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Aloo Methi

----- Original Message -----
From: Kala 
To: phaedrus
Sent: Sunday, August 12, 2001 7:31 AM

> Dear Phaedrus
> Can you find me the recipe for Aloo Methi?
> Kala

Hi Kala,

I found many, many recipes for the Indian dish aloo methi ("Methi" are fenugreek leaves. "Aloo" are potatoes.). Below are four that seemed to be representative. They are all slightly different. I have no idea which is best. I hope one of them is suitable.


Aloo Methi

(Potatoes and Fresh Fenugreek leaves)

Contributed by: Suguna Govindarajan


60g/2oz ghee or 3 tsps oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
3 potatoes, peeled and cut into chunks
1 bunch fresh fenugreek leaves chopped (methi)
1 tsp chilli powder
1 tsp coriander powder
1 tsp Salt
1/4 turmeric powder
Juice of 1 lemon

Method of preparation:
Heat the ghee or oil in a large frying pan and add the cumin seeds 
and asafoetida.
When the seeds start to pop, add potatoes. Fry for 3-4 minutes then 
add the chopped fenugreek (methi) leaves. Mix well and add the chilli 
powder, coriander, salt and turmeric.
Stir the mixture. Cover and cook over a low heat until the potatoes 
are tender. Add the lemon juice before serving
Methi aloo


11/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium potatoes (peeled and cut into small pieces)
1 medium tomato (chopped)
1-2 flakes of garlic (crushed)
Salt to taste
1/4th tsp. turmeric powder
Red chili powder to taste
1/2tsp. cumin seeds (jeera)
2-3 whole dry red chilies
2-3 tbsp. vegetable oil

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and 
dry red chilies.
When cumin seeds are done and chilies turn brown add salt, turmeric, 
chili powder and chopped tomato. Sauté foe a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a 
medium flame.
Add methi and cook on a medium flame till done and till water is 
fully absorbed.
Serve hot with Chapati or paratha.
 Aloo Methi (diced potatoes with fenugreek leaves)

700g (1.5lb) peeled potatoes (aloo)
2 small cloves of garlic (lehsun)
1.5 tbsp dehydrated fenugreek leaves (methi)
1.5 tbsp pure mustard oil (sarson ka tail)
1/2 tsp turmeric (haldi)
salt to taste (namak)
3-4 whole dried large red chillies, or to taste (sabut lal mirch)

Chop the potatoes into pieces ~12mm (1/2") square. Peel and cut
the garlic cloves across into very fine slices. Place the dehydrated
fenugreek leaves in a fine sieve and wash in running water. Leave
to soak by placing your strainer containing the leaves immersed in
a bowl of cold water. This freshens the leaves and releases their
aroma. Heat the oil and fry the sliced garlic until med brown.
As soon as the garlic changes colour put in the turmeric, immediately
followed by the potatoes, and stir them around for a short while
over low heat. Add the salt and then the fenugreek leaves. You
should not need to add any water as the leaves themselves will be
moist from the soaking. Cook slowly over low heat in a covered
pan, stirring occasionally if you find the potatoes are sticking
to the bottom of the pan. Shortly before the potatoes are fully
cooked, cut up the whole red chillies and throw them in. This dish
doesn't have a gravy. When it is finished the potatoes will be
cooked through and the fenugreek leaves should be clinging to them.
Delicious with plain parathas as a simple lunch or accompanying
other dishes at a main meal.
Aloo Methi


Potatoes 7-8
Methi leaves 2 bunches
Oil 3 tbsp
Onion (small) 3
Green Mirchi 4 (can vary depending on taste)
Garlic 3
Ginger small piece
Cumin powder 1/2 tbsp (optional)
Mirchi Powder 1/2 tbsp
Garam Masala 1/2 tbsp
Salt to taste


Boil potatoes (You can leave the skin).
Wash Methi leaves.
Cut them coarsely.
Boil Methi (in microwave 8 min).
Cut onion, ginger, garlic, green mirchi.
Heat 1 tbsp oil.
Take the finely cut garlic and ginger and fry till light brown.
Add green mirchi fry for another 2 min.
Add onions.
Fry till the onions are light brown in color.
Take them aside.
Add the remaining oil to pan and keep on low flame.
Peel the boiled potatoes cut them into equal sized pieces and put them in
After 3-5 minutes add the boiled Methi leaves, sprinkle salt and leave it on
low flame.
Grind the onions, garlic, ginger and mirchi to a fine paste.
Add this masala paste to Aloo-Methi and leave it for another 10 min.
Add Cumin powder, garam masala and chilli powder and leave it on medium
Enjoy Aloo-Methi when done.
Tastes good with Roti/Phulka/Rice.

