AVARAKKA PORIYAL (PAPADI DRY SUBZI)

Avarakka, known as  also Papdi in Hindi.  We can make varieties of subzi with this vegetable.  Poriyal is a side dish served along with rice, chapati.  In the South Indian household, varieties of poriyals are made with Avarakka, cabbage, carrot, beetroot etc.

We can also make vattal means a dried form of vegetables which can be sun dried and stored.

watch youtube:  avarakka poriyal, flat beans subzi, papadi dry subzi

DILL LEAVES DOSA, SUVA DOSA, SHEPU CHE DOSA

 Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

Dosa is a dish which can be served at any time.  The hot dosas with sambhar and chuntey is anytime menu in my house.  

Dill leaves dosa is made out of rice and little bit of tuvar dal.  If you are allergic to urid dal and cannot consume the same, this is a good option for such people to relish the same.

We make subzi out of this and is very delicious with chapati.  Some of the posts of dill leaves are here:  

VEGETALE UPMA (suji, rava )

Upma is  normally  made for breakfast sometime, we eat the same as tiffin in the night also.  The upma can be prepared with suji,rava or semolina, with broken wheat, with broken rice etc. and can be served with sambhar, chutney or as it is or with pickle.  My childlren eat with little sugar on top of it or some nylon sev and chopped onion and tomatoes with coriander leaves.

I always make the same with some vegetables as this is the only way out to feed my children certain vegetables viz. beans, green peas etc.  In my blog, you will always find oil in less quantity as i am following strict diet.  Hence you may increase the quantity of oil, spice etc. according to your taste.

Vegetable upma

HEALTH BENEFITS OF DILL (SHEPOO)

Om deepta moorthaye namah:

JAMUN PICKLE (JAMBUL, BLACK BERRY)

Pickles are made with varieties of vegetables, fruits.  Some variety has to be consumed soon and some can be stored for years together.

Pickle is a part of any Indian dish whether it is a feast or with paratha, upma, rice varieties etc.  I love pickles and always try my hand with varieties of vegetables and fruits.  Jamun, Jambul, black berry, it is known as is available from May, June.  It is good for diabetic people.  the seeds are dried,powdered and consumed for controlling diabetic.

This fruit is known as Naaval Pazham in Tamil, Njaval Pazham in Malayalam, Nerale Hannu in Kannada, Jam in Bengali, Jamukoli in Oriya and Jambu in Gujarat and also jamun, black berry etc.

Jamun pickle and Jamun

Enjoy this pickle during the season as it is very easy to make and tasty too.

MURINGA ELAI ADAI (DRUMSTICK LEAVES ADAI),

MURINGA ELAI ADAI (DRUMSTICK LEAVES ADAI) is made out of the leaves and rice.  Leafy vegetables are required to be added in your menu atleast once in a week.  when you have the seasonal items available in our country, must make use of the same whenever it is available in abundance.

Leafy vegetables are good source of Vitamin C.  If you can get the drumstick leaves  directly from the plant, nothing like it.  Adai or muringa elai adai or shengechi patha adai or dosa is made  in Kerala and Tamil Nadu with plain boiled rice and the leaves of muringa elai or drumstick leaves.  It is a healthy breakfast.  It is also known as VERUM ARISI ADAI means only rice is included not any items like dal etc. which we used to put in for making adai.

Muringa elai (drumstick leaves) is a good source of vitamins and iron.  see the link for the health benefit of muringai elai.  A healthy and diet breakfast too as no urid dal is used in it.  Oil you can restrict to minimum.

DAHI VADA

Dahi vada is  a  popular dish enjoyed by every one whether it is North or South.    There is a slight variation in the North Indian and South Indian Dahi Vada.  The urid dal vadas are made and soaked it in curd after putting them in hot water, squeezed out the excess water.

In South, the Dahi or Curd is slightly sweetened  and spices are added  but in north it is flavoured with green chutney and sweet chutney and spices.

We love both the version as it is your choice how to make the variation and eat it.  

It is a dish  loved by each and every one specially in summer I used to enjoy this directly from the fridge with lots of coriander on top of it. If the sweet chutney and green chutney is ready in your fridge, then it is every easy to make it.

ADA MANGAI KOOTAN (DRY MANGO CURRY)

Ada mangai kootan or curry is  made with dried mango, tamarind pulp and sambar powder or roasted masala mentioned in the recipe.  It is  served as a main dish like sambar along with rice.

Ada manga means spiced mango dried in hot sun.    We can make pickle also out of this but the taste will be different. My grandmother used to make this and keep in the bharani.  During the rainy season, she used to make this curry and serve along with hot rice, roasted papad.  We really used to enjoy this.   The ada mangai will remain for about year or two.  So during off season also, you can enjoy.

now the mango season is still on, and the scorching heat, it is time to make this dry mangoes and keep stored for the use in the next year.  the more it becomes old, the more tastier it is. It tastes awesome.



Let us look at the recipe now:

HEALTH BENEFITS OF APPLE

Om deeptayai namah:

The information is collected through surfing net.

HEALTH BENEFITS OF APPLE

HEALTH BENEFITS OF CILANTRO (CORIANDER LEAVES)

OM DITYAI NAMAH:

HEALTH BENEFITS OF CILANTRO (CORIANDER LEAVES)

Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Fresh leaves should be washed thoroughly in water in order to remove the dirt and to get rid of any residual pesticides which can be harmful for health. It is best used while it is fresh as it retains its unique fragrance and aromatic flavour. Freshly chopped coriander leaves are a great addition to green salad.
It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Cilantro leaves provides 30% of daily recommended levels of vitamin C. The health benefits of cilantro are many. Its powerful anti-inflammatory capacities that can help one deal with symptoms of arthritis. It also increases HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind). Coriander leaves offer great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea. Studies have shown that it has got strong antioxidant properties and it helps promote healthy liver function.
This humble herb can be grown in your kitchen garden. So, make it a part of your kitchen and add more taste to your platter. And also derive benefits from its health properties.

½ cup of coriander juice in the morning in empty stomach helps in controlling the diabetis – experience shows.

BENEFITS OF DRINKING WATER

OM DEEPTAYAI NAMAH:

Harmful Effects and Symptoms of Dehydration & health benefits of drinking water

HEALTH BENEFITS OF JAMUN, JAMBUL, NAAVAL PAZHAM, BLACK BERRY

This fruit is called Neredu Pandu in Telugu, Naaval Pazham in Tamil, Navva Pazham in Malayalam, Nerale Hannu in Kannada, Jam in Bengali, Jamukoli in Oriya and Jambu in Gujarat. Jambul is known as Duhat in the Tagalog-speaking regions of the Philippines, Lomboy in the Cebuano-speaking areas and Inobog in Maguindanao.^[3] It is called Dhanvah in Maldives and Dhuwet/Juwet in Javanese. Among its names in Portuguese are jamelão, jambolão, jalão, joão-bolão, manjelão, azeitona-preta, baga-de-freira, brinco-de-viúva and guapê, always with lower case, the early four derived from the Konkani name jambulan.^[4] They are called rotra in the Malagasy language

HEALTH BENEFITS OF DRUMSTICK AND LEAVES

Om santhana lakshmy namah:





muringa elai (moringa oleifera

The drumstick plant is also known by its scientific name moringa oleifera or by its name the horseradish tree, or, has been known to have many health benefits. The Health benefits of drumstick flowers and leaves and other parts of the tree are use in traditional medicine, various culinary applications, use for cleaning dirty water and its extraordinary nutritional value. There are many benefits that come from this tree and these are obtained from its flowers, leaves, juice and seeds.

