Cheryls Fenugreekmethi Salad Food

CHERYLS FENUGREEK/METHI SALAD

Steps:

• Mix all the sliced veg together with the mayo in a clear bowl, sprinkle with cheese, then the green fenugreek.
• Chill and serve.
• Looks beautiful!
• Tip: Cut the whole tomatoe, cucumber and onion first into quarters lengthwise, then into slices.
• It looks neater!
• Use your own quantites and discretion-- there are no rules!

EXCEPTIONALLY GREAT INDIAN FENUGREEK(METHI) DOSAS

Steps:

• Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
• Then grind the rice to a smooth paste making it a little watery.
• Mix both the rice paste and the fenugreek paste.
• Mix in salt nicely.
• Keep it outside on the kitchen countertop for at least 8 hours to ferment.
• Heat a tava (non-stick griddle) on medium flame until its hot.
• Smear it with 1/2 tsp oil.
• Add water, if necessary, to make the consistency lighter.
• Spread a ladleful of the batter on the tava in a circle.
• Pour 1/2 tsp oil over the dosa.
• Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
• Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
• For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
• Enjoy!