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 chapat


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 -15 HOW 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