WHEAT FLOUR DOSA (GODUMAI DOSA)

Wheat flour dosa is a healthy breakfast. To make it more healthy, we can add, grated carrots, onions, muringa elai (drumstick leaves), methi leaves, sprouts  etc. etc.  Dosa is a regular menu in the South Indian household.  Varieties of dosas are made now a days. Normally, the rice and urid dal is ground to a smooth paste, fermented and the dosas are made.  To cut short the process, we can also use various ready made powders viz. rice, bajra, nachni,jowari, wheat flour etc.  available which can be mixed and make dosas of your choice.

When i was going through some recipes and the comments posted, someone had asked whether we can suggest dosa varieties without URID DAL. I believe that person cannot consume the urid dal or fermented items.

This dosa which i am presenting specially for those who cannot consume urid dal and  for the people who are on diet too and ofcourse for everyone.

Wheat flour dosa with sambhar and milagai podi

HEALTH BENEFITS OF PAPAYA

Health Benefits of Papaya:

Papaya is great for the skin and can be used as a face pack to get its benefits. It helps to get rid of acne and it helps to open clogged pores. The fermented flesh of papaya also called as papain helps to dissolve the dead cells, giving fresh and glowing skin as a result.

Papaya is a fruit that is rich in fiber and lowers cholesterol levels. It contains enzymes that help prevent oxidization of cholesterol, which in return helps to prevent heart-attacks.

The antioxidants in papaya help in controlling premature ageing. This quality of the papaya helps you to get a younger look.

The seeds of papaya too possess medicinal properties. They are very good in treating intestinal worms in the body.

Papaya helps in preventing constipation and aids in digestion. The enzyme papain is a digestive enzyme that helps in natural digestion.

Papaya juice helps in curing infections of the colon by clearing the pus and mucus from it. You need to take it regularly to heal quickly.

Papaya is good to cure the skin infections and wounds that don’t heal quickly.

It is low in calories and high in nutritional values. Hence, it is a good food for those who want to lose some weight.

For pregnant ladies, regular consumption of a small slice of papaya helps to cure nausea and morning sickness.

Papaya contains anti-inflammatory enzymes that help in relieving pain for those who are suffering from arthritis, edema and osteoporosis, and it also possesses anti-cancerous properties that can help preventing cancer.

Papaya is rich in Vitamin A and Vitamin C that helps in boosting the body’s immunity and hence is very good for those who are suffering from fever, cold or flu.

 Shampoos that contain papaya are very good to control dandruff.
Raw papaya helps in controlling the menstrual irregularities in women. Papaya helps to ease menstrual cramps and helps in promoting regular flow of menstruation.

Here were some good reasons to eat papaya at least once in a week. Papaya can be taken with fruit salads, or in other cuisines or can be applied directly on the skin, it is bound to show some positive results and benefit your health.

RAW PAPAYA HALWA (PAPITA, PAPAYA, KAPALANGA, KOPPAKAI, )

Halwa is a sweet dish prepared with wheat flour, fruits or seeds.  It is a dense, sweet confections served across South Asia, Central Asia, West ASia etc.  It is also known as Aluva in Malayalam, Alva in Tamil and its make is called Halwai.   It is flour based and  nut based also.

Halva can be kept at room temperature depending upon the ingredients you use.  All the halvas cannot be kept at room temperature.  This has to be refrigerated for 2-3 days shelf life.

Here I have tried the halva with  Raw papaya.  The raw papita  has got a very peculiar taste and my children do not like them either raw or ripe. But I love to make various cuisines out of this vegetable.  

I have prepared halwa with raw as well as ripe and the raw version is presented here today. Raw means    slightly colour changed ones i.e about to ripe one but firm enough to grate the same also can be used.  But can be made with purely raw ones too.

 Papaya is a fruit that is rich in fiber and lowers cholesterol levels. It contains enzymes that help prevent oxidization of cholesterol, which in return helps to prevent heart-attacks. The antioxidants in papaya help in controlling premature ageing. This quality of the papaya helps you to get a younger look.   The seeds of papaya too possess medicinal properties. They are very good in treating intestinal worms in the body.

health-benefits-of-papaya.html

RAW PAPAYA HALWA

BREAD PAKODA

Bread pakodas are the favourite snack in our house.  Whenever  my children are bored of eating, they used to tell me to make something good. (kuch acha). that is their dialogue.  At this time, I must understand that they want something like onion bhajia, potato bhajia or pakoda.

Bread is always there at home hence I quickly make these pakodas.  A quick snack for your unexpected visitors along with a cup of coffee/tea provided you have the items in stock at home like bread, gram flour,red chilli powder etc. It can be made very easily.

This can be served at any point of time at my home.  You also enjoy the same.  let us look at the recipe now:

KARVANDA (KLAAKAI) PICKLE, NATAL PLUM

 Karonda (karvanda): India's answer to cranberries. These pinkish-green  fruits with a few tiny seeds in  have a sourish taste. The flesh is firm  when the fruit is raw. It is also filled with a sticky white fluid.



Biting into a Karonda, you will experience a strange, dry astringent-like feeling in the mouth. Although it definitely tastes weird, it’s really fun to eat with a little sea salt sprinkled on. The raw berries are commonly used for pickling. When ripe,can eat with little salt sprinkled on it.  In front of the school at Powai,  i have seen ladies sitting with karvanda, tamarind, star fruit, etc.

Normally, it is found in the market the ladies sitting down on the footpath with a heaped small measuring cup or bowl (one watta - Rs.5 or Rs.10).  the cost is presently Rs.100/- per kg. Yesterday i happened to be in Mulund and found the same near the stair case at Mulund railway station.  The old lady was selling it with two measuring cups for Rs.5/- &Rs./10/-.  When I saw the same, could not resist myself as the season is of pickle and I love pickles even though I am not supposed to eat it.  But all seasonal pickles, i make little.

Once after coming from Dombivli, we were so hungry, we went to a hotel near Thane station.  Ordered food and were waiting.  by the time, the waiter brought the pickle, onion, water etc and kept on the table.  When I saw the pickle, could not resist myself i picked up one onion slice and put some pickle on it and started eating.  you could not believe, i finished the entire pickle by eating that way, my husband was staring at me.  It was the pickle made of Karvanda and tell you it was Awesome.  You will not believe, I asked the waiter to give me 1/2 kg of this pickle for which I said I will pay but he refused.   so when i see this stuff, i can't resist myself.  you also enjoy.

Karvanda, klakkai, natal plum

watch youtube: karvanda pickle

MANGO BURFI

Om anandaya namah:

MANGO BURFI

I want to post as much as mango recipes before the mango  season gets over. hence tried today the mango burfi which i am prsenting to you all.   This mango burfi is made out of mango pulp, sugar, roasted rava, milk and milk powder.  see the post of mango katli too.

MAMBAZHA SAMBAR (RIPE MANGO SAMBAR)

Mambazha sambar is one of my favourite.  During mango season, almost every day, we make mambazha pachadi, rasakalan, sambar with only mango or with some veggies like white pumpkin, colacasia (chembu), drumstick (muringakai).  It tastes good with rice, kichadi, chapati, idli and dosa  too. 

 Now the mango season is getting over so be quick to relish this tasty dish.  

In our house mangoes and jackfruits are available plenty so during the season, we really enjoy making various dishes out of these two main ingredients.

 Let us look at the recipe now:

SAMBARAM, TAAQ, NEER MORU, MASALA CHAAS

It is too hot and everyone is waiting for the rain.  nobody wants to eat the food. tender coconut, neer moru  or taaq (sambaram), juices, aam ka panha etc. etc. are filling the stomach.  

simple and easily prepared moru (sambaram), neer moru is good for health as well as quenches thirst.  my maid always used to say "Vahini" taaq banavun dya" means she wants to have neer moru  (butter milk) and she relishes it.

