Friday, January 27, 2012

Menthya Bhaath

Had been to the Indian store for shopping & there i saw a huge pack of Methi/Fenugreek leaves. I have  heard a lot about its goodness ( who else from, but amma :)) and i thought i should pick this up. I love methi chappati's so amma would do this. But S doesn't like methi much, so we cook less of this... Today was his work-lunch day, so thought will use this & make this for Menthya bhaath :)..Generally, if i had to cook for only myself, i would be happy with Maggi ;)...thanks to blogging i am cooking & clicking  :D

Menthya Bhaath/Methi Rice

1. Rice - 1/2 cup
2. Methi leaves - 1 bunch
3. Turmeric powder - 1/2 tsp
4. Bhaath Powder - 4-5 tsp
5. Mustard seeds - 1-2 tsp
6. Urad dal - 2tsp
7. Channa dal - 2 tap
8. Raw Peanuts - 2 tbsp
9. Oil -2 tsp
10. Tamarind - 1/2 tsp (optional)
11. Salt - to taste

Preparation Time!!
1. Soak rice in water for about 30 minutes. Later, drain water & pressure cook with 1.5 cup water for upto 3 whistles
1a. Take oil in pan and once warm, add mustard seeds
2. Once it splutters, add urad dal, channel dal & turmeric and sauté till light brown
3. Then, add methi leaves ( coarsely chopped & washed) and sauté till it shrinks completely
4. Add tamarind ( i like tangy taste, plus i have included very very less) and add Bhaath powder and mix well. Keep aside
5. Take the cooked rice, sread in a bowl and let it cool for 10 minutes
6. To this add the menthe preparation and mix well

Serve with Raitha or Papad. This is great lunch-box item too!

1. It might seem a bunch of methi leaves is too much for 1 person, but it really shrinks so add the bunch. Infact, i felt i should have bought another one...but sadly was a late realization :D..

Serving - 2 people
Duration - 30-40 minutes ( Inclusive of making Bhaath powder)


Really look forward to your opinions, comments & suggestions :)...Glad you took time to say something on my dish..Its a yay! moment for me :)