheat flour

1/2 cup Besan (Chickpea flour)

1 cup Methi (Fenugreek) leaves

2-3 tbsp Curd

1 green chilli (finely chopped)

1/4tsp ajwain (carom seeds)

1 tsp Coriander powder, 1/2 tsp Red chili powder, 1/2 tsp Turmeric powder

2 tbsp Oil

Salt to taste

Oil/Ghee,to roast theplas.

Cooking Method.

Chop meethi leaves finely and set it aside.

Take a big bowl and add wheat flour and besan along with all the masalas and mix well.

Add oil and curd and rub and mix the flour nicely. Now add methi leaves, with little water and knead till the dough is smooth and soft.

Grease your hands and knead it again until it gets the elastic texture. cover it and leave it for 10-15 mins. 

Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in between with the dry flour.

Heat a tawa and place the rolled thepla on the tawa and let it cook slightly on one side. Turn it to the other side and apply oil and then turn it again and apply oi and let it roast on both sides till it forms the brown spots.

Prepare all the theplas in the same manner and stack them in a roti basket.

Serve the theplas hot/warm/cold with Pickle and yogurt.

Kasuri Meethi And Potato Sabji (Dry Fenugreek Leafs And Potato Stirfry)

Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. This kasuri meethi and potato sabji is very commonly cooked in north Indian houses. Even i tried this sabji first time and it was very tasty with roti. Now i add kasuri meethi to all most all the dishes because it gives a very good taste and it is very good for health too...

Ingredient's

2 medium potatoes (Cut into medium sized)

1 small onion, 2 green chillies (finely chopped)

1/2 cup of dry meethi 

1/2tsp turmeric powder, 1/2tsp coriander powder, 1/2tsp garam masala

1/2tsp mustard seeds, 1/2tbsp meethi seeds, 1/2tsp cumin seeds

1tsp ginger garlic paste

2 dry red chilly

Oil 2tbsp

Salt to taste.

Cooking Method

In a deep frying pan add oil, when the oil is hot add dry red chilly, mustard seeds, cumin seeds and meethi seeds and let it splutter. Then add onion and green chilly and fry to golden brown, then add the turmeric, coriander powder and garam masala, and fry for 3 to 4 minutes. When the raw smell goes add ginger garlic paste, potatos and kasuri meethi, fry them all together and add salt. Cover the lid and cook them till the potatos are cooked. Then granish with coriander leafs. 

Serve hot along with roti or hot daal/yogurt rice.

Fenugreek leaves and Potato Sabji

Fenugreek is used as spice and also as medicine. Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. The dried fenugreek leaves are available in the market as Kasuri/Kasoori Methi (Kasur is a place in Pakistan where it is cultivated more) and it gives nice flavor and taste to whatever dishes it is added.

Ingredients
4-5 medium potatoes, peeled, cut into halves and then into half moons
1 onion, chopped in chunks
2 cloves of garlic, minced
1/2 teaspoon whole cumin seeds
2 bunches of fresh methi/ fenugreek leaves, washed thoroughly and the root & the stiff parts of the stems removed; roughly chop the very tender parts of the stem and all the leaves
2 red dry chilli pepper
1/2 teaspoon turmeric
Salt
1 teaspoon red chilli powder (optional)
2 tablespoons oil

Cooking Method
Heat oil in a pan. Add the cumin seeds and the red dry chilli pepper. When the seeds sizzle, add the garlic, onions and the fresh chopped methi/fenugreek. Add salt, turmeric and chili powder. Stir and cook for about 7-10 minutes at medium heat or till the onions are clear.
Add the sliced potatoes to the pan, toss everything together; drizzle some water (about 2 tablespoons) , cover till the potatoes are tender and cooked. They should be fork tender but not mushy and broken. Uncover and stir fry at high heat for about 3-4 minutes till the water is fully absorbed and the entire dish gets dry.
Serve hot with Roti or Paratha.