Its indeed a paradox because just when I have started cooking more than ever, my blog posts have dwindled down to about a post per month (on a good month that is). My little boy is growing up to be a foodie with specific likings though with an opinionated palate. He likes variety, just like his dad and the woman in the house is totally to blame for spoiling them such. I get to cook and they get to eat – both of which is embraced by the parties involved wholeheartedly.
But daily chores, commitments and duties pull my attention in every direction and its imperative that I make do with recipes that aid me in this purpose. Last few months have been spent trying out various easy to make recipes and I am proud to say I have been a voracious student. My repertoire is brimming and so am I 
But amidst this, I forgot about the blog (YIKES!). To rectify this, here is a simple but popular Indian pulao made using Fenugreek leaves.
Fenugreek leaves tends to be bitter, though when cooked right and paired with certain veggies, it makes for a blissful meal. I have a post here elaborating on the various benefits of fenugreek . The tender the leaves, less the bitterness. We love this green and have acquired a taste for its bitterness, hence I tend to be generous with its usage in my dishes.
I do not prefer cooking the greens for a long time in order to retain its nutrition and color. Hence this method of cooking the greens separately for few minutes before adding to it to freshly cooked rice. It looks vibrant, is mildly spiced and the flavor of methi shines through. Depending on your preference, you can adjust the spices as well as the quantity of methi. Make it a regular at your table, your body will thank you for it. (...)
Read the rest of Methi Pulao (Fenugreek Leaves Pilaf) at Chef In You
© DK for Chef In You, 2014. |
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