Cheryls Fenugreekmethi Salad Recipes

CHERYLS FENUGREEK/METHI SALAD

Steps:

• Mix all the sliced veg together with the mayo in a clear bowl, sprinkle with cheese, then the green fenugreek.
• Chill and serve.
• Looks beautiful!
• Tip: Cut the whole tomatoe, cucumber and onion first into quarters lengthwise, then into slices.
• It looks neater!
• Use your own quantites and discretion-- there are no rules!

SOYA METHI

Steps:

• soak soyr granules in water and vinegar for 15 minute and drain excess water.
• heat oil, add zeera and red chili. when they change colour a little, remove red chili and keep aside.
• Add soya granules and sauté till they darken a bit.
• Add cabbage and ginger. Sauté over high heat till cabbage looks glossy.
• Mix garam masala, salt, dhania, red chili powder and tomato puree, lower heat and cook uncovered. Stir occasionally till it is fried.
• Add methi and soya and mix well. Cook till methi is cooked.
• Garnish with red chili whole.
• Serve hot.

LEMON OR LIME RICE WITH FENUGREEK (METHI)

Steps:

• In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
• Powder in a coffee grinder and set aside.
• In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
• Heat over high heat until the mustard seeds start to pop.
• Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
• Reduce heat to very low.
• Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
• In batches add the rice and salt as needed, blending well with each addition.
• When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
• Garnish with the peanuts and the cilantro.

EXCEPTIONALLY GREAT INDIAN FENUGREEK(METHI) DOSAS

Steps:

• Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
• Then grind the rice to a smooth paste making it a little watery.
• Mix both the rice paste and the fenugreek paste.
• Mix in salt nicely.
• Keep it outside on the kitchen countertop for at least 8 hours to ferment.
• Heat a tava (non-stick griddle) on medium flame until its hot.
• Smear it with 1/2 tsp oil.
• Add water, if necessary, to make the consistency lighter.
• Spread a ladleful of the batter on the tava in a circle.
• Pour 1/2 tsp oil over the dosa.
• Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
• Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
• For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
• Enjoy!

ORANGE WHIP SALAD

Steps:

• In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
• Add sour cream to fruit; stir to mix.
• Gently fold in whipped topping; chill and serve.

METHI NI BHAKRI

Steps:

• Sift bajra or wheat flour and salt in a basin.
• Rub in 2 tbsps ghee.
• Mix all the ingredients.
• Knead to a soft dough with water.
• Divide the dough into 10 parts and roll out each into a circle of 3" diameter.
• Place 2-3 bhakris at a time on a hot griddle.
• Spoon little ghee around them.
• Turn and cook the other side till both sides are brown and crisp.
• It can be cooked without ghee also.