Methi Palak sabzi recipe

 

High on nutrition, this Methi Palak sabzi recipe is a great way to double the vitamins in your meal in the tastiest way possible! Blended with delicious spices and chilli, this is a quick and easy recipe to pack for your lunch or even have it for a healthy dinner meal.ChefAshish Srivastava - Regenta LP Vilas

Recipe Servings2

Prep Time10 Minutes

Cook Time35 Minutes

Total Time45 Minutes

Difficulty LevelMedium

Ingredients Of Methi Palak

• 1 Cup Fenugreek leaves
• 2 Cups Spinach, chopped
• 1 Tbsp Mustard oil
• 1/2 tsp Cumin seeds
• 2 tsp Cumin powder
• 1/4 tsp Green chilli, chopped
• 1 tsp Garlic, chopped
• 2 tsp Desi ghee
• 2 Papad, roasted
• To taste Salt

How to Make Methi Palak

• Blanch the spinach and fenugreek leaves in boiling water separately.
• Drain and keep aside to cool.
• When cool grind to a fine paste separately.
• Heat oil in a non-stick pan; add the cumin seeds, chopped garlic and green chilli fry for a while.
• Add the spinach-fenugreek paste and fry for a minute.
• Add the cumin powder and salt and mix well.
• Now add desi ghee and keep it on low flame.
• Garnished with roasted papad served with Roti.

How to Make Bajra-Methi Missi Roti

Recipe Servings

2

Prep Time10 Minutes

Cook Time10 Minutes

Total Time20 Minutes

Difficulty LevelEasy

About Bajra-Methi Missi Roti Recipe: An Indian meal is never complete without the addition of an Indian bread along with a dish. This recipe of Bajra-Methi Missi Roti is specifically recommended for diabetics, curated by Ms. Priyam Naik. It is made with a combination of two flours that ensures a wholesome meal, with a whole lot of nutrients. Bajra or pearl millet apart from being a very good source of protein, has a low glycemic index and low on carbs along with a high fibre content which when mixed with methi leaves, further increases the fibre content of the recipe. Methi has an equal role to play in this recipe as it is highly beneficial for diabetics to control blood sugar levels. It also has a good content of vitamins and minerals along with low fat curd which makes this recipe a nutritious and tasty treat for all the diabetics.

Ingredients Of Bajra-Methi Missi Roti

• 200 Gram Bajra flour
• 100 Gram Wheat flour
• 250 Gram Fenugreek leaves
• 2 Garlic cloves, finely chopped
• 1 Tbsp Low fat curd
• 1 Green chilli, chopped
• 50 Gram Low fat paneer
• 2 tsp Coriander leaves, chopped
• 1/2 tsp Haldi powder
• 1/2 tsp Red chilli powder
• To taste Salt

How to Make Bajra-Methi Missi Roti

• Combine all the ingredients and knead into firm dough with required amount of water.
• Divide into five portions. Roll out into thin rotis and roast on a tawa till they are well done.
• Serve hot with green chutney.

Key Ingredients

Bajra flour, Wheat flour, Fenugreek leaves, Garlic cloves, Low fat curd, Green chilli, Low fat paneer, Coriander leaves, Haldi powder, Red chilli powder, Salt

How to Make Riceless Chicken Biryani

Recipe Servings2

Prep Time10 Minutes

Cook Time35 Minutes

Total Time45 Minutes

Difficulty LevelMedium

About Riceless Chicken Biryani Recipe: A biryani recipe unlike any you've had before! Adding a twist to the traditional chicken biryani, Tappa brings to you a healthy version of this authentic North Indian dish by replacing rice with vermicelli along with spices such as malabar peppercorns, cardamoms, cloves and red chilli powder. All of this comes together to cook a delicious meal of biryani that will keep you asking for more.

Ingredients Of Riceless Chicken Biryani

• 1 tsp Malabar peppercorn
• 1 Cinnamon stick
• 6 Green cardamom pods
• 1 stick Star anise
• 2 Cloves
• 1 tsp Fennel seeds
• 1 Cup Vermicelli
• 2 Tbsp Desi ghee
• 1/2 tsp Shahi jeera
• 1 Bay leaves
• 3 Green chilli
• 1/2 Cup Mint leaves
• 1/2 Cup Onion, sliced
• A pinch of Saffron
• 1 tsp Garlic paste
• 2 tsp Salt
• 300 Gram Chicken (dark meat)
• 1 tsp Ginger paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/2 tsp Red chilli powder
• 1 Roma tomatoes (de-seedeed), chopped
• 2 Cups Water

How to Make Riceless Chicken Biryani

• Heat pan add malabar peppercorns, cinnamon stick, green cardamom, star anise, cloves, fennel seeds and dry roast together, transfer into a blender to make masala powder.
• In the same pan, dry roast vermicelli and transfer into a plate.
• Heat oil in the same pan, add black cumin seeds, bay leaves, green chilies, mint leaves, onions, salt and saute it.
• Add chicken, ginger garlic paste, turmeric powder, coriander powder, red chili powder, masala powder and mix it, later place lid and cook it.
• Add tomatoes mix it, cook with the lid on it.
• Add water, salt, vermicelli and mix it, later cook with the lid on it.
• Once it is done switch off the flame and allow it to rest for 5 minutes.
• Serve hot.

