17 Responses to “Methi Malai Mater”

1. neha Says:
   January 27th, 2009 at 1:00 am

   u guys r great!!! u posts a new recipe every week!!

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2. Meena Says:
   January 28th, 2009 at 10:08 pm

   Anuja/Hetal,

   How about recipe for naan and Indian sandwiches/paninis ?

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3. sanchitha Says:
   February 3rd, 2009 at 5:43 pm

   Hey Hetal/Anuja,

   Can I substitute normal milk for the evaporated milk? If yes what wold be the quantity??

   Thanks for posting such wonderful recipes.

   Thanks
   sanchitha

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4. hetal Says:
   February 3rd, 2009 at 5:52 pm

   Hi Sanchitha,

   You could use regular milk, but the consistency will be a lot thinner. This is meant to be a classic rich textured dish. We used the evaporated milk to save on a few calories and fat. Traditionally, only heavy cream is used. If you still want to use milk, use whole milk and use approx 2 cups (adding it in slowly so you can control the consistency you like. Also, let the milk cook down a bit (evaporate) and it should thicken up.

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5. Aisha Says:
   February 27th, 2009 at 5:55 pm

   I was wondering if I use the dried methi leaves from the box, how much should I use, and would I skip the soaking/salt step? Thanks!

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6. hetal Says:
   February 27th, 2009 at 8:10 pm

   Hi Aisha,

   You could use the dried methi leaves, but the flavor will not be exactly the same. Methi has a very unique and strong flavor even when dried, but loses the fresh taste once it’s dried. You would not have to salt it. You don’t have to use as much since the flavor is concentrated.

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7. Rachel Says:
   March 5th, 2009 at 5:35 pm

   I just made this and have to say I think this is the best Indian food I have ever made or eaten! Thanks so much for posting this awesome recipe!

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8. laxman Says:
   May 2nd, 2009 at 9:58 am

   hello chef
   wonderfull and feelings coming that they are ready to make us chef in recent weeks with thier receipe everry week

   [Reply]

9. Leng Says:
   June 9th, 2009 at 10:35 am

   After seeing how simple it is to make this dish, I am intrigued. My only setback is I can’t find fenugreek leaves anywhere. Can I substitute it with spinach or some other bitter green leafy vegetable? Say…maybe mustard greens?

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   anuja Reply:
   June 9th, 2009 at 6:46 pm

   You can sunstitute the fenugreek leaves with spinach and mustard greens, it’ll be different but should taste really good. Fenugreek has very intense flavor compared to spinach…so you may have to experiment with the quantity that you need to substitute.
   Let us know how it tunrs out:)

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10. syamala Says:
    July 7th, 2009 at 4:40 am

    i tried this recipe.it came out very tasty.i want to make this dish for party can u please tell me the measurments for 40 people.

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11. Anonymous Says:
    August 11th, 2009 at 7:09 pm

    hey can i use frozen methi leaves

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    hetal Reply:
    August 11th, 2009 at 7:47 pm

    Yes, you can use frozen methi.

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    Pinal Reply:
    August 27th, 2009 at 4:42 pm

    Hello Ladies,

    Would I salt the frozen methi? And, do I defrost the methi first for just add it straight from the freezer?

    Thanks for you help.

    [Reply]

    

    Pinal Reply:
    August 27th, 2009 at 4:49 pm

    One more question, can I double up on the evaporated milk in place of heavy cream?

    Thanks a lot.

    

    anuja Reply:
    August 27th, 2009 at 4:57 pm

    Yes, you can! Low-fat Evaporated milk is a great substitute for Heavy Cream.

    

    anuja Reply:
    August 27th, 2009 at 4:59 pm

    When we use frozen methi, we deforst it in the microwave (if you are in a rush), add salt and then allow it to sit for a while. After that just aqueeze out the water and use it as per recipe.

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