METHI PAGE (METHI KHEER)

Whenever I think of methi leaves, I always end up making methi dosa or alu methi. One recipe out of methi seeds are 'Methi Page'. It is nearly similar to rice payasam. Normally methi seeds are used for seasoning. We konkanies usually make this recipe during the month of Karkedakam which is the last month of the malayalam calender. It is celebrated as Ramayanamasam. It falls during july or august month of the Gregorian calender. During these days one will read ramayana and other members will listen. The climate during the period is rainy and also it is considered as a month of preventive treatment. Methi seeds helps to maintain sugar level , control choresterol , curing asthama , good for indigestion and also very important for the feeding mothers.

INGREDIENTS.

1 cup Rice.

1/2 cup Methi seeds.

6 - 8 blocks Jaggery.(vellam)

1 1/2 cup Coconut Milk.

4 cups water or as per required.

1/4 cup of Moong dal can be added to make the recipe bit more healthier. But here in my recipe I have not added.

METHOD.

Wash the rice and methi seeds well and soak around 15 min.

Place kadai and add rice , methi seeds and water, and bring to boil.

Reduce flame to low and allow them to cook nearly for 40 min. Make sure keep on stirring every 5 min.

After the rice and methi are cooked , add jaggery and keep on stirring till it dissolves. Then add coconut milk and simmer for few min.

Remove kadai from flame and set aside.

Serve hot along with a spoon of ghee.

I submit this recipe to RICE VARIETIES EVENT...EASY CRAFT OF SIMPLE INDIAN FOOD.

Also as the recipe contains coconut milk , I contribute this also to AFAM - COCONUT BEING HOSTED BY SUGANYA.