This neer moru is also prepared during Ram Navami and served to the devotees and passerby.

During this festival, kosumalli a preparation of moongdal, carrots, cucumber and Panakam is also served as prasadam.

ALOO PARATHA (POTATO PARATHA)

hare krishna hare krishna krishna krishna hare hare

STUFFED ALOO PARATHA



Aloo paratha with yoghurt and mango pickle.  I remember my ex boss who is no more now, a delhite, used to love parathas with mango pickle.  Once i gave him the mango pickle which i made, he said Raji, make two more bottles and give me, shall have it with aloo paratha and dahi.  since his family was in Delhi and he was staying in office quarters with another boss of mine.  whenever i make aloo paratha and mango pickle, i cannot forget him.

MILAKOOLAM (CURD BASED CURRY)

MILAKOOLAM


Milakoolam is a simple curry which goes well along with rice, dhalia, kitchadi etc.  It is a simple moru curry (curd curry) with flavour of kala miri  and jeera (black pepper and cumin seeds).  During my childhood, my class mates aunty used to prepare this and i used to love it along with the pulungalarisi chadam (brown boiled  rice).

Easy to prepare, tasty too.  Even if you do not use vegetables, you can use some manathakali vattal, chundakka vattal or lotus stem vattal (tamarakizhangu vattal). vattal is a dried variety of any vegetable viz turkey berry, lotus stem, black night shade or black berry night shade or Mokoi in Hindi.

 

Another variation is to prepare  the same with White and Yellow Pumpkin with little  moongdal in it and temper with crushed Black Pepper and Cumin seeds.

MANGO GINGER THOKU (MANGO GINGER PICKLE, AMBE HALAD PICKLE),MANGA INJI THOKU

 Jai sri ram.

MANGO GINGER THOKU (MANGO GINGER PICKLE) AMBE HALAD PICKLE, MANGA INJI THOKU

Maanga inji thoku (ambe halad pickle)

HEALTH BENEFITS:

Mango ginger (Curcuma amada), Ambe halad  is a unique species having mango flavour in its rhizomes and is of high medicinal importance. Curcuma amada is traditionally used as carminative and stomachic.  According to Unani systems of medicine, it is a diuretic, emollient, expectorant, antipyretic and appetizer. The scientific investigation explores the antioxidant activity, cytotoxicity and platelet aggregation inhibitory potential of different mango ginger rhizome extracts.

YAM PORIYAL (CHENAI PORIYAL)

Om kasi visalakshy namah:

YAM PORIYAL (ELEPHANT FOOT, CHENAI, SURAN)

Chenai mezhukupuratti, chenai poriyal, chenai varuthathu, Chenai kooto , chenai erissery, chenai poricha kuzhambu , suran pattice etc. I love all these items.   

This is a simple and easy preparation and tasty too as a side dish for sambar rice, dal rice and chapati too.  Yam is also called as elephant foot, chenai, suran

yam poriyal (chena poriyal)

We can make various delicious items with this vegetables.

PANEER MAKHANWALA (BUTTER PANEER)

Paneer Makhanwala or butter paneer is a popular Indian Main dish which goes well with any kind of Indian bread viz. Butter naan, Butter roti, phulka, chapati, jeera rice etc.  Whenever we go out to eat at the restaurant, we order for this along with butter naan or roti.

My daughter and son like paneer preparations very much.  Paneer packet has been lying in the fridge for the last one week.   So decided to make the same today for dinner.  Paneer i used to make it at home with low fat milk.  my daughter says, mummy, home made paneer is 100% better than the store bought one.

Paneer Makhanwala

DOSA MILAGAI PODI (GUN POWDER)

Idli/Dosa milagai podi is our favourite even though we make sambhar and chutney for the idli/dosa.  My mother in law used to add sesame seeds and curry leaves in it.  In my house, we used to make it only with urid dal, red chilli and little bit or rice roasted and added to it while grinding.

