WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, January 30, 2015

Methi Leaves(fenugreek leaves)

These are a nutritional goldmine!

C,iron, calcium, vitamin K and nicotinic acid.

Hands down fresh is best. They tend to a slight bitter undertone and that is more pronounced when dried. For the record, we don't find them at all bitter.

They have a different flavor then the fenugreek seed.

Younger sprouts/leaves are going to be more tender and mild.

They are CHEAP!

Lots of articles indicate it is possible they could help control insulin, benefit hair growth and even some theories of how they are used to aid in inducing labor.

To prepare methi leaves for cooking: Remove the stems. Rinse, and rinse some more. They tend to be grown in a sandy base and the last thing you want is grit!

A couple of the Indian based recipes I read suggested sprinkling a bit of salt and sugar on the leaves before cooking with them. Since they are frequently used in Indian cooking I figured there is a good reason for that so I did!

Think spinach- similar flavor profile and best paired with foods that would pair well with spinach.

Methi Leaves and Potatoes:(Great side dish or add some chicken for a main)

3 potatoes, peeled, boiled and cubed
1 half red pepper, finely chopped
1 cup packed fresh methi leaves, (add 1/2 teaspoon salt and 1 teaspoon sugar and leave aside while potato's boil)
1 shallot or small onion, finely chopped
2 tsp fresh grated ginger
2 cloves fresh garlic finely minced
1/4 tsp turmeric powder(or fresh grated)
garam masala powder (2 cloves, 1 teaspoon chili flakes, 1 cardamom, dry toast until fragrant and then grind in spice grinder)
salt to taste
2 tbsp oil(coconut oil, grape seed oil, whatever is safe)

1 Add big pinch salt + big pinch sugar to the methi leaves and let it rest while your potato's boil. Squeeze excess water from methi and keep aside.

2 Heat oil in a pan, add the grated ginger, onion,garlic,red pepper, turmeric pwd, and a tbsp of oil and saute until softened.

3 Add the boiled potatoes and combine. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry saute dish)

4 Add garam masala powder mix and combine well. Salt to taste. Turn off heat and serve hot with rotis, flatbread, tortilla's or hot rice.


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