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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

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

I like left over for making sandwiches.

Besan Paare are crunchy and spicy. Besan Paare makes a great snack. Serve anytime.

Recipe will serve 4 to 6.

Ingredients:

1 cup all purpose flour (plain flour, maida)

1 cup gram flour (besan)

2 tablespoons fine semolina flour (fine sooji)

4 tablespoons oil

1 1/4 spoon salt, adjust to taste

1 teaspoon red chili flakes

1/4 teaspoon carom seeds (ajwain)

Pinch of asafetida (hing)

1/2 cup water or add as needed

Oil to fry

Method:

Mix flour, semolina (sooji), gram flour (besan), salt, carom seeds, asafetida, chili flakes, and oil, together.

Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.

Knead the dough for another minute and divide into four equal parts.

Take each part of the dough and make a flat ball shape.

Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, the Paree do not puff when frying.

Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.

Heat the oil in a frying pan on medium heat.

The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

Make sure to place just enough Paare so you can turn them over easily when frying. Fry the Paare until both sides are light golden-brown.

After Besan Paare come to room temperature they should become crisp.

Tips:

Besan Paare can be stored for one month in airtight containers.

If the Besan Paare are cooked on high heat, they will be soft.

Suggestions:

Try replacing carom (ajwain) seed with dry fenugreek leaves.

Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.

This recipe will serve 4.

Ingredients:

1/4 cup split moong dal (washed)

2 cup shredded carrots (gajar)

2 teaspoons Oil

1/2 teaspoon cumin seeds (jeera)

¼ cup shredded coconut (gola) I am using shredded frozen coconut

2 tablespoon cilantro chopped (hara dhania)

2 tablespoons lemon juice

1 tablespoon ginger finely shredded

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon sugar

Method

Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.

In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.

In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.

Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.

Turns off the heat and remove the pan, let it cool for few minutes.

Add carrots, cilantro and coconut mix it well.

Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.