Categories
salads

(267)Methi dana, kopra ni Salad

Ingredients

  • 1 tbsp. Fenugreek seeds ( methi dana).
  • 2 tbsp. Pea nuts.
  • 2 tbsp. Daria dal.
  • ½ cup grated Coconut.( Please don’t use dessicated coconut)
  • 1 Amla
  • 1 finely chopped green Chilli.(optional)
  • 1 tb. sp. finely chopped Coriander leaves
  • 1 tbsp. finely chopped Mint leaves
  • 1 tsp. Lemon juice.
  • 1 tsp. Chat masala.
  • ½ tsp. Red chilli powder.
  • Salt

Method

  1. Wash and soak Fenugreek seeds for 6-8 hours. Seeds should be light in colour. Dark brown coloured seeds, means old seeds which may turn slimy.
  2. Tie overnight fenugreek seeds in muslin cloth for sprouting.
  3. you can see small  sprouts from the seeds coming out.
  4. Again wash these sprouted seeds and keep aside
  5. Cook peanuts in the cooker for up to 3 whistles. Add a little salt while cooking.
  6. In a mixing bowl mix thoroughly sprouted seeds with all other ingredients.
  7. Serve with Roti, Bhakhri, Paratha, Khakhra or as you wish. Serve with love and smile.

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(267)Methi dana, kopra ni Salad”

Leave a comment