148 fenugreek seeds recipes

Fenugreek Seeds Recipes, Methi Seeds Recipes

422 fenugreek seeds recipes | Indian Methi seeds Recipes.  Fenugreek or Methi Seeds, come from a plant that is known for its use as herb, vegetable and also spice. Methi seeds are brownish-yellow in colour and a bitter taste. They have been used in Indian cooking since centuries, not only due to the different flavor profile they provide to the food but also for its medicinal properties. It is a common ingredient in subzis, pickles and different types of masalas. They help in boosting the immune system and ensure good health as well.

Fenugreek Seeds Recipes for Masalas

To crush methi seeds into a powder, it is first dry roasted to release maximum flavor and aroma out them. These roasted seeds are then used for making masalas for various curries. To make Sambhar, we first have to make the sambhar masala, which is made by roasted methi seeds, peppercorns, fennel and other seeds and then grinding them into a fine powder. Instead of adding methi seeds to the tempering, grinding them up gives a better taste to Matki aur Palak Curry.

Methi seeds are widely used in south Indian curries. Buttermilk Rasam, a light curry best served with rice, uses methi seeds in the dry masala powder for a slight bitterness. Maharashtrian Papdi and Moong Dal subzi utilizes a lot of whole spices, including methi seeds, to make a spice powder for the subzi. This spice powder can be used with many other vegetables.

Methi Seeds Recipes that Require Fermentation

Methi seeds are added to dosas and dhoklas and a lot of people wonder why. This is because all these recipes requires fermentation and methi seeds help in fermentation, that is, it fastens the process. not only can you make Sada dosa, the most basic, with butter but you can even make Poha Yellow Moong Dosa, Brown Rice Dosa and Sabudana Dosa. It also provides a lot of crispiness to the dosas. Methi seeds are also added to Khatta Dhokla batter and Idli Batter to help with the fermentation process. Other than this, it also provides a great base flavor to all these dishes.

Methi Seeds Recipes for Pickles

Methi seeds are the most known to make pickles, or fondly known as Achaar. It is the blend of spices that give pickle its flavor. Adding fenugreek seeds to pickles giver a slightly bitter yet nutty flavor which makes it all the more interesting to eat. It doesn’t matter with what you are making the pickle, methi seeds elevate it to a better, richer taste. With papaya, a Sweet and Sour Papaya Pickle can be made.  If not sweet, you can try a pickle made with chillies, Hari Mirch Ka Achaar and make sure to use spicy chillies to really kick it up a notch.

Methi Seeds Recipes for Subzis and Dals

As you know, methi seeds are used in pickles. Just like that, you can use them in subzis that are a little achaari in taste. Achari Paneer has a slightly khatta flavor, which is delightful and soothing to the palate. Achari Dahi Bhindi is also similarly made. Here, dahi makes a beautiful combination with whole spices to give this subzi a great taste.

These seeds are added to the tempering in various subzis to give more depth to the flavor. In Hyderabadi Bhaghara Baingan, the brinjals are cooked with dynamic tempering of seeds and curry leaves. Adding them to Gujarati Dal packs such a punch of flavor that not only Gujaratis, everyone loves this dal. Another way to use methi seeds is to add them to Mirchi Ka Salan.

Healthy Methi Seeds Recipes

Methi seeds are really good for health. Not only do they help with indigestion, but is also great for diabetes. Mangalorean Tea is an herbal concoction of whole spices that boosts immunity and helps rejuvenate a person. It also helps in relieving cold and diarrhea.

Benefits of Fenugreek Seeds (Methi Seeds)

Fenugreek Seeds (Methi Seeds) : 1 tsp of fenugreek seeds soaked overnight and consumed early in the morning on an empty stomach is a remarkable cure to control blood sugar levels for diabetics. Fenugreek seeds have been known to benefit the heart by way of reducing cholesterol levels in the blood. Fenugreek seeds have long been suggested to enhance breast milk production to lactating mums. A teaspoon of fenugreek seeds swallowed with half glass water is also a very well-known home remedy for diarrhoea. See detailed benefits of fenugreek seeds methi seeds.

Hope you like this collection of 422 fenugreek seeds recipes | Indian Methi seeds Recipes..

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Curds and onions add zing to this baingan recipe. Teamed with steamed rice it forms a meal that will be fondly remembered by your taste buds.

The traditional hyderabadi salan can now be prepared in the microwave, in just a few minutes and with absolutely no compromise on taste.

Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and dal. I have reduced the quantity of coconut to retain the flavour of the original while keeping the dish low-cal. Serve it with low-fat curds to mellow the spices and make for a wholesome meal.

A south indian recipe made in mumbai street side food style!

An ideal breakfast option for the busy-bee! served piping hot, usually in portions of three idlis per plate, who can say no to these healthy, steamed idlis that are accompanied by delectable sambhar and two chutneys too?

Sprouted methi and fruit salad, rich in nutrients that help boost immune system, this salad is surely a favourite with health conscious. Methi’s goodness increase manifold on sprouting. Whip up a sprout salad or a subzi for a healthy and nutritious meal. Add fruits of your choice to further enhance its flavour. Fruits and sprouts both contain vitamin c, nutrient that fight infections and keeps you healthy.

Char grilled aubergine and sweet peppers are tossed with celery, walnut, parsley and olive oil dressing.

Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!

This is the South Indian counterpart of kadi. It can be prepared with various vegetables like ladies finger, white pumpkin, capsicum, colocasia etc. Try other curries such as Mixed Vegetable Kuzhambu , Pumpkin Kootu , Kadala Curry and serve with plain rice .

Methi is a diabetic friendly food as it helps to lower blood glucose levels; besides this its high fibre content helps to bind bad cholesterol and throws it out of the body. Its goodness increase manifold on sprouting, hence whip up a salad or a subzi for a healthy and nutritious meal. Add fruits of your choice to further enhance its flavour.

Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds.

With ripe mangoes, you think of making everything from ice-cream and smoothies to fruit salads and muffins – everything except a savoury curry, right? Just think – why not? Savoury and spicy, at the same time tangy and sweet, the Ripe Mango Curry is one in a million. Exotic but dashingly tasty, this curry is made with common spices and everyday ingredients like ginger, garlic and tamarind. It is absolutely no-fuss and can be made on any day when the mango is in season. Yet, despite all the ease of making it, it seems special. Indeed, the Ripe Mango Curry is a must-try. Enjoy it with a bowl of steaming hot cooked rice. Try other ripe mango recipes like Mango in Coconut Curry and Fajeto .

Gojjus or pastes are a popular component of Andhra cuisine. These spicy pastes, made with a combination of greens, veggies and spices are sautéed with rice to make a quick, pulao like dish. It is part of their everyday cuisine. This particular Gongura Pulihora is made of rice mixed with a spicy paste of gongura leaves, which are very famous in Andhra Pradesh. These leaves have a naturally tangy flavour with a mild sourness, which when combined with red chillies and other spices makes a very flavourful paste. A traditional tempering that includes garlic gives this Gongura Pulihora a striking flavour, while cashews and peanuts give it an exciting crunch. Try this regional delicacy and you will make it a part of your kitchen too! You can also use gongura leaves with dal, like in Gongura Pappu .

This lip-smacking delicacy from North India is sure to make you eat a little more than usual, because of its appetizing aroma and truly finger-licking flavour! Bharwan Tinda is a dry subzi in which round gourds (tinda) are stuffed with a masala of tomatoes, garlic, onion and spices, and then sautéed till the vegetable is tender and the flavours are absorbed. The juiciness of the gourd together with the intense flavour of the stuffing make this dish a delight to bite into. You can also try other recipes with round gourds like Tinda Aur Saunf ki Subzi and Vegetable Stew .
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