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...!).

Cheers,Trupti

23 comments:

swapna said...

hai trupti
great i am first here...
traditional to u and very new to me..with methileaves and raddishes..looking great..
and u know onething...on monday there is my cousin's birthday who is working here at my place..she likes all cheesy stuff..thats why i also wanted to make eggplant permusan on that day...anyway u are the first to enjoy...
have a nice weekend with all of ur family members...

Sangeeta said...

Hi Trupti,

I have never had Methi and Mooli together-this is such a wonderful recipe. Can't wait to try it out :)
Have a great weekend and I'll see you on Monday with the recipe for Eggplant Parmesan. Cheers !!

Meenal Mehta said...

Man o Man...awesome food..I have to go make this..although I do from time to time

thanks girl for sharing and nice pics too:)very inviting!!

Meenal Mehta said...

adding you to my blog roll.

Asha said...

Hello Trupti,

Great recipes.Chapatis look yummy.I am saying that bcos last time I bought Golden Temple atta and I don't like the texture at all.I have to go back and buy a better brand.Raita with mustard pd is new,sounds good!I liked methi too but I don't get it here so I will just drool and go away!:))

Have a great weekend.

Vaibhav said...

HHmmmmm
Just Yummiieeeee
Happy new year to u dear.
Cheers

Vani said...

Just posted your tag, T! Take a look when u get a chance!

Mooli and methi-wow! That must taste good! Never tried that combo before.

USHA said...

Hi Trupti,

Wow!i never heard radish with methi....good try of this combo...by the way as Ashaji said...Your chappathi looks awesome ...

Vcuisine said...

Dear Trupti, very nice presentation. Such a nutritious side dish, different from our routine spicy gravies. Thanks for sharing. Viji

Dr. Soumya Bhat said...

Hey trupthi.good once againg.Thanks for sharing

HAREKRISHNAJI said...

I feel that urge for food has overshadow your passion for hindustani classical music.

Do you listen to vocals also along with instrumental music? I can suggest few good artist like pandit Ulhas Kashalkar, Kishori Amonkar, Shruti Sadolikar, Dr. Ashwini Bhide Deshpande, Veena Sahasrabuddhe and Kumar Gandharva

You can logon to http://www.itcsra.org to listen good hindustani classical music.

Coffee said...

The mattho is my all time fav !!!!!! Methi and muli!!!!! How did you think of that???!!!!! What a combo!!!

Lakshmik said...

Thanks for the recipe Trupti. I am surely going to make the methi muli curry. I love methi in any form.

Sia's corner said...

hai babes:) missed u soooooooooooo much...

Seema said...

Hey Trupti:
wow methi with muli sounds really interesting . I just loved your raita recipe. So so very different from the way i make. Can't wait to try it out. Never used mustard powder till date. Will add to my shopping list.
Cheers
Seema

Sandeepa said...

Hi Trupti
Liked your raita and methi recipe. Raita with mustard powder , different. We make mustard powder at home because we use mustard paste in a lot of our fish dishes. is that the same ?
Have a great weekend with your family

Roopa said...

Hi Trupti,
What a wonderful unusal combination - methi & mooli! Very innovative.
- Roopa

NZ said...

Hey Trupti

Me too, never tried methi-mooli combo ! But it must be nice if you are suggesting it :-) I will try it soon too.

That raitha also makes a great dip to go with vege sticks or even chips. try it sometime. Offcourse I never tried adding mustard pdr to it - but will do that next time :-)

Vini K said...

Hi Trupti,

Nice combination.I love the fact that you use red radishes in this one..I never know what to do with it except for a salad..Oh,I love eggplant parmesan too!I make it about once in 2 months generally on friday nights..it is our "international food night"..waiting for your version!My MIL makes a raitha that has mustard powder in it too!will post it as soon as I make it next time.

prema said...

Have not tried fenugreek and radishes... thanks for a different traditional recipe.

gayathre said...

hi trupti,
i am a regular visitor to ur blog and i love it.how do u find time and energy to manage kids,home and school.that's amazing!!hats off!!ur recipes are neat and healthy too.that's what attracts me.ur rotis look very soft and professional.can u detail the making?that would be a great help.all the best and good luck.

Pinki said...

Hi Trupti, loved your blog and also enjoyed the music , I guess we share the same taste in music.Abt the recipe, you made me remind one of my moms recipe. Its the exactly the same way she used to make. Happy Holi and Enjoy cooking.

Anjana said...

Hey Trupti, you have some wonderful recipes out here. The best part is its all vegetarian and with such simple ingredients.

Thanks for sharing your expertise and helping newbies learn great stuff

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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

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