I know i know, i have been guilty of not writing here for long.. but the whole diwali sale got over me, it was an overwhelming experience, to have a few of my readers sending happy messages conveying i have started something like this, some getting nostalgic about nolen gur, some going bonkers about the idea of chikki brownies, amazing it was. Just gave me a reassurance, that the step towards baking and food, that i have taken is a good one, something that is giving me immense pleasure and hope things go well moving forward.
Its no joke that i have so many pictures to blog on but such a lazy bum that i am, i am just sitting over them for ages. I have decided that i will write at least one of them a week, its defying the whole purpose of the blog, to keep a log of all the recipes i do or try for the first time, please people tell me, tell me i am not the only one, there are others who face similar problems. I guess a big problem is i want to write loads, once i start my mind becomes a chatterbox like me, and i just keep going, :)
Oh before i forget, there's a small news to share, stating Monday i start with a baking internship at the Marriott Bangalore, and how thrilled am i about it. Its been a long journey, trying to follow up with people to consider my request, given its a very unusual request. But i finally managed to get through, and i am grateful for life. Really looking forward to the opportunity and making the most of it. The hands on experience, the professional kitchen experience, working under a pastry chef, really looking forward to it.
Remember i always thought i am not too good with experimenting, doing the unconventional, but i can see myself getting there, off late i have been able to do wonders with some flavors, touch wood, all i want is it just keeps improving, shhh nazar mat lagana ;) so one such experiment was playing with the traditional aloo methi. The last time i made kacche kele ki tikkis, i was glad it worked out well, and since then i wanted to try aloo methi with plantains, and it worked beautifully. Presenting this pleasant take on aloo methi variation, believe me, you would love it.
Kacche Kele Methi ki SabziServes : 2
Time to Prepare : 25 minutes
3 Kacche Kele / Raw Plantains
1/2 inch ginger, grated or finely chopped
1/2 onion finely chopped
1 green chilli finely chopped
1 bunch finely chopped methi / fenugreek leaves : 1 - 1.5 cup
salt to taste
1/2 tsp methi / fenugreek seeds
1/2 tsp turmeric powder
1/4 tsp amchoor or 1/2 tsp lemon juice
Vegetable oil to fry
- Peel the plantains, and cut into 1/2 inch cubes, and boil in boiling water for 3-4 minutes, and then strain it.
- Heat some oil in a pan and add the methi seeds, it will crackle a bit, now add the ginger, onions, and green chillies, and let it fry for 1/2 minute.
- Now add the plantains, and fry for 2 minutes, keep frying, and let it not stick to the bottom.
- Add the salt and turmeric powder, and stir once again, now add the methi leaves, and fry for another 2 minutes, till the leaves wilt, and stick to the plantain pieces.
- You will need to cook it for another 5 minutes on simmer with a lid covering the pan, it cooks completely and doesnt stick to the bottom as it gets the required moisture from the closing of the pan.
- Add the amchoor powder, or the lemon juice in the last 2 minutes, it adds a new dimension.
Wish me luck that i can bounce back again.. iam determined i will.. iam thinking next up should be matar paneer or cheele ki sabzi or something baked... what do you want!