Skip to main content

Methi (fenugreek leaves) bhaji recipe


Methi or fenugreek leaves bhaji is a simple and one of the healthiest recipes of leafy vegetables . The taste of fenugreek leaves is little bitter and so it is good for diabetic patients. Here I am going to share a simple dry methi bhaji recipe. I am adding potato in this recipe. But adding potato is optional. You can also add small pieces of chicken or pork to make non-veg version of this recipe. The cooking methods and ingredients are all same. Only difference is that for non-veg version, chicken or pork should be added instead of potato.

The recipes can be sreved as a side dish with rice or roti.

The recipe of Dry Methi bhaji with potatoes :


Ingredients:


  • 2 cups of chopped fenugreek leave
  • 2-3 garlic cloves (chopped)
  •  pinch of cumin seeds
  •  pinch of  hing
  • pinch of cumin powder
  • pinch of coriander powder
  •  pinch of turmeric powder
  • 1-2 tbsp mustard oil
  • 2 green chillies (chopped)
  • 1 small potato (chopped)
  • 1 tbsp lemon juice
  • Salt to taste


Method:

Heat oil in a pan. Add chopped garlic. Then add cumin seeds and hing. When crackling add turmeric powder, cumin powder and coriander powder. Mix well and add chopped potatoes. Mix and cook on medium heat. Stir occasionally.

Fenugreek leaves takes less time to cook than potato. So cook well the potatoes before adding fenugreek leaves. Sprinkle few drops of water into the potatoes if required for cooking.

Now add chopped green chillies and chopped fenugreek leaves.
Mix and cook on medium heat stirring occasionally.  Add salt .

Just before removing from heat add lemon juice.

Serve hot.

*For non-veg version chop chicken in small size. Cook chicken well before adding fenugreek leaves.
*If pork is added to the recipe. Then boil pork in a pressure cooker. Drain and chop into small pieces.  Chopped can be done before boiling the meat also.

Comments

Most Popular Posts

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare. Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you >  click here I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe. Green Tomato Pickle  📎 Course :  Pickle 📎Cuisine :  Indian INGREDIENTS: 7-8 green tomatoes  1/2 tsp cumin seeds  1/2 tsp coriander seeds  1/2 tsp mustard seeds  1/3 tsp fenugreek seeds 1/2 tsp fennel seeds 1/2 tsp hing or asafoetida 1/2 tsp nigella seeds  1 tbsp red chilli powder  2 tbsp sugar  1/2 tbsp salt  1/2 cup mustard oil  1/2 tbsp white vinegar METHOD: Wash the green tomatoes under runnin

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food. Get the answers on the bottom of the post. A.  Litti chokha is a famous food of which State Assam  Bihar  Maharashtra  Gujarat  B. A burger like fast food dish of Maharashtra Kathi roll  Samosa  Vada pav Dhokla  C. Which state is the largest producer of rice Assam West Bengal  Punjab Maharashtra  D. Which is not a sweet dish  Ghevar  Chikki  Shrikhand  Medhu vada  E. Which is not an Indian bread  Phulka  Parantha  Chapati  Concha  F. Rogan josh is a signature recipe of  Assamese cuisine  Kashmiri cuisine  Mughlai cuisine  Goan cuisine  G. Which of the following  is not a Bengali dish Misti doi Samosa Roshogolla  Sambar vara  H. Which of the following is not a south Indian dish  Sambar Upma  Dal makhani  Sevai  I. Who was the winner of MasterChef India season:1 Kirti Bhoutika  Pankaj Bhadoirua Nikita Gandhi  Abhinas Nayak 

Assamese Style Stir Fried Jute Leaves (MoraXaak)

 Hello everyone!  Hope you all are feeling well.  As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves .  Jute   is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called  Mora xaak .  There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as  Titamora . The other one which is not bitter is called  Mithamora . Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and

