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Organic Spices
Turmeric, Ginger, Garlic, Pepper, Fenugreek, Cardamom, Cinnamon, Cumin, Chili, Nutmeg, Coriander, Mustard, Tamarind, Vanilla, Sesame
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Organic Processed Foods
Banana, Coconut, Guava, Mango, Papaya, Tomato, Onion, Honey, Arrowroot, Niger, Maize, Peanut, Rice, Castor, Red gram, Black gram, Sorghum, Cashew
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Organic Herbs
Aloe Vera, Amla, Neem, Basil, Bacopa, Licorice, Chebula, Asparagus, Ashwagandha, Stevia, Coleus, Senna
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Some tasty recipes with fenugreek...
If you arrived here via a search engine, don't miss the full article on Organic Fenugreek which includes history, storage, usage, and cooking tips. Fenugreek is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a yellow color to your recipe.
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Now that you are here to find out the delecaises by the addition of a pinch of Fenugreek into your preparation; we will offer you 4 different delicaccies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!!!
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Cooking Tips with Fenugreek :
- It is grinded into a very find powder.
- A pinch of this powder is added to the spice mixture to get the desired flavour.
- Fenugreek seed are also used by soaking the seeds in water for 3-4 hours and then grinded as a paste.
- The seeds of fenugreek has a slimy and a bitter taste; hence care should be taken to use it in smaller quantity.
- When leaves of fenugreek is used in fresh form, it should be remembered that because of its high water content, add water to your preparations only after 10 mins of cooking.
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| Potatoes with Fresh Fenugreek |
| Serves : 4 |
| Cooking time (approx.) : 16 minutes |
| Style : North Indian Vegetarian (Punjabi) |
Ingredients |
- 1-1/2 cups red lentils
- 500 grams picked fresh fenugreek leaves (Methi)
- 4 big potatoes unpeeled and cubed
- 1 teaspoon(s) cumin seeds C
- 2 teaspoon(s) coriander seeds powdered
- 2 tablespoon(s) each of ginger and garlic finely chopped
- 2 while dry red chillies roasted
- 2 green chillies finely chopped
- ½ teaspoon(s) each of turmeric and asafetida powders
- 4 tablespoons butter / ghee (clarified butter) / oil
- salt to taste
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| Instructions |
Wash the fenugreek leaves thoroughly several times and chop them fine. Sprinkle some salt over them and keep aside for about half an hour.
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry all the spices for about 1 minute(s).
Add the potato cubes, fenugreek leaves and adjust salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes are tender and all the water from the fenugreek leaves has evaporated.
TIP :
As a variation, the potatoes can be boiled first and then cubed. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.
Serve hot with : Indian bread (Pooris, Roti, Chapattis)
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| Fenugreek Lamb Curry |
| This is one of my favorite curries, made extra special by the use of fresh coconut, half of which goes into the curry and the rest used to make the sambar. |
| Ingredients |
- 11/2 lb (700 g) lamb meat (weighed after trimming), cut into cubes
- 3 tablespoons groundnut or other flavorless oil
- 2 onions, chopped small
- 1 large clove garlic, crushed
- 11/2 heaped tablespoons plain flour
- 1 rounded tablespoon Madras curry powder
- milk from 1 fresh coconut
- about 1 pint (570 ml) stock
- 3 oz (75 g) fresh coconut, finely grated
- 3 oz (75 g) creamed coconut, grated
- 1 inch (2.5 cm) cinnamon stick
- 6 cardamom pods, crushed
- 1 rounded teaspoon fenugreek powder
- salt and freshly milled black pepper
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| For the coconut sambar |
- flesh of 1/2 fresh coconut
- 1 medium onion
- 1/4 level teaspoon chilli powder
- 2 teaspoons lemon or lime juice
- 1/2 level teaspoon salt
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| To garnish |
- 2 hard-boiled eggs, halved
- 1 medium onion, quartered then separated out into layers
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| Direction |
First, heat 1 tablespoon of the oil in a large casserole, then add the onions and garlic and cook gently to soften for 5 minutes. Next, heat the remaining 2 tablespoons of oil in a frying pan and, when it's nice and hot, quickly brown the cubes of meat (you will have to do this in two batches). Then sprinkle the flour and curry powder over the onions in the casserole and stir to soak up the juice, then cook gently for 2 minutes.
Now pour the coconut milk into a measuring jug and make up to 11/4 pints (725 ml) with stock and slowly pour this into the casserole, stirring all the time. Next, stir in the grated fresh and creamed coconut and transfer the browned meat to the casserole. Finally, add the spices and season with salt and pepper. Bring up to simmering point, cover and cook in the centre of the oven or on a low simmer on top of the stove for 2 hours.
To make the coconut sambar, quite simply grate the coconut and the onion straight into a bowl, then sprinkle in the chilli powder, the lemon or lime juice and the salt. Stir to get everything nicely blended, then sprinkle just a tiny dusting of chilli powder over the top, cover and chill slightly until needed.
Five minutes before the end of the curry's cooking time, remove the cinnamon stick and stir the hard-boiled eggs and onion pieces into the curry to warm through (the onions are not meant to be cooked). Serve with the coconut sambar and Spiced Pilau Rice with Nuts.
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Culinary use of Fenugreek :
The herb is a characteristic ingredient in some curries and chutneys and the fenugreek extract is used to make imitation maple syrup. Because of its high nutritive contents, it is an important ingredient in vegetable and dhal dishes eaten in India. In India, young fenugreek plants are used as a pot herb. The leaves are widely used, fresh or dried, in Indian cooking and are often combined with vegetables. Fenugreek seeds are used in a wide range of homemade or commercial curry powders. In northern Africa the plants are used for fodder. |
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