A year of silence…even missed the Anniversary post for this blog…… 2014-2015 was a year of learning and unlearning. A year of new recipes, blog themes, food photography, meeting new friends and well wishers, amazing suggestions and views..The journey has been remarkable.. And I’m glad I took this up…Thanking my family and friends for the little push, without which this would still be a dream.
Blogging, especially food blogging and food photography has gone places….the last few years have seen an immense change in blogging and food styles. And I ve been a silent follower of the same…Never in my life had I thought that I could even bake my baby’s birthday cake, or even do some orders…Phew!! but thanks for all the love and support through the social platforms…you guys are just too kind….
Life has not been the same once our second bundle of happiness, Aiden, came home, as our Christmas gift. However, amidst all that madness, cheer, bottles, diapers and chuckles, there was no time for this space. That’s my only excuse!!!
Anyways its good to be back. Better late than never right?
In order to have a safe delivery and a healthy baby, I maintained a hale and hearty diet throughout those nine months. But soon after that, I just couldn’t have all those greens anymore. In fact, I started craving for all other kinds of food minus the greens.
But I knew that’s not the right thing to do…All of us were still recovering from a real bad flu (a unique kind that suck the life out of our entire family), and we had to recoup…
Went around looking for recipes, and I found the right one for my current state…It had greens and meat..lovely combo…I was happy that I don’t give up on taste and yet fill up the blanks on the nutrition side. And that lovely recipe is ..Methi/ Fenugreek Chicken
Methi leaves are a daily staple in North Indian kitchens…not a regular one in South India, although the seeds are used in every cooking. These leaves, although small and looks uninviting, have an abundance of calcium, iron, and other vitamins, items that I really needed after coming home with a newborn baby.
This Methi/ Fenugreek Chicken is the answer to all those fierce meat lovers, who would love to add some greens into their diet. What an ideal way of celebrating Iftar, health consciously. It’s easy to make and great in taste and just perfect for your health.
Ramadan Kareem to all!!
Kindly excuse the photographs..They are not as good as i wanted them to be, but I can guaranty the taste!!
For other Ramadan recipes, click here
Recipe credits to Farruk Shaddab
- Yield : 5
- Chicken - 1 Kg, medium cutting
- Mustard/ Sunflower Oil - 5 to 66 tbsp
- Cumin Seeds - 1 tsp
- Green Chillies - 3 or 4
- Onions - 2, large
- Tomatoes - 3, chopped
- Ginger - 2 inch, finely sliced
- Garlic - 8, thinly sliced or crushed
- Yoghurt - 200 gms
- Kashmiri Red Chilli powder - 2 tsp
- Coriander powder - 1 tsp
- Turmeric - 1/2 tsp
- Garam Masala - 1 tsp
- Fenugreek/ Methi Leaves - 2 to 3 cups
- Whole Spices- Cardamom, peppercorns, cloves - 4, 10 and 4 each in order
- Lemon Juice, Sugar and Salt - as per taste preferences
In a heavy bottom pan, heat oil.
Add cumin seeds and allow it to crackle. Now add all the whole spices..
Include green chillies to this and saute the mixture for a few seconds
Add chopped onions, and fry till they are golden brown.
To this, add tomatoes, chopped garlic and grated ginger, and combine them well on high heat for 2 minutes,
Add Chicken, and fry the chicken in this mixture for a few minutes. Reduce the heat when you add yoghurt at this point. Mix well.
Add all the masalas, except garam masala - red chilli powder, turmeric powder, coriander powder, salt and some water. Cover and cook until the chicken is tender.
When chicken is cooked, add fenugreek (methi), lemon juice, garam masala powder and sugar. Mix well and cook for another minute or two. You don’t want to overcook the methi leaves. Methi Chicken is ready to serve.
If required, you could add some cream (optional), mix and cook for another 30 seconds.
Can be served with rice and chapatti.