Easy Tutti Frutti Recipe Made From Watermelon

  Tutti frutti are bright coloured (red, green or yellow) sweet in taste, small cubical pieces made from raw papaya. These tutti frutti are used in cakes, cookies, ice cream and in desserts. Tutti frutti can also be prepared from watermelon . The sweet red flesh part of watermelon is very popular but actually the whole part of watermelon is edible including its rind.  Watermelon rind can be used for making tutti frutti. Peel and discard the green part from the watermelon rinds using a sharp knife. Then make small cubical pieces of it. Use any colour of your choice. Here I have used orange food colour and the final product is just awesome. Get the full recipe below : Also try : Watermelon Juice Watermelon Ice Pops Watermelon Ice Cubes Easy Tutti Frutti Recipe Made From Watermelon   🔪Preparation Time :  30 minute ♨Cooking Time :  30 minutes 🕞Total :  1 hour  INGREDIENTS: 1 watermelon (1 kg weight)  2 cups of water  2 cups of sugar  2 cups of water (for syrup)  Food colour (red, orange

Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor)

  Jute  is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called Mora xaak . There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora . The other one which is not bitter is called Mithamora . The difference between these two jute plants is that the stem of the bitter plant is black in colour while the colour of the other variety which is not bitter is white.   Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make  Khar recipe with jute leaves. Today I'm going to share a fritter recipe of jute leaves. You can use any variety of jute leaves for making fritters. I have used mithamora in this recipe. Also check : Malabar Spinach Fritters Pumpkin leaves fritters  Night flowering jasmine leaves fritters Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGR

Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe

  Hukoti is ground dry fish. Hukoti is similar to namshing . Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti . Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste.  If you like colocasia leaves than you may also like : * Fish curry with colocasia * Dry fish with colocasia * Colocasia chutney Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe  📎 Course :  Side dish 📎Cuisine :  Assamese   🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes  🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: A bunch of colocasia leaves with stems 2 tbsp red lentil   1 big tomato or 10-15 cheery tomatoes 2 green chillies 1 tbsp mustard oil pinch of turmeric 1/2 tbsp ginger garlic paste  1 chopped onion  2 tbsp hukoti /namshing  salt to taste METHOD : Wash colocasia leaves with stems under running wate

Simple mutton curry in pressure cooker

Pressure cooking process is faster than the conventional methods of cooking. It saves time as well as energy.  Pressure cooking is my everyday businesse. I cook rice and lentil in pressure cooker everyday.  Beside rice and lentil I use pressure cooker to boil potatoes and vegetables,  to make pulao and briyani and of course pressure cooker is good to cook mutton. This mutton curry in pressure cooker is a simple and quick mutton curry recipe that I used to make in my busy days. As mutton takes time to cook, pressure cooking makes it easy and faster.  This recipe is also good for beginners who want to cook mutton curry. This is an Indian style mutton curry recipe.  It can be served with rice or roti. INGREDIENTS : 400 gms mutton pieces  2 big potatoes  2 big onion chopped 1 tbsp ginger garlic paste  1 small tomato chopped  1/2 tsp turmeric powder 1/2 tsp cumin powder  1/2 tsp red chilli powder  1/2 tsp garam masala powder 2-3 tbsp mustard oil  Salt to taste METH

Roasted Corn on the cob

  Roasted corn is a popular street food in India. Corn are available in India during monsoon season. During this period, street vendors are seen selling roasted corns which they usually roast on coal fire.  Corn can also be boiled, grilled, broiled, microwave or steamed. Corn is a versatile vegetable and because of its outstanding health benefits, corn is liked by many. Corn is high in fibre content. Corn is a good source of antioxidants and contains valuable B vitamins. It contains essential minerals such as zinc,  magnesium, iron, copper and magnesium.  Here's how to make roasted corn on the gas stove. Some salt, red chilli powder and squirt of lemon juice can make it more flavourful.  Roasted corn on the cob : 📎 Course :  Street food  📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings :  2 INGREDIENTS: 2 ears of corn  1 lemon sliced into half  1/2 tsp red chilli powder  Salt to taste  METHOD: Tear or completely rem