Methi Paratha (fenugreek leaves) paratha

Ingredients:

Methi (fenugreek leaves) - 1 bunch

Red chilly powder - 2 tsps

Turmeric (haldi) powder - 1/2 tsp

Salt - 1 tsp

Oil

Green chillies -3 nos

Wheat flour - 3 cups

Method:

Cut the methi leaves into fine pieces and wash nicely.

Take a bowl and put the wheat flour methi leaves red chilly powder, haldi powder, salt, green chillies and add water little by little and knead into a dough.

Now after you make the dough, take small balls of the dough and roll it out.

Take a tawa and heat it and put the rolled paratha on it pour some oil around it and when it turns brown, turn it the other side and pour little oil and cook the same way.

Now remove the paratha and put it on a plate and have it hot with either curd or any pickle of your choice.

Methi leaves (fenugreek leaves) pulao

Ingredients:

Rice - 1 cup

Garlic -5-6 flakes

Big Onions - 2

Green chillies -2-3

Methi (fenugreek ) leaves -3 bunches

Fresh cooked peas -1/2 cup

Salt - as required

Cinnamon -1 inch piece

Cloves -2 -3

Ghee or oil - 2-3 Tblsps

Ingredients for frying and powdering:

Tuar dal (red gram dal) -2 tsps

Curry leaves -few

Red chillies - 7-8

Coriander seeds - 3tsps

Cumin Jeera seeds -3 tsps

Black peppercorns - 2 tsps

Mustard seeds - 1 tblsp

Fry everything in a little oil and powder them together

Method:

Soak rice for 10 minutes.

Cut onions into 1 inch pieces

Peel garlic.

Cut methi (fenugreek) leaves finely and wash them thoroughly.

Heat oil in a pan and fry masala spices and then garlic.

Add onions and fry till crisp.

Continue frying with methi leaves till moisture is absorbed.

Add cooked peas and mix thoroughly.

Add rice and fry for few more minutes.

Pour 2 cups of boiling water with salt and the powdered masalas,and cook for 10 minutes

After the methi pulao is cooked remove from fire and garnish with cashew nuts.

Now serve this with the raitha of your choice.

The raita can be cucumber, onion , or mixed raitha.