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Sunday, 27 April 2014

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Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!

Recipe will serve 4

Ingredients

4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.

3 tablespoons oil

1/2 teaspoon cumin seed (jeera)

1/8 teaspoon asafetida (hing)

3 whole dry red chilies broken in 2 pieces

1/4 teaspoon turmeric (haldi)

1 tablespoon coriander powder (dhania)

2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)

1 teaspoon salt

1/4 teaspoon red chili powder

1/2 teaspoon mango powder (amchoor)

Method

Wash peeled and cut the potatoes in small cubes.

Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.

Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.

From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.

After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

Enjoy!

Suggestions

Aloo Methi tastes great with plain paratha, Kadhi Rice etc.

I like left over for making sandwiches.

Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful dish to serve and makes a great appetizer or a side dish.

Recipe serves 4.

Asparagus with GingerIngredients

1 bunch of asparagus, approx. 1 pound

2 tablespoons olive oil

1 teaspoon cumin seed (jeera)

1 tablespoon minced ginger

2 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

Method

Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.

Cut the remaining asparagus spears diagonally into 2 inch pieces.

Bring oil to medium heat in a large frying pan that can hold all the asparagus.

Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.

Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.

Serve hot or at room temperature.

Serving Options:

Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.

Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method). This will make a beautiful presentation and taste great.