MyMusingsSangSpeak-Pet Puja - Methamba

Methamba

Methamba is a sweet sour and tangy accompaniment, something like a pickle, made of raw mango with the distinctive flavouring of fenugreek seeds, hence, the name MethaAmba (Fenugreek seeds+Raw Mango/Kairi/Aamba). This dish was always made by my mother quite often during the mango season and I just loved it. It is a quick to make simple recipe and serves as a delicious accompaniment to any meal.

Ingredients

Raw Mango – 1 medium sized

Jaggery – 2 tablespoons

Salt – As per atste

Red Chillies – 2-3 nos

Fenugreek Seeds – ¼ teaspoon

Coriander seeds – ¼ teaspoon

Mustard Seeds – ¼ teaspoon

Oil – 2 tablespoons

Asafoetida – A small pinch

Water – ¾ cup

Method

Peel the raw mango and cut in small pieces. Break jaggery in small pieces and dissolve in water. Heat oil, add asafoetida and fenugreek seeds, then add pieces of red chillies, mustard seeds and coriander seeds. Add mango pieces, salt and jaggery water. Cook for about 10 minutes, add more water if required.  Remove from fire, cool and serve as accompaniment with meals. This will stay for 2 days without refrigeration, and for about a week if refrigerated.

Note – I am giving recipes in smaller quantities as families are more or less nuclear nowadays. You may increase the quantity as per your requirements.

MyMusingsSangSpeak-Pet Puja- Aloo Methi

Aloo Methi

Methi(fenugreek) is one green leafy vegetable that tastes good combined with almost anything like onion, various pulses, meat, fish and other vegetables like spinach, green peas and potatoes etc. It is fully loaded with nutritional benefits and one must always include it as more as possible in the daily diet. Potato being the most humble of all vegetables goes well with almost all vegetables. The Aloo Methi combo tastes very good and is easy to make too.

Ingredients

Methi(fenugreek) - 1 bunch(approx 200 gms), leaves cleaned and washed.

Potoato - 1 medium (peeled and chopped)

Onion - 1 medium (chopped)

Garlic - 10-12 cloves, crushed

Green Chillies - 2 nos, chopped

Ginger(optional) - 1/2 inch finely chopped

Cumin Powder - ¼ teaspoon

Garam Masala (optional) - ¼ teaspoon

Salt - As per taste

Oil - 2 tablespoons

Method 

Heat oil in a pan, add chopped potatoes and stir fry for about 2-3 minutes. Add chopped onion, crushed garlic and chopped chillies and stir fry for about 2-3 minutes. Add salt and all masala powders and cook for about 4-5 minutes on low flame. Remove from fire and serve with chapatti/roti.

MyMusingsSangSpeak-Pet Puja - Methi Malai Mattar

Methi Malai Mattar

 Methi Malai Mattar is exotic,creamy, finger licking peparation  and tastes very nice with plain roti or parathas.

Ingredients 

Methi(Fenugreek) Leaves – 2 cups

Green Peas – 2 cups

Onions – 2 nos

Ginger – 1 inch piece

Garlic- 10-12 cloves

Green Chillies – 2 nos

Milk cream – 1 cup

Cashews – 15 nos

Garam Masala Powder - 1 teaspoon

Oil – 2 tablespoons

Salt – to taste

Method 

Wash Methi leaves thoroughly and stir fry in very little oil for about 3 minutes and set aside. Make a paste of onions and set aside. Grind ginger, garlic and green chilly together and keep aside. Make a paste of cashews and set aside. Heat oil in a pan, add onion paste and sauté till light golden brown. Now add ginger, garlic, chilly paste and stir fry for another 2 minutes. Now add the green peas and salt and cook for about 4-5 minutes by covering with a lid. Then add the sautéed Methi leaves and stir well. Add garam masala, cream and cashew paste and stir well. Cook for about 2-3 minutes and Methi Malai Mattar is ready to serve.

MyMusingsSangSpeak-Pet Puja - Methi Paratha

Pet Puja- Methi(Fenugreek) Paratha

   Methi Paratha

Ingredients:

Methi(Fenugreek) leaves with tender stalks- 1 cup

Wheat Flour- 1½ - 2 cups wheat flour

Besan(gram flour)- 2 tablespoons

Milk- Approx ½ cup or little more

Red Chilly Powder- ½ teaspoon

Turmeric Powder- ½ teaspoon

Cumin Powder- ½ teaspoon

Coriander Powder- ½ teaspoon

Crushed Garlic- ½ teaspoon

Salt – as per taste

Oil – 2 teaspoons

Pure Ghee

Method:

Wash methi leaves and mix all masala powders, salt, crushed garlic well with the leaves. Then add both wheat flour and besan and mix well. Now add milk to form smooth dough and finally add oil and knead well. Cover the dough and let it rest for about half hour. Then roll parathas and cook on medium heat on tawa, add ghee while cooking.

Serve with curds, butter and groundnut chutney or accompaniment of your choice.

Above, you can see the accompaniments as cauliflower subji and sheera.

Servings- Serves 4-5 people