Palak Methi Corn curry recipe

Hey, guys welcome to my post if you are searching for a recipe with fenugreek, spinach and corn this is it. Try this Indian curry on any day and you will love it.

Made with leafy veggies perfect with naan or roti. This is a speedy recipe with no fuss around.

Buy fresh Spinach and fenugreek leaves, a lot depends on the freshness of the vegetables. Taste does change if the leaves you are using are not fresh. So to get the taste go fresh.

Now, what is required in this recipe is not much you’ll see on the recipe card. This curry is my favourite one in my house.

Cook and store in the refrigerator enjoy when you are hungry.

Let’s get the recipe

#purvanchaltadka #foodblogger #methipalakcurry

Palak Methi Corn

Ingredients

• 1 bundle spinach/palak
• 1 cup fenugreek leaves/ Methi
• 1 cup sweetcorn
• 2 onions Chopped
• 5 garlic pods
• 1-inch ginger
• 5 to 6 cashew nuts
• 2 tablespoon oil
• 2 tablespoon butter
• 1 teaspoon ghee
• 2 green chilli/ 2 dry red chilli
• 1 teaspoon jeera/ cumin
• 1 tablespoon tomato sauce
• 4 peppercorns
• 4 cloves
• 1 teaspoon sugar
• 1 teaspoon Haldi powder/turmeric
• 2 teaspoon red Chilli powder Kashmiri
• 1 tablespoon coriander powder
• 1 tablespoon garam masala powder
• 2 teaspoon salt or according to taste
• Water as per the consistency

Method

• Wash and blanch spinach strain it under cold water and grind to a fine paste.
• Same way wash and blanch methi leaves and grind them into a paste
• Keep aside both the paste
• Heat oil in a pan add onion, ginger, cashew nuts, peppercorns, cloves and garlic saute till light brown, cool it and grind to a paste. Keep aside
• Meanwhile, boil water in another pan add salt once it starts boiling, add sweet corn, boil for 2 minutes, and strain and keep aside.
• In the same pan heat, oil and butter add jeera let it turn brown add in the onion paste and cook for 5 minutes on low flame keep stirring it.
• After 5 minutes add Haldi powder, coriander powder and Chilli powder saute for two more minutes
• Pour in both the spinach and methi paste in the pan along with corn
• Stir well and cook for 5 minutes after that add garam masala, sugar, salt, tomato sauce and water according to desired consistency.
• Boil for a few more minutes off the flame and keep aside
• Take a tadka pan pour ghee add jeera, green chilli , red chilli pour this Tadka on the spinach methi corn curry
• Enjoy this with hot rotis applied with ghee

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Methi Goond ladoo/ Fenugreek ladoo

The best way of keeping oneself warm during winter is having one methi ladoo, that’s what my granny used to say. You won’t be coughing n sneezing if you had these healthy ladoos.

I am sharing with you the traditional way of making these ladoos, nothing instant here. Little patience is required and you have a box full of health made by your hands. Which is the safest in the whole world.

One will find different recipes on the internet for sure, but you will love this more.

Winter’s are the season when our digestion is good, in this season our body needs extra nutrients which can be fulfilled with these ladoos.

Methi ladoo can’t be made only with methi as they are very bitter in taste. To make them more tasty and healthy we add here dry fruits, some edible gum and wheat flour with a few more ingredients. To know that check out the recipe below. This incredible recipe was shared by our family friend’s mom Mrs Dond thankful for her way of sharing.

@purvanchaltadka

So let’s get the recipe

#purvanchaltadka #foodblogger #fenugreekladoo

Methi ladoo

Ingredients

• Half kg wheat
• Half kg jaggery
• Half kg groundnut oil
• 1 cup grated dry coconut
• 1 cup kharak / dry dates
• 1/2 cup methi/ fenugreek seeds roasted
• 1 cup edible gum
• 1 cup dry fruits (Almond and Cashewnut)

Quantity in bulk

• 3 kg wheat
• 3 kg jaggery
• 3 kg groundnut oil
• 250 grams of edible gum
• Half kg kharak/dry dates
• Half dry coconut
• 250 grams methi /fenugreek seeds
• Half kg almond
• Half kg cashews

Method

• Heat a large kadhai and roast the wheat till golden brown in colour on low flame
• Once it has turned golden brown grind it to a coarse powder otherwise get it done from the flour mill ( the flour has to be mota like sattu)
• Now dry roast methi seeds till the colour changes, let it cool and grind it to fine powder, keep aside
• Grind the dry fruits to a fine powder
• Same way crush the kharak remove the seeds and grind to a fine powder
• Heat oil in a kadhai fry the edible gum and grind it coarsely
• In the same kadhai pour in the oil along with jaggery, let the jaggery melt and turn light brown in colour, once the oil is boiling on the edges of the flame
• We don’t have to boil the oil here
• Take a large pan add wheat flour, dry fruit powder, grated coconut, methi powder, edible gum and mix this well
• Pour in the oil n jaggery mixture mix well
• Start making ladoos don’t let it cool down completely, making ladoos will get difficult then.
• Shape all the ladoos, let them set
• Methi ladoo is ready to be enjoyed.

Meethi ki puri

Hello people

Wishing you all a happy 2018,this is my first blog so am excited to be writing it down.Hope you all will give your support and love to the blog,So we start a recipe which is loved by the kids,I know kids are so fussy about eating when it comes to vegetables,so the best way to make them eat is here in the recipe Methi ki puri,methi(fenugreek leaves)are full of nutritional value they are good for cholesterol,diabetic patient and keeps out constipation.Beneficial for hair n skin also.This is also called as kasuri methi,For kids its puris and for adults its rotis keeping diet in mind.

MEETHI KI PURI

So lets start with washing the leaves properly as it can be muddy.

Ingredients

• 2 cups wheat flour
• 1 cup meethi leaves(fenugreek leaves)
• 1/2 tsp haldi
• 1 1/2 tsp red chili powder
• 1 1/2 tsp coriander powder
• 1 tsp sesame seeds(white)
• 1 tsp sauf(fennel seeds)
• 2 tsp green chili finely chopped
• 1/2 cup onion finely chopped
• 2 tsp oil and some for frying
• salt as per taste

Method

1. Mix all the ingredients together with oil,if needed then only use water
2. Rest the dough for 15 minutes covering with a moist cloth
3. Take medium size balls applying oil roll and flatten them to the size of puris
4. Heat oil in a frying pan and deep fry them
5. Crispy and tasty methi puris are ready to eaten,this one can enjoy with hot cup of tea also
6. With the same dough we can make parathas or rotis also