Methichi Kachhi Bhaji

 

Ingredients

1. Bunch of Methi (Fenugreek leaves)
2. Garlic: 10-12 cloves
3. Mustard seeds: 1/2 Tablespoon
4. Red Chill Powder: As per taste
5. Roasted groundnut powder:  2 tablespoon
6. Salt: As per taste
7. Oil: 1 Tablespoon

Procedure

1. Finely cut, wash and drain fenugreek leaves. Place in one bowl.
2. Add salt as per taste.
3. Add groundnut powder.
4. In small Kadai (tadaka pan), take oil, add mustard seeds and garlic cloves. Once garlic cloves are fried till golden brown, remove from heat and add red chili powder. Mix well.
5. Immediately add this tadaka to the bowl with fenugreek leaves.
6. Mix well with hands.
7. Serve with chapati or as a salad.

This recipe tastes very good in Winter when you get very good Methi in the market, is very healthy and good for diabetes patients.

Harabhara Kabab (Spinach patties)

We all know the benefits of green leafy vegetables. But sometimes kids don't like to eat simple dishes made of leafy vegetables. Then it's the mother's skill to make some dish which is tasty but also lovable by kids. Harabhara kabab (Spinach patties), a vegetarian starter from Indian cuisine,  is such a dish that is not only tasty and crispy but has the goodness of spinach. Let's see how to make it. 

HaraBhara Kabab - Spinach Patties

Ingredients:

1. Spinach: 2 big packs 
2. Boiled potatoes: 2 medium size
3. Green  fresh/frozen peas: 1 cup
4. Ginger: 1 inch
5. Green chilies: 4
6. Coriander: 1 cup
7. Red chili powder: 1 tablespoon ( or as per your taste)
8. Garam masala: 1 teaspoon (optional)
9. Chaat masala: 1 teaspoon (optional) 
10. Salt: As per taste
11. Cornflour: 1 cup
12. Oil to fry. 

*Ingredients shown in blue can be bought from any Indian grocery store.

Procedure:

1. Wash and cut spinach.
2. Blanch spinach - In one big pan/vessel boil water. Add cut spinach in boiling water, let it boil just for 10 secs and strain immediately. Pour cold water on spinach and strain again. Remove all water from spinach. Squeeze out all water from spinach with hands.
3. Mash boiled potatoes.
4. Grind ginger and green chilies together to make a coarse paste.
5. Cook green peas with water in the microwave just for 1 min on high power. Strain water and grind peas to a coarse mixture.
6. Wash and cut coriander. 
7. In one big bowl take blanched spinach, mashed potatoes, a mixture of peas, coriander, half of the cornflour, and ginger-chili paste.
8. Add red chili powder, garam masala, chaat masala and salt.
9. Mix all ingredients together.
10. Make small patties and pat them from both sides in the remaining cornflour.
11. Deep fry or shallow fry patties using oil. Make them crispy from both sides.
12. Serve hot harabhara kabab with tomato ketchup or any chutney. 

Add caption

Blanched Spinach, Potatoes, Peas, Ginger, Chillies, Cornflour, Salt

Mashed Potatoes, ginger chilli paste and peas paste

Patties pated in cornflour

Harabhara Kabab -Spinach Patties