JOINT CONTEST WINNERS OF HEALTHY FENUGREEK SEEDS/LEAVES ORIGINAL RECIPE CONTEST:
KABITA MAHARANA &NAYANA SHETTY
FENUGREEK-Nature’s boon for all round health is truly a blessing not only for our skin,hair but also for optimum health. Fenugreek or “methi ” as it is called in India not only reduces dandruff,hair fall and acne,but also lowers cholesterol ,diabetes and is a natural remedy for many other ailments.
So we decided to have a contest for original yummy but healthy recipes.We received some lipsmacking entries which were judged by an expert ,and the joint lucky winners of our gift hamper of natural beauty products are:Kabita Maharana &Nayana Shetty
1. Winning Entry From Kabita Maharana:
Wholesome &Yummy Bharwa Methi ke Paranthe with Tangy Tamatar ki Chutney
Ingredients For Parantha:
1. 150 gm Methi leaves 2. Garlic 4-5 cloves3. Green chili one4. Amchoor powder ( dry mango powder)5. Olive oil 6. Multigrain flour (whole wheat, soybean, bajra and raagi)7. Salt to taste
For the Stuffing:
1. Green Peas (crushed)2. One green chilli (finly chopped)3.2 tea spoon chopped garlic4. Salt to taste
1.Boil one liter of water and take it out of the flame. Clean and wash the (fenugreek) methi leaves and add it to the boiling water (This process takes out the bitterness of methi while keeping its nutritional values intact and gives it more color and texture). Cover and let it be for 5 minute. Now drain the water and add garlic, chilly, dry mango powder and salt to the methi leaves and grind them into a fine paste. Pour the paste onto a bowl and add the multigrain flour to it till it makes fine dough and keep it aside. Try to avoid water.
2.Now heat a non stick pan and add one teaspoon of olive oil. Before it catches more heat add the chopped garlic and chilly (to preserve Olive oil’s nutritional values don’t let it release smoke when heated). Sauté it little and add the crushed green peas and salt. fry it on low flame for 7-8 minute. Once done let it cool.
3.Make medium sized ball from the methi dough and stuff it with the crushed peas and roll it to a chapati size. Heat a non stick tawa and fry the parantha with olive oil. Note that to avoid use of more oil it is advisable to use a brush to apply oil on the parantha. It keeps them soft and melting yet uses less amount of oil.
For Tamatar Ki Chutney as accompaniment:
Heat a pan and add half tea spoon of virgin olive oil and add a pinch of mustard seeds to splutter. Now add two medium sized tomatoes chopped. Fry them in high flame for about a minute and add 1/2 tea spoon of chili powder and salt as per your taste. Cover the pan with a lid and let it cook for about 10 minutes. You can also add chopped garlic for extra flavor
2.Entry From Nayana Shetty:Nutritious Crunchy Sprouted Methi Salad
Methi seeds – 1/4 cup sprouted
Moong – 1/4 cup sprouted
Capsicum – 1/4 cup (Red, Green and Yellow)
Carrot – 1/4 cup
Cucumber – 1/4 cup
Tomato – 1/4 cup
Lettuce – 1/4 cup
Apple – 1/4 cup (Red or Green)
Lime juice – 2 tablespoons
Salt and pepper powder, to taste
Roasted cumin powder, optional
1. Soak methi seeds overnight.
2. Drain the water, wrap the seeds in a cloth and keep in a closed container for 1 or 2 days till sprouts appear.
3. Repeat Steps 1 and 2 for moong seeds.
4. Chop all the fruits and vegetables and mix them in a bowl along with the moong and fenugreek.
5. Sprinkle salt and pepper just before serving. Add a dash of lime, to taste.
6. A nutritious and crunchy salad is ready to be served as a snack or before a meal.
We tried out these recipes&found them super delicious,and at the same time very nutritional as well..Surprisingly the bitter taste of fenugreek just seem to have disappeared….Why don’t you try out these super duper recipes yourself&feed your loved ones as well …Please feel free to add your feedback on these recipes 🙂