Hey all, welcome back to my blog. Rakshakoppal, let’s make life simple.
Today I would like to share with you all a simple and quick recipe for lunch boxes or just lunch – methi pulao.
Methi has been called in different names all around the world like fenugreek, goat’s horn, menthikora so and so forth, yet the healing property of methi hasn’t been changed. Today I would like to share with you all few benefits of eating methi.
1. If your looking for a long and lustrous hair, then methi seeds are your friend. Apply a methi paste to our scalp once or twice a week.
2. You want to lose weight, then start eating methi, as the leaves of methi has the capacity to lower bad cholesterols in the body.
3. Most of green leaf vegetable has iron content. And the high level of iron and nutrition can be found in methi leaves, hence it can be used as a treatment of anaemia.
Apart from above mentioned there are vast benefits can be obtained by eating methi leaves or fenugreek seeds.
But if you don’t prefer to eat it raw, then there is number of yummy methi recipes.
Quick tip: use 1/4 tea spoon of methi for tampering while cooking sambar varieties, as this will help you reap its benefits in long run.
For Masala :
Cinnamon stick – 1/4 inch
Star anise – 1
Bay leaf – 1
Jeera – 1 table spoon
G. Cardamom – 2 – 3 no’s
Cloves – 3 – 5 no’s
pepper corns – 1/2 table spoon
Basmati Rice – 1 1/2 cup
Onions – 2 medium sized
Green chilly – 10 no’s
Ginger garlic paste – 3/4 table spoon
Methi leaves – one bunch ( big)
Green peas – a cup ( small )
Roasted Cashew – for garnish
I used fresh green peas but frozen is also fine.
Wash and cook basmati rice with 3 1/2 cup of water. Avoid soaking the rice to keep it from sticking together.
In a thick bottom pan, add some oil, let it heat. Fry dry masala by adding one after other. Fry for couple of minutes.
Then add green chillies, let the chilly splatter, then add onions and fry until they are translucent. If your using fresh peas add them at this stage and fry until they are half cooked.
Finally add the washed and cut methi leaves along with salt and cook until all your vegetables are complexity cooked.
Turn of the gas and remove rice from the cooker and let the rice cool before you add it to the masala. Mix well ensure the rice is coated with masala and cook the pulao for couple of minutes.
That’s it yum and easy methi pulao is ready garnish it with roasted cashew nuts and lime juice and serve it with any raitha for your choice.