#greenveg - Aloo Methi is quite a popular dish made at home and also served in many North Indian restaurants. So how about substituting potatoes with turnip? Besides, greens are full of iron and helps in eliminating any inflammation in the body. So it is advisable to include it in our daily diet. So here is a simple, easy and a quick side dish of fenugreek leaves cooked with turnip. This is my version and I cooked it in mustard oil with a tempering of panch phoron. A very nice combo that goes well with plain steamed rice or chapatis.

Methi masala puri is soft,delicious and spiced puri made with wheat flour,fenugreek leaves and Indian spices. Methi masala Puri served with any curries, dry sabzi, dals ,achar and chutney#Goldenapron post 15

During the winter season, seeing all the fresh vegetables in the market inspires me to make different types of dishes. Today, I made a curry with carrots, fenugreek, potatoes, peas, onions, and tomatoes cooked in mustard oil. This curry tastes very delicious when made in mustard oil.

#greenveg#goldenapron #week19Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

#greenvegA subji made up of methi and spinach leaves, when a dash of fennel seeds added to it will take the dish to another level.

#greenveg - Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish. I finished it off with kasundi for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis.

#goldenapronPost - 19#kidstiffinMethi Laccha Paratha is a super delicious multi layered Indian flat bread made with Whole Wheat flour. This Paratha has a distinct aroma of fresh Methi Leaves. The dough is prepared by adding many freshly chopped Methi Leaves, some spices and Green Chillies as per choice. Dough of Paratha is soft and then rolled out into thin Thepla shaped and then horizontal or vertical slits are given and then again rolled with the same layers. By doing this Laccha Paratha will be layered properly and then roasted on Tawa with greasing some amount of Oil from both the sides. In this way, Laccha Paratha is prepared and served with Dahi, Pickle etc.

#goldenapron 19#greenvegRice is an essential part of indian meal program and This Methi Tomato Rice gives it to you with flavours and benefits of Methi and Tomato, being rich in Iron and Vitamin C. Here it is a healthy rice dish for you!

#goldenapron #post_16Pickle in a minute ?? Believe it or not , this yummy pickle needs just a few minutes of your time .The natural pungency of green chillies together with flavour - packed spices and mustard oil make this pickle an interesting accompaniment ........

#greenveg - This is a traditional Bengali curry made with tender pumpkin leaves and few tender twigs. A whole lot of mixed vegetables are thrown in along with some fried bori / dried lentil dumplings to give some crunch to this simple, yet delicious recipe. It is cooked in mustard oil for an authentic touch and finished off with the addition of mustard paste. It is best relished with plain steamed rice.

Methamba is a condiment that is made in Maharashtrian homes every summer when raw mangoes are in season. It's sweet and sour flavours add just the right zest to any regular meal and it serves as a a lip-smacking tangy treat on the side!

Macha besara (in Odia ) is a fish curry where fish is cooked with mustard sauce . Traditionally a dry mango is added for sourness taste, which gives a very unique taste to the fish curry.Sharing my #favourite recipe which I have learned from my mother.