How to make Kasuri Methi at home, Methi Leaves Nutrition Facts

Making kasuri Methi at home is very simple and easy to store. Methi leaves nutrition is very good for health. Kasoori Methi Powder which is available in markets is nothing but dried fenugreek leaves. Let us know the difference between methi and kasuri methi, methi leaves are cooked by itself as a vegetable or can be mixed with others vegetables or moong dal, where as this methi powder is used for seasoning to enhance the flavor generally used in north indian recipes.

It is most commonly used in gravy recipes. It gives a nice flavor and
aroma to the recipe and also gives a restaurant like look and feel. Kasoori Methi is crushed in palm and added to the recipes which mostly contain milk cream as one of the ingredient.

I have shown sun dried procedure. You can wash, pat dry and roast the leaves to make the instant version. But sun dried version stays for longer time.

Methi Leaves Nutrition facts

Methi leaves are rich in vitamins and minerals includes carbohydrates, protein, calcium, iron. As it is rich source of calcium it is good for arthritis and iron is good for treating anemic condition.

 

Methi in pregnancy

Good for lactating mothers as it increases breast milk production. Reduces labour pain, but caution, excess intake may cause miscarriage or premature child birth. Include this veggie in diet as its is good source of iron because women are more prone to iron deficiency during pregnancy

How to make Kasuri Methi at home - Procedure

(Makes: 50 gms of Powder)

1. Take 10 small bunches of Fenugreek Leaves
2. Wash and spread mint leaves along with stems in a plate
3. Put the plate in sunlight for 1 or 2 days
4. The leaves should become very crisp because of the hot sunlight
5. Now crush the mint leaves along with their stems using your hands and store them in
an air tight container

Also try this recipe:
Methi Moong Dal - Fenugreek Leaves with Green gram

Kasuri methi recipes:

We can also make parathas and puris using this Methi powder. 
It is also used in many recipes like Methi Matar Malai, Methi Chicken, Methi Paneer, Aloo Methi etc. 

Saggubiyyam Chekkalu Recipe - Nippattu - Thattai Recipe in Tamil

Saggubiyyam Chekkalu or Thattai recipe is one amongst the traditionally made savouries during festive occasions. It is a variation of Rice Crackers which are made in different shapes and sizes also called as Sabudana Chekkalu, Nippattu recipe in kannada, Thattai murukku recipe in tamil, Appalu, Chekkalu in telugu.

My friend's mom send me this savoury.
When I tasted chekkalu I really liked them a lot and was planning to do this since long. But I don't know how to make the recipe. I just figured out the process with a guess and it worked.The Sago Rice Crackers which I made matched with the rice crackers sent by my friend's mom. 

Saggubiyyam Chekkalu - Ingredients

(Makes 40 to 50 pieces, shelf life : 1 month)

1. Sago - 50 gms
2. Rice Flour - 300 gms
3. Red Chilli Powder - 4 tsps
4. Salt - To taste
5. Turmeric Powder - 1 tsp
6. Oil - For Deep Frying

How to make Nippattu Recipe in kannada or Thattai Recipe in Tamil - Procedure

1. Heat oil in a deep bottomed pan
2. Mean while wash sago and pour some water preferably 2 to 3 times the quantity
of sago
3. Keep this bowl containing sago on low flame and keep stirring
4. Sago becomes soft and gooey
5. When sago starts loosing its shape then immediately switch off the flame and pour sago in rice flour
6. Add red chilli powder, salt and turmeric powder to the flour and mix loosely
7. When sago is nicely mixed in the flour add water and mix nicely to form a dough
8. Pinch small portions of dough (a small lemon sized ball) and press them flat as discs
9. Now deep fry these discs in hot oil 2 to 3 at a time
10. Likewise finish off the whole dough, Saggubiyyam Recipes are ready to serve
11. They can be eaten directly or you can serve with tomato ketchup
12. 40 to 50 chekkalu can be made with the above mentioned quantities of ingredients
13. Shelf life for Saggubiyyam Chekkalu is 1 month
                   

Uggani-Borugula Upma-Puffed Rice Upma-Mandakki Oggarne-Pori Upma Recipe

Uggani or Ugrani or Maramarala Upma is a quick and easy south indian breakfast recipe popular in Rayalaseema region of Andhra. It is called as Mandakkai Oggarne in Karnataka, Pori Upma in Maharashtra.It is also a popular snack being sold by roadside vendors using puffed rice. Puffed rice is called as borugulu or maramaralu or pelalu in Telugu.

 

Mirchi bajji is a great combination with uggani. Papads and fryums also suit as sides for uggani.

Ingredients:

1. Puffed Rice - 5 cups
2. Peanuts or Roasted Channa Dal - 1/2 cup
3. Onions - 1 
4. Tomato - 1
5. Green Chilli - 3
6. Curry Leaves - 2 to 3 strands
7. Coriander Leaves - 2 to 3 tbsps
8. Spring onion leaves - 2 to 3 tbsps
9. Lemon Juice - 1 to 2 tsps
10. Salt - To taste
11. Red Chilli Powder - 1 n 1/2 tsps
12. Turmeric Powder - 1/4 tsp
13. Rasam Powder - 1 tsp (Optional)
14. Oil - 3 tbsps
15. Mustard Seeds - 1 tsp
16. Cumin Seeds - 1 tsp

Procedure:

1. Take puffed rice in a strainer and run water over it by stirring it gently
2. Run water till each Puffed rice grain becomes moist, and the ssshhh sound subsides. Take care the rice should not become mushy as shown in the below pic

3. Dry roast peanuts and coarsely grind it (If using roasted channa dal, no need to roast it again, directly grind channa dal to a coarse powder). Grinding coarsely gives a great taste while eating instead of grinding to a fine powder
4. Heat Oil in a kadai, add mustard and cumin seeds, when they splutter add green chillies, onions, curry leaves and spring onion leaves

5. Fry for a minute, add tomatoes, turmeric powder, salt, red chilli powder, rasam powder and mix well
6. When tomatoes turn mushy, add puffed rice and mix gently

7. Add peanut or channa dal powder which ever you use and give it a gentle stir
8. Finally add lemon juice and coriander leaves
9. Fuming Uggani with mirchi bajji or papads or fryums tastes awesome

You might also like my other Breakfast recipes : Breakfast Recipes

Mint Medu Vada - Garelu - 3 Tips to make perfectly shaped cripsy Pudina Vadai recipe

Mint Vada or Pudhina Vada or Garelu is crispy, tasty and delicious vadai made with mint leaves/pudina. It is nothing but our regular Medu vada but with loads of mint leaves. Mint leaf increases appetite, gives instant energy, it is a great soothing agent. 

When it comes to lazy weekends vada is one of my husbands favorite breakfast but he trys to avoid this because of gastric trouble and it bloats his stomach, so i came up with an idea to add loads of mint herbs/leaves as it is a good soothing agent and relieves acidity and gas. Mint also increases appetite.

Ingredients:

1. Urad Dal - 1 cup (I used Urad dal with skin so the vada is black)
2. Pudhina(Mint) leaves - 1 cup (loosely packed)
3. Green chillies - 4
4. Coriander leaves - 2 to 3 sprigs
5. Curry leaves - 1 sprig
6. Pepper corns - 6
7. Salt - To taste
8. Coconut Pieces - 2 tsps
9. Cumin Seeds - 1 tsp
10. Oil - For deep frying

Procedure:

1. Soak urad dal in water for 1 hr
2. After an hour drain the water and grind urad dal to a fine paste without adding water
3. Batter should be thick, take a small roundel of the batter and drop it in a small bowl with water
4. The batter roundel should immediately float on the water, it should not sink to the bottom
5. If it floats on top then it means this is the right consistency of the batter
6. Now dish out the batter into a bowl, add finely chopped mint leaves, coriander leaves, curry leaves, green chillies, coconut pieces, salt, cumin seeds, crushed pepper powder and mix well

7. Heat oil in a pan, make vadas using the batter and fry in hot oil

8. Tasty, yummy and healthy Mint Masala Vada are ready to serve
 

3 Tips on how to make Medu vada perfectly shaped and crispy :

1. If the vada batter becomes watery then add some Bombay Rava and rest for 5 mins. Bombay rava sucks all the excess water in the batter.
2. Bombay Rava also helps the vada to become more crispy after frying
3. Points 4 & 5 of above Procedure

Do checkout my other vada recipes:

  - Urad dal vada | Medhu vada Recipe  

  - Pesarapappu Vadalu | Rubbudu Garelu recipe

Ulundu Bonda Recipe-How to make Goli Baje Recipe-Mysore Bajji

Ulundu Bonda or Goli Baje or Mysore Bajji is a south indian snack originated in Mysore of Karnataka. Mysore Bondas are fried dumplings made with maida flour, yogurt and some spices. These are crispy from outside and fluffy from inside, suits better as tea time snack.

 

I like Mysore Bondas very much so I prefer them for both breakfast and tea time snack also. Now let us get on how to make Goli Baje Recipe .   

Ulundu Bonda Recipe - Ingredients:

1. Maida (All Purpose Flour) - 2 cups
2. Yogurt - 1 cup
3. Water - As needed
4. Cooking Soda - 2 to 3 pinches
5. Salt - As per taste
6. Green Chillies - 2 (finely chopped)
7. Ginger - 1/4 tsp (finely grated)
8. Curry Leaves - few (finely chopped)
9. Cumin Seeds - 1 tsp
10. Oil - For deep frying

Procedure - How to make Goli Baje or Ulundu Bonda Recipe

1. Take maida in a bowl, add salt, cooking soda, yogurt and water if needed and mix well to a thick consistency without any lumps
2. Cover the batter and allow it to rest for about 15 to 20 minutes
3. After 20 minutes you will see the batter raised and it becomes fluffy
4. Now add cumin seeds, chopped curry leaves, green chillies and grated ginger to the batter and mix well
5. Heat oil for deep frying in a kadai
6. When oil is medium hot, drop the batter as small dumplings into the oil
7. Dumplings start fluffing up and increase in size. From white colour they slowly start turning to golden colour
8. This takes a little longer time, when bondas are fried as required take them out, drain on a tissue paper and serve with coconut or peanut chutney.
9. Bondas taste awesome when they are hot, so eat them when they are hot and crispy

Tips:

1. Mysore Bondas should always be fried in medium to hot oil. This helps the bondas to become crispy from outside and they should also be fluffy from inside.

Tags: Breakfast Recipes, Evening Snack Recipes, Tea time snacks, Appetizers, Maida bonda, South indian breakfast recipe, Mysore Bonda karnataka style

Chick Pea Beans Stir Fry / Sondel

Chick Pea Beans Stir Fry or Sondel. During Varalakshmi vratham, we offer soaked chickpea beans as one of the prasadhams to goddess Varalakshmi. The next day give a spicy touch to them as below and enjoy :)

Ingredients:

1. Chickpea Beans - 1 cup
2. Mustard Seeds - 1 tsp
3. Cumin Seeds - 1 tsp
4. Curry Leaves - 1 stem
5. Salt - To taste
6. Turmeric Powder - 1/4 tsp
7. Red Chilli Powder - 1 n 1/4 tsp
8. Lemon Juice - 1 tsp
9. Oil - 2 tsps

Procedure:

1. Soak Chickpea Beans overnight
2. Heat oil in a kadai, add mustard and cumin seeds
3. Once they splutter add curry leaves and fry a bit
4. Add chickpea beans drained out from the soaked water, turmeric powder, salt, red chilli powder and toss well
5. Once it gets fried add lemon juice and serve hot :)

Pesarapappu Vadalu | Rubbudu Garelu - How to make Pesarapappu vadalu recipe

Pesarapappu Vadalu or Rubbudu Garelu, Also called Whole moong dal vada and It is best south indian andhra snack recipe. It tastes awesome with chicken or mutton gravy and tastes heavenly.

