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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healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | With 27 amazing images. healthy adai is a nourishing South Indian snack which can be made on a weekday as well as on a weekend, and you will find the whole family flocking around the stove for more of this hot snack. Adai is a very popular snack in parts of South India, where it is served as breakfast or as a snack or for supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients. If you are looking for a healthy adai, here’s the recipe. In this Indian style dalia adai without rice, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable. To make healthy adai, combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well. Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture. Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides. Serve immediately. Diabetics can have 2 of these Indian style dalia adai without rice for breakfast, to meet their nutrient requirements. Healthy individuals, heart patients, senior citizens and even kids would love to indulge in this healthy adai. Pregnant women and those women with PCOS who are looking forward to losing weight should include this diabetic adai in their diet. Serve it with a healthy green chutney to square up your meal of the day. This protein rich Indian style dalia adai without rice is a wise choice for all vegetarians who wish to enjoy a traditional meal to nourish their body cells, tissues and muscles. The broken wheat (dalia) is a good source of fibre and will also aid in giving a high satiety which will avoid binge eating. Tips for healthy adai. 1. Add water gradually while making the batter. The batter should be of pouring consistency and of coarse texture. 2. While making the adai, spread the batter in a circular motion only in one direction. Spreading clockwise and anti-clockwise both might form lumps in the adai. Enjoy healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | with step by step photos and recipe below.

pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with 30 amazing images. pumpkin potato sabzi is a popular Rajasthani sabji. Learn how to make bholpa aloo sabji. Almost all the aromatic spices and seeds in your masala dabba come together in this pumpkin potato sabzi recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes in pumpkin potato sabzi, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice. Tips for pumpkin potato sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 2. You can cut the ghee to 1 tablespoon to make the sabzi. Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava. Enjoy pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with step by step photos.

flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | with 28 amazing images. Our 4 flour dosa recipe is a jowar bajra ragi and whole wheat flour dosa. mixed flour dosa is made with a fermented batter of soaked and ground urad combined with the right proportions of four readymade flours. The 4 flour dosa is super tasty and notably satiating! See why this is a healthy four flour dosa. Rather than using high glycemic index rice, this sumptuous pancake is made with fibre-rich flours like whole wheat, bajra, jowar and nachni. The usage of urad dal where folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart. Since the mixed flour dosa batter is fermented, it becomes easier to digest, and also gives a nice texture that is both crispy and fluffy. The mixed flour dosa is a wise choice for diabetics, but we recommend having it with a small portion of sambhar only, to avoid excess fat from coconut chutney. For a tasty and diabetic friendly breakfast, lunch and dinner menu, check out our collection of diabetic recipes. Learn to make flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | with step by step photos and video below.

how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with 30 amazing images. how to make how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli is a daily fare in many South indian homes. Learn how to make idli sambar. To make soft idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside. Repeat with the remaining batter to make more idlis. Serve the idlis hot with sambhar, coconut chutney and malgapodi. South Indian cuisine is almost synonymous with idli sambar! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere! The secret of the soft idlis lies in the perfect idli batter. The proportion of the parboiled rice to the urad dal is very important, followed by the proportion of water. The idli batter has to be of dropping consistency as compared to the dosa batter which is usually of pouring consistency. South Indian breakfast idli served with sambar, coconut chutney and malgapodi makes a meal by itself. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. Try it out! Tips for soft idli. 1. Ensure you buy ukda chawal for this recipe and not use rice. 2. Fenugreek seeds help in the process of fermentation, so do not miss out on it. 3. You can keep the batter in the refrigerator for a day. But remember to remove and keep it at room temperature for an hour before use. This will ensure you get soft idlis. Enjoy how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with step by step photos.

multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter | with 22 amazing images. multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter is a fibre rich idli for all the health conscious. Learn how to make healthy multigrain idli. To make multi flour idli, combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well and blend in a mixer till smooth using approx. ¾ cup of water. Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, ragi flour, whole wheat flour, salt and approx. 1¾ cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight. After fermentation, mix the batter well once again. Just before steaming, add fruit salt and 1 tbsp of water and mix gently. Pour spoonfuls of the batter into greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Serve the multi flour idli immediately with sambhar. Multi flour idli recipe is a healthier version than traditional idli as there is no parboiled rice used in the recipe. Instead it is made from urad dal, bajra flour, whole wheat flour, ragi flour and jowar flour. This easy-to-make healthy multigrain idli has a fabulous, rustic flavour and interesting texture that you will enjoy thoroughly at any time during pregnancy. From diabetics to heart patients and even weight-watchers to women with PCOS who are aiming a decreased waistline can indulge into this nourishing breakfast. A batter of soaked and ground urad dal combined with wholesome flours like bajra, nachni and whole wheat, gives a perfect idli that replenish your calcium stores and give you good quality protein as well. The fibre in these millet flour idli is beneficial to maintain a healthy digestive system too. Serve multi flour idli with sambar for a complete South Indian experience. Tips for Indian multigrain idli batter. 1. Do not miss out on adding that small quantity of fenugreek seeds. It helps in fermentation. 2. The urad dal batter on blending should be completely smooth and no dal should be left out. 3. After adding the flours, use a whisk to mix the batter. This ensures that the batter is lump free. Alternatively, you can use your fingers to break the lumps till the batter is smooth. 4. Keep the batter in a warm place like a close kitchen cupboard or a microwave or oven, so the batter ferments well. 5. Though the fermenting time is overnight, in winter it may take upto 14 hours for fermenting. 6. This batter is not like the regular rice idli batter and it doesn’t increase in volume too much. So do not worry. 7. Before pouring the batter in idli moulds, remember to grease the idli moulds. 8. Since there is no use of fruit salt, these idlis are less fluffy too. 9. Enjoy these multi grain idlis hot and fresh, right out of the steamer, because they might get a little hard upon cooling. Enjoy multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter | with step by step photos.

