Ingredients 1 1/2 cups peeled and boiled potato 4 cups fresh fenugreek (methi) leaves 1 tsp cumin seeds

(jeera) 1 tsp chopped garlic (lehsun) 1 tbsp chopped ginger (adrak) 2 whole dry red chillies , dry roasted and broken into pieces 1 tsp finely chopped green chillies 2 tsp coriander (dhania) powder 1/2 tsp turmeric powder (haldi) 1/4 tsp asafoetida (hing) 4 tbsp oil salt to taste Method 1. Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour. 2. Squeeze out all the water and keep aside. 3. Heat the oil in a pan and add the cumin seeds. 4. When they crackle, add the garlic, ginger, red chillies and salt. 5. Add the potatoes and stir-fry for about 5 minutes. 6. Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida. Cook covered for 10 minutes on a low flame. 7. Serve hot. Ingredients:

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) 2-3 medium peeled and cut into small pieces aloo (potatoes) 1 medium tomato (chopped) 1-2 flakes of garlic (crushed) Salt To Taste 1/4th tsp turmeric powder Red chili powder to taste 1/2 tsp cumin seeds (jeera) 2-3 whole dry red chilies 2-3 tbsp vegetable oil Preparation:

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies. When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Saut foe a moment. Now add potatoes and mix well. Cook till potatoes are half done on a medium flame. Add methi and cook on a medium flame till done and till water is fully absorbed. Serve the aloo methi hot with chapati or paratha. Ingredients:

Potatoes 4 medium, peeled and cubed Fenugreek Leaves 1 bunch fresh or 1/2 pkt frozen Oil 1 Tbsp Onion 1 small, finely chopped Garlic 3 cloves, finely chopped Green Chilies to taste, finely chopped Coriander Powder 1/2 Tbsp Red Chili Powder to taste Turmeric Powder 1/2 tsp Salt to taste Tomato 1 medium, chopped Method: 1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop. 2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes. 3. Heat Oil in a medium pan. 4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes). 5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked). 6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well. 7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.

8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving. Ingredients

Fresh fenugreek leaves (methi) 1 bunch Oil 2 tablespoons Cumin seeds 1 teaspoon Ginger paste tablespoon Garlic paste tablespoon Dry red chili 2 Onion 1 medium or 1 cup, chopped finely Potatoes 2 medium or 1 cups Turmeric powder teaspoon Red chili powder 1 teaspoon Lemon juice 1 teaspoon Salt to taste

Instructions 1. Wash the fenugreek leaves properly and chop them. Keep aside. 2. Heat the oil in a pan on medium heat. 3. Once hot add cumin seeds and let them sizzle. 4. Then add dry red chili, ginger paste and garlic paste. Saut them for 30 seconds. 5. Add chopped onions and mix. Saut it till it turns translucent about 3 minutes. 6. Then add potatoes, salt, turmeric powder and red chili powder.

7. Mix well and cover it and cook till potatoes are almost (90%) done. Stir in between to make sure that potatoes are not sticking to bottom of pan 8. Meanwhile chop the fenugreek leaves and take in a bowl sprinkle some salt on it and let it stand till potatoes are almost done. 9. When potatoes are 90% cooked then squeeze out the water from methi by your hand and add to the potatoes. Mix well. 10. Cover and cook till potatoes are completely done. 11. Then add lemon juice. Mix gently. 12. Serve hot. Notes Serve with Roti or paratha Your choice of salad or pickle on side. #If using ordinary potatoes either boil and cube them or cut into cubes and put it soon after the leaves are added and let it cook in the water of the leaves on slow flame. Ingredients: Baby potatoes: 1/2 kg, boiled and peeled. Methi leaves: 2 handful, chopped. Kashmiri chilly powder: 1 tsp. Turmeric powder: a fat pinch. Asafoitida/Hing: 2 fat pinch.

Amchur/Dry mango powder: 1 tsp. Jeera: 1 tsp. Oil: 3 tbsp. Salt as needed. Method: 1.Heat oil in a kadhai/pan/wok and put in 1 tsp of Jeera and let it splutter. 2. Turn of fire and put in 1 tsp chilly powder, turmeric powder, and asafoitida powder. If you do not turn off the fire, the chilly powder will get burned. Once it is incorporated turn on the fire again and add the chopped methi leaves, add salt. Once the leaves are well mixed add the potatoes. Mix well and let the water evaporate stirring all the way. 3. Reduce the flame. Add 1 tsp of amchur/dry mango powder and mix well to incorporate nicely. Let it fry in low flame for 5 to 10 min...keep stirring on and off.....aloo methi is done!!! Serve hot with roti/naan/paratha.

