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Thursday, 1 May 2014

Indian Food Recipes With Pictures Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

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Source(google.com.pk)

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.

Suggestions

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

I like left over for making sandwiches.

This is a beautiful looking salad which is a harmonious combination of arugula and melon. Arugula is a peppery flavor leaf while melon is juicy and sweet. Mix the two with yogurt dressing and this combination creates a very refreshing salad for summer days and can be served as healthy snack.

This recipe will serve 2.

Ingredients:

2 cups arugula leaves roughly chopped or substitute with spinach leaves.

2 cups melons peeled and cut into 1-1/2 inch thin slices (melon should be very firm)

3 strawberries cut into 4 pieces

Dressing

3 tablespoons plain yogurt

Approx. 4 tablespoons orange juice freshly squeezed

Approx. 1 tablespoon honey

1 tablespoon ginger juice

1/8 teaspoon salt

Pinch of black pepper

Method

Keep the yogurt in a strainer for about fifteen minutes to drain the excess water. The yogurt should be thick in consistency.

To make dressing add honey, ginger juice, salt and pepper to the thickened yogurt and mix it well. Add orange juice to the yoghurt mix as needed to give the dressing a pourable consistency.

Arrange the arugula, melon and strawberries in salad bowl; Pour the dressing over salad. Serve this salad chilled!

Notes

Salad should be served chilled, for best taste, refrigerate the sliced melon at least for one hour before serving the salad. Dressing can be prepared one day in advance.