Posts filed under ‘methi’

Kadhi Pakoda

I have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her.

The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style.


Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy (will blog about it soon). The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi is an altogether different recipe, which doesn’t use buttermilk at all.

The difference in this Punjabi Kadhi is the addition of Pakoda-of course and also the addition of onion.

I am sending this Kadhi Pakoda straight from Punjab to Richa of As Dear As Salt , who is hosting this month’s RCI

__________________________________________________________                                                            Kadhi Pakoda recipe

Serves : ~4


For the Pakoda

~ ¾ cup Besan (gram flour)

1 onion chopped

¼ tsp turmeric powder

½ tsp Red chilli powder

1 tsp ajwain (Carom seeds)

Salt to taste

Oil for deep frying 

For the Kadhi

3 cups buttermilk. This has to be a little sour.

2 tbsp Besan (gram flour)-you can vary the proportion depending on the desired consistency of the Kadhi.

1 onion chopped

½ tsp ginger garlic paste

½ tsp methi (fenugreek) seeds

3-4 green chillies, chopped (optional)

½ tsp Red chilli powder

½ tsp mustard seeds

½ tsp cumene seeds

2 tsp oil

Coriander leaves for garnishing 

For the Pakoda

Mix all the ingredients for the Pakora except the oil.

Heat oil in a kadai/wok for frying the pakodas.

Add 1 tbsp of hot oil to the pakoda mixture.

Add water and mix nicely to make a thick batter.

Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.

Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.

Drain on a paper napkin.  

For the Kadhi

Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed. (Use your hand and dissolve any lumps if any!)

Add salt, turmeric powder and red chilli powder.

In a wok/kadai heat oil.

Add the mustard seeds and once they crackle add the cumene seeds.

Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies

Add the chopped onions and fry till translucent.

Now add the buttermilk- besan mixture and bring to a rolling boil.

The Kadhi will thicken after a few boils.

Switch off the gas and add the Pakodas.

Garnish with coriander leaves.

Serve hot with steamed rice.


July 12, 2007 at 5:18 pm 10 comments

Methi Mutter Malai (Fenugreek- Green Peas curry)

Last weekend, we had some guests from Bangalore. We took them to a nearby winery- Sula wines, acres of vineyards on the backdrop of beautiful green hills! Serene Atmosphere! The best part about this winery is you can walk in whenever you want without prior permission. We were also taken on a tour of the manufacturing facility. I am not a ‘Wine person’ but I am an analytical Chemist by profession, so the tour was quite informative- the process of wine making, analysis of wines etc..

You can also indulge in ‘Wine tasting’ at the bar for which I wasn’t allowed since I had taken my little one along (he wasn’t allowed in the tasting area) He had no regrets. He was happy running around in the garden and the vineyards!

Our guests had dinner with us, so it had to be elaborate- Methi Mutter Malai , Alu Vadi (recipe coming up), Green Tomato chutney, Bell Pepper Salad along with some Rasam , Rotis and Lemon Rice.Methi Mutter Malai , Alu Vadi, Green Tomato chutney and Bell pepper salad were a hit.They even took down the recipes and have promised me that they will surely give it a shot!You do the same.

For Methi Mutter Malai you need:

½ bunch Methi leaves chopped

1 cup Fresh Mutter (Green peas) boiled

½ cup cashewnuts

3-4 green chillies

½ tsp Garam masala

2 garlic pods (optional)

¼ tsp white / black pepper powder

¼ tsp Cinnamon powder 

2tsp butter

½ tsp cumene seeds

½ tsp sugar

2 tbsp Malai (fresh cream)

Salt as per taste


Boil 1 cup water and add ¼ tsp salt. Add the chopped Methi leaves.Boil for 10 minutes and strain the leaves. This reduces the bitter taste of Methi, which doesn’t go well with this particular recipe. You can use the left over water for making Rasam/Dal or even for making chapatti doughGrind together Cashewnuts, Green chillies and garlic (optional).Add little water if required.In a pan (Kadai) take 2 tsp butter. Add the cumene seeds. Then add the cashewnut-chilly mixture.Add about 1 ½ cups water and boil it nicely stirring in between.Add the masalas -Garam masala, Cinnamon powder .Add the Methi leaves , mix nicely and then add the Mutter (Peas). Cook for a few minutes.Add salt, sugar and pepper powder. Adjust the consistency to your liking. Cook for a few more minutes. Switch off the gas and then add the Malai.Serve hot with Rotis.


Methi Mutter Malai has a little sweetish taste- like most Malai recipes. Though I prefer spicy food, this is good for a change!

 I have to warn you this is one dish loaded with lotso’ calories. But Imind that on a chill winter night!

December 14, 2006 at 3:17 pm 8 comments

Quick n Easy Methi (Fenugreek)Parathas

Fresh leafy veggies are my weakness and I can’t resist the temptation of buying them whenever I am in the Bhaji Bazaar (Vegetable Market). I couldn’t resist buying a bunch of Methi (Fenugreek) leaves this time I visited the bazaar.


The best thing one can make with a bunch of Methi leaves is quick and easy Parathas (…says me). So here’s what I carried for lunch today…


1 bunch Methi leaves cleaned, washed and chopped       

3 cups whole wheat flour (atta)

1 tbsp split gram flour (besan)       

 1 tbsp soy flour (Optional)

1 tsp turmeric powder

Red Chilli powder- as per taste  

Salt – as required

½ tsp sugar

2 tsps lime juice

Oil/Butter/Ghee for cooking


Combine all the ingredients in a bowl.

Knead the dough using water as required. The dough should not be too hard or too soft. Keep it aside, covered for about 10 mins.        

Make small lime size balls of the dough. 

Roll out each ball on a flat surface with a rolling pin into a circle. Dust some wheat flour if required.

On a hot griddle/tava, cook each paratha on both sides.Apply little oil/butter/ghee on both sides. (For the diet conscious parathas can be cooked without the oil or butter. It tastes equally good.)

Serve with Achaar or Chutney.


 Methi parathas are a favourite with my toddler too, though he prefers it less spicy!




August 4, 2006 at 4:13 pm 7 comments

June 2021




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