Methi Malai Mutter – Green Peas and Fenugreek leaves in Cream based Curry

18th Jan, 2016 I am always on lookout for some new subzi to make as we eat chapatti / roti for dinner often. Many times, it feels like I am repeating the same kind of subzi again and again even

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Besan Ki Masala Roti with Gajar Methi Subzi From Haryana – Spice filled Chick pea flour flatbread with Carrot and Fenugreek leaves Curry

9th April, 2014 Haryana is a state is Northern India, which was separated out from the state of Punjab on the basis of language in the year 1966. It is bordered by Punjab, Himachal Pradesh, Uttar Pradesh, Uttarakhand, Rajasthan and

Read More Besan Ki Masala Roti with Gajar Methi Subzi From Haryana – Spice filled Chick pea flour flatbread with Carrot and Fenugreek leaves Curry

Stuffed Methi Paratha – Stuffed Fenugreek Leaves Paratha

3rd Jan, 2014 Usually when making methi paratha, I add the chopped methi leaves directly into the wheat flour and make the dough. I also make Aloo Methi Paratha, which has cooked methi leaves in the dough. I came across

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Menthiya Keerai Sambhar/ Methi Sambhar /Fenugreek leaves Lentil stew

23rd May, 2013 I am part of an exciting series hosted by my dear friend Viji of Virunthu Unna Vaanga and her partner Gathampari of Gat’s Samayal. Every month we are given a choice or 2 of a secret ingredient

Read More Menthiya Keerai Sambhar/ Methi Sambhar /Fenugreek leaves Lentil stew