My mother in law's version of idli podi was really tasty and I started following her method.  One of my aunty used to put little tamarind and jaggery also while making this podi but my children did not like that taste.  We can also add chana dal in it.

I prefer to have the same along with gingelly oil than the normal oil.  I used to put this podi while making the stirfry vegetables sometime.
This is a main item in the kitchen store of all South Indians.  It is a combination of fried  red chilli, urid dal,sesame seeds and curry leaves.

  For Idli, dosa, adai, I even use the same for making some vegetables and we all love the same.  Different way of making the same by different people, but my way i am presenting here.

gun powder (dosa milagai podi)

TOMATO RICE

Tomato rice is prepared with plain rice and the tomato paste.  tomato paste is made with onion and tomato with red chilli powder in it.   How to make tomato paste: tomato paste.  We make various kind of rice  - lime rice, coconut rice, puliyodare, etc.

Tomato rice is one of the favourite dish in my house as my children prefer it any time.  It is very easy to make even if you do not have the tomato paste with you.

We need fully ripe red tomatoes for this then only the colour of the same will look beautiful and attractive.  So while choosing tomato for the tomato rice, kindly keep this in mind.

Tomato rice

TOMATO PASTE (MASALA)

Tomato paste or tomato masala is prepared and kept in the fridge by me for making any tomato based gravy subzi.  It saves a lot of time if this is ready with you in the fridge like your ginger garlic paste, chilli paste etc.  though freshly prepared ones are always preferred, working women can opt for this method as it remains in the fridge for about a month, if handled properly.

This paste can be used for making tomato rice too.  Since the rice is favourite dish of my children, I always keep the paste in fridge. refer the link for tomato rice 



I make most of the subzis with this paste, tomato rice etc.  video :

MANGO BURFI (WITH VARI TANDUL, samo seeds, bhagar, varicha tandul, jungle rice)

Mango burfi with  Vari Tandul is a delicious sweet dish which I tasted from my neighbour.  When Ashwini gave me the burfi to eat, I was quite impressed with it and asked her for the recipe.

When she told me how to make it, I did not waste time as it was the mango season and immediately tried the same.  This mango burfi is made with mango pulp, sugar and vari tandul (chama arisi, samo seeds, varichatandul, bhagar, jungle rice).

During the season, we must enjoy all the raw materials which we are getting whether it is fruits, vegetables or any other things.

Fresh mango is a good source of potassium.  Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.  It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. 

HEALTH BENEFITS OF METHI LEAVES

 

Fenugreek (methi) seeds

 

methi seeds

 Nutritional information of Fenugreek (Methi)

Since fenugreek is used in seed, leaf and sprouted forms let us look at the nutritional information of each of these.

methi sprouts

 

Methi Leaves

methi leaves

Fenugreek Leaves Nutrition: Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body. Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb. 100gms of fenugreek leaves contribute to about 50 calories of energy.

Fenugreek Seeds Nutrition: Fenugreek or methi seeds are also very rich in dietary fiber and can provide about 65% of daily value requirements in about 100gms of seeds and mainly comprises of NSP or “non-starch polysaccharides” a very important ingredient for the control of cholesterol and other toxins. The presence of 4-hydroxy isoleucine promotes insulin formation. The phyto-compounds contribute greatly to its medicinal properties. The mineral components include iron, potassium, calcium, zinc, manganese, selenium, magnesium and copper provide essential controls on body fluids, blood pressure and heart rate. The vital nutrients and vitamins include thiamin, riboflavin, folic acid, niacin, vitamins A, C and B6.

About a spoon full of fenugreek sprouts  give you just 12 calories and about 0.9 g fiber, 0.24 g fat, 0.85 g protein, 1.24 mg iron, 11 mg phosphorus, 7 mg calcium, 7 mg magnesium and 28 mg potassium.