Ingredients:

1. Moong Dal(Pesara pappu) - 1 glass / 2 cups / 200 gms
2. Green Chillies - 2 Nos
3. Onion - 1 big
4. Curry Leaves - 2 strands
5. Coriander Leaves - fistful
6. Coriander Seeds - 1 tbsp
7. Cumin Seeds - 1 tsp
8. Garlic Pods - 4 to 5 Nos
9. Salt - To taste
10. Red Chilli Powder - 1 & 1/2 tsp
11. Turmeric Powder - 1/4 tsp
12. Ginger - 1/2 inch piece (optional, if adding then reduce red chilli powder to 1 tsp)

Procedure:

1. Soak moong dal overnight or atleast for 2 hours
2. Remove water after soaking dal for desired time and pat dry the dal

3. Grind some onion pieces, chillies, coriander seeds, cumin seeds and garlic pods coarsely
4. Keep 4 tbsps of soaked dal aside and grind remaining dal along with above paste. This unground dal when added to the ground paste after frying gives nice crunchy taste

5. Grind dal coarsely to a thick paste. Don't grind it to too runny paste. Coarsely ground dal gives much taste than finely ground dal
6. Transfer to a bowl and add curry leaves, coriander leaves, remainig dal, onion pieces, salt, turmeric powder and red chilli powder and mix well

7. Heat oil in a kadai and make small vadas and drop them in oil
8. Fry in medium flame. You can fry 10-12 vadas at a time

9. Fry both sides until golden and crisp or until the inside gets cooked well
10. Drain vadas on paper towel and enjoy hot.

Bread Bajji - Bread Pakkoda - Quick and Easy snacks recipe

Bread Bajji - I was planning to make this snack since long. Everytime I see bread, I end up making any dessert with it. But this time I strongly decided to make Bread bajji or Bread pakkoda only and here it is.

Ingredients: (Yields 12 pieces)

1. Bread Slices - 6 
2. Gram Flour (Besan) - 1 1/2 cup
3. Red Chilli Powder - 2 tsps
4. Turmeric Powder - 1/4 tsp
5. Salt - As per taste
6. Coriander Powder - 1 tsp
7. Gingelly Seeds - 1 tbsp
8. Cumin Seeds - 1 tsp
9. Cooking Soda - pinch
10. Oil - For Deep Frying

Procedure:

1. Cut each bread slice to half diagonally.
2. Mix all the above ingredients using water. The batter should be runny.

3. Heat oil in a kadai for deep frying.

4. Once oil becomes hot, dip each piece in batter and fry in oil till crisp.

5. It gets fried quickly as the outer coat is very thin, so don't over fry.
6. Drain excess oil from bajjis on a kitchen towel.
7. Enjoy yummy bajjis with tomato sauce.

Notes:
1. My bread slices were very soft and were breaking. So, I toasted them using bread toaster before dipping in batter. So that they become stiff and will not break while dipping or frying.

2. I made batter runny so that the coating on bread slices comes very thin. You can add less water and make batter thick if you want to have a thicker coat on your bread slices.
3. Dip each bread piece in batter and fry it immediately. Don't dip for a longer time, bread becomes soft and breaks as you put it in oil.

Tags : Bread bajji, bajji, bread snack

Bajji

Bajjis are all time favorite snack for every foodies and mine too. It is a very simple, easy and a quick snack.

Ingredients:

1. Gram Flour (Besan) - 2 cups
2. Salt - As per taste
3. Turmeric Powder - 1/2 tsp
4. Red Chilli Powder - 3 tsps
5. Baking Soda - 1/4 tsp
6. Cumin Seeds - 1 tsp
7. Coriander Powder - 2 tsps
8. Garam Masala Powder - 1 tsp 
9. Oil - For deep frying

Procedure:
1. Heat oil for deep frying in a kadai.
2. Mix all the above ingredients except oil using required amount of water to a bit thicker than the dosa batter consistency.
3. Now using hand or a spoon, drop small amounts of the batter in the hot oil so that they take the shape of small balls.
4. Fry well till they turn to golden brown color and they need to be cooked well in the middle also.
5. Bajjis are ready, take from the hot oil and drain excess oil from them using kitchen towel.
6. Likewise make bajjis from the entire batter.
7. Serve hot with tomato ketchup,, any pickle or as they are.

Note:
1. Cumin seeds, coriander powder and garam masala powder are all optional.

Hyacinth Beans Stir Fry / Sondel

Hyacinth Beans Stir Fry or Sondel - In my previous post I described kudumulu using hyacinth beans which is a winter baby. Now I describe another recipe using hyacinth beans named Hyacinth Beans Stir Fry. This suits better either as a curry or as a snack.

                  

Hyacinth Beans------> Also called as "Anapa Kaaya" or "Anumulu" in Telugu .

Ingredients:
1. Hyacinth Beans - 2 cups
2. Mustard Seeds - 1 tsp
3. Cumin Seeds - 1 tsp
4. Green Chillies - 4 nos
5. Onion - 1 large
6. Curry Leaves - 2 stems
7. Spring Onion Leaves - 2 leaves
8. Coriander - 1/2 of a small bunch 
9. Salt - To taste
10. Turmeric Powder - 1/4 tsp
11. Red Chilli Powder - 1 tsp
12. Chat Masala - 1/4 tsp (optional)
13. Lemon Juice - 1 tsp
14. Oil - 2 tsps

Procedure:
1. Pressure cook hyacinth beans by adding some salt and upto 2 whistles and drain off remaining water. 
2. Heat oil in a kadai, add mustard and cumin seeds. Once they spitter add chopped green chillies, onions, curry leaves, spring onion leaves and toss well.
3. Add boiled hyacinth beans, turmeric powder, salt, red chilli powder and toss well.
4. Once it gets cooked add chat masala, switch off the flame and dish out to a serving bowl.
5. Add lemon juice and garnish with chopped coriander leaves. Hyacinth Beans Stir Fry is ready to serve.

                                 

Veg Frankie Recipe - Veg Kathi Roll Recipe - Vegetable Frankie Recipe

Veg Frankie Recipe or Vegetable Frankie is yet another delicious indian street food and a healthy recipe too. Also called Veg Kathi Roll Recipe as it is cut into 2 halves and served. Iam writing this post for all those frankie food recipe lovers to know how i prepared this simple and easy recipe of veg frankie more tastier.

As an alternative to vegetables you can also use egg, paneer, chicken or mushrooms. Lets discover How to make Veg Frankie at home

Ingredients:

Veg Frankie Recipe - Veg Kathi Roll Recipe

For Dough:
1. All purpose flour (Maida) - 1 cup
2. Salt - 1 tsp
3. Butter - 2 tsps

For Filling:
1. Cabbage - 1 cup (shredded)
2. Carrots - 2 (finely chopped)
3. Green Peas - 1 cup
4. Potatoes - 2
5. Tomato -1 (finely chopped)
6. Green chillies - 4 (finely chopped)
7. Turmeric Powder - 1/2 tsp
8. Red Chilli Powder - 1 tsp
9. Salt - 1 tsp
10. Garam Masala Powder - 1/2 tsp
11. Coriander Powder - 1/4 tsp
12. Lime Juice - 1 tsp
13. Oil / Butter - 2 tsps
14. Tomato Ketchup - To taste
15. Onions - 2 (Finely Chopped)
16. Coriander Leaves - For garnishing 

Other Vegetarian Rice Recipes:
 
Veg Dum Biryani for vegan lovers
Veg Fried Rice - No sauces version

 

Procedure:

How to make Veg Kathi Roll - Vegetable Frankie Recipe

1. Knead all purpose flour by adding salt and butter keep aside

2. Boil, peel and mash potatoes
3. Heat oil or butter in a pan, add chopped green chillies, cabbage, carrots, green peas, tomato and fry nicely 

 

4. Add mashed potatoes, turmeric powder, salt, red chilli powder, garam masala powder, coriander powder and cook well
5. Add water if needed. The whole stuff should become a thick mass
6. Finally add lime juice. Our filling is ready. 

How to make veg roll wrapper/sheets at home with chapati

7. Start making rotis.
8. Knead dough once again and roll to small balls in the size of a golf ball.

9. Take a dough ball, flatten it, dip it in some all purpose flour to get a coat of it and roll it out using rolling pin
10. Roll a bit thicker than our normal rotis and dust off the excess flour.

How to make Veg Roll Filling 

11. Place it on a hot tawa and heat it both the sides, greasing with a spoonful of butter or oil

 

12. Now place filling in each roti, top with tomato ketchup, onion and coriander leaves and roll them to make spicy Vegetable Frankie Recipe and when you cut it just say Veg Kathi Roll Recipe, we can have this Veg Frankie Recipe in evenings with hot tea.

Must Read Veg Snack Recipes:  

Veg Spring Rolls - Starters

How to make Vegetable Manchurian 

Egg Frankie Recipe