How to Make Inji Puli

Recipe Servings

2

Prep Time10 Minutes

Cook Time30 Minutes

Total Time40 Minutes

Difficulty LevelMedium

About Inji Puli Recipe: A delicious, sweet and sour ginger chutney from the state of Kerala. Made with ginger, jaggery, tamarind along with a host of other spices. A mouth watering accompaniment to serve that can be stored for months like pickles.

Ingredients Of Inji Puli

• 100 Ml Refined oil
• 500 Gram Ginger (peeled), finely chopped
• 250 Gram Chillies, finely chopped
• 150 Gram Tamarind
• 400 Gram Jaggery
• 5 Gram Fenugreek seeds
• 50 Gram White sesame seeds
• To taste Salt
• For tempering:
• 50 Ml Gingelly oil
• 5 Gram Mustard seeds
• 2 Gram Asafoetida
• 2 sprigs Curry leaves
• 3 Nos Red chilllies

How to Make Inji Puli

• Soak the tamarind in 150 ml warm water for 15 minutes. Mash and strain.
• Break the jaggery in small bits and melt on a low flame with a few drops of water. Strain and keep aside.
• Heat oil and add fenugreek seeds. When start getting brown, add the ginger and sauté on a very low flame.
• Now add the green chillies and cook for a few minutes.
• Mix in the strained jaggery and tamarind extract.
• Let the liquid simmer for 20 minutes; remove the scum that shall collect on the sides.
• The liquid will get thick and start leaving oil in the side. season.
• For tempering, heat oil put in all the ingredients; add it to the liquid.
• Toast the sesame seeds and coarsely grind it.
• Add it to the liquid and mix well.
• Take it off the flame and cool before serving.

Amaranth Ladoo

Recipe Servings

15

Prep Time05 Minutes

Cook Time10 Minutes

Total Time15 Minutes

Difficulty LevelEasy

About Almond and Amaranth Ladoo Recipe: An easy and quick, 3 ingredient ladoo recipe! Almond and Amaranth Ladoos are a healthy snack option to binge on when you crave something sweet or you can even make them quickly during the festival season to relish with family and friends.

Ingredients Of Almond and Amaranth Ladoo

• 50 Gram Popped amaranth seeds
• 50 Ml Jaggery, melted
• 30 Gram Almonds (slivered, unpeeled)

How to Make Almond and Amaranth Ladoo

• Add popped amaranth seeds, almond slivers and melted jaggery in a bowl.
• Mix well. Make small firm balls from the mixture.
• Serve.

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Biryani is a pleasure to behold and eat! Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. An exotic one-dish meal that is delicious served with a yogurt raita and kachumber salad.

This biryani recipe features goat meat but can be made with chicken, mutton or mixed vegetables as well. Follow the same instructions for chicken or mutton if you choose to use them instead. 

Biryani is made in a large vessel called a handi (basically a deep pot with a nicely fitting lid). The latter part of the cooking process involves putting the biryani under "dum" or pressure. You can do this by sealing the dish (see how below) and putting it under the hood of your preheated barbecue or in the oven and leaving it there for about 20 minutes. 

What You'll Need

• 2 1/4 lbs. (1 kg.) goat meat (use leg and get the butcher to cut it into bite-sized chunks)
• 2 tbsp. garlic paste
• 2 tbsp. ginger paste
• 6 tbsp. sunflower, canola or vegetable oil (divided)
• 2 large red onions (chopped fine)
• 30 to 40 curry leaves
• 2 green chilies (optional)
• 2 tbsp. coriander powder
• 1 tbsp. cumin powder
• 1/2 tsp turmeric powder
• 1 tbsp garam masala
• Salt to taste
• 2 cups hot water (divided)
• 1 3/4 oz. (50 g.) ball of tamarind
• 3 cups (700 g.) basmati rice
• 2 large onions (sliced thin, for garnish)
• 2 drops orange food coloring (optional, but it makes the biryani look very pretty)