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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The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.

Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images. Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka. Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through. The best part is that this Punjabi style achari paneer tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds. To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes. Arrange the marinated paneer cubes equally on satay sticks and keep aside. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Repeat step 3 to cook more satays. Serve immediately with dahiwali phudina chutney. This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil. Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy. Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below.

Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat.

Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images. Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar. To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year. The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example. This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water. The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that. Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle. Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos.

Being rich not only in iron, but also in other nutrients like vitamin a, calcium and protein, this is a classic nutrient-based salad. Sprouting the methi seeds further enhances the nutrient quotient and also decreases the bitterness.

This Maharashtrian recipe of rice, tendli and peas, simmered with spices makes a great meal by itself.

Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! a melange of veggies coated with besan and cooked to perfection in the pressure cooker.

This reverberating combo of sprouted matki and spinach is sure to put the smile back on your face. The Matki Aur Palak ki Curry derives its intense flavour from tangy tomatoes and a paste of coconut, spices and seeds. A traditional south Indian tempering boosts the aroma and adds to the flavour of this delicious curry, which tastes great with rice as well as rotis.

A variant of the popular South Indian idli, which is a perfect example of a complete protein combination, with the right proportions of cereal (rice) and pulse (moong dal). While idlis are traditionally prepared with urad, this Nutritious Idli is prepared with moong dal instead, to make it more easily digestible. While moong dal gives it a good aroma and interesting taste as well, it tends to get hard over time. So, serve these Nutritious Idlis immediately with chutney and Sambhar to really enjoy them.

instant poha idli | instant avalakki idli | instant aval idli | how to make instant poha idli | with 30 amazing images. These Instant Poha Idli are quick and easy non fermented idlis which can be enjoyed for breakfast or snacks by kids as well as adults. The soaking time is also only 2 hours. instant avalakki idli is made from rice and poha which is soaked for 2 hours and then drained. Then urad dal and fengureek seeds are also soaked for 2 hours and drained. We blend the rice poha mixture with some water. Then in a separate jar we blend the urad dal and fenugreek seeds with water. Combine the batters and add curd to it and mix well. Your instant poha idli batter is ready. Just before steaming ENO (fruit salt) is added to make the instant avalakki idli light and fluffy. Allow the instant aval idli to cool a bit and then remove from molds using a spoon or knife. Dip the knife in oil or spoon with sharp edge in water if you are facing issues while removing the instant poha idli. The Instant Poha Idli are soft and fluffy as curd is added. You can also use organic red jada poha instead of white to make it more healthier. Enjoy these instant aval idli with a hot bowl of Sambhar and coconut chutney. Enjoy how to make Instant Poha Idli recipe | instant avalakki idli | instant aval idli with detailed step by step photos and video below.

Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa | set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa is a famous snack from South Indian repertoire. Learn how to make sponge dosa. To make set dosa, wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency. Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours. Then to make sponge dosa, heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side. Repeat with the remaining ingredients to make 9 more dosas. Serve immediately in pairs with sambhar and coconut chutney. Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, set dosa without curd is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. Not to worry, as sponge dosa is also made with common ingredients like parboiled rice, raw rice and urad dal. While Sambhar and coconut chutney are served with most varieties of South Indian dosa, this unique Udipi style set dosa is also served with kadala curry at restaurants. This combo makes a satiating lunch or dinner too! Tips to make set dosa. 1. Always soak the batter for atleast 4 hours. It will look like this after soaking. 2. When blending always blend till smooth. Add salt to the batter and mix very well with a spoon or your hands. 3. Ferment always in a warm place, the batter should look like this, so well fermented. 4. Do not cook the set dosa on both the sides, just one side. 5. Covering the set dosa while cooking makes it easier to cook and cooks well. 6. These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu. Enjoy set set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa | with step by step photos.

Pulusu is a popular preparation style in Andhra cooking, and basically features greens, vegetables or other ingredients in a tamarind-based gravy. A remarkable flavour derived from minimal ingredients and a simple procedure makes the Yam and Spinach Pulusu a great hit with everybody. The pulusu gets a flavourful boost from a simple masala powder of mustard seeds and red chillies, which also contains a bit of rice to thicken the gravy quickly.

achari paneer tikka recipe | Punjabi achari paneer tikka | achari paneer tikka on tawa | healthy achari paneer tikka | with 23 amazing images. achari paneer tikka recipe is a Punjabi achari paneer tikka. Every Indian has a tawa at home and we show you how to make achari paneer tikka on a tawa. Punjabi achari paneer tikka has now become one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic pickle Indian spices, strung into skewer sticks, and cooked in a tawa is achari paneer tikka on tawa. The ingredients used for making achari paneer tikka are easily available and if your pantry is well maintained. Making achari paneer tikka on tawa is very easy and can be quickly made. To make achari paneer tikka in oven, first we have marinated the paneer in a pickle marinade. To make the marinade, we have combined green chili pickle, garlic, fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, turmeric and mustard oil I a blender and blend it. Once the mixture is blend, we have mixed it with hung curd and our achari marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 20 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated, arrange the marinated paneer cubes equally on satay sticks and keep aside. In case you are using bamboo skewers, soak them in water for at least an hour before grilling or else the skewers might get burnt. Cook them on a greased tava by drizzling little oil over it, until it is golden brown and cooked. Remove Punjabi achari paneer tikka in a plate and you can sprinkle some chaat masala and lemon juice if you wish to. Make sure the paneer you are using in Punjabi achari paneer tikka is firm and not crumbly. If the weather outside is too hot and you want to marinate the paneer for a longer time ensure to put it in the refrigerator. You can even make use of veggies like onions, tomatoes, capsicum and bell peppers while preparing achari paneer tikka. Do not overcook the paneer as it may turn chewy and tough. You can serve achari paneer tikka alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. See why this is a healthy achari paneer tikka. The recipe is made mainly from paneer and spices. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes the achari paneer tikka tastes awesome with pudina chutney. Make a main course out of achari paneer tikka, such as the achari paneer pulao, which can be enjoyed with raita and roti. Use it innovatively to make more dishes like paratha, sizzlers and kathi rolls. Enjoy achari paneer tikka recipe | Punjabi achari paneer tikka | achari paneer tikka on tawa | healthy achari paneer tikka | with detailed step by step photos and video below.
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