Methi achar recipes

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Achar ki Dal

Achar ki Dal

For Achari Masala Powder. Aachari masala - 1/2 tsp. Methi seeds - 1/4 tsp. Methi seeds - 1 tsp. 1/2 tsp Aachari masala. 1/2 tsp Methi seeds. 1/2 tsp Methi seeds
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Methi Paratha

Methi Paratha

Methi Paratha is an Indian flat bread made by mixing wheat flour, besan and methi leaves. There are many dishes made using methi
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Aloo Methi Lehsun Paratha

Aloo Methi Lehsun Paratha

Aloo Methi & Lehsun Parathas can be served up a side order of cucumber raita, coriander chutney, mint coriander chutney, Mumbai style green chutney, plain yogurt or a pickle (achar)
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Methi Paratha

Methi Paratha

Tasty and Healthy Methis parathas are ready to be served with Curd and Achar (Pickle). Methi Paratha is a healthy dish that can be prepared quickly
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Rai Ki Mirch :Green Chilli Stuffed Pickle: Instant Hari Mirch Ka Achar

Rai Ki Mirch :Green Chilli Stuffed Pickle: Instant Hari Mirch Ka Achar

½ tablespoon fenugreek seeds/methi. Rai Ki Mirch is a very poplar pickle in Rajasthan made with green chillies (hari mirch)
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Lemon Pickle (Nimbu ka Achar) /Nimmakaya Pachadi

Lemon Pickle (Nimbu ka Achar) /Nimmakaya Pachadi

Lemon Pickle also called as Nimmakaya Pachadi/(Nimbu ka Achar. Add 1\2 cup red chilli powder, 1 table spoon Methi powder to it and check for salt
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Green chilli pickle / menasinakayi uppinakayi / hari mirch ka achar

Green chilli pickle / menasinakayi uppinakayi / hari mirch ka achar

Add the powder prepared above (methi-mustard powder). 25 grams fenugreek seeds / methi dana. Today I am sharing with you all a very important item which needs to be stored for the use in day to day meal to serve as a tantalizing side dish
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Mutton Pickle Recipe, How To Make Mutton Pickle |Gosht Ka Achar

Mutton Pickle Recipe, How To Make Mutton Pickle |Gosht Ka Achar

Pickles are something which can be eaten along with plain dals and pickles work as great combination with rice and dal
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Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

I also make – Green chili pickle , Methi ki launji and Gajar ki kanji in winters. This gobhi gajar shalgum ka achar /pickle is a specialty from Punjab,a must have pickle during winter as these vegetables are easily available during this season
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Stuffed Red Chili Pickle ~ Bharwa Mirchi Ka Achar

Stuffed Red Chili Pickle ~ Bharwa Mirchi Ka Achar

Roast Fennel (Sompu), Methi (menthe) and Kalonji separately. The oil can be used to make Achari Paneer or Achari Bhindi
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Koli achara /Ber ka achar/Kuller Achar ( and a whiff of nostalgia )

Koli achara /Ber ka achar/Kuller Achar ( and a whiff of nostalgia )

1/2 tsp fenugreek/methi seeds. 1/2 tsp fenugreek/methi seeds. 'Koli' or 'barakoli' used to be one of my favorite fruits during the school days
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GAJAR KA ACHAR (CARROT PICKLE)

GAJAR KA ACHAR (CARROT PICKLE)

I was delighted to try out this simple recipe for Gajar ka Achar (Carrot Pickle) mainly because it was quick to make and didn't call for the use of oil
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Aam Ka Sookha Achar

Aam Ka Sookha Achar

In my family we make all types of pickles some are North Indian -Marwari chana aur aam ka achar Gujarti style -Gujarti Mango Pickle and the special- Punjabi Mango pickle which is my personal favorite and I always make a big batch during every summer
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Sprouted Dana Methi Ki Subzi

Sprouted Dana Methi Ki Subzi

CourseDry curry, Pickles/Achar, Travel Food. Methi seeds are very good for cardiac health as it prevents the absorption of cholesterol and controls triglycerides
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Mammidikaya Mukkalu or Manga Kari (Raw Mango Pickle, Aam Ka Achar)

Mammidikaya Mukkalu or Manga Kari (Raw Mango Pickle, Aam Ka Achar)

Fenugreek Seeds/Methi – 25 gms. Mammidikaya Mukkalu or Quick Mango Pickle. Well, as soon as I spot the first raw mangoes in summer, I make this pickle
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Ambe midi ani karja lonche / mavina midi karja uppinakayi / tender mango and carissa carandas pickle / Kairi karvand achar

Ambe midi ani karja lonche / mavina midi karja uppinakayi / tender mango and carissa carandas pickle / Kairi karvand achar

Heat a pan and roast the methi and split mustard seeds separately until golden brown and aromatic. Kairi karvand achar with step by step pictures