Add cloves, cinnamon and cardamom. After 1 minute, add onion, chili and ginger.

Fry till onion is brown. Add all the powders and methi leaves.

Fry well; adding curds little at a time. Add coconut paste and fry for 2-3 minutes.

Add paneer and salt. Keep covered on low flame for 5 minutes.

Remove from fire and stir in lime juice. Serve hot with chapathi.

RELATED RECIPES Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Shahi Paneer Ingredients: 200 g - paneer, grated 2 cup - methi leaves, chopped 1 cup - onion, finely chopped 4 tbsp - coconut, grated 4 - cloves, cinnamon, cardamom, each 2 - green chillies, chopped 2 tsp - ginger, minced 1 tsp - chilli powder 1 tsp - coriander powder 1\2 tsp - turmeric powder 4 tbsp - curds 4 tbsp - oil salt & lime juice to taste (less)

In the same kadai, put some oil and add the black pepper corns, green cardamoms, cinnamon stick and Bay leaf. Fry for a minute Add chopped garlic and onions and cook till onions are transparent.

Add chopped tomatoes and fry for 10 mins. Add salt, turmeric, red chilli powder, garam masala powder, coriander powder - mix and fry well.

Add the fried chicken pieces and cook for 5 minutes and then add some water according to the consistency required. Let it cook for 15 min - covered & on medium heat or pressure-cook for 1 whistle on high and then simmer for 5 mins.

Add beaten room-temp cream and methi/ fenugreek leaves, mix well and transfer into a serving bowl. Sprinkle some more methi on it and serve hot with roti or naan.

RELATED RECIPES Chinese chicken and prawns combo curry Gravy chicken chowmein Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Ingredients: 1 kg Chicken 2 large onions, chopped 2 large tomatoes, chopped 2 green chillies, chopped 2 cloves garlic, chopped 2 tbsp ginger-garlic paste 1/2 tsp black pepper corns 2-3 Green cardamoms 1" Cinnamon stick 1 Bay leaf 3 tbsp kasoori methi 100 ml cream 1 tsp Red chilli powder 2 tsp coriander powder 1 tsp garam masala powder 1/2 tsp turmeric powder Salt to taste 2 tbsp vinegar Oil for frying (less)

When boiling, simmer for 2-3 minutes. Take off fire, drain, pour some cold water over it.

Drain off in a colander, till required. Grind onion, paneer, ginger, garlic, chilli in mixie till smooth.

Heat butter, cumin seeds, allow to splutter. Add fenugreek leaves, saute for a minute, add ground mixture, milk, Stir and bring to a boil, add boiled peas.

Add sugar, salt, cook till gravy thickens well. Serve hot with tandoori roti.

Making time: 30 minutes Makes: 3 servings Shelflife: Best fresh Note: A small amount of butter has been used to offset the raw flavour of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai. RELATED RECIPES Easy Matka Pista Malai Kulfi Methi Chapathi Gobi matar curry Tamatar shorba bemisal Methi roti Ingredients: 1 bunch fenugreek leaves, finely chopped 1 cup peas, shelled, boiled till soft, drained 1 onion, chopped 2-3 green chillies 1 tsp.

garlic chopped 1 tsp. ginger chopped or grated 1 cup soft lowfat paneer or silken tofu 1 cup milk 1 tsp.

butter 1/4 tsp. cumin seeds 1/ tsp.

sugar salt to taste (less)

Now add gram and wheat flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add gram and wheat flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

See to it that the batter should be the one like you make vadas , it should not be thin otherwise you won't be able to fry the pakoras. You can add a little water to make it thin.

But not very thin remember. You can add 1-1/2 tablespoon of oil in the batter and mix the soda and stir it very well.

Put oil in a kadai and make small balls with hand just the way you fry any pakoras and fry it till crispy brown. Serve hot with cilantro chutney.

Enjoy. RELATED RECIPES Methi Chapathi Methi roti Raw banana curry with methi leaves Methiya dal Aloo methi with drumstick leaves Ingredients: 1 bunch of Methi leaves.

1 small bunch of Cilantro leaves 3 to 4 Chillies minced 1 tablespoon Red Chilli powder 1/4 tablespoon Haldi powder 1 cup Wheat Flour 1-1/2 cup Besan 1/4 tablespoon Cooking Soda 2-3 tablespoons of Curd .(you can add more if you want) 1/2 tablespoon Sugar 1 tablespoon Lemon Juice Salt to taste (less)

Pressure cook the dal upto 3 whistles, let out steam, remove lid. Drain upper layer of watery liquid into a bowl; add tamarind paste and keep aside.

Mash the dal with a wooden laddle till the dal is blended well with the vegetables. Add preserved dal water and salt (you can add more water if desired).

Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves. Fry till the seeds splutter, add chopped onion and fry till the colour changes to light brown, Add chopped methi leaves, cover and cook for about 3-4 mins on a low flame, stirring now and then, till the leaves are tender.

Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 mins. Check salt and remove.

Serve with hot plain rice with a spoon of good desi ghee. A very healthy and tasty dal recipe - methi has a lot of medicinal properties and is especially good for diabetics.

RELATED RECIPES Beans gasala koora Thotakoora Pesarapappu Koora Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Ingredients: 400g - tur dal 125g - methi leaves,finely chopped 6 - green chillies, cut in two 2-3 - red chillies 1 - onion, medium, chopped fine 1 - brinjal, cubed 2 - tomato, chopped in 4 1/4 tsp - jeera 1/2 tbsp - dhania powder Salt 1 tsp - red chilli powder 1&1/2 tbsp - oil 8 - curry patta leaves Hing, a pinch 1/8 tsp - haldi 6 - cloves garlic, peeled and crushed 1/2 tbsp - tamarind paste (less)

Now puree the spinach and coriander in the blender to fine paste and keep it aside. Make paste out of ginger and garlic.

Heat oil in a frying pan, add cumin and after they splutter, add chopped onions. Saute till golden brown and add ginger garlic paste till aroma disappears.

Add tomato and fry well until they are mashed well then add all spice powders. Then to this add grilled corn kernels, after 2 to 3 minutes, add pureed spinach.

Add kasoori methi and one tbsp ketchup, let it come to a boil and cook for a few minutes. Serve with a tbsp of butter on top and garnish with cream.

Ready to serve with breads and rice. RELATED RECIPES Baby Corn Manchurian Microwave corn flour halwa Palak mamsam Corn on the cob korma Makai ka halwa Ingredients: 1 bunch - palak (spinach) 1/4 bunch - coriander leaves 2 - corns, roasted over flame 2 small - tomato 1 - onion, chopped finely Ginger, small piece 2 pods - garlic 2 tsp - cumin 1 tbsp - coriander powder 1/2 tbsp - cumin powder Chilli powder, as required 1/4 tsp - tumeric powder 1 tsp - garam masala 1 tsp - Kasoori methi 1 tbsp - tomato ketchup Salt as required Butter and cream for topping (less)