Crumbly Methi n Coriander shortbread topped with a limey mashed potato n fresh green coriander chutney
The season has changed again and so has our lives with the turn of the wheel of time, for some of us the change is slow n unnoticeable at times, for some it is drastic! For me it has been drastic, I have lost my father, forever on December the 30th night. I don’t know how to go by it or what to say. What just comes to my mind once again is that line ‘nothing is ever constant, everything is always changing, the change is the only constant’. Now that I know to be true.
We are in the middle of winter; there is abundance of greens n oranges n reds n purples in the fields and in the vegetable markets. A walk in the morning or the afternoon through such markets can make us quietly peaceful n content about our lives. Here in this part of India the temperature is fluctuating between 10 to 20 in a day, India is a huge country, so while some people are coming back travelling from places where roads got block because of severe snow-fall, people from the other parts are having a very pleasant atmosphere while some are still sweating! As strange as it sounds, it will be a pleasure to watch the variety of new food showing up across the length n breath of India only during the season of winter.
One green that is very special about winter is the Fenugreek, known as ‘Methi/ Methi ke Saag/Methir Saak’ in India. It has a unique savory flavor n it comes with the touch of bitterness; this bitterness makes it extra special. The fresh fenugreek greens or ‘Methi ke saag’ as they are called are often stir-fried in ghee or mustard oil with a few flavorings like garlic, small cubed potatoes, sliced egg-plant, cumin seeds, chili powder, onions, tomatoes, as we travel across the land this combination keeps altering.
The flavor of the Methi goes so well with the savory dishes; in fact I have never encountered a sweet dish with the flavor of methi excepting my own kitchen! There is special snack called ’Suhali’ in India which is a crisp flat round shaped biscuit of flour n ghee n dried methi leaves also called ’kasoori methi’. It tastes fantastic, at first bite I didn’t like it but then once it grows on you and then you want more of it. Right now in the snack n sweet shops of India packets of suhali are being sold.
Why I mentioned suhali is because the shortbread that I made with fenugreek n coriander is similar in flavor with suhali. The big difference was in texture, while suhali is crisp n hard to bite; this shortbread is crisp n crumbly like sand.
In the beginning of December I was in Mumbai, while I was roaming on the roads during the afternoon in Powii n Marol, every day I watched vendors sitting with bundles of fresh methi. Back home I so wanted to do this shortbread of methi n coriander n so I did. I baked them until they were just very lightly brown, then I top them with a smooth mashed potato with the tang of lime in it and fresh coriander chutney. But even if you don’t make the mashed potato you know what will go so well with this shortbread! Tomato ketchup! Or Tamarind chutney! Next time I am already imaging small methi shortbreads with tomato ketchup on them and topped with diced cucumber, it will be sensational.
This methi shortbread was wonderful, I will advise you to eat them after a day, you will love them even more after a day when they are cold n crumbly, pair it with a coriander chutney or mango chutney or yogurt or tomato ketchup or just on their own.
Now it is time for me to tell you the recipe. Here we go, let’s make them.
For The Recipe: You will need