Fenugreek

FENUGREEK

Fenugreek is a herb commonly found growing in the Mediterranean regions of the world.The other names of Fenugreek are Alholva, Birdsfoot, Bockshornklee, Bockshornsame, Chandrika, Egypt fenugreek, Fenogreko, fenugrec, foenugraeci semen, foenugreek, greek clover, greek hay, greek hayseed, Hu Lu Ba, Venthi yajn, medhika, methica, senegrain, senegre, trigonella, trigo, etc.

Fenugreek is believed to have been brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from Tel Halal, Iraq carbon-dated to 4000 BC and Bronze Age levels of Lachish and desiccated seeds from the tomb of Tutankhamen.

Major fenugreek producing countries are Afhganistan, Pakistan, India, Iran, Nepal, Bangladesh, Argentina, Egypt, France, Spain, Turkey and Morocco. The largest producer is India, where the major producing states are Rajasthan, Gujrat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab. Rajasthan accounts for over 80% of Indias output.

Fenugreek is an annual plant in the family Fabaceae.

Scientific classification includes:

Kingdom: Plantae(Unranked) Angiosperms(Unranked) Eudicots(Unranked) RosidsOrder: FablesFamily: Fabaceae33Genus: TrigonellaSpecies: T. Foenum-graecumBinominal name: Trigonella foenum graecum

Fenugreek (also called Methi in Ayurveda) features greyish green toothed leaves consisting of three small obovate to obolong leaflets and pale yellow or whitish flowers that develop into seed pods. The yellow brown seeds within are dried to produce the spice.While the seeds and leaves are primarily used as a culinary spice, given its very distinctive and slightly bitter taste, fenugreek may not be a popular spice in world cuisine, but therapeutically, its properties are unquestioned. It is cultivated worldwide as a semi-arid crop and its seeds are a common ingredient in dishes from the Indian subcontinent. It is also used to treat a variety of health problems in Egypt, Greece, Italy, South Asia and Libya.Fenugreek has been used in traditional Chinese medicine. In India and China it has been used to treat Arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labour, to treat hormonal disorders, to help with breasts enlargement, and to reduce menstrual pain. Fenugreek stimulates uterine contractions & induces childbirth. It is a remedy to ease childbirth for pregnant women. A woman who are breast feeding sometimes use fenugreek to promote milk flow. It also prevents anemia in young girls, tone up their reproductive system after delivery.It is used traditionally for eczema, burns, abscesses and gout. Fenugreek is used for digestive problems, such as loss of appetite, & upset stomach (gastritis). It is also used for conditions that affect heart health such as hardening of arteries, atherosclerosis and for high blood levels of certain fats including cholesterol and triglycerides. Fenugreek is used for kidney ailments, a vitamin deficiency condition called beriberi, mouth ulcers, boils and infection of the tissues beneath the surface of the skin cellulitis, tuberculosis, chronic coughs, chapped lips, baldness, cancer, and lowering blood sugar in diabetics. Some men use fenugreek for hernia, erectile dysfunction, and other male problems. Fenugreek is sometimes used as poultice wrapped in cloth, warmed and applied directly to the skin to treat local pain and swelling to treat inflammation, muscle pain, pain and swelling of lymph nodes, pain in the toes (gout), wounds, leg ulcer.Fenugreek helps eliminating bad breath and body odour.Fenugreek tea soothes inflamed stomach and intestines, while cleansing the stomach, bowels, kidneys and respiratory tract of excess mucous.Fenugreek helps you lose weight. Cosmetically too, both Methi leaves and seeds work wonders for the hair and skin, helps lengthen hair, and prevent premature greying.Fenugreek helps hair growth, improves hair complexion, and reduces dandruff.It helps clear the skin and prevents early appearance of wrinkles. It helps reduce dandruff and other minor fungal and bacterial infections.The taste and odour of fenugreek resembles maple syrup and it has been used to mask the taste of medicines.In food, fenugreek is included as an ingredient in spice blends. It is also used as a flavoring agent in imitation maple syrup, foods, beverages and tobacco. In manufacturing fenugreek extracts are used in soaps and cosmetics. Fenugreek leaves are eaten in India as a vegetable.Fenugreek also promotes well-being: it is a powerful detoxifier, increasing colonic health by overall body cleansing, Fenugreek is used for many conditions, but so far there isnt enough scientific evidence to determine whether or not it is effective for any of them.Therefore, always take the advice of your doctor before using fenugreek for any medical conditions.To treat kidney problems, arthritis, & digestive problems; it has also been employed in folk medicine in as a diuretic and anti-inflammatory and in poultices to treat boils & swelling. Fenugreek seeds are one of the original ingredients in Libya. Pinkhams vegetable compound, a 19thcentury patent medicine marketed it to treat menstrual cramps and menopause symptoms.The seeds which have a rich, sweet taste, are also used in maple flavoring.

Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sweet smell.

In Turkish cuisine, fenugreek is used for making a paste known as emen. Cumin, black pepper, and other spices are added into it, especially to make pastirma.In Persian cuisine, fenugreek leaves are called shanbalile. They are the key ingredient and one of several greens incorporated into ghormeh sabzi and eshkeneh, often said to be the Iranian national dishes.

In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet.Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.Yemenite Jews following the interpretation of Rabbi Salomon Isaacides, Rashi, believe fenugreek, which they call hilbeh, hilba, helba, or halba is the Talmudic rubia. They use it to produce a sauce also called hilbeh, reminiscent of curry. It is consumed daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana.Cuboid-shaped, yellow- to amber-colored fenugreek seeds are frequently encountered in the cuisines of the Indian Subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor.Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name samudra, "ocean" in Sanskrit.Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars.Any remaining soil is washed off to extend their shelf life.In general, Fenugreek should be protected from light and moisture while it is stored.Fenugreek (Trigonella foenum graecum), native to southern Europe and Asia, is an erect annual herb with white flowers and hard, yellowish brown and angular seeds. Fenugreek seeds and leaves are strongly aromatic and flavorful. Seeds are bitter in taste but lose their bitterness if roasted slightly.In Indian households, we frequently use both the seeds and leaves of methi (fenugreek) in our dals, parathas, curries and various dishes.Known as methi in Hindi, it is a popular ingredient in many North Indian dishes.

Nutritional profile:Fenugreek leaves contain these nutrients per 100 g of edible portion.Carbohydrates: 6.0 gProtein: 4.4 gFat: 0.9 gCalcium: 395 mgPhosphorus: 51 mgIron: 1.93 mgTotal energy: 49 kcal

The nutritional values of "Spices, fenugreek seed" per 100 grams are:Total Calories 323Protein 23 gFat 0.4 gCarbohydrate 58.4 gNutrients Amount %Daily ValueCalcium, Ca 176 mg 17.6 %Copper, Cu 1.11 mg 55.5 %Iron, Fe 33.53 mg 186.28 %Magnesium, Mg 191 mg 47.75 %Manganese, Mn 1.23 mg 61.4 %Phosphorus, P 296 mg 29.6 %Potassium, K 770 mg 22 %

Fenugreek Seeds and leaves are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, K and C, and are a storehouse of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.

Fenugreek is also a rich reservoir of medicinal properties. It contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It also contains a compound diosgenin which has oestrogen-like properties, as well as steroidal saponins. These components impart many benefits to methi.In general, fenugreek should be protected from light and moisture.Research also revealed that Fenugreek seeds contain a group of glycoside steroidal saponins known as graecunins, as well as the compounds diosgenin and fenugrin B and an alkaloid known as trigonelline. The seeds are rich in protein and mucilagenous fiber. Also present in fenugreek seeds are coumarin compounds, galactomannans and the amino acids lysine and L-tryptophan. These components impart many benefits to Methi.Drugs.com, which provides peer-reviewed medical information to consumers, reports that fenugreek's high levels of polyphenolic flavonoids give it antioxidant properties in test tubes. Blue Shield Complementary and Alternative Health credits the steroidal saponins in fenugreek with the ability to inhibit both the absorption of cholesterol in the intestines and its production by the liver. The seeds' high levels of soluble fiber help to reduce blood sugar by slowing down carbohydrate digestion and absorption. Fenugreek may also have the ability to lower triglycerides.Scientific research supports the protective and antioxidant effects of polyphenols in fenugreek seeds. In a laboratory study published in 2004 in "Plant Foods and Human Nutrition," researchers found that fenugreek seed extracts protected human red blood cells from oxidative damage, supporting the seeds' potent antioxidant properties. Researchers credited the gallic acid in the seed extract with the beneficial effect.Considering Taste, health and beauty, this super food is a super performer on all these three fronts. So why not use it. Seem to be well worth it.World-renowned seed activist Vandana Shiva and Navdanya Director Maya Goburdhun believe in the power of local superfoods. Navdanya is actively involved in the rejuvenation of indigenous knowledge.A survey was also done on rural and urban women to know more about how they use Fenugreek in their food in their daily life.The need to involve women folk in the community actively in the rejuvenation of culture and forgotten foods has been felt. To fill the gap, An attempt was made to collect information from various sources Many recipes were collected and adapted and their nutritional value was worked out with the help of nutritionists.These recipes are presented in the following pages for health benefit.

problems (wounds, rashes and boils), treat sore throat, and cure acid reflux.Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breastenlargement, and to reduce menstrual pain.

HOME REMEDY FOR FEVERBREAST ENLARGEMENTREMEDY TO EASE CHILD BIRTH FOR PREGNANT WOMENREMEDY TO AID MILK PRODUCTION IN LACTATING WOMEN

fenugreek helps hair growth, improves hair complexion, and reduces dandruff.

Fenugreek Natural Remedies: Dandruff

Fenugreek is used traditionally as remedy for eczema, burns, abscesses, and gout.

Fenugreek stimulates uterine contractions and induces childbirth.

Fenugreek extract has been suggested to assist in balancing womens hormones as also to enlarge breasts..

Always take the advice of your doctor before using fenugreek for any medical condition.

Fenugreek is a plant. The seeds are used to make medicine.

Fenugreek is used for many conditions, but so far, there isnt enough scientific evidence to determine whether or not it is effective for any of them.

Fenugreek is used for digestive problems such as loss of appetite, upset stomach, constipation, and inflammation of the stomach (gastritis). It is also used for conditions that affect heart health such as hardening of the arteries (atherosclerosis) and for high blood levels of certain fats including cholesterol and triglycerides.

Fenugreek is used for kidney ailments, a vitamin deficiency disease called beriberi, mouth ulcers, boils, bronchitis, infection of the tissues beneath the surface of the skin (cellulitis), tuberculosis, chronic coughs, chapped lips, baldness, cancer, and lowering blood sugar in people with diabetes.

Some men use fenugreek for hernia, erectile dysfunction (ED), and other male problems.

Women who are breast-feeding sometimes use fenugreek to promote milk flow.

Fenugreek is sometimes used as a poultice. That means it is wrapped in cloth, warmed and applied directly to the skin to treat local pain and swelling (inflammation), muscle pain, pain and swelling of lymph nodes (lymphadenitis), pain in the toes (gout), wounds, leg ulcers, and eczema.

The taste and odor of fenugreek resembles maple syrup, and it has been used to mask the taste of medicines.

In foods, fenugreek is included as an ingredient in spice blends. It is also used as a flavoring agent in imitation maple syrup, foods, beverages, and tobacco.

In manufacturing, fenugreek extracts are used in soaps and cosmetics.

Fenugreek leaves are eaten in India as a vegetable.

Prevent anaemia in young girls,tone up their reproductive system after delivery.Cosmetically too, both methi leaves and seeds work wonders for the hair and the skin. A paste of fresh leaves, applied to the scalp regularly, helps lengthen hair and prevent premature greying. At night, applied to the face and washed with warm water, it helps clear the skin and prevent early appearance of wrinkles. A paste made from the seeds that have been soaked overnight, when applied to the scalp, helps reduce dandruff and other minor fungal or bacterial infections.Fenugreek also promotes well being: it is a powerful detoxifier, increasing colonic health and overall body cleansing, eliminating bad breath and body odour.Fenugreek tea also soothes inflamed stomach and intestines whilecleansing the stomach, bowels, kidneys and respiratory tract of excess mucus.

References

Jump up ^ "Trigonella foenum-graecum information from NPGS/GRIN". www.ars-grin.gov. Retrieved 2008-03-13.Jump up ^ Daniel Zohary and Maria Hopf (2000). Domestication of plants in the Old World (Third ed.). Oxford: Oxford University Press. p. 122.Jump up ^ Cato the Elder. De Agri Cultura. p. 27.Jump up ^ V. A. Parthasarathy, K. Kandinnan and V. Srinivasan (ed.). "Fenugreek". Organic Spices. New India Publishing Agencies. p. 694.Jump up ^ Statistics[dead link]Jump up ^ "Fenugreek recipes". BBC Food.Jump up ^ "How to Series: Growing Methi (Fenugreek)". A blog called "Fenugreek Love". Retrieved 2 March 2011.Jump up ^ "Aish Merahrah-Egyptian Fenugreek Corn Bread". The Taste of Aussie. Retrieved 29 June 2014.^ Jump up to: a b Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January27, 2011.Jump up ^ "Hilba (Fenugreek_paste)". cookipedia.co.uk.Jump up ^ This is based on the assumption that the Aramaic name ????? corresponds to it. (Karetot 6a; Horiyot 12a) Rabbenu Nissim at the end of Rosh Hashana, citing the custom of R Hai Gaon. This follows Rashi's translation of ?????, cited as authoritative by Tur and Shulchan Aruch OC 583:1.But Avudraham interprets ????? as black-eyed peas.Jump up ^ C.Gopalan, B.V. Ramasastri and S.C. Balasubramaniyam. Nutritive value of Indian food. National Institute of Nutrition, ICMR Hydrabad.Jump up ^ Sharma, RD; Raghuram, TC; Rao, NS (1990). "Effect of fenugreek seeds on blood glucose and serum lipids in type I diabetes". European Journal of Clinical Nutrition 44 (4): 3016. PMID 2194788. editJump up ^ McKenna, Maryn (2011-07-07). "E. coli: A Risk for 3 More Years From Who Knows Where". Wired.

External linksLook up fenugreek in Wiktionary, the free dictionary.Fenugreek resourcesFenugreek, Gernot Katzer's spice dictionaryAbout Herbs, Botanicals & Other Products, Memorial Sloan-Kettering Cancer CenterEncyclopedia of Spices.

FENUGREEK TEA

Ingredients1 tsp of fenugreek tea leaves.1 tsp of fenugreek seeds for each cup of tea.1 cup of water for every teaspoon of fenugreek seeds.1 tsp honey for each cup of tea.1 tsp of sugar for each cup of tea.

MethodLightly crush the fenugreek seeds. Use a mortar and pestle or place the seeds on a wooden chopping board and crushwith the flat blade of a large kitchen knife. Boil the water in a kettle, electric water heater or saucepan. Pour the desired amount of boiled water into a teapot, small jug or other container. Add the crushed fenugreek seeds. Supplement with fenugreek tea leaves. you may add other herbs and or loose tea leaves for color and taste. Coverand steep the seeds for at least three minutes.Strain through a regular tea strainer into a cup. Sweeten with honey, sugar or stevia. Drink hot or cold.Enjoy fenugreek tree and feel fresh.

BREAKFAST RECIPIES

METHI PARANTHA WITH BUTTER

Preparation Time: 15 minsCooking Time: 10 minsMakes 4 rotis

Ingredients1 1/2 cup whole wheat flour (gehun ka atta)1/2 cup dry fenugreek (methi) leaves1/4 tsp cumin seeds (jeera)1/4 tsp turmeric powder (haldi)1/2 tsp chilli powder1/2 tsp coriander (dhania) powder1/2 tsp finely chopped green chillies2 tbsp finely chopped onions1 tsp oilsalt to taste1/4 tsp oil for kneadingbutter for light frying on tawa

MethodCombine all the ingredients together in a bowl and add knead into a stiff dough using enough water.Knead well and keep covered for 10 minutes.Divide the dough into 4 equal portions and roll out each portion into a 100 mm. (6") diameter circle.Cook each roti lightly on a hot tava (griddle) on both sides.When you want to serve the rotis, put butter on each roti on both sides till the roti is golden brown and crisp from both the sides (approx. 2 minutes). Serve immediately with mango pickle and lassi.

METHI PANEER PARANTHA

Nutritious bajra and methi rotis stuffed with delicately spiced mixture of paneer and tomatoes. Both bajra and methi are iron rich with a wealth of fibre too. Paneer is a rich source of protein and calcium. Preferably, use fresh home-made paneer made with low calorie milk. If you wish, do not fill the parathas and just make the jowarand methi rotis. . . They are yummy on their own too.

Add your private notePreparation Time: 15 minsCooking Time: 20 minsMakes 4 servings

IngredientsFor The Dough2 cups wheat flour 1/2 cup dry fenugreek (methi) leaves , chrushed2 large garlic (lehsun) cloves , chopped1 tsp low fat curds (dahi)salt to taste

To Be Mixed Into A Filling1/2 cup crumbled low fat paneer (cottage cheese)1 green chilli , finely chopped1/8 tsp turmeric powder (haldi)1/4 tsp dried fenugreek leaves (kasuri methi) 3 tbsp chopped corriander (dhania)1 small onian finely choppedsalt to taste

Other Ingredients1 tsp oil for cooking

Method for the fillingtake a non-sticking pan.heat 4 tbsp oil ,add onian,tomatoes,green chilly,garlic and chopped coriander.cookfor 5 mins till it golden brown mixture. add salt and termeric powder. mix paneer and keep aside.

For the doughIn a blender lightly crush the fenugreek leaves and add a little salt.Add to the wheat flour and knead into a soft dough using the curds and hot water.Divide the dough into 4 equal portions and roll out each portion into a circle of approx. 100 mm. To 125 mm. (4" to 5") diameter.Place a portion of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.Lift the parathas carefully and place it on a non-stick pan. Using a little oil, cook on both sides till they aregolden brown. These have to be cooked on a very slow flame as the rotis are thicker and will take a while to cook.Repeat with the remaining dough circles and filling mixture to make 3 more parathas.Serve hot wih curd.FENUGREEK SANDWICH

Preparation Time: 5minCooking Time: 2minFOR 4 servings

Ingredients2 carrots1 cucumber1 onion1/2 tsp fenugreek (methi) leaves2 green chillies8 pieces of bread1 bunch of coriander (dhania)1/4 spoon black peppersalt to taste2 tsp cheese sauce2 tsp mayonaisse sauce Green Chutney

Method

grade all the vegetables mix them with cheese spread and meoneys sauce.now add the salt, green chiley, fenugreek powder,black pepper and mix again.apply the mixture to 4 bread pieces.Apply chutni on 4 bread pieces and cover the pieces of mixture.cu finely with cutter from sides.

Ready to eat.....

EGGS WITH FENUGREEK

Preparation Time: 15 minsCooking Time: 20 minsMakes 4 servings

Ingredients1/2 KG fenugreek (methi) leaves1 tsp turmeric powder (haldi)2 tbsp oil2 tsp chopped garlic (lehsun)2 green chillies1 tsp cumin seeds (jeera)1/2 cup chopped onions1/2 cup chopped tomatoes2 tsp chilli powdersalt to taste4 eggs

For The Garnish1 tbsp chopped coriander (dhania)

MethodWash, drain and chopped the fenugreek leaves, put the leaves in a bowl add enough water, l/2 tsp turmeric powder,mix well and keep aside.Heat the oil in kadhai, add the garlic, whole green chillies, cumin seeds and onion,tomatoes and saute till the onions turn translucent.

Add the chilli powder, reaming turmeric powder and salt, mix well and cook on a medium flame for 2 minutes.Drain the fenugreek leaves and add to kadhai, mix well and cook for 3 minutes on a medium flame.Add the eggs, mix well, cover it and cook on a slow flame till the eggs are cooked.Serve hot and garnish with coriander.

PAV BHAJI

Whistles: High 3 (Pressure cooker)Soaking Time: 1 HourPreparation Time: 15 minsCooking Time: 15 minsMakes 4 servings

Ingredients2 tbsp oil1 tsp cumin seeds (jeera)1/2 cup chopped onions1/2 tbsp ginger paste1/2 tbsp garlic paste1 tsp finely chopped green chillies1/2 tsp red chilli powder2 tsp coriander- cumin seeds powder1/4 tsp turmeric powder (haldi)1 cup chopped tomatoes1/4 cup chana dal (split Bengal gram) , soaked and drained1/2 cup peeled and chopped potatoes1/4 cup chopped brinjals (baingan / eggplant)1/4 cup chopped red pumpkin (bhopla / kaddu)3 cups chopped spinach (palak)1/4 cup fenugreek (methi) leaves leaves2 tsp lemon juicesalt to taste4 ready pavs from market

MethodHeat the oil in a pressure cooker and add the cumin seeds.When the seeds crackle, add the onions, ginger and garlic paste, mix well with green chiley and saut on a medium flame for 3 to 4 minutes.Add the chilli powder, coriander-cumin seeds powder, turmeric powder, tomatoes, chana dal, potatoes and brinjals, mix well and saut on a medium flame for another minute.Add the spinach, fenugreek leaves, salt and cup of hot water, mix well and pressure cook on a high flame for 3 whistles.Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.Blend the mixture well with lemon juice using a blender and serve immediately with pav.

METHI PURI


Ingredients2 cups wheat (gehun) flour4 tbsp milk if you like1/4 cup fenugreek (methi) leaves dry1 tbsp coarsely ground cumin powder1 tbsp coarsely crushed coriander (dhania) seeds1 tsp carom seeds (ajwain)1 tsp dried mango powder (amchur)1/2 tsp chilli powdersalt to tasteoil for deep fryingwarm water to bind the dough

MethodCombine the above ingredients and form into a stiff dough using enough warm water.Leave the dough for 25 to 30 minutes to rest.Roll into small puris on an oiled surface or roll between 2 plastic sheets.Deep fry till golden brown.Serve hot with sweet mango chuney.CHANA MASALA

Preparation Time: 20 minsCooking Time: 15 minsMakes 4 servings.

Ingredients1/2 cup kabuli chana (white chick peas)1/2 tsp tea leaves1 onion , chopped1 tomato , chopped2 green chillies , chopped1/4 tsp turmeric powder (haldi)1/2 tsp chilli powder1 tsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp chana masala1 tbsp fenugreek (methi) leaves2 tbsp oil

To Be Ground Into A Paste4 garlic (lehsun) cloves12 mm (1") ginger (adrak) piece

For The Toppingchopped onionlemon slices

MethodSoak the kabuli chana for 7 to 8 hours. Drain and keep aside.Boil 1 cup of water, add the tea leaves and leave aside for a few minutes. Strain the water.Add the soaked kabuli chana and pressure cook until soft. Drain.Heat the oil in a pan and fry the onion until light brown. Add the paste and fry for a few seconds. Add the tomato, green chillies, turmeric, chilli powder, coriander-cumseed powder, chana masala, nd kausri methi and cookfor 2 mins.While cooking, sprinkle a little water if necessary.Add the kabuli chana and salt and cook for a few minutes.Serve hot, topped with chopped onion and slices of lemon.

DAL METHI IDLI

Preparation Time: 12 minsCooking Time: 10 minsMakes 15 idlis

Ingredients1/2 cup arhar dal1/4 cup yellow moong dal (split yellow gram)1/2 cup chana dal (split bengal gram)1 cup fenugreek (methi) dried leaves 1/2 cup chopped coriander (dhania)2 chopped green chillies1/4 cup finely chopped onionssalt to taste1 tsp oil for greasing

MethodWash and soak the dals together at least 3 hours.Drain and grind to a smooth paste, adding approx. cup of water, fenugreek leaves, coriander, green chillies, onion, salt and mix well.Add water as required to make a thick batter.Pour into greased idli moulds and steam for 8 to 10 minutes till done.Serve hot with coconut chutney.

METHI SAMBHAR

Preparation Time: 5 minscooking time : 5minsMakes 2 cups(2 helpings) Ingredients1/4 cup dry methi leaves5 dry red chillies , broken into pieces1 tbsp coriander (dhania) (dhania) seeds1 tbsp toovar (arhar) (arhar) dal1 tbsp chana dal (split Bengal gram) (split bengal gram)1 tbsp urad dal (split black lentils) (split black gram)1 tsp turmeric powder (haldi) (haldi)1/4 tsp asafoetida (hing) 1 tsp lemon juice1 tsp oil

MethodHeat the oil in a pan and roast all the the ingredients in it. Cool completely.Blend in a mixer to a fine paste using a little water and use as required.heat and mix lemon juice before serving.

EVENING SNACK RECIPIES

METHI PAKODA

Preparation Time: 15 minutesCooking Time: 10 minutesfor 4 servings

Ingredients1 cup besan ka atta (gehun ka atta)10 gms fenugreek (methi) leavessalt as per taste1 tsp chilli powder1/2 tbsp turmeric powder (haldi)1/4 tbsp asafoetida (hing)

Method First add water in flour,then add,oil and salt, chilli powder,turmeric powder, asafoetida and methi all in besanflour.Then make pakoda from it after all this fry in oil on high gas pressure.serve hot......

FENUGREEK MANCHURIAN

Preparation Time: 20 minsCooking Time: 20 minsMakes 4 helpings Ingredients250 gms fenugreek (methi) leaves1/2 cup semolina (rava)1/2 cup besan (Bengal gram flour)1 cup whole wheat flour (gehun ka atta)1 tsp sugarsalt to taste1/2 tsp green chilli paste2 tsp green chilli sauce1/2 tsp soy sauce2 tsp tomato ketchup1 capsicum, cut into long strips2 tsp cabbage, finely shredded2 tsp carrot jullienes1 tomato, cut into thin strips1/2 tsp oil

Method Wash methi, mix in suji, besan, atta, sugar, salt, soda, green chilly paste and oil.Add little water and make a dough.Make long and thin dumplings and deep fry into pakoras.In a pan heat 1\2 tsp oil and add capsicum, cabbage, carrot,tomato and saute them on high flame for 5 min.Add all the sauces, salt and stirr, add pakodas and mix with sauted vegetabbles.cook for 5 mins more.Manchurian is ready.Enjoy........

METHI KHAKHRAS

Preparation Time: 15 mins.Cooking Time: 15 mins.Makes 12 khakhras.

Ingredients

1 cup whole wheat flour (gehun ka atta)1 tsp fenugreek (methi) leave's powder1 tsp carom seeds (ajwain)1 tsp sesame seeds (til)1/4 tsp chilli powder1/4 tsp turmeric powder (haldi)2 tsp oilsalt to

MethodTo the fenugreek leaves, add the ajwain, sesame seeds, chilli powder, fenugreek powder, oil and salt and mix wellfor 2 minutes.Add the flour and knead into a dough, adding just enough water to make a firm dough.Divide the dough into 12 portions and roll out each portion into very thin circles, using a little flour.Cook one portion lightly for a few seconds on both sides on a tava (griddle).Apply a little ghee or oil on the khakhra.Repeat for the remaining portions.Cook again on a slow flame until crisp using a little pressure with help of a cloth.Cool and store in an air-tight jar.

WHEAT WRAPS WITH METHI AND MOONG SPROUTS

Preparation Time: 20 minsCooking Time: 5 minsMakes 6 wraps

Ingredients6 whole wheat chapatis , semi-cooked (150 mm. (6) diameter each)

For The Methi and Moong Sprouts Stuffing1 cup finely chopped fenugreek (methi) leaves1 cup boiled sprouted moong (whole green gram)1 tsp Vegeable oil2 tsp finely chopped green chilliessalt to taste1 tsp lemon juice

For The Garlic-onion Spread1 tsp finely chopped garlic (lehsun)2 tbsp finely chopped onions1/2 cup fresh cheese (paneer)1 tsp Vegeable oil1/2 tsp cumin seeds (jeera)1/2 tsp chilli powdera pinch of asafoetida (hing)salt to taste

Method For the garlic-onion spreadHeat the oil in a small broad non-stick pan and add the cumin seeds.When the seeds crackle, add the garlic and onions and saut on a medium flame for 1 minute or till the onions turnlight brown in colour.Combine the sauted garlic and onions with the paneer in a deep bowl.Add the chilli powder, asafoetida and salt and mix well.Divide the spread into 6 equal portions and keep aside.

For the methi and moong sprouts stuffingHeat the oil in a broad non-stick pan, add the green chillies and saut on a medium flame for 15 seconds.Add the fenugreek leaves and saut on a medium flame for 1 minute.Add the sprouted moong,salt, mix well and cook on a medium flame for 1 minute.Add the lemon juice and mix well.Divide the stuffing into 6 equal portions and keep aside.

How to proceedHeat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides.Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati.Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly.Repeat steps 1 to 3 to make 5 more wraps.Serve hot immidiately.

METHI DHOKLA


Ingredients1 cup yellow chana (split) dal1 1/2 cups fresh fenugreek (methi) leaves5 green chillies1/4 tsp asafoetida (hing)2 tbsp curds (dahi)1 tsp baking powder2 tsp oil2 pinches soda bi-carb

MethodSoak the dal for 4 hours.Grind the soaked dal with the green chillies adding a little water.Add the asafoetida and salt.Mix the curds and baking powder.Add the oil and keep the batter aside for 2 to 3 hours.Sprinkle the soda bi-carb and salt over the fenugreek leaves.Grease small mould tin (the size corresponding to the volume of the batter). Put a few fenugreek leaves in themould and fill with a batter. Steam for 5 to 8 minutes.cut into pieces. Serve hot with green mint chutney.

LUNCH AND DINNER RECIPIES

METHI SOUP WITH CREAM

Preparation Time: 20 minsCooking Time: 15 minsFOR 6 servings

Ingredients1/2 bunch of fenugreek (methi) leaves1 bunch of spinach (palak)1/2 cup cream4 to 5 cloves of garlic (lehsun)salt to taste1 tbsp oil8 cups water

Method Put oil in a non-stick vessalAdd chopped garlic pieces. let them fry till golden brownAdd methi leaves, plucked and washed and cut.Add palak leaves, cut and washed.Add water and let it boil for around 10 mins.Add saltStrain,now add cream,mix and serve hot.

MIXED SALAD

Preparation Time: 15 minsCooking Time: 2 minsfor 4 servings

Ingredients1 small sized bunch of fenugreek (methi) leaves2 to 3 tomatoes3 spring onions1/2 cup finely cut carrot1/2 cup cabbage2 to 3 green chilliespinch of chilli powder (optional)salt to taste1 tbsp groundnut oil

MethodClean, wash and cut finely fenugreek leaves.Cut spring onions also in small pieces.Add carrot and cabbage.Finely chopp green chillies.Mix them all together in pan add salt, oil & red chillie powder.cook for 2 mins on a high flame. serve.......CLASSIC METHI CHANA SPROUTS SALAD

Preparation Time: 10 mins.Cooking Time: 2 min.Serves 4

Ingredients2 cups Kala chana sprouts , torn into pieces1/2 cup fresh tomato finally chopped 1/2 cup capsicum finally chopped 1/4 cup fresh tender methi leaves finally chopped1 tsp vegetable oil1 tsp lemon juicesalt and black pepper (kalimirch) powder to taste

Methodwash chana sprouts with hot water for 10 to 15 minutes. Drain and discard the water.take a nonsticking pan and heat oil.Mix all the ingredients together toss for 1 to 2 mins and serve immediately.

METHI AUR BESAN KI ROTI

Preparation Time: 15 minsCooking Time: 20 minsMakes 4 rotis

Ingredients1 cup besan flour (beasn ka atta)1 cup wheat floor1/4 cup dry fenugreek (methi) leaves1 tsp green chilli pastesalt to taste3 tsp oil for kneading and cooking1 cup milkwheat flour (wheat ka atta) for rolling

MethodCombine the besan and wheat flour, fenugreek leaves, green chilli paste, salt and 1 tsp of oil in a bowl and knead with milk and using enough water to make a semi-stiff dough.Divide the dough into 4 equal portions and roll each portion into a 125 mm. (5") diameter circle, using a little wheat flour rolling.Heat a non-stick tava (griddle) and cook each roti on a medium flame, using tsp of oil, till light brown spots appear on both the sides.Serve immediately with lemon chutney.

MATAR RICE

Preparation Time: 10 minsCooking Time: 15 minsfor 4 helpings

Ingredients

2 cups rice (chawal)1 cup matar dana1 bunch(preferably small) fenugreek (methi) leaves1 " piece of ginger (adrak)5 to 6 flakes of garlic (lehsun)3 to 4 green chillies1/4 tsp chilli powder2 tbsp oil or gheejeera,cinnamon (dalchini) , cardamom (elaichi) , a pinch of garam masala , salt to taste

Method

Initially, slice the onions into small pieces along with the tomatoes n the methi leaves. then, take a pan or a pressure cooker n add the oil. then add the ginger- garlic paste, green chillies.then add the onions n fry till golden brown.Then add the methi leaves n fry to 1-2 min.( i mena till the leaves shrink over), add the garam masala n red chilli powder. then add the soaked rice n fry for 2 min. then add the required water with salt and jeera.To taste n cook till rice is cooked.serve hot.

METHI RICE


IngredientsFor The Rice3 cups steamed rice (chawal)2 onions2 sticks cinnamon (dalchini)2 cloves (laung / lavang)3 garlic (lehsun) cloves (lehsun) 3 tsp sugar1/2 Cup fenugreek leaves2 tbsp ghee1/2 tsp salt

Method For the riceChop the onions.Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, crushed garlic and fry again.Add the rice and fenugreek leaves, salt and enough water to cook the rice.Cook the sugar mixed with 1 teaspon of water on a slow flame. When it becomes brown, add to the rice while it is cooking.Serve this hot rice with plain curd , garlic tomato chutney and masala papad.

DAL METHI


Ingredients1 cup uncooked masoor dal (split red lentil)1/2 cup dry fenugreek leaves 1 tbsp ghee1 tsp cumin seeds (jeera)1/4 cup finely chopped onions1/4 cup finely chopped tomatoes2 tsp dried mango powder (amchur)1/2 tsp turmeric powder (haldi)3/4 tsp chilli powdersalt to taste

To Be Ground Into A Paste4 green chillies , roughly chopped6 clove of garlic (lehsun)25 mm (1") ginger (adrak)

MethodCombine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escapebefore opening the lid.Heat the ghee in a kadhai, add the cumin seeds.When the seeds crackle, add the onions and saut on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.Add the tomatoes and prepared paste and saut on a medium flame for few seconds.Add the cooked masoor dal and cook on a medium flame for 1 minute.Add the dry fenugreek leaves and cook on a medium flame for 5 minutes.Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 4 minutes.Serve hot with chapaties.

PANCH DAL MIXED WITHVEGETABLES AND SPICES


Ingredients

1/2 cup toovar (arhar) dal2 tsp moong dal (split green gram)2 tsp masoor dal (split red lentil)2 tsp urad dal (split black lentils)2 tsp chana (split) yellow dal1/4 cup chopped potatoes1/4 cup chopped brinjals 1/4 cup chopped bottle gourd (lauki)1/4 cup chopped red pumpkin (kaddu)1 spring onion , chopped1 tbsp fenugreek (methi) leaves , chopped1 chopped tomato3 tsp lemon juice1 tsp oilsalt to taste

To Be Ground Into A Paste1 green chilli3 red chillies4 cloves of garlic (lehsun)1 stick of cinnamon (dalchini)4 cloves (laung / lavang)25 mm (1") piece of ginger (adrak)1 cardamom (elaichi)1 tsp coriander (dhania) seeds4 black peppercorns (kalimirch)1/2 tsp cumin seeds (jeera)2 tsp chopped coriander (dhania)2 tbsp water

To Be Made Into A Dry Powdered Masala1 cardamom (elaichi)1 cinnamon (dalchini)1 clove (laung / lavang)

MethodCombine the dals and wash them.Add the vegetables to the dals along with 3 cups of water and pressure cook for 3 whistles.Liquidise the cooked dals and all the vegetables in a blender and keep aside.Heat the oil in a non-stick pan and add the ground paste. Saut it for 5 minutes and add the pured vegetable anddal mixture, along with the dry powdered masala, lemon juice and salt and simmer for 10 to 15 minutes.Serve hot, with multi grain wheat bread or chapatis.

MOONG CHANA METHI DAL

Soaking Time: 2 hoursPreparation Time: 15 minsCooking time : 10 minsMakes 4 servings Ingredients1 cup green moong dal (split green gram)1/4 cup chana dal (split yellow chana dal)1/2 cup finely chopped tender small fenugreek (methi) leaves leaves3 green chillies ,1/2 cup grated cucumber1/2 tsp ginger1 tbsp lemon juicesalt to taste

For The Garnish1/4 cup finally chopped onian1/4 cup of finally chopped fresh tomato1/4 cup finely chopped fresh green coriander (dhania)

MethodClean, wash and soak the moong dal and chana dal in enough water for atleast 2 to 3 hours. Drain and discard the excess water.Combine the moong dal along with chana dal,3 cups of water in a deep pan and cook over a medium flame for 10 to 12minutes or till the dal is cooked. Drain and keep aside to cool.Add the fenugreek leaves, green chillies, cucumber, lemon juice, salt and toss well.Serve immediately garnished with onian, tomato and coriander.

METHI KADHI

Preparation Time: 5 minsCooking Time: 10 minsMakes 4 serving

Ingredients2 cups curds (dahi)1/4 cup fenugreek (methi) dry leaves4 tsp besan (bengal gram flour)1/2 inch ginger (adrak) , chopped2 green chillies , choppedsalt to tastehandful coriander (dhania) leaves2 tsp oil1 pinch turmeric powder (haldi)1/2 tsp cinnamon (dalchini) powder

For The Tadka1/4 tsp cumin seeds (jeera)1/4 tsp mustard seeds ( rai / sarson)few curry leaves (kadi patta)a pinch asafoetida (hing)

MethodBeat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.Make a paste of ginger, chillies, cinnamon and mixed with coriander leaves.Boil the curd mixture on slow heat and stir continuously. Add the ground paste, and boil again.Add methi methiHeat ghee in a pan. Add all seasoning. Fry until they splutter.Pour this seasoning over kadhi. Garnish with coriander leaves and serve hot with rice or rotis.

CHEESE KOFTA WITH FENUGREEKGRAVY AND CREAM


Ingredients

For The Cheese Koftas1 cup grated processed cheese1 cup boiled and mashed potatoes2 tbsp chopped raisins (kismis)2 tbsp cornflour2 tsp finely chopped green chilliessalt to tastebread crumbs for rollingoil for deep-frying

For The Green Gravy3 cups chopped spinach (palak) , blanched1 cup fenugreek (methi) leaves , blanched1 tbsp oil1 tsp cumin seeds (jeera)3/4 cup onion paste1 tsp finely chopped green chillies1 tsp ginger-garlic (adrak-lehsun) paste1/4 tsp turmeric powder (haldi)1/4 cup fresh cream1/2 tsp garam masalasalt to taste

Method

For the cheese koftasCombine all the ingredients in a deep bowl and mix well.Divide the mixture into 16 equal portions and shape into a round kofta.Roll each koftas into the breadcrumbs till they are evenly coated from all the sides.Heat the oil in a kadhai, and deep-fry a few koftas at time till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.

For the green gravyCombine the blanched spinach and fenugreek leaves in a blender and pure to a smooth paste. Keep aside.Heat the oil in a deep pan and add the cumin seeds.When the seeds crackle, add the onion paste and saut till the onions turn light brown in colour.Add the ginger-garlic paste and green chillies and saut on a medium flame for 1 minute.Add the kasuri methi, turmeric powder, spinach-fenugreek pure, cream, garam masala, salt with cup of water and bring to a boil. Keep aside.

How to proceedJust before serving add the koftas in the gravy, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.Serve immediately.

COTTAGE CHEESE MIXED WITH METHI PALAK


Ingredients2 cups chopped spinach (palak)3/4 cup fenugreek (methi) leaves25 mm (1") piece ginger (adrak) , finely chopped1 tsp finally chopped garlic3/4 cup sliced low-fat paneer (cottage cheese)2 tsp oilsalt to taste

MethodIn a deep pan, cook the spinach and fenugreek along with water and cook on a slow flame until soft.When cooked, drain out the water and blend the leaves in a remove from the flame, drain out the excess water and blend in a mixer to a smooth puree.Heat the oil in non-stick pan, add the onions and saute on a medium flame for 1 minute.Add garlic and ginger and saute again for a few seconds.Add the pureed leaves, paneer and salt, mix well and cook on a medium flame for 2 to 3 minutes.Serve hot.

METHI PANEER

Preparation Time: 25 minsCooking Time: 25 minsMakes 4 helpings

Ingredients250 gms fenugreek (methi) leaves leaves pureed1 tbsp mustard (rai / sarson) oil2 whole dry kashmiri red chilliessalt to taste1 tsp garam masala1 tbsp coriander (dhania) powder300 gms paneer (cottagte cheese) cubes

MethodPut the oil in a pan , fry red chillies for 2 minutes.Add the fenugreek puree, salt, garam masala and coriander powder, mix well and cover for 10 minutes, stirring once.Add the paneer and stir for 5 minutes again.Serve hot.

METHI ALOO WITH LEMON


Ingredients1 1/2 cup peeled and chopped boiled potatoes1/2 cup dried fenugreek (methi) leaves1 tsp cummin seeds (jeera)4 tbsp oilsalt to taste1 tbsp lemon juice1/2 cup water

MethodCrush dried fenugreek leaves with hand , put them in a cup and keep aside.Heat the oil in a pan and add the cummin seeds.When they crackle, add salt.Add the potatoes and stir-fry for about 5 minutes.Add the fenugreek leaves and water. Cook covered for 10 minutes on a low flame.Sprinkle lemon juice.Serve hot..

MIXED VEGETABLES BLENDED IN CREAM


Ingredients2 cups mixed vegetables2 tomatoes3 peppercorns (kalimirch)2 cloves (laung / lavang)25 of cinnamon (dalchini)2 to 3 cardamoms (elaichi)2 dry red chillies , broken into pieces1 tsp dry fenugreek (methi) leaves2 tbsp tomato ketchup1/2 cup milk2 tbsp powdered cashewnuts (kaju)12 tbsp buttersalt to taste

MethodBoil a vesselful water and immerse the tomatoes in it for one minute.Remove, de-skin and deseed tomatoes and chop finely. Keep aside.Heat the butter in a pan, add peppercorns, cloves, cinnamon, cardamoms, red chillies and dry fenugreek leaves.Add the chopped tomatoes and cook till mashed.Add the tomato sauce and boiled vegetables and mix well.Dissolve the cornflour in Water and add to the gravy.Add the 1/4 cup milk and bring to a boil.Add the salt and cashewnut powder. Cover and cook for 5 minutes.Serve hot garnished with the coriander.

CREAMY METHI


Ingredients

1/2 cup cream1 bunch fenugreek (methi) leaves leaves , choppedsalt to taste3 tbsp ghee or butter1/2 tsp cumin seeds (jeera)a pinch asafoetida (hing)2 tsp wheat flour

To Be Ground Into A Powder:1 cardamom (elaichi)1/2 inch stick cinnamon (dalchini)2-3 clove (laung / lavang)

To Be Grounded Into A Paste:1 big onion1 tbsp poppy seeds (khus-khus) (poppy seeds)1 1/2 tbsp cashewnuts (kaju)1 tbsp curds (dahi)2 to 3 green chilliesginger (adrak)

MethodImmerse the methi leaves in hot and salted water for 5 minutes.Wash thouroghly, drain and keep aside.Take a bowl and beat the cream until it becomes smooth.Keep aside.Heat the ghee in a kadhai. Add the cumin seeds and asafoetida.When the seeds crackle, add the paste and mix well.Add the grounded powder and salt and mix well.Add the methi leaves, cream and all the remaining ingredients.Cook on a slow flame for 5 to 10 minutes.add a little flour to make gravy thick. Mix well.serve hot.

MUGLAI MUTTON


Ingredients

1/2 kg mutton cut into small pieces1 medium bunch fenugreek (methi) leaves (methi) , chopped1/2 cup oil3 onions , sliced3 tomatoes, sliced1 tsp ginger (adrak) paste1 tsp garlic (lehsun) paste1 tsp chilli powder1/2 tsp turmeric powder (haldi)salt to taste1 tbsp chopped coriander (dhania)6 green chillies , chopped

MethodHeat oil in a deep pan, add sliced onions,tomatoes and saut till lightly brown.Add ginger paste, garlic paste and stir well for a minute.Add red chilli powder, turmeric powder and stir to mix well.Add chopped fenugreek leaves and cook for three to four minutes.Add the prepared mutton and stir well.Add a cup of water and salt to taste and simmer till the mutton is cooked.Once the mutton is almost cooked, add chopped coriander leaves and green chillies.Cook till all the water has evaporated.Serve hot with tandoori roti with butter......

METHI MURG


Ingredients

Ingredients QuantitiesChicken 800 gms.1 2 " piece of ginger (adrak)10 cloves of garlic (lehsun)5 green chillies1 cup creamsalt to taste3 tbsp coriander (dhania) leaves3 tbsp ghee1 onion2 bayleaves (tejpatta)1/4 cup fenugreek (methi) leaves dry1 tsp coriander (dhania) powder1 tsp cumin seeds (jeera) powder1/2 tsp mace (javantri) and cardamom (elaichi) powderwhole wheat flour (gehun ka atta)

Method

Clean the chicken and cut into 8 pieces.Make a paste of ginger, garlic and green chillies.Slice the onion, brown in a little ghee and grind to a fine paste.Finely chop the coriander leaves.

Heat ghee in a narrow mouthed degchi, add bay leaves. add methi leaves. stir-fry for three minutes.mix paste of ginger , garlic and green chillies.Add the chicken and cook till the gravy starts boiling. add dhania and jeera powders and browned onion paste. stir.Cover the degchi and seal, using the dough. cook over low heat till the flavours are given out.Uncover the degchi mix cream and sprinkle the mace and cardamom powder.Serve hot garnished with chopped coriander leaves.

METHI KEEMA

Preparation Time : 51-60 minutesCooking time : 26-30 minutesServings : 4

Ingredients1/2 KG Lamb mince1 cup fenugreek leaves finely chopped1/2 cup Yogurt Salt to taste1 tsp Turmeric powder1 tsp Garlic paste2 tsps vegetable Oil 1 tsp Cumin seeds3 medium Onions chopped2 tsps Ginger chopped 2 Green chillies chopped 1 tsp Red chilli powder 1 tsp Coriander powder1 large Tomato,chopped2 tspsFresh coriander leaves chopped

Method

Mix lamb mince fenugreel leaves, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour.Heat oil in a kadai.Add cumin seeds and saut. Add onions and saut till golden.Add ginger, green chillies, red chilli powder and coriander powder. Saut for a minute and add tomatoes. Saut the masala.Add marinated lamb mince with yogurt and fenugreek leaves. Cook on medium heat for fifteen to twenty minutes or till mince is done.Garnish with coriander leaves. Serve hot.

METHI MACHI

Preparation Time : 40 minutesCooking time : 45 minutesRecipe Servings : 4

Ingredients

1/2 kg sangara fish-cut into pieces1/4 cup fenugreek dry leaves1 medium onion, finely cut1 medium tomato, finely cut 6-8 garlic cloves 2 fresh green chillies-deseeded and sliced 6 Tbsp oil 1/4 tsp red chilli paste 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp salt 2 whole dry red chillies 1/2 tsp black mustard seeds 5 curry leaves 1/4 cup curd 1 1/2 cup water2 tsps lemon juice.

Method

Make a paste of onion, tomatoes, garlic and green chillies.Keep aside. Heat oil in a pan.Add dry spices and cook for about 2 minutes, keep stirring. Remove from heat and keep aside. Heat the remaining oil in another saucepan.Add whole red chillies, curry leaves and mustard seeds. Fry until the seeds start spluttering. Add onion paste and fry until brown. Add the tomatoes, curd and water.Stir well and bring to a boil. Add fish pieces and fenugreek leaves simmer for about 10 minutes.Serve hot with boiled rice.

DESSERTS WITH FENUGREK

SWEAT RICE WITH FENUGREEK LEAVES


Ingredients

1 1/2 cup Boiled white rice 1 tsp Jaggery , powderedSalt a tiny pinch2 tsps Nuts (almonds/cashew) 1 1/2 tsps fenugreek leaf 2 Cloves 1 small stick Cinnamon 2 tsps desi Ghee

Method

Heat ghee in a non-stick pan. Add cloves, cinnamon and fenugreek leaf. Stir for a few seconds, then add nuts chopped or whole as you like them.When the cashew turns golden, add rice. Stir gently to fry, taking care not to mush the rice grains. Cook till therice turns crisper and darker (about 5-6 mins).Add salt, stir once and then sprinkle powdered jaggery. Cook till the jaggery melts and coats rice grains evenly (about 3 mins).Serve hot garnished with almonds.

CHILLED BADAM KHEER

Preparation Time: 20 minutesCooking Time: 1 hour Serves: 4 servings

Ingredients:1/2 cup Almonds1 tablespoon Ghee, optional1 cup Milk2 tablespoons Sugar (or to taste)1/4 teaspoon Cardamom Powder (Elaichi)4-5 Saffron strands (kesar)1/4 tsp fenugreek leaves1/2 cup condensed milkWater

Place almonds in a bowl and pour 1 cup boiling water over it.Let them sit for around 5-6 minutes, transfer to a colander or strainer and drain off water. Wash them with 1-cup normal cold water.Now, you can easily peel them. If skin does not come out easily, then again repeat the process.Blanched almonds are ready. chop blanched almonds.Heat 1 tablespoon ghee in a non-stick pan and add almonds.Cook it over low flame while stirring constantly until light brown, approx 5-7 minutes.Add milk, mix well and bring it to boil over high flame. Add fenugreek leaves.When it comes to boil, reduce flame to medium and add sugar, saffron strands and cardamom powder.Cook for 4-5 minutes while stirring continuously. Remove pan from flame and let it cool at room temperature.Add condensed milk and stir again.Transfer it to individual serving bowls or one large bowl and place in refrigerator for an hour before serving. Chilled badam kheer is ready for serving.

Health Benefits of Fenugreek

15 ways methi or fenugreek can keep you healthy and beautiful.

1. Helps reduce cholesterol2. Helps reduce risk of heart disease3. Helps control blood sugar levels in diabetics4. Aids digestion5. Helps counter acid reflux or heartburn6. Helps you lose weight7. Remedy for fever and sore throat8. Increases breast milk production in lactating women9. Induces and eases child birth10. Helps reduce menstrual discomfort11. Helps slightly increase breast size12. Helps prevent colon cancer13. Helps soothe skin inflammation and reduces scars14. Helps treat skin problems15. Can help resolve hair problems

fenugreek seeds have been found to help increase libido and lessen the effect of hot flashes and mood fluctuationsthat are common symptoms of menopause and PMS. In India and China, it has also been used to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin FENUGREEK

Fenugreek is an herb that is commonly found growing in the Mediterranean region of the world.

Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop, and its seeds are a common ingredient in dishes from theIndian Subcontinent in South Asia.

Other Names: Alholva, Bird's Foot, Bockshornklee, Bockshornsame, Chandrika, Egypt Fenugreek, Fenogreco, Fenugrec,Foenugraeci Semen, Foenugreek, Greek Clover, Greek Hay, Greek Hay Seed, Birds foot, Hu Lu Ba, venthiyajn, Medhika,Methi, Methika, Sngrain, Sngr, Trigonella, Trigo...

While the seeds and leaves are primarily used as a culinary spice, Given its very distinctive and slightly bittertaste, fenugreek may not be a popular spice in world cuisines but therapeutically, its properties are unquestioned.

It is also used to treat a variety of health problems in Egypt, Greece, Italy, and South Asia.

Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium, and diosgenin (which is a compound that has properties similar to estrogen). Other active constituents in fenugreