About Me

Hello. I started this blog to write about what I do in my chosen profession : a housewife. Some day I might cook or bake something interesting and enlist my 2 year old to help, on another day I make something from scratch instead of buying it from the store and sometimes I craft with my daughter. Once in a while, we travel or have a fun day outside. I am also doing what I can to recycle and reduce waste. I am still learning all of this and documenting my journey through this blog

Steamed methi balls in Kadhi

These days we are getting some good methi leaves in the local indian grocery store. I always pick up a couple or more bunches every time I visit. I stagger my methi preparation steps because I cannot get it all done in a day with a busy 3 year old to take care of. I pluck out the leaves one day, the next day I wash and chop them and the methi gets prepared on the third day. We do eat other vegetables that take less prep time on day 1 and 2 in case you are wondering :)

Steamed Methi balls in Kadhi

One day, while talking to my mom on the phone, she mentioned she saw a steamed methi ball in kadhi recipe on the TV that day. I had the methi all prepped and ready to go. This was as good a day as any to try the recipe based on the general idea. My daughter loved to help me make the little balls. She was inspired to eat them too :)

Fenugreek leaves steamed balls in kadhi
methi ball kadhi with a mix of white and brown rice

For Methi Balls
1 bunch methi leaves, cleaned and chopped
1 medium onion
1/2 to 1 cup besan
1 tsp salt
1/4 tsp chilli powder
For Kadhi
1 cup yogurt
2 cups water
2 tbsp besan
1 cinnamon stick
3 cloves
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp grated ginger
1 each green and dry red chillies
1/4 tsp turmeric powder
1 tsp sugar
1 tsp salt
    For Methi Balls
  • Add salt and chilli powder to finely chopped onion and methi leaves and keep aside for 10 minutes. This will cause them to release their water.
  • Add a little besan at a time till all the released water is absorbed by the besan and a loose dough is formed.
    Methi, onion and besan dough for steamed balls
  • Make small balls from the dough and steam them for about 10 minutes. (I use a sieve basket over a pot of boiling water)
  • Methi balls ready to steam
    Steamed methi and onion balls
    For Kadhi
  • Whisk together the yogurt, water, salt and sugar and besan. (Use some amchoor powder if the yogurt is not sour)
  • Heat a tsp of oil or ghee. Add cumin seeds, asafoetida, cinnamon, cloves and the chillies. Add the grated ginger and turmeric powder.
  • Immediately add the yogurt mix. Bring to a boil on medium heat.
  • Add the methi balls and bring to a gentle boil again.
  • Serve with some rice.
I am sending this to Cooking with herbs and flowers event on the Seduce your tastebuds blog.