Doctor had adviced me to be on a high fiber food these days. So I try to use as much greens as possible in my cooking. I buy any green vegetable in the grocery stores.
I wanted to use the methi sitting in my freezer. I had tried some dishes last week with methi (I will post them soon), then I got this recipe and I just loved the way it came out.
Ingredients: 4 Eggs 1/4 cup onion 1/4 tea spn chopped garlic 1/4 tea spn chopped ginger 2-3 green chillies 1/2 cup methi (fenugreek) leaves (1 slab of frozen methi ) Oil Salt
Method: Make a paste of ginger, garlic and green chillies. Heat oil and fry finely chopped onion till they turn slightly brownish. Add the paste and fry for sometime. Add chopped methi leaves and fry for 5 mins. Break the eggs on methi mixture, add salt and mix them till the eggs are completely done. Serve with rice or chapathi .
Serves : 2 Preparation time : 15min
What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? It is obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). It is a dish mostly prepared only for such functions. I haven’t seen people preparing it for day to day meals. But still, this is a must in the functions and absolutely loved by all. This dish has sour, sweet and spicy taste to it.
People have a lot of different recipes for this. This one is the version I got from a professional cook who cooked food during the Satyanarayan Pooja at our home. The airaawat was absolutely fantastic.
Airaawat
Ingredients
- Tamarind 1/4 cup or use 2 tea spns of tamarind extract
- Dates Kharjoor 8-10
- Jaggery Sugar 1 tea spn
- Red chillies 5-6
- Coriander leaves 4-5 strands
- Ginger 1" piece
- Salt
Instructions
- Grind all the ingredients to a smooth paste, add very little water if required. It should be of chutney consistency.
