When the month of June started I had promised myself that I would be blogging more regularly, without that long gap between posts.. But no, this month , got tangled with the flu that hit home… the kids and hubby have recovered, but now it’s my turn.. Didn’t want to put off posting anymore, so here I am ,in front of the PC , light headed and with a mild fever…
During the fever session at home, I began to think about the nutritional benefits of the food we take, more along the line of food as medicine, and made a conscious effort to make use of the healing properties of food.
Methi leaves (fenugreek leaves) have a lot of health benefits. They are a good source of iron . A decoction of fenugreek leaves with ginger and honey is good for cough. Fenugreek seeds are good for the digestive system and can also regulate the blood sugar level. An easy method to incorporate in your daily food is to add a few tablespoons of chopped fenugreek leaves to chappathi dough.
Here are some delicious Methi Onion Pakodas from my kitchen..
- Basen – 1 cup
- Chilli powder – ½ tsp (can change depending on how spicy you want)
- Turmeric powder- ½ tsp
- Rice powder – 1 tsp (this will give you crisp pakodas)
- Asafoetida – a pinch
- Salt – a pinch
- Water – ½ cup
- Chopped methi leaves – 3-4 tbsp
- Onions, medium sized – 2
- Oil – for deep frying
- Cut the onions into thin long slices.
- Mix basen, rice powder, chilli powder, turmeric powder, asafoetida , salt . Make a thick batter by adding water to the basen mixture.
- Add the sliced onions and chopped methi leaves.
- Keep aside for 15 minutes.
- Heat oil. Drop small portions of the mixture into the oil .
- Fry them on medium flame till golden brown.
- Drain on absorbent paper towels. Serve with ketchup or chutney.