Orange Peel Cupcakes

----- Original Message ----- 
  From: Raski
  To: phaedrus 
  Sent: Thursday, August 16, 2001 8:50 AM
  Subject: orange peel muffins

  My children cooked cupcakes in a campfire using a hollowed out 
  oranges as individual containers.  Then wrapped them up in tinfoil 
  and threw them in the fire.  They did this at camp but have no idea 
  of the recipe and timing.  Have you ever heard of this? 

  Thanks - 

  a mom headed out camping 

Hi Mom,

No problem. Below are recipes for cupcakes in an orange and also pancakes in an orange with maple syrup.


  Ore-Bucket Cakes or Cupcakes in an Orange 

  Preparation Method:
  Number Served:
  Non Food Items Needed:
  Mixing Bowl or Gallon size bag 
  Food Items Needed:
    10 oranges
  Spice cake mix and required ingredients 

  At Home Preparation:
  On Site Prep / Cooking Instructions:
  Have each person slice the top off of their orange, leaving about 
  a 2 inch hole in the top. Save the top as a lid. Scoop out the pulp 
  of the orange and eat. Mix the spice cake as directed. Fill the 
  orange "shell " 1/3 full of cake mix and replace lid. Wrap in foil 
  and cook in glowing coals for 15 to 20 min or until baked. Scoop out 
  cake and eat. 
  Watch the cake mix that "runs out " of the foil. When it is well browned 
  your cake should be done. Make sure you mark your initials in the foil 
  or have a different fold than everyone else.

  Use a yellow cake mix and add a spoon full of chocolate chips. 
  The chocolate chips melt along the bottom for a "frosting ". 
  Experiment with different cake mixes.
  Pancakes in an Orange 

  Preparation Method:
    Foil wrapped and in the fire 
  Number Served:
    4 muffins 
  Non Food Items Needed:
    serrated spoon 
  Food Items Needed:
    4 large oranges, washed 
  1 cup Bisquick 
  1 tablespoon sugar 
  1/2 cup milk 
  maple syrup for drizzling 
  At Home Preparation:
  On Site Prep / Cooking Instructions:
  Trim top 1/4 inch off oranges and save. Using a serrated spoon 
  (like a grapefruit spoon) scoop out insides. 
  Go ahead and eat it now! =) 
  You should have a orange cup left.
  In a bowl mix the Bisquick, sugar and milk. Spoon the batter into the 
  empty orange shells about halfway filling them. Cover the opening with 
  the top that you cut off and cover the whole thing tightly with foil.
  Bury in the coals until set - around 60 - 70 minutes. 
  Serving Suggestions:
  Unwrap and let cool some. Be careful they are hot! We like them 
  drizzled with maple syrup. Yum! 

Apple Butter

----- Original Message ----- 
  From: C & L
  To: phaedrus 
  Sent: Friday, August 17, 2001 1:55 AM

  how do you make apple butter??


There are lots and lots of ways to make apple butter. The easiest is to use applesauce and make it in a crockpot. Below are a half-dozen recipes ranging from easy to complex.


  Crock pot apple butter recipe 


  8 cups applesauce 
  5 1/2-cups sugar 
  1-teaspoon oil of cinnamon 
  1/4-cup vinegar 
  1/2-cup cinnamon candies 
  1/2 teaspoon ground cinnamon 

  -Add all ingredients and cook in crock-pot, uncovered on high 
  setting. Stir the mixture often and cook until desired thickness. 
  This will cook for several hours but you won't mind because a sweet 
  spicy aroma will drift through your house. 
  Quick Apple Butter 

  Fat-Free/Sugar-Free Quick Apple Butter

  42 oz unsweetened applesauce
  12 oz apple juice, frozen concentrate, unsweetened
  6 tsp cinnamon
  1 tsp allspice
  1/4 tsp ground cloves

  Blend ingredients in blender until smooth (do it in two batches).
  Place in heavy, large pan and bring to a boil. Reduce heat to a
  simmer, cover with lid ajar and cook 1 hour and 20 minutes. Stir
  every once in a while.  Cool and store in refrigerator. Will turn
  darker as it cooks.  Makes 1 quart
  Apple Butter


  (12 servings)

  3 qt Unsweetened Applesauce 
  2 lb Granulated Sugar 
  1 lb Brown Sugar 
  3/4 c Apple Cider 

  1/2 ts Nutmeg 
  1/4 ts Allspice 
  3/4 ts Cloves 
  3 ts Cinnamon 


  The thicker skinned, late Summer and Fall apples produce a grainier 
  texture that's best for applesauce. Stir applesauce, sugars, and 
  cider together and cook in a slow oven (325 deg F.) for 3 hours, 
  stirring occasionally. Add spices. Return to oven and cook 1 hour more. 
  Apple butter requires long, slow cooking. (Can also be made in a crockpot.) 
  Apple Butter I
  Ingredients: XXD 
  15 Apples 
  1 quart Apple cider 
  2 T Apple cider vinegar 
  3 Cinnamon sticks 
  2 Whole cloves 
  1/4 t Ground cloves 
  1/4 t Ground allspice 
  Without peeling or coring the apples, cut them into thick slices 
  and transfer to a large, non-aluminum pan. Add the apple cider, 
  vinegar, cinnamon sticks, whole and ground cloves and allspice. 
  Bring the mixture to a boil, lower the heat, and simmer for 1 to 1-1/2 
  hours or until pulpy. 

  Work the apples through a food mill and into another saucepan. Set 
  the saucepan over medium-high heat and continue cooking the mixture 
  until all the liquid has evaporated (this takes between 30 and 50 minutes). 

  Test it: Set a plate in the freezer for a few minutes to chill, then 
  add a drop of the apple butter to the plate. If any liquid seeps out 
  around the edge of the drop, the butter isn't ready. Cook for a few 
  minutes longer until apple butter tests okay. 

  Ladle the apple butter into 4 hot, sterilized pint canning jars and 
  attach sterilized tops and screw rims. Allow jars to cool for several 
  hours. Then refrigerate for up to 1 week. OR, process jars for 10 minutes 
  in a hot water bath. Makes 4 pints. 
  Crock Pot Apple Butter
  Clauser's Bed and Breakfast

  We usually buy one or two 40-pound boxes of apples at a time. 
  We peel, quarter, and core the apples. Then, place the apples 
  in large kettles of boiling water. Cook over medium heat until 
  apples are tender, about 20 minutes. Then drain, cool, and place 
  in zipper-style freezer bags, about 9 cups to the bag. Freeze apples 
  until you are ready to make apple butter. Thaw apples before proceeding 
  with recipe.

  18 cups cooked apples 
  4 cups sugar 
  1/2 cup cider vinegar 
  3 teaspoons cinnamon 
  1 Tablespoon whole cloves
  Put ingredients in 6-quart crock pot. Mix well and cook on high for 
  10 to 12 hours. Cooking time will vary depending on the crock pot. 
  One of mine takes almost 16 hours to cook the apple butter.

  Stir mixture from time to time and taste after a few hours. Add more 
  sugar or spices if necessary. When apple mixture reaches the consistency 
  of apple sauce, turn off heat. Some folks leave the apple butter with 
  this textured consistency. We prefer it smoother, so we process the 
  hot mixture in a food processor for a minute or so. Then we refrigerate 
  some for immediate use and freeze some for later use. If we have made a 
  double or triple batch (by borrowing crock pots), we also put some in 
  jars to sell in our gift shop. We process the jars of apple butter in 
  a hot water bath for 10 minutes. 
  The Kaufmans' Apple Butter


  (6 servings)

  6 lb Jonathan apples (or other cooking apples) 
  4 c Water 
  8 c Apple cider 
  3 c Sugar 


  1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy 
  Dutch oven, combine apples and water. Bring to boiling. Reduce heat. 
  Cover; simmer for 30 minutes, stirring occasionally. 
  2. Drain off liquid. Press apples through a cone-shaped colander or 
  food mill for applesauce. Discard waste. 
  3. Meanwhile, in a large saucepan, cook apple cider over high heat 
  for about 30 minutes or till reduced by half. 
  4. In the Dutch oven, combine applesauce and reduced cider. Bring to 
  boiling. Reduce heat. Simmer, uncovered, for 30 minutes, stirring
  5. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, 
  for 2 to 3 hours or till mixture resembles thick applesauce, stirring 
  often. (It will thicken as it stands.) 
  6. Carefully ladle the hot mixture into sterilized, hot, half-pint 
  jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling 
  water bath for 5 minutes. (Begin timing when water begins to boil.) 
  Note: If you like, spoon the apple butter into freezer containers. 
  Cover and freeze. You can also store it in the refrigerator. 

Almond Butter

----- Original Message ----- 
  From: C & L 
  To: phaedrus 
  Sent: Friday, August 17, 2001 1:56 AM

  how do you make almond butter?


Well, you can make authentic almond butter using your blender or food processor, as in the first recipe below. If you have a peanut butter machine, you can make it easily by just putting blanched almonds into it instead of peanuts and adding a little oil.

The second recipe below is a 17th century recipe that I found. Below that one is one using almond flour. Finally, there are some short-cut recipes for almond butter for use in cooking.


