4 sweet potatoes, boiled peeled, and mashed
½ cup Vellife fenugreek
⅓ cup clean and chopped fenugreek
½ cup coriander leaves
Red chilli powder
Garlic ginger paste
Step 1: Mash sweet potatoes.
Step 2: Blend in Vellife fenugreek and finely chopped fenugreek leaves.
Step 3: Add salt, red chilli powder, coriander leaves. garlic ginger paste, garam masala and pepper.
Step 4: Divide into ten patties, coat in bread crumbs and shallow fry until golden and crisp.
Step 5: Drain on paper towels and serve with tomato sauce or Khajur chatni.
Onions may make you cry while cutting…but they have many health benefits.
1 cup thinly sliced onions
2 tbsp butter
salt to taste
1/4 tsp black peppercorns (kalimirch) powder
1/4 tsp mustard (rai / sarson) powder
1 tsp Vellife Fenugreek powder
Step 1: Heat the butter in a kadhai..add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour
Step 2: Add 4 cups of water, fenugreek powder and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
Step 3: Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
This delicious multigrain recipe will become healthier with the wellness flavor of Vellife fenugreek …Don't you agree?
3 tbsp bajra (black millet) flour
3 tbsp jowar (white millet) flour
3 tbsp whole wheat flour (gehunkaatta)
3 tbsp besan (bengal gram flour)
2 tsp Vellife fenugreek
¾ cup shredded shepu/ methi/ spinach leaves
¼ cup chopped onions
½ tsp finely chopped green chillies
½ tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp chopped coriander (dhania)
salt to taste
1½ tsp oil for greasing and cooking
Step 1: Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Step 2: Divide the dough into 6 equal portions and keep aside.
Step 3: Heat a non-stick tava (griddle) and grease it lightly using 1 ½ tsp of oil.
Step 4: Wet your fingers, place a portion of the dough on a hot tava (griddle) and pat it with the help of fingers to make a 100 mm (4") diameter circle.
Step 5: Cook on both the sides, using ?tsp of oil, till it turns golden brown in colour from both the sides.
Step 6: Repeat steps 3 to 5 to make 5 more thalipeeth.
Step 7: Serve immediately.
Bite into the benefits of a yummy low GI recipe with a healthy twist.
1½ cups moong dal (split green gram) with skin 4 green chillies, chopped
a pinch asafoetida (hing)
2 tsp of Vellife Fenugreek
salt to taste
oil for cooking
For the stuffing
¾ cup steamed green peas
1 tsp cumin seeds (jeera)
2 green chillies, chopped
1 to 2 tbsp dried mango powder
1 tbsp oil salt to taste
Step 1: For the chilas, soak the moong dal for at least 3 hours.
Step 2: Add the green chillies, Vellife fenugreek and 1 teacup of water and grind in a blender.
Step 3: Add the asafoetida and salt.
Step 4: For the stuffing, heat the oil and fry the cumin seeds until they crackle.
Step 5: Add the remaining ingredients and cook for a few minutes. Mash.
Step 6: To proceed, spread a little moong dal mixture on a hot frying pan (preferably non-stick) of about 125 mm. diameter. Smear a little oil around the mixture and cook for a few seconds. Turn over and cook the other side till light brown.
Step 7: Put some stuffing in the centre. Fold.
Step 8: Repeat for the remaining mixture.
Step 9: Serve hot with green and sweet chatni