Menthe dose | Fenugreek Seeds Dose

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Menthe Dose | Fenugreek Seeds dose is a lesser known dish from Karnataka. It's made with fermented batter of fenugreek seeds, rice, coconut and jaggery. This sweetish and utterly delicious  dose is served with a big dollop of ghee at home. While you can also pair it with spicy chutneys, I like mine dunked in ghee. 




 
Fenugreek seeds (menthe/methi seeds) are known to have many medicinal values, it aids in digestion, good for lactating mothers and also used to control diabetes. It's used widely in many Indian recipes specially curries. Today I am posting a sweet dish  - Menthe Bella dose. 

Here is the recipe that my mom passed to me. Do give it a try!



Ingredients:

2 cups rice (sona masoori raw rice/dose rice)

1 cup freshly grated coconut 

2 tbsp fenugreek (methi) seeds 

1 cup jaggery

Salt to taste

Method:
 

1. Wash and soak rice and methi seeds separately for 3-4 hours.

2.  Grind it with fresh coconut. Let the batter be a bit coarse and thicker than the usual dosa batter.

3. Add salt and let it ferment overnight, add powdered jaggery in the morning and mix well.

4.  Heat a dosa pan, grease it and pour a laddle full of batter, spread a little and cover with the lid. Flip and cook on both sides and serve with ghee or chutney of your choice.





Notes:
1. Methi seeds should be very soft to grind in the mixer.
2. Keep the batter slightly coarse so the dose will turn fluffy.
3. Let the batter ferment well, if the weather is cold it's better to grind it a bit in advance.
4. Don't spread the dosa very thin, it should be thicker similar to set dose.

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Methi Thepla | Gujarati Flat Bread recipe

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Time is really flying. My little bunny is going to turn two soon. A lot of things have changed over these 2 years. A lot of experiments have gone in from 1st baby food to the food that she is eating now. As all the moms complain its very difficult to understand the kid's plan, the food they love today can straightaway get rejected tomorrow. When she refuses to eat greens and vegetables I try to feed the same thing in a different form. Theplas or parathas come in handy when I want to include more greens and veggies in my kid's diet

Here is the recipe for easy, delicious Methi Thepla from Gujarat, India. It's a flat bread made with fresh fenugreek leaves and all or combination of whole wheat flour, Gram flour and Corn flour with other Indian spices. This filling dish makes a full meal in itself. You can either serve with pickle/yogurt or just Theplas. It's ideal for packing for picnics and long journeys. I usually make it with only wheat flour to get more softer theplas. Also adding mashed over ripe bananas makes it very soft and delicious for kids.

Ingredients:

Fresh Fenugreek Leaves: 1.5 cups
Whole wheat Flour:  1.5 cups
Cumin Seeds: 1 tbsp
Sesame seeds: 1 tbsp
Curd/Yogurt: 2 tbsp
Ginger paste: 1 tsp
Chilli paste: 1 tsp
Turmeric: 1 tsp
Red Chilli Powder: 1 tsp
Sugar: 1/2 tsp (Optional)
Salt to taste

Method:

1. Wash and roughly chop the fresh fenugreek leaves, add all the ingredients leaving flour and yogurt and mix well.

2. Next add in flour and yogurt and knead into a stiff dough. Cover and keep for 30 minutes.

3. Knead again and divide the dough into equal portions. Dust with dry flour and roll into thin discs.

4. Heat a griddle and shallow fry on both sides until golden basting with ghee.

5. Serve hot with pickle and chilled yogurt.

Notes:
1. If you are making it for kids you can add a mashed overripe banana. It gives the theplas a mild sweet flavor and it tastes delicious.

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Methi-Matar-Malai -Fenugreek and green peas in creamy sauce

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Methi matar malai is a popular dish from Punjab, India. It's a creamy, smooth, delicious and healthy curry made with fresh ingredients. Fresh fenugreek leaves and green peas cooked with fresh herbs and spices and fresh cream makes it finger licking good. 

Ingredients:

Fresh fenugreek leaves /methi : 1.5 cups

Boiled Green peas : 1 cup

Fresh cream : 1 cup

Oil: 2 tbsp

Garam masala: 1/4 tsp

Sugar :1/2 tsp

Salt to taste

To grind to smooth paste:

Medium Onion: 1

Cumin seeds: 1 tsp

Ginger: 1 inch

Garlic: 3-4 cloves

Green chillies : 3-4

Cashew : 1/4 cup

Green peas : 2 tbsp

Method: 

1. Roughly chop onion, ginger, garlic and green chilli and grind them with cumin seeds, green peas and cashew in a blender to smooth paste with a little water.

2. Heat oil in a wok and add the ground paste. 

3. Fry it on medium flame until the oil separates. Takes about 5-6 minutes. Sprinkle little water if the masala is sticking to the pan.

4. When the masala is cooked add chopped fenugreek leaves, 1/2 cup water and cook for 2 minutes. 

5. Next add boiled green peas, salt, sugar, garam masala powder and mix well and cook it for 2 minutes.

6. Add fresh cream, mix well and bring the curry to boil on a low flame. (Add a little water if the curry is too thick). Boil for 2 more minutes and turn off the gas.

7. Garnish with a tsp of fresh cream and serve hot with roti/paratha or flavored rice of your choice.

Notes:

1. You can cook it with clarified butter/ghee instead of oil.

2. You can totally skip the garam masala powder or add whole spices like cardamom, clove and cinnamon while making the paste.

3. If you don't have fresh cream available you can mix 2 tsp of corn flour in a cup of whole milk and add it or simply replace it with 1 cup beaten thick yogurt.

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