Methi Pulav (No Onion - No Garlic recipe)

Methi (Fenugreek leaves/Vendhaya Keerai) is said to have a lot of medicinal values like it reduces cholesterol, reduces cardiovascular risk, has a cooling effect on the body, beneficial for people with diabetics and even lactating mothers. These leaves are very aromatic but at the same time have a little bitter taste. But here I am going to share a recipe that completely hides the bitterness and stores all the health benefits of methi :) 

Methi Pulav is a very simple recipe and it has very less ingredients too. I have not added many spices because I didn't want the flavor of methi to be dominated. The secret to the reduction in methi's bitterness in the recipe is the addition of tomatoes!

INGREDIENTS

• Basmathi Rice - 1 cup
• Methi leaves - 1 bunch (finely chopped)
• Tomatoes - 2 (chopped)
• Chilli powder - 1 Tbsp
• Turmeric powder - 1/2 Tsp
• Water - 1 and 1/2 cups
• Cumin seeds - 1 Tsp
• Oil - 1 Tbsp
• Salt - as required

METHOD

1. Soak basmathi rice for 10-20 minutes
2. Heat oil in directly in a pressure cooker
3. Once it is hot, add the cumin seeds
4. When the cumin seeds crackle, add the chopped tomatoes and fry for 2 minutes
5. Now add the methi leaves and fry for 2 more minutes
6. Drain the soaked rice, add it to the tomatoes and methi and fry for a while
7. Add turmeric powder and chilli powder
8. Add water, salt and pressure cook for 1 or 2 whistles depending on the quality of basmathi rice
9. Serve with any raita of your choice

This is also an ideal lunchbox recipe :) 

Minty Baby Potato (No Onion No Garlic Recipe)

There are a few auspicious days during which mom and grandma don't add onion or garlic in the dishes. On one such day, when I was browsing through some recipes and I was so excited on finding this interesting combination of mint and baby potatoes :D Trust me, it is very simple and absolutely delicious (provided you like mint flavour! ) We has it with hot milagu (pepper) rasam rice. It could also be served as a starter.

INGREDIENTS:
BABY POTATOES - 20
MINT LEAVES - 1 FISTFUL
CORIANDER LEAVES - 1 FISTFUL
CUMIN SEEDS - 1/4 TSP
GREEN CHILLI - 1 NO
BLACK PEPPER POWDER - 1/4 TSP
KASTURI METHI - 1/2 TSP
SALT AS NEEDED
OIL - 2 TBLSP

METHOD:

• Boil the potatoes, peel the skin and prick them with a fork.

• Grind the mint leaves, coriander leaves and green chilies into a fine paste. Add salt to this and mix this with the boiled potatoes. Let this sit for 1/2 an hour in the refrigerator.

• In a pan, add oil and throw in the cumin seeds and when it crackles add the marinated potatoes.

• Fry until you see the golden spot on the potatoes.

• Add the pepper powder and the crushed kasuri methi to this and stir well.

• Enjoy with any rice. This can be had as a starter too.