  Almond Butter

  (1 servings)


  Use two cups of blanched whole almonds. If only unblanched almonds 
  are available, blanch them this way: Place the almonds in a saucepan 
  and cover with water. Bring to boiling, then drain. The skins should 
  slip off easily when you press each almond between your thumb and 
  forefinger. Dry on paper towels. Spread the dry almonds in a shallow 
  baking pan and toast in a 300 degree oven for about 20 minutes or 
  until golden. Cool for 5 minutes before processing or blending. 
  To process: Place the steel blade in your food processor or blender. 
  Add the nuts. Cover and process or blend until a butter forms, stopping
  occasionally to scrape the sides of the bowl or blender a few times. 
  Keep processing for three to five minutes or until all of the mixture 
  is evenly blended. Process about two minutes more or until the butter 
  is the desired smoothness.Store in a covered container in your 
  refrigerator for up to two weeks. Bring to room temperature for 
  easier spreading. Makes about 1 1/4 cups. 
  A Seventeenth Century Almond Butter Recipe
  'Seeth a little French Barly with a whole mace and some aniseeds to 
  sweeten but not to give any sensible tast.

  Then blanch and beat the almonds with some of the clearest of the 
  liquor to make the milke the thicker, and strain them, getting forth 
  by often beating what milk you can.

  Seeth the milke till it thicken and bee ready to rise, and turne it 
  with the juice of a lemon or salt dissolved in rose water: spread the 
  curd on a linnen cloath that the whey may run out, and let it hang till 
  it leave dropping: then season the butter that is left with rose water, 
  and sugar to your liking.' 
  Almond butter 

  Almond butter (replacement for peanut butter)

  4tbsp almond flour
  1tbsp flax flour
  1 to 2 tbsp olive oil
  orange or almond extract flavor to taste (optional)

  Make fresh every time, or refrigerate, the longer it sits the more 
  oil is absorbed, use more oil to make it more spreadable.
  Almond Butter Spread


  (8 servings)

  1/4 c Soft butter or margarine 
  1/4 ts Almond extract 


  Stir to combine - enough for 8 slices bread. Use with fruit pie filling 
  or other sweets
  Almond Butter

  Mix 1 stick of sweet butter with 1 Tbsp honey and 2 Tbsp Amaretto
  (or any sweet liqueur of your choice) and 1/4 tsp almond extract.

Peanut Butter Roll-Ups

---- Original Message ----- 
  From: Willie 
  To: phaedrus 
    Sent: Sunday, August 12, 2001 5:35 PM
  Subject: Peanut Butter + Confectioner Sugar

  Greetings, My daughter-in-law and I both have racked our brains trying 
  to find out what was that peanut butter & confect. sugar concoction 
  that we used to eat when we were in high school. If memory serves me 
  right they were rolled up with pink confect. sugar in the middle. They 
  were very good but rich so you couldn't eat many of them. Is this 
  something that the lunchroom ladies made up? Please help us before we 
  both go out of our minds!!! JE & TE

Hi Folks,

Well, they didn't have this at my school, but it sounds like peanut butter roll-ups. There are three recipes below.


  Peanut  Butter  Roll  Up  Candy

   Ingredients : 
   1 lb. confectioners sugar
   1 stick margarine
   2 tbsp. sweetened condensed milk
   1 tsp. vanilla flavoring
   Peanut butter

   Preparation : 
      Mix all ingredients (except peanut butter) together into a 
  well combined mixture and roll out on wax paper, using some 
  confectioners sugar to keep from sticking. Spread peanut butter 
  dough and roll up in jelly roll fashion.  Let sit 3 hours in 
  refrigerator, then cut into 1/4 inch slices.   
   Peanut  Butter  Roll

   Ingredients : 
   1/4 stick butter
   1 box confectioners' sugar
   Peanut butter

   Preparation : 
      Melt butter and mix with sugar.  Add milk to make a 
  stiff dough. Roll out in confectioners' sugar.  Spread on 
  peanut butter.  Roll up like a log and slice; refrigerate.
   Peanut  Butter  Roll  Candy

   Ingredients : 
   1 1/2 boxes powdered sugar
   1 stick very soft butter
   16 oz. jar peanut butter
   1 tsp. milk

   Preparation : 
     Mix soft butter and 1 box sugar and milk together with a 
 fork; make soft ball.  Pour a coating of sugar on a sheet 
 of wax paper; sprinkle sugar on ball to keep from sticking.  
 Put another piece of wax paper over ball.  Roll out the ball 
 thin.  Remove top wax paper and spread on peanut butter.  
 Roll up and cut into pin-wheel pieces. Cool in refrigerator 
 about 1 1/2 hours and serve.  

More School Cafeteria Recipes


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