Friday, January 05, 2007
Methi-Muli ( Fenugreek-Radish) Curry,and Gujarati Mattho (raita)
One more curry that I have come up with (to break the monotony of regular, old veggies) is this-Methi and Radish curry. Made with besan and garlic to give it a burst of flavor, this curry really satisfies.
Here is the recipe:
1 packet frozen or fresh Methi leaves, a handful of red radishes-chopped into quarters, 2 cloves garlic-chopped, 1 tbsp besan flour, salt, a pinch of sugar, turmeric, chili powder, jeera seeds, Olive oil - for tempering.
Heat the oil in a pan, add jeera till it sizzles. Add the garlic cloves and the radishes. Add a little bit of water to cook the radishes halfway through. Add the besan flour and stir till it is a bit golden brown. Now add the methi leaves and the seasonings. Add a little bit of water if it seems too dry. Simmer on low heat taking care it doesn't burn. You can also add some tomatoes if you wish to give it more depth of flavor. Serve hot with chapatis and yogurt.
Gujarati Mattho (Raita)
Another recipe I have for you is Mattho....or better known as Raita. Mattho is traditionally enjoyed with 'fulwadis' in a typical Gujarati meal. But who says you can't have it with anything else? Here is the recipe:
1.5 cups yogurt, shredded cucumber, salt, a pinch of sugar, Yellow mustard powder- available at any major grocery stores, Roasted jeera powder- brown jeera seeds in a saucepan and grind into a smooth powder and store to use in a variety of recipes such as Lassis, Raitas, chutneys etc....
Shred the cucumber and squeeze the water out. Set aside. In a bowl, whisk the yogurt until smooth. Add the cucumber, mustard powder, salt, sugar, and roasted jeera powder. Mix well. This mattho tastes the best when it has had a chance to marinate for a while....so, store it in the fridge for an hour or so before serving. The combination of Mustard powder and yogurt is amazing...serve cold with your favorite meals.
I'll be back on Sunday with a fabulous "Eggplant Parmesan" recipe that I am making tomorrow for my parents and brother (he's back from the Army....yay...!).
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella