Methi (Fenugreek) Kheer
A lovely lady, Kiran, has sent us her entry ‘Methi Kheer’ via mail. She doesn't have a blog. So, I'm publishing her entry in my blog, for her.
After seeing ‘Jaggery’ as the ingredient for Jihva, I couldn’t pass up the event even though I don’t have a blog. The first thing that came to me was ‘Methi Kheer’. It is a recipe that was taught to me by my mom and I haven’t come across anything similar to it so far. Though I am sure there might be similar recipes handed down. This kheer is generally cooked for new moms since fenugreek increases milk supply. In my family jaggery was always preferred over sugar for health as well as taste reasons. The sweetness of jaggery along with the slight bitterness and crunchiness of the fenugreek are an excellent combination.
Here’s the recipe for a very easy but delicious kheer:
Methi (Fenugreek) Kheer:
2 tablespoon methi (fenugreek) seeds
2 tablespoons rice
1/2 cup desiccated shredded coconut
3/4 cup jaggery (shaved or crushed) (add more if needed)
1. Soak the methi seeds and rice together the night before.
2. Add water to the seeds and cook the mixture on a medium flame till rice is cooked and most of the water is absorbed.
3. Mash the mixture coarsely once it is cooked.
4. Add jaggery and coconut to the mixture and continue cooking for 5-10 minutes on low flame till the jaggery melts and the kheer thickens a bit.
5. Serve hot with a spoonful of ghee.
Methi (Fenugreek) Kheer:
2 tablespoon methi (fenugreek) seeds
2 tablespoons rice
1/2 cup desiccated shredded coconut
3/4 cup jaggery (shaved or crushed) (add more if needed)
1. Soak the methi seeds and rice together the night before.
2. Add water to the seeds and cook the mixture on a medium flame till rice is cooked and most of the water is absorbed.
3. Mash the mixture coarsely once it is cooked.
4. Add jaggery and coconut to the mixture and continue cooking for 5-10 minutes on low flame till the jaggery melts and the kheer thickens a bit.
5. Serve hot with a spoonful of ghee.
9 comments:
Very unusual recipe for Jihva:)) Looks great, Kay!
Hope you got my entry.
thanks for the recipe kiran..Iam going to try this out..it looks more healthy.as methi seeds are good for health..thanks for publishing it Kay..and awaiting eagerly for roundup:-)
Yep, got it!
The recipe is Kiran's. :)
What an interesting and unusual recipe, must try this. The science of herbs and spices is so interesting.
Yes, fenugreek became a regular after I had my daughter for the reasons outlined.
nice recipe
thanks for sharing it
what an unusual recipe...we should all persuade kiran to join the blogging world!
We make a similar kheer but add coconut milk instead of coconut and yes, it does help nursing mothers.it tastes great even if u are not a new mother.
Very unusual recipe indeed.
Kavya
www.indusladies.com
I understand this is usually given after the delivery in Kerala. My maid too had prepared this after my delivery and I used to love it.. though I never chewed methi thinking it would leave a bitter taste.
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