For me, the best part about winters is Methi or Fresh Fenugreek Leaves. A plant with green leaves that have a sharp flavor that adds so much to whatever it is added to is Methi. Each part of this plant is used in the recipes. Methi recipes are very popular in India. Be it the leaves or the seeds, everything of this plant is used for the culinary preparations. Methi recipes include the very rich and delish methi malai matar, as well as the simple and delish aloo methi. It includes the flatbread prepared using fresh fenugreek leaves i.e. methi paratha as well as the elementary but flavor-packed methi rice. Apart from these, there are many more methi recipes which are prepared.
The fenugreek seeds (dana methi) are used to cure digestive problems such as gastritis etc. It also relieves menstrual pain, menopause, etc. Fenugreek seeds are also helpful to treat diabetes, arthritis, etc.
Fenugreek leaves are good for skin, hair as well as the heart.
In India methi is sold in a bunch. Recently I got a bunch of methi leaves. When I opened the bunch to clean it, I found all yellow leaves inside. So always check the bunch. Buy the one with light green leaves, no yellows. The leaves should be fresh, not wilted or rotten.
Start off by chopping off the roots of the bunch of methi. Then pluck the leaves from the thin stems of methi. Thoroughly wash the methi leaves.
In order to store methi clean it as explained above. However, do not wash the leaves. Instead, put the plucked leaves in a kitchen towel and wrap it tightly. Thereafter just put it in a zip lock bag and refrigerate till use.
Having done the selecting, cleaning and storing of fenugreek leaves or methi now its time to use it for some recipes! Here are the Methi Recipes which will be loved by all:
Paratha is an Indian flatbread that is shallow-fried to cook. Paratha can be plain/simple or stuffed. Paratha which is flavored with fresh fenugreek leaves is methi paratha. Methi paratha recipe is pretty simple and if you are a methi lover, like me, you will definitely like this recipe.
Methi malaimatar has the sharpness of methi and the sweetness of malai and matar. And there has got to be a balance between the two. I never found that balance with the earlier recipes.
Methi Rice Recipe is a simple rice preparation made up of (as the name suggests) rice and fenugreek leaves (methi). Methi has an awesome flavor and can pep up any dish. It takes the “simple rice” to another level.
A Gujarati preparation with a perfect balance of flavors and textures! The crunch of fenugreek leaves, fried mustard seeds, sesame seeds, and curry leaves along with the soft muthia… a great way to start the day!
Methi thepla is a healthy Gujarati flatbread made using whole wheat flour, gram flour and of course fresh fenugreek leaves. Methi thepla is a variation to the methi paratha commonly made in North India. It can be served for breakfast or light lunch.
Papad Methi ki Sabji is a side dish that has very distinct flavors of soft and subtle papad and sharp dana methi i.e. fenugreek seeds. It has a yogurt-based gravy with a hint of garlic and ginger and heat of red chili and green chilies.
Poori with the sharp flavor of fresh fenugreek leaves is methi poori. During winters greens are available in abundance and every homemaker tries to include more and more of them in the meals. Methi poori can be served for breakfast or as an accompaniment to many types of gravy.
