Showing posts from July, 2015


Methi or fenugreek seeds are very bitter by nature. So cooking a curry directly is not a great idea!But sprouting them reduces the bitterness and it can be used in curries.Try this spicy methi sprouts curry:)INGREDIENTS :
Oil - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp(optional)
Onion -2 big, finely chopped
Tomato - 1 big, finely chopped
Ginger-garlic paste - 1 tbsp
Green chilly - 2 slit
Salt to taste
Red chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala powder - 1 tsp or channa masala
water - 1/2 cup
Fresh coriander to garnish(optional ) HOW TO MAKE :
Heat oil in a thick bottomed kadai.
Add cumin seeds and Mustard seeds.
Add onion and fry till brown. Keep stirring.
Add Ginger and garlic paste. fry for a minute.
Add tomato . Mix well and cook till the tomato is half cooked.
Add sprouted methi seeds and other ingredients. Mix well.
Close the lid and cook on medium for abt 8 to 10 minutes.
Garnish with fresh coriander.
Enjoy it with soft chapatis.


Tried making something different from cauliflower today!Try cauliflower chutney for a change..I am sure you will not be disappointed :)Ingredients:
Onion - 1
Green or red chillies - 4-6  (adjust to your spice level)
Ginger - 1 inch (Chopped finely)
Garlic - 3-4 pods (Chopped finely)
Lemon juice - 1 tsp
Cauliflower - 200g
Oil - 2 teaspoon
For Tempering
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
curry leaves - 10 -15HOW TO MAKE :
Heat a kadai and  add 2 teaspoon of oil. Add garlic, ginger, Green chillies and onion.
Fry till onion is brown in color.
Add cauliflower.
Add salt and close the lid. Let the Cauliflower get cooked for abt 5 minutes.
Add lemon juice.
Mix well.
Switch off the flame.
Let the mixture cool a bit and grind to paste.
Serve as a side dish with roti/idly/dosa.Preparation time: 10 mins