Methi known as Fenugreek in English, a word derived from Latin word "greek hay" is very beneficial to health and has many medicial properties. India is the largest producer of methi in the world and Rajasthan, Haryana, Maharashtra, Madhya Pradesh, Uthranchal and Gujrat are the states producing methi and punjab being majot methi producing state.
Fenugreek is used in many ways and has many benefits namely fenugreek in powder form is used in curries and pickles, while the dried form of fenugreek called "Kasuri methi" is used to add flavour the dishes. The dried leaves called kasuri methi has a bitter taste and characteristic aroma in it.
Methi seeds when made paste acts like a best conditioner. Let me share some secret beauty tips of methi leaves, as such i am planning to add a seperate coloum in the blog for medicinal benefits and beauty tips using kitchen herbs and groceries, but since this is a methi recipe let me share few with everyone.

• Paste of the fresh leaves and coconut milk applied over the scalp is believed to prevent hair loss, promote hair growth, preserve its natural color, delay graying of hair and make it silky soft.
• Add the powder of methi seeds with coconut oil and massage it on your scalp. Wash it off the next day with cold water. This helps to prevent premature graying of hair.
• A paste of methi leaves mixed with vinegar is good for treating dandruff.
• Applying the paste of fenugreek leaves and turmeric on your face is very good for pimple blackhead prone skin.
• Make a paste of fenugreek leaves and add boiled milk to it. Applying this to your face delays the appearance of fine lines and wrinkles. It not just improves the complexion but also makes one look years younger.

So, by now hope many of you must have understood its benefits..especially girls reading this. Just try to add methi to your food and enjoy healthy and beautiful life. As such methi is not that good in taste when cooked but it can surely be made intresting and tasty. One of my friends asked me to post a recipe using methi and chicken. So i think this fits the bill perfectly and makes a tasty menu. Believe me, it tastes just wonderful.




Ingredients:
Chicken 800 gms.
Ginger 1 2″ piece
Garlic 10 cloves
Green Chillies 5
Yogurt 1 cup
Salt to taste
Coriander Leaves 3 tbsps.
Vegetable Fat (ghee) 3 tbsps.
Onion 1
Bay Leaves 2
Fenugreek Leaves (methi) 1 cup
Coriander Powder 1 tsp.
Cumin Powder 1 tsp.
Mace And Cardamom Powder 1/2 tsp.
Wheat Flour Dough (make a dough using little flour for sealing).


Method:

1. Clean the chicken and cut into 8 pieces.
2. Make a paste of ginger, garlic and green chillies.
3. Slice the onion, brown in a little ghee and grind to a fine paste.
4. Finely chop the coriander leaves.
5. Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
6. Heat ghee in a narrow mouthed degchi or deep bottomed pot called handi, add bay leaves. Add finely chopped methi leaves. Stir-fry for three minutes.
7. Cover the degchi or handi and seal, using the dough. Cook over low heat till the flavours are given out.
8. Uncover the degchi and sprinkle the mace and cardamom powder.
9. Serve hot garnished with chopped coriander leaves.

Preparation Time: 6 hours and 30 minutes (including marination)
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving Suggestion: Serve hot with Rice and dal.


Note:

• Use freshly chopped fenugreek leaves for this recipe
• Make dough using just 3-4 tbsp of wheat flour and little water but tight dough so that it seals the handi properly.
• Use a handi or earthen pot for best taste.
• You can also use a deep bottomed vessel instead.
• Use fresh Onion paste for the recipe.