In a kadai, fry onion, capsicum and tomato till well cooked. Now add fried potato, turmeric powder, salt, chilli powder and mix well.

After 5 minutes, add coriander powder, cumin powder, garam masala and kasoori methi and mix well. Cover and cook for 3 minutes.

Add some tomato sauce, chilli sauce and food colour and mix well. Your delicious sabji is done.

Serve hot with roti or paratha. RELATED RECIPES Corn Paneer Capsicum Sabji Aloo Channa Masala Egg vindaloo Aloo gobi Dum aloo dry Ingredients: 1 big capsicum 1 big onion 2 potatoes 1 tomato 1/2 tsp coriander powder 1/2 tsp cumin powder Salt 1/2 tsp turmeric powder 1/2 tsp chilli powder 1 tsp garam masala 1 tbsp kasoori methi 1 tsp oil for sabzi 150g oil for deep frying potato 1 tsp chilli sauce and tomato sauce 1/2 tsp red food colour (less)

Fenugreek seeds are soaked in water for 3 – 4 hours. Oil is tempered with few spices along with green chiles.

Then, sprouted fenugreek seeds are tossed in. Finally good amount of lemon juice is squeezed on top of the fenugreek sprouts.

Makes: 3/4 th Cup of Methi Mirchi. Ingredients: 1/2 Cup Green Chiles 3 1/4 tsp 1/4 tsp a Pinch Powder a big Pinch Lemon Juice 1 – 2 tsps Salt to taste Oil 1 tsp Method of preparation: Remove stems, wash and slit the green chiles to expose few seeds.

Soak fenugreek seeds in water for 3 – 4 hours. Refresh the soaked fenugreek seeds under running water.

Spread the soaked fenugreek seeds in a wide colander and cover with wet towel for around 2 days. Every day, refresh the fenugreek seeds under running water.

Always make sure the towel is damp else sprinkle water to make it wet. Once the fenugreek seeds sprout, refresh under fresh running water for the last time.

Heat oil in a pan, add cumin seeds, mustard seeds and asafoetida. When mustard seeds start spluttering, add green chiles and fry for few seconds.

Finally stir in sprouted fenugreek seeds and salt. Immediately remove from heat and stir in lemon juice.

Serve tempered fenugreek seeds sprouts as a side dish to rice course or as a salad. Notes: Make sure not to cook the sprouted fenugreek seeds.

Suggestions: If fenugreek seeds are too bitter, stir in a little more of the lemon juice to cut the bitterness. Variations: Try some time.

Other Names: Methi Mirchi, Tempered Sprouts, Molakettina Menthulu Talimpu (less)

In a kadai, fry onion, capsicum and tomato till well cooked. Now add fried potato, turmeric powder, salt, chilli powder and mix well.

After 5 minutes, add coriander powder, cumin powder, garam masala and kasoori methi and mix well. Cover and cook for 3 minutes.

Add some tomato sauce, chilli sauce and food colour and mix well. Your delicious sabji is done.

Serve hot with roti or paratha. RELATED RECIPES Aloo gobi Dum aloo dry Chilli capsicum Capsicum and onion vadai Besanwale capsicum Ingredients: 1 big capsicum 1 big onion 2 potatoes 1 tomato 1/2 tsp coriander powder 1/2 tsp cumin powder Salt 1/2 tsp turmeric powder 1/2 tsp chilli powder 1 tsp garam masala 1 tbsp kasoori methi 1 tsp oil for sabzi 150g oil for deep frying potato 1 tsp chilli sauce and tomato sauce 1/2 tsp red food colour (less)

Now add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, salt and kasuri methi and mix well. To make paratha: Make small balls of the dough Roll out into round chapathis Spread 1/2 tbsp gram flour mixture on the rolled out chapathi and fold in the edges into a round shape.

Roll out dusting with aata or maida. Heat a tawa.

Place the paratha on it and spread some oil and allow it to brown. Turn over and cook till brown spots appear on the other side also.

Serve hot with sabji. RELATED RECIPES Ghee paratha Stuffed Tomatoes Mooli paratha Stuffed corn potato curry Doodhi paratha Ingredients: 1 cup - maida Salt as needed Milk for kneading, as needed 1 tbsp - oil For stuffing: 1 tbsp - oil 1 Cup - gram flour/Besan 1/2 tsp - turmeric powder 1/2 tsp - chilli powder 1/2 tsp - coriander powder 1/2 tsp - cumin powder 1/2 tsp - garam masala Ssalt to taste 1 tbsp - kasuri methi (less)

Now add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, salt and kasuri methi and mix well. To make paratha: Make small balls of the dough Roll out into round chapathis Spread 1/2 tbsp gram flour mixture on the rolled out chapathi and fold in the edges into a round shape.

Roll out dusting with aata or maida. Heat a tawa.

Place the paratha on it and spread some oil and allow it to brown. Turn over and cook till brown spots appear on the other side also.

Serve hot with sabji. RELATED RECIPES Ghee paratha Stuffed Tomatoes Mooli paratha Stuffed corn potato curry Doodhi paratha Ingredients: 1 cup - maida Salt as needed Milk for kneading, as needed 1 tbsp - oil For stuffing: 1 tbsp - oil 1 Cup - gram flour/Besan 1/2 tsp - turmeric powder 1/2 tsp - chilli powder 1/2 tsp - coriander powder 1/2 tsp - cumin powder 1/2 tsp - garam masala Ssalt to taste 1 tbsp - kasuri methi (less)

Sprinkle corn flour and toss nicely so that every piece of bhindi is cover by it Heat oil in a pan and fry the bhindi; do not over fry. Heat 2 tbsp oil in a pan, add methi seeds.

When it browns, add onion and fry. After 5 mintues, add capsicum and tomato and fry.

Cover and cook till capsicum softens. Add green chilli, coriander powder, red chilli powder and turmeric powder; fry for a minute.

Add bhindi and salt, cover till it is done. Now add garam masala and amchoor.

Serve with chapati or paratha. RELATED RECIPES Spring onion capsicum noodle soup Okra shallot curry Yam Okra Pepper Fry Yellow pumpkin dry curry Corn Paneer Capsicum Sabji Ingredients: 250g - bhindi/okra/lady's finger 1 - capsicum, chopped 1 - tomato, chopped 1 - green chilli 2 - medium - onions, finely chopped 1/2 tsp - turmeric powder 1/4 tsp - red chilly powder 1 tsp - coriander powder 1/2 tsp - methi seeds 1/4 tsp - garam masala 1/4 tsp - amchur/mango dry powder 2 tsp - corn flour Oil for fry Salt to taste (less)

Serves 6. Ingredients 1 cup sprouted matki ( moath beans ) 3 cups chopped spinach ( palak ) 1 tomato , finely chopped teaspoon mustard seeds ( rai ) 4 cloves garlic , crushed 10 to 12 curry leaves , torn into pieces 1 tablespoon oil salt to taste To be ground into a smooth paste teaspoon coriander (dhania) seeds teaspoon cumin seeds ( jeera ) teaspoon fenugreek (methi) seeds 1 clove garlic 3 whole dry red chillies , broken teaspoon turmeric powder ( haldi ) cup grated coconut cup water Method 1.

Combine the sprouted matki, spinach, tomato and salt with 1 cups of water in a pan and cook till the matki is tender. 2.

Add the ground paste and simmer for 10 more minutes. Keep aside.

3. Make a tempering by heating the oil in a small pan and adding mustard seeds to it.

4. When the seeds crackle, add the garlic and saut for 2 minutes.

5. Add the curry leaves and pour this tempering over the kari, bring it to a boil and serve hot (less)

Cut tomato into four,deseed it and cut into thin strips as well. Heat pan with oil and temper with the items given under `to temper` table.

Add the tomato puree,tomato ketchup, red chilli powder, dhania powder, ginger garlic paste and salt (add kasoori methi at this stage if you are using kasoori methi. Just crush it in between ur palm and add) Fry for 2 minutes till the masala gets cooked.

Now add the cut carrot, beans and fry for a minute. Add 1/4 cup water and cook covered for 4-5 minutes.

The veggies should get cooked as well as it should be crunchy. Add methi seed powder at this stage.

Add capsicum and tomato and stir well. Lastly add paneer and toss well in high flame.

Cook for 2 minutes until the curry turns shiny. Add lemon juice and give a toss.

Transfer to the serving bowl. Recipe courtesy: Rak`s Kitchen RELATED RECIPES Vegetable cutlets Paneer tamatar ki sabji Paneer Puffs Bell pepper rings Grilled Vegetable Salad Ingredients: 200 gm - paneer 1 - carrot 8 - beans 1 - capsicum, small 1 - tomato, firm 3 tbsp - tomato puree (ground tomato) 1 tbsp - tomato ketchup 2 tsp - ginger garlic paste 3/4-1 tsp - red chilli powder 1 tsp - dhania powder 1/4 tsp - roasted methi seeds powder or add kasoori methi 3/4 tsp - lemon juice 3/4 tsp - salt To temper: 3 tbsp - oil 1/2 tsp - mustard 1/2 tsp - jeera Curry leaves, a sprig (less)

Boil and simmer covered till sprouts are tender. Heat oil in a heavy pan, add cumin and mustard seeds.

Allow to splutter, add curryleaves and asafoetida. Stir, add paste, stir, add tamarind water, bring to a boil.

Add sprouts, and some of its drained water. Simmer for 3-4 minutes.

Serve hot with rice or roti. Making time: 30 minutes Makes: 3 servings Shelflife: Best fresh RELATED RECIPES Madurai chicken curry Okra shallot curry Kashmiri Chicken Curry Egg curry Potato pumpkin curry Ingredients: 1 cup sprouted moong 1 green chilli 1 stalk curry leaves 1 tsp.

coriander leaves finely chopped 3-4 pinches asafoetida 1/2 tsp. mustard & cumin seeds mixed 2 tbsp.

oil salt to taste 1/2 cup tamarind water extract Make paste of: 1/2 fresh coconut (1 cup grated) 1" piece ginger Roasted together for paste: 1 tsp. coriander seeds 3 dry whole red chillies 1/2 tsp.

methi (fenugreek) seeds 1/2 tsp. cumin seeds (less)