Methi Paez

Methi Paez

Methi Paez

  • Servings: 4
  • Difficulty: Average
  • Print

(Given 8 days after delivery)

Cures backache, promotes lactating i.e. increases breast milk, strengthens and helps in bringing back the uterus to its contracted state, relieves flatulence. 

Ingredients

  • 1 cup boiled rice
  • ½ cup methi seeds
  • 1 cup coconut juice
  • Pinch of salt (optional)
  • ¾ cup jaggery

Method

  1. Wash and soak the methi for 4 to 6 hours.
  2. You can soak the boiled rice too, if you wish, separately.
  3. Drain the rice and methi seeds and transfer to utensil.
  4. Add 4 cups water and bring to a boil.
  5. Remove scum from the surface.
  6. Reduce heat and cook till rice and methi are soft, stirring occasionally.
  7. If the water dries out, add a cup or two of water, as per desired consistency.
  8. If you prefer the methi paez thick, avoid using additional water.
  9. Add the jaggery and stir till the jaggery has dissolved.
  10. Then add the coconut milk and simmer for 5 minutes.

I have used double the quantity in this recipe.

Advertisements

7 Comments

    • Certainly Maria, turmeric leaves can be used for flavoring. Add one or two leaves whilst the Methi Paez is cooking, maybe when adding jaggery. Discard the leaves when serving.

      Take Care, Cecilia

      On Sat, Oct 1, 2016 at 7:41 AM, My Cooking Diaries “CooklikeCecilia.com” wrote:

      > Maria L. Rego commented: “I love cooking. Your mother’s receipt is very > interesting. Definitely will try it. Can we use tumeric leaves?” >

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: