Methi Stems Soup
Methi Stems Soup

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, methi stems soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Methi Stems Soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Methi Stems Soup is something which I have loved my entire life.

Methi soup is one of the healthiest soups which taste delicious as well. My mom used to make this for me and still does if she's around :) [PRODUCTS USED]. All entrees served with steamed white basmati rice.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook methi stems soup using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Methi Stems Soup:
  1. Prepare 1 bunch methi stems
  2. Make ready 2 tsp ghee or butter
  3. Prepare 1 tsp hing
  4. Get 2 tsp sesame seeds
  5. Make ready 2 tsp urad dal
  6. Make ready 1 tbsp phutana dal (chana)
  7. Make ready 2 tsp mustard seeds
  8. Take 2 tsp jeera
  9. Make ready 2 tsp dry coconut powder
  10. Take Salt to taste
  11. Take Sambhar masala to your taste

Palak and Methi Soup is prepared using Spinach and Fenugreek leaves. Soup is a liquid food generally served warm, often served as the starter, first course, or entrée before a main meal Find below a compilation of Indian Vegetarian Soup Recipes and Low fat soup recipes. Remove the leaves from the stems of the methi/fenugreek leaves. This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food.

Steps to make Methi Stems Soup:
  1. Wash the methi stems
  2. Boil the stems un a pressure cooker with some salt and water for 1 whistle
  3. Let the stems cool. Drain the water and cut the stems finely
  4. Heat a pan. Add 1 tsp butter or ghee. Let it get heated. Add 1 tsp mustard seeds 1 tsp jira 1/2 tsp hing 2 tsp udid dal 1 tsp white sesame seeds. Stir
  5. Now add all the dry powdered spices and salt and phutana dal and mix well
  6. Now add the finely chopped stems and stir. Add dry coconut powder and stir
  7. Let it cool and grind in the mixer jar. Add water til it bcomes a smooth paste
  8. Now heat a pan. Add the remaining ghee or butter. Add the remaining mustard seeds and jira and hing
  9. Pour the paste. Wash the jar 2-3 times and add dat water
  10. Adjust the water and salt as per ur taste. Let it boil and simmer for 5 min and garnish with fresh coriander leaves and serve it hot

It uses the stems from collards and cabbage as a vegetable base, combined with. Methi leaves have high water content; and adding salt to chopped Methi leaves and tender stems will help draw out the water and neutralize much of the bitter flavor in the leaves. Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Kasoori methi is sun-dried fenugreek* leaves (Trigonella Foenum Graecum).

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