Showing posts with label Fenugreek. Show all posts
Showing posts with label Fenugreek. Show all posts

Wednesday, 16 March 2016

Methiwale Keema Kofta Curry - Fenugreek Mutton Mince Ball Curry

Methiwale Keema Kofta Curry 
Fenugreek Mutton Mince Ball Curry


Ingredients for the Kofta
500 grams Mutton Keema
1 cup Fenugreek Leaves chopped 
3 tbsp Coriander Leaves chopped
1 Onion chopped 
1 tsp Garlic powder or fresh Garlic chopped 
Juice of 1/2 Lime
Salt to taste 
1 tsp Garam Masala powder 
1 tsp Cumin powder 
1 Egg 
Oil for Shallow Frying 

Method 
Mix all the above ingredients except oil in a mixing bowl. Mix all the ingredients very well for 5 minutes till the fat releases and binds all the ingredients together. Make equal lime size portions of the mutton mince. Make round balls and keep it in the refrigerator for 30 minutes. Take a pan, add oil for shallow frying. Fry the meat balls till brown in colour and keep it aside. 

For the Curry
Ingredients 
1 Onion coarsely ground 
1 tbsp of Ginger, Garlic and Chilli paste
2 Bay Leaves
1/2 tsp Cumin seeds
Salt to taste
1/2 tsp Sugar 
1/2 tsp Turmeric powder
1 tsp Chilli powder 
1 tsp Cumin powder
1 tsp Coriander powder 
1 tsp Garam Masala powder 
1 cup Curd beaten
2 tbsp Ghee 
Few Coriander Leaves for Garnishing 

Method 
Take a pressure pan, add ghee, let it heat up. Add cumin seeds and bay leaves. Let it crackle. Add the onion, ginger, garlic and chilli paste. Sauté it till brown in colour. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder and the garam masala powder. Stir it, add 1/2 cup water and let the curry simmer for 10 minutes. Add the mutton minced balls, close the lid and give 2 whistles. Switch off the flame and wait till the pressure releases. Before serving garnish with coriander leaves. 

Friday, 4 March 2016

Methi Thepla with Instant Chilli pickle....

Methi Thepla with Instant Chilli pickle..

I just love it. Can be eaten any time of the day and taken while travelling too. It remains for 1 or 2 days. Easy to make and delicious too. 

Ingredients 
4 cups Whole Wheat Flour 
1 cup Gram Flour
Salt to taste 
2 tsp Chilli powder
2 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala powder 
1/2 tsp Turmeric powder
1 bowl or 1/2 bunch Fenugreek leaves (Methi) chopped 
1/2 cup Curd 
Water as required 
2 tbsp Oil 
Oil to drizzle on the Theplas 

Method
Take a mixing bowl, add whole wheat flour, gram flour, chilli powder, cumin powder, coriander powder, garam masala and turmeric powder. Mix it, add 2 tbsp oil. Mix it well. Add the methi leaves and mix it again. Add curd and water little at a time and make a  soft dough. Cover an keep it for 30 minutes. Divide the dough into equal portion.  Heat a skillet. Take one portion of the dough, sprinkle little flour and roll the dough into a round disc. Put the thepla on the skillet and roast both the sides. Drizzle oil on the thepla and roast till done. Repeat the process with the remaining thepla. Serve with instant chilli pickle and green chutney. 

Instant Chilli Pickle

Ingredients
6 Big Jalpano Red and Green Chillies or any Chillies 
Salt to taste
1 tbsp Mustard dal
1 tbsp Fenugreek dal
1/2 tsp Fennel seeds coarsely ground
1 tbsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida powder
Juice of 1 Lime
1 cup Mustard oil

Method
Wash the chillies, wipe it dry and cut it into round pieces. Add salt mix it. Add the mustard dal, fenugreek dal, fennel powder, chilli powder and turmeric powder. Mix it well and let it stand for 30 minutes. Take oil in a pan. Heat the oil well. Add asafoetida. Cook it for few seconds. Add the chill mix. Stir and cook for 2 to 3  minutes. Add lime juice and cook for about 1 minute more. Cool it and keep it in a clean and dry glass container. This pickle can eaten immediately and can be kept in the fridge for 15 days to a month.