Aloo methi stuffed paratha recipe - Potato methi paratha

Aloo methi stuffed paratha recipe - One of my common practice is to make stuffed parathas or mix and roll theplas at least 2 to 3 times a week, so that kids have vegetables with roti simultaneously. I have already posted few parathas and theplas recipes earlier. But aloo methi paratha is my all time favorite. It has mild fenugreek leaves flavor and soft texture on account of finely mashed potatoes. 

Methi sukke recipe - Menthe soppina upkari - Fenugreek leaves subzi

Methi sukke or Menthe soppina upkari or Fenugreek leaves subzi recipe- It is a dry subzi that goes well with roti, chapathi, rice with curry and curd rice. Fenugreek leaves are used to make thepla, curry and kadhi in Maharashtrian homes. Fenugreek leaves in combination with green peas and potato makes a delicious side dish popularly known as methi matar malai and aloo methi sukha bhaaji. Fenugreek leaves are healthy leafy vegetable which can be consumed in any season. The high level of iron in the fenugreek leaves supply the iron requirement and helps to increase the red blood cells and hemoglobin.

Kasuri methi dal recipe - How to make kasuri methi dal

Kasuri methi  dal recipe - Kasuri methi dal is one of the most easiest dals  which I make often. This dal is nutritionally rich with dal's proteins and kasuri methi's vitamins and minerals. This totally guilt free dal is a great accompaniment for hot rice along with kadai gobi beans, chutney powder with curds, pickles and papad as side dishes. You can try this dish with fresh methi or fenugreek leaves and toor dal  or  split green gram with skin or chilkewali moong dal combination, either way it tastes great.

Methi moong dal sabzi - Methi green gram dal sabzi

Methi moong dal  sabzi recipe - This is a side dish prepared with  fenugreek leaves and split green grams. This is a very healthy accompaniment for any main meal with the goodness of methi leaves and moong dal. The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafoetida, cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of green gram dal reduces the bitterness of fenugreek leaves.