Health Benefits of Fenugreek (Methi)

• As poultice fenugreek is used sometimes to treat inflammations, lymphadentis condition (swelling of lumphnodes), gout and eczema.
• Fenugreek is often used to treat problems related to digestive system such as stomach upset, as well as constipation condition and gastritis.
• Some conditions that lead to heart ailments such as arteries hardening, medically known as atherosclerosis, high levels of blood fats including triglycerides and cholesterol. Fenugreek will help to reduce such symptoms.
• Fenugreek was found to be very useful in the treatment of kidney problems, beriberi disease, boils and mouth ulcers, bronchical condition, swelling of skin tissues called cellulitis condition, tuberculosis, persistent cough, chapped lips, to combat baldness, diabetes and cancer.
• Some studies indicated the use of fenugreek to treat conditions of erectile dysfunction and hernia.
• Fenugreek was found to be very useful to help milk flow in breast feeding mothers.
• Fenugreek leaves alleviate arthritis condition and rheumatism. Being a rich source of iron, fenugreek leaves are very useful in treating anemic condition.
• Herbal tea made out of fenugreek powder is very good in bringing down the temperature during high fevers.
• Fenugreek paste is also used in treating burning sensation in hands, feet, palm and soles.

Beauty Benefits of Fenugreek (Methi)

• A paste of fenugreek leaves in coconut milk applied on the scalp prevents many hair related problems such as hair loss, hair turning grey and to make it soft and silky.
• Premature hair graying can be avoided by massaging the scalp with fenugreek powder mixed in coconut oil.
• Fenugreek leaves mixed in vinegar is an excellent preparation in the treatment of dandruff.
• A face pack made of fenugreek leaves and turmeric powder is a good preventive for pimples and black heads.
• Fenugreek is very good in the treatment of wrinkles and lines and for improved complexion. Use it with boiled milk.

Culinary uses and best methods to consume fenugreek

• For the best result oriented use, germinate the fenugreeks, dehydrate the sprouted fenugreek seeds, powder them and make it a regular ingredient of your meal. It can be used for flavouring your dishes and also to make herbal tea.
• Soak a table spoon of fenugreek seeds overnight in water and consume them along with the water for medicinal purposes.
• Fenugreek leaves makes a good, tastier and healthier dish along with “tur dal” for regular consumption in various Oriental meals. It is also used as herbal seasoning in some vegetarian dishes.
• Dried fenugreek leaves are commonly used in Indian origin fast foods.
• The culinary use of fenugreek and fenugreek leaves is largely prevalent in India, Central Asian countries, Middle-East and Mediterranean regions.

Other General uses

• Fenugreek is used in the manufacture of cosmetics and soaps by some companies.
• In terms of odour and taste fenugreek reminds you of maple syrup and some pharmaceutical companies’ use fenugreek extract to cover up the tastes of tablets and medicines especially in some ayurvedic or natural product extract based medicines.
• It is used as a flavinoid in tobacco, foods and beverages and as a spice in some food preparations. In India fenugreek leaves are used as a leafy vegetable.

Selection and storage of fenugreek variants

Fenugreek seeds are better stored in air tight jars for several days, but powder and paste have very short shelf life and need to be stored in refrigerators.  Leaves can stay fresh for a day maximum in humid conditions. It is advisable to store fenugreek leaves and sprouts in refrigerator for a week long use. Dried fenugreek leaves stay for long in air tight containers. Select your favourite fenugreek variants from an established shop for quality and freshness.

learn how to make methi thepla :  methi thepla

METHI THEPLA (FENUGREEK LEAVES THEPLA)

Methi thepla  is made with methi leaves, gram flour, wheat flour and the masalas added in it.  It  is anytime snack, for lunch, breakfast or while travelling, it is handy.  

Since the fenugreek has got medicinal values and good for health, I always make this thepla or subzi out of the leaves when it is in season.  When it is out of season also you can make it with kasoori methi.  But I prefer the fresh tender leaves.  

Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body. Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb.

ready to serve