How to prepare Mint Pulao Prep time - under 15 mins Cook time -under -30 mins

Serves -1- 2 Ingredients needed Basmati rice or raw rice - 1 cup Onion - 2 Green chilli - 2 Ginger - 1 inch piece Mint leaves - 1 medium sized bunch or 1 cup tightly packed Fresh lemon juice -1 tbsp or juice of half a small lemon Fresh peas - fistful (optional) For the seasoning Oil - 2 tbsp Cardamom -1 Cinnamon - 1 inch piece Cloves - 2 Preparation Wash mint leaves and grind it to a fine paste along with half an onion, 1-2 green chilli and a small piece of ginger adding very less water. Soak basmati rice for 20 minutes, drain and keep it aside.

Method

Heat oil in a pan, add the ingredients mentioned under seasoning, saute for a few seconds, then add thinly sliced onions and saute till onions turn pink. Add the ground paste and saute till the raw flavor of the mint paste goes. If you have fresh peas with you, then you can add a handful of fresh peas now. Add drained rice, salt needed (for 1 cup rice it is approximately 2 tsp flat salt), juice of half a lemon, and 1 3/4 cup of water.Transfer it to another container (in case if you have done it in kadai)and pressure cook for 3 whistles and switch off. In case if you are doing it directly in the pressure cooker/ pan as shown above, pressure cook for 1 whistle and simmer for another 5-6 minutes. Switch off and open the cooker once the pressure subsides. Variations - You can add 1 small potato (peeled and chopped) along with peas (step -2) if you like. You can also cook rice separately and mint separately and mix both together.In this case, you cook rice as you normally do.

Ingredients

1 1/2 cup Basmati rice 1/4 cup mint leaves 3-4 green chillies 5-6 cloves of garlic an inch of ginger 3/4 tsp cumin seeds 1 black cardamom a small piece of cinnamom 1 onion(chopped or diced) 50 gms. cottage cheese (paneer) salt to taste 1/2 tsp. garam masala oil or ghee

Directions
1. Wash and soak rice for 20 minutes. Drain and keep aside. 2. Make a fine paste of mint leaves,green chillies,ginger and garlic. 3. Heat oil or ghee in a cooker.Add cumin seeds. When it starts to crackle,add cinnamom stick,cardamom and cloves.Cook for half a minute. 4. Add onion. Cook till light brown.Add garam masala and cook for another minute. 5. Add the drained rice and fry for 2-3 minutes.

6. Add fried pieces of paneer and mix well. 7. Add water and salt and mix well. 8. Cover and cook till done. 9. Garnish with fried cashewnuts and serve hot with spicy gravy. 10. Ingredients: 2 cups Basmati Rice 1 Tomato, chopped 2 Potatoes, peeled and diced 1 tbsp Ginger-Garlic Paste tsp Red Chili Powder 1 Onion, finely chopped 1 Cinnamon Stick 2 Cloves 1 Cardamom, crushed 1 tsp Nutmeg Powder 1 cup Mint Leaves (Pudina), chopped 4 Green Chilies, chopped 1 tbsp Ghee 1 tbsp Oil 11. How to make Pudina Rice: First, soak the rice in water for about half an hour. In the meanwhile, blend pudina and green chillies to make a fine paste. Keep the paste aside. Once soaked, strain the water from the rice and spread it in a plate. Now, take a pan and heat ghee in it. Pour the soaked rice and saut for five minutes. Remove the fried rice from the stove and keep aside. Take a separate pan and put 2 tablespoons of ghee in it. Add cinnamon stick, cloves and nutmeg powder to the heated ghee. Saut them for a while and then add the chopped onion. Fry until the onions turn translucent. Now, add the ginger garlic paste and saut for another two minutes. Add the tomatoes and fry till they soften. In the tomato mix, add potatoes and pudina paste and saute for 8 to 10 minutes. Now, pour 3 cups of water in the mixture. Bring the water to boil and then add rice and salt. Mix well and pressure cook. Remove from the flame after two whistles. Serve hot Pudina Rice with raita.

PALAK RICE RECIPE

Learn how to make palak rice by cooking spinach and rice with onion, tomatoes and garam masala.

Ingredients:

1/2 bunch (cut into small pieces) palak a pod garlic a small piece of ginger 1 chopped onion 1 tomato a few sprigs of curry leaves 1 mashed potato 1 cup basamathi rice salt to taste 1/2 tblsp garam masala powder (optional) For Seasoning 1 tblsp mustard 1/2 tblsp urud and channa dal 1/2 tblsp green chillies and red chillies (cut into pieces) How to make palak rice:

First wash and cut the palak into small pieces and keep aside. Then cook the basmathi rice and set aside. Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. Now add the onions, tomatoes and cut palak and nicely mix and close with a lid. Let the whole thing cook very well. When it is done, add garam masala powder if you want and saute for a minute. Take it wok from fire and add the rice and mix it well. Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well. Serve with raita.

Ingredients 1. 2. 3. 4. 5. 6. 7. 8. Cooked Rice 1 and 1/2 cup Spinach 1 cup(roughly chopped) Onion 1 medium(sliced) Tomato 1 medium(chopped) Red Chilli powder 1 tsp Turmeric powder 1/8 tsp Sugar a small pinch Salt to taste

9. Oil 1-2 tbsp 10. Mustard seeds 1/2 tsp 11. Cashew nut 2 tbsp

Method

Wash n roughly chop spinach , then to a Microwave safe bowl, add spinach,a pinch of sugar n sprinkle few drops of water n microwave it for 2 minutes.

Then cool it and grind it to a smooth paste n keep ready.

Heat oil in a pan, add musatrd seeds wait till it pop n then add cashew nut n fry till light golden brown. And add sliced onions and saute it for 1-2 minutes.

After that add tomato and saute till it turns soft and add chilli n turmeric powder and stir fry a minute.

Now add the ground palak/spinach paste and stir fry for 2 minutes and add enough salt and fry well.

After that add cooked rice and mix everything well and cook covered for a minute. Then give it a gentle mix and turn off the stove. That's it...Tasty n Healthy Quick Palak Rice is ready.

Notes: For tempering you can also add clove,cinnamon for more flavor n pulao like taste. Along with cashew nuts peanuts can also be added. Ginger garlic paste n other spices like garam masala powder can also included to this preparation if u want.

ngredients

6 bunches of spinach (palak) 2 cups long grained rice (basmati)

4 garlic (lehsun) ginger-green chilli paste 1/2 cup milk 1/4 cup fresh cream 1 tsp cumin seeds (jeera) 1 pc bayleaf (tejpatta) 2 to 3 cloves (laung / lavang) 1 cup curds (dahi) 1 onion 4 tbsp ghee

Method

1. 2. 3. 4.

Soak rice in water for 2 hrs. boil palak in water. Grind onion garlic chilly ginger into paste. Heat ghee in a pan add the paste then palak and then rice addmilk, curd. After some time remove it from gas. decorate it with freash cream.

Ingredients

2 cups rice 1 bunch of palak ([wash & boil until water gets hot) 3 to 4 onions chopped 6 to 7 green chillies 2 tej patta kali mirchi 1 tsp rye (black mustard seeds) 1 tsp jeera Some cloves (to your taste) salt 2 tbsp oil 1 lemon

Directions
1. 2. 3. 4. 5. 6. 7. Wash the rice, drain water & keep aside. Grind boiled palak & chillies together into paste. Heat oil in a cooker and add rye, jeera, tej patta, kali mirchi, and cloves. Add onions & fry until they become pinkish. Add palak and chillies paste, cook for 2 mins. Add rice, salt & 4 cups of water. Cover the cooker & let it cook until 2 whistle are done.

8. While serving, add lemom juice according to your taste. 9. Palak Chawal Recipe 10. Prep & Cooking: 40 mts 11. Serves 4-5 persons 12. . 13. Ingredients: 14. 2 cups long grained rice 15. large bunch of spinach, wash thoroughly, blanch for 3 mts, strain and puree 16. 1/2 cup lightly sauteed paneer cubes (optional) 17. 1 large onion, finely sliced 18. 1/2 tbsp oil + 1 1/2 tbsps ghee or butter 19. 1 tsp ginger garlic paste 20. whole garam masala (4 cloves, 1 cinnamom, 1 elachi, 1 star anise, 1 bay leaf) 21. 1/4 cup curd/yogurt 22. 1/2 tsp sugar 23. salt to taste 24. Coarsely crush (do not make a paste): 25. 1 1/2 tbsps chopped coriander leaves 26. 1 tbsp chopped pudina leaves 27. 3 green chillis 28. 1 Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly. 2 Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done. 3 Serve hot with raita or any curry of your choice.

Ingredients: 1 cup Palak, chopped 1 cup Rice 2 Onions, chopped 3 Green Chilies 2 Bay Leaves 1 tsp Cumin Seeds 1 tsp Black Mustard Seeds 1 tsp Pepper 2 Cloves (Laung) 2 tbsp Oil Salt to taste Juice of 1 lemon How to make Palak Rice:

 Take water in a pan and bring it to boil. Put the spinach and simmer for five minutes. Strain the water and blend the boiled palak with green chillies into a fine paste. Now, heat oil in a pressure cooker. Add bay leaves, cumin seeds, mustard seeds, cloves and pepper in the heated oil. Add onions and saut till they turn translucent. Add the palak and chilli paste. Saut for 2 more minutes. Add to the mixture, rice and salt. Mix well. Now, put 2 cups of water and pressure cook. Remove from the heat after 2 whistles. Sprinkle lemon juice over the cooked Palak rice and serve hot.