Tag Archives: fenugreek seeds

Methi Kerau

Methi is fenugreek seeds and kerau is dried green peas.  Methi kerau is one of the popular foods in every Newari Bhoj (feast).  I wasn’t a huge fan of this while growing up but these days I love it and it is very good for health as well.

To make this recipe, you need to soak both Methi and Kerau for around 5-10 hours or overnight if you plan ahead. This is a very easy recipe.

methi kerau (1)

Ingredients

  • 1 cup of methi
  • 1 cup of green dry kerau
  • 2 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 dry red chilli
  • 2 tablespoons vegetable oil
  • salt to taste

Steps

  • Pour vegetable oiliIn a pan, (I used pressure cooker) and fry turmeric powder and dry red chilli.

methi kerau (2)

  • Add soaked methi and kerau and fry for 5 minutes.

methi kerau (3)

  • Add cumin powder, coriander powder, chili powder, crushed fresh garlic and ginger, and salt and fry for few more minutes.

methi kerau (4)

  • Add ½ cup of water and boil for a few minutes and Methi Kerau is ready to be served.

methi kerau (5)

P.S: This dish will be slightly bitter but if you want to take out the bitterness , boli the methi in water and wash it couple of time afterwards before cooking it.

You may also like:

* *Goat curry (using a pressure cooker) *Gundruk Aloo Bhatmas Curry

Lamb choila

Buff (buffalo) choila is very popular with Newars in Nepal. As we can’t get buff here, we make choila with lamb. Here is the recipe and it is very yummy.

Ingredients

  • 500gm lamb steak
  • 2 small green chilies
  • 5 cloves of fresh garlic
  • 2 inch of fresh ginger
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili flakes
  • 1 teaspoon chili powder
  • 5 tablespoons vegetable oil
  • 1 teaspoon fenugreek seeds (Methi )
  • salt to taste

Steps

  • Heat a non-stick frying pan and sauté the lamb until cooked.

Lamb choila (1)

  • Cook on both side and make sure, the lamb doesn’t get burnt.
  • Once both sides are golden brown, repeat the process with all the lamb.
  • Make sure the lam is not overcooked otherwise it will be tough and chewy.
  • When you are doing this in batches, make sure you cover the cooked lamb in a container so it doesn’t become dry. This will also make the choila juicy and tender.
  • Once all the meat is cooked let it cool down for a few minutes, slice the lamb into small pieces diagonally into 1 inch size pieces so it looks better for the presentation. Put all the meat in a big bowl.

Lamb choila (4)

  • Slice fresh chilli into small pieces.

Lamb choila (3)

  • Make a paste in the pestel and mortar using fresh garlic, fresh ginger. If you don’t have fresh ginger and garlic, you can use readymade paste but fresh always tastes better.

Lamb choila (2)

  • Then add this paste along with sliced fresh chilli, chili powder, cumin powder, coriander powder, chili flakes,  and salt into a bowl with the lamb. Mix it well.

Lamb choila (5)

  • Now add turmeric powder.

Lamb choila (7)

  • Heat up the pan, add oil and fenugreek seeds and fry it till it turns dark brown. Make sure it doesn’t burn and turn black otherwise it will have a bitter taste.

Lamb choila (8)

  • Pour the oil over the lamb and mix well.
  • Garnish with fresh coriander and lamb choila is ready to be served!

Lamb choila (9)

You may also like:

*Chicken chili – Nepali Style *Chicken Tikka Masala *Gundruk Aloo Bhatmas Curry

Aloo ko achar (Nepali style potato salad)

Aloo ko achar is a very popular Nepali potato salad which is used in most bhoj in Nepal. There are many different ways that it can be prepared. I am sharing my recipe here.

Ingredients

  • 3 medium potatoes (200gm)
  • 1 cucumber
  • 1 carrot
  • 1 Spanish onion
  • 2 Teaspoon of mustard oil
  • 1 Teaspoon turmeric powder
  • 1 Teaspoon crushed chilli flakes
  • 1/2 Teaspoon fenugreek seeds (methi)
  • 1/2 cup white sesame seeds (teel)
  • 1/2 cup lemon juice
  • 3 green chillies
  • A few leaves of fresh Coriander
  • Salt to taste
Fenugreek seeds (Methi)

 Steps

  • Boil potatoes, peel and chop into quarters. I use pressure cooker as it is quick and easy.

  • Cut cucumber and carrot in half moon shapes as shown in photos.

  • Finely chop Spanish onion, green chillies and coriander leaves.

  • Roast sesame seeds (Teel) on a pan until it turns light brown and starts crackling. Make sure to stir regularly so it doesn’t burn.

  • Place it in the blender with half a cup of water to make a fine paste. Alternatively grind it into a fine powder in the grinder and mix with half cup of water.

  • Put the potatoes, cumber, carrot, onion, coriander and green chilli into a big bow. Add the sesame paste, lemon juice and salt.

  • Heat a frying pan over medium heat and add mustard oil. When the oil gets heated and you start to see smoke add the fenugreek seeds. Wait till it goes dark brown and add chilli flakes, turmeric powder and take off from the heat straight away.

  • Pour this into the bowl with the potatoes.

  • Mix it well and it is ready to be served.

It tastes best if you leave the Aloo ko achar in the fridge for half an hour before serving.

You may also like :

*Aloo dum *Aloo Tama bodi *Aloo chop