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Methi, also known as Fenugreek, is a strongly aromatic, annual green belongs to legume family. Methi is medicinal plant rich in protein. Methi leaves are rich in magnesium, iron, calcium etc. In Indian cuisine it is used extensively in various forms. In Indian cooking fenugreek seeds are used as a spice. The sprouted methi seeds are also used to make salads and are considered to be a digestive. Ground methi seeds are used in pickles and also in stuffed vegetables .
Methi Seeds/ Methidana
Methi leaves are used to make vegetables, saag , starters, curries, etc. Methi is also used as medicinal plant and even as an herbal beauty ingredient.The dried methi leaves are called Kasoori Methi. Kasoori methi is used in curries to enhance the flavor. I use Kasoori methi a lot in my cuisine in all forms, from rice to lentils, and also to make dry vegetables. I like to grow methi at home. Believe me, this is one of the easiest greens to grow at home. I have grown methi in the ground and also in containers.
We live in a colder state of USA (Zone 5), so we waited for the snow to go. I planted the seeds in the middle of April in the containers. The following picture is of 14 days old methiI leaves.
To grow methi in a container, fill the container with organic soil. Sprinkle methi seeds all over, about ¼ inch apart from each other. Cover the seeds with a very thin layer of soil. Sprinkle some water to moisten the soil. The seeds will sprout in a couple of days. Water them and keep them under the sun. They grow very fast. You can start harvesting methi in 15 days. If you want bigger leaves wait a little longer.
You can choose pretty much any size and shape of container. Make sure it has well drainage. I have grown methi in a round and in a foot long rectangular container.
Happy Gardening, !!
Methi paneer pulav is a delicious rice delicacy. Methi (fenugreek) leaves are mildly bitter in taste, having significant medicinal values. Methi is a little bitter in taste and paneer has a very soft taste, so they go together very well.
Methi Malai paneer (Indian cottage cheese) preparation is a delicious creamy curry; made with onions, tomatoes and a blend of spices, especially fenugreek leaves (Methi). Methi Malai Paneer is loved by everyone and it goes well with all sorts of Indian breads.
Methi aloo vegetable preparation is not only delicious but also very healthy. Methi can be easily found in Indian grocery stores outside India. You can aslo use kasoori methi in case if you do not find fresh methi leaves.
Fenugreek leaves are rich in magnesium, iron, calcium etc. This is a recipe for pan fried Indian breads having fenugreek in it - This is a healthy preparation and is a delight.
The combination of chole and methi makes a delicious delicacy. I liked the concept of adding methi greens in Chole so I decided to share this recipe with my readers. Methi chole goes very well with roti, paratha, poori or rice, but they go best with the deep fried Indian bread known as Bhatrura (or Bhature).
Mathris are very famous North Indian snacks. Usually mathris are deep fried tea time snacks. Here we are making baked methi mathri. To make these mathris healthier I have used wheat flour. The good thing about mathris is that they can be stored in air tight containers for a month or even longer.