A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The tomato is sautéed and flavoured with a traditional tempering, a little jaggery and a dash of rasam powder. This gives the Tomato Gojju multiple flavourful touches, making it an all-time favourite with anyone who tastes it. It can be served with Idli, dosa, chapati, puris, pongal or rice.

sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with 35 amazing images. sambar rice recipe is a combination of rice, sambar, vegetables and sambar sadam masala. A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice – if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney. Learn to make sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with step by step photos below.

Generally, spinach is combined with paneer or potatoes in everyday cooking. In this easy subzi, it is combined with sprouted matki, to exponentially increase the nutrient content. Sprouting increases the iron and vitamin A content of moath beans, while spinach adds iron, folic acid and vitamin C to this innovative dish. A special masala paste made with everyday spices makes the Spinach and Moath Beans Curry extremely flavourful.

Crisp outside, succulent inside, and masaledar to the core, the Paneer Achari Tikka is a tongue-tickling starter that is sure to gear up your digestive system! Here, the paneer cubes are marinated in a chatpata mix of curds, spices and pickle masala and then cooked on a tava. We have used only the masala from the mango pickle avoiding the mango pieces. Also, the tikkas are to be cooked just before serving to enjoy the best texture – otherwise they will get chewy. You will love the really achari taste of this paneer tikka – go for it! Try other tikka recipes like the Paneer Amritsari Tikka or Pahadi Paneer Tikka Wrap .

brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa | with 24 amazing images. brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa is a slightly healthier version than dosa made with white rice. To make brown rice dosa, combine the brown rice with enough water in a deep bowl. Cover with a lid and keep aside to soak for 4 hours. Combine the urad dal, chana dal and fenugreek seeds in a deep bowl. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the brown rice and blend in a mixer to a smooth paste using approx. 1½ cups of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the urad dal- chana dal mixture and blend in a mixer to a smooth paste using approx. 11/2 cups of water. Transfer the mixture into the same deep bowl with the brown rice mixture. Add the salt and mix very well. Cover and ferment in a warm place for 8 hours. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 34 more dosas. Serve immediately with coconut chutney and sambar. Brown rice and urad dal dosa is a delightfully crispy, golden brown dosa that tastes awesome! On the other hand, it is amazingly healthy as we have used a combination of unpolished brown rice and two dals to make this dosa. Unlike regular dosas that use only urad, here we have included a wee bit of chana dal to get a nice crispy texture. Explore the brown rice dosa benefits. The use of dals and brown rice makes it a source of good quality protein. Brown rice is a tad healthier than white rice as it has little more fibre and thus is preferred than polished white rice. People with heart patients can opt for this dosa. However, diabetics we recommend oats dosa or quinoa dosa as compared to this brown rice dosa. With the appetizing aroma of fenugreek, this crispy brown rice dosa healthy breakfast is just too good to miss. So, make sure you try it. Also do try other brown rice recipes like Curd Brown Rice and Roasted Vegetables with Brown Rice. Tips for brown rice dosa. 1. Do not miss out on adding fenugreek seeds. They help in fermenting. 2. If you are using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. Also try and serve it immediately on making. Enjoy brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa | with step by step photos.

When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast! Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi. You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better.

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it. Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to match it with fresh, raw cashews, while the Maharashtrains like it with rice. Rice and tendli are cooked with assorted spices and grated coconut, resulting in a sumptuous meal. You can even try making this with brinjals instead of tendli. Serve hot garnished with cashewnuts, and simply tuck in to this Maharashtrian special.

Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with 25 amazing images. Bengali mixed vegetable sabzi is a popular dish in Bengal and is often served with rice or roti. Learn how to make panch phoron chorchori . A fascinating name coupled with a fabulous flavour makes this Bengali mixed vegetable dry sabzi a must-try recipe! Chorchori is a famous Bengali vegetable preparation made with loads of oil and ghee. This healthy Bengali mixed vegetable sabzi limits the amount of oil and fats used, giving you the same awesome flavour using a combination of fibre-rich veggies. The most awesome thing about Bengali mixed vegetable sabzi is that it is so easy to make! You just need to temper a lot of whole spices and seeds and cook the veggies along with it, to give the sabzi an irresistible flavour and strong aroma. Main ingredients for Bengali mixed vegetable sabzi . Cauliflower has a firm, slightly crunchy texture that adds interest to the dish. It also holds its shape well when cooked, so it doesn't become mushy. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. Red pumpkins are dense and hold their shape well during cooking, which gives the dish a pleasant bite. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Bengali mixed vegetable sabzi contains only 85 calories per serving , making it a healthy and delicious option for weight loss. Also try other Bengali sabzis like Kumror Chhokka and Bati Chorchori. Pro tips for Bengali mixed vegetable sabzi. 1. Add 1 cup chopped french beans . French beans have a slightly sweet and nutty flavor that pairs well with the other vegetables in the dish. 2. Green peas have a slightly sweet, nutty flavor that pairs well with the other vegetables in the dish. 3. Bengali Mixed Vegetable Dry Sabzi is rich in Vitamin C, fibre and Folic Acid. Enjoy Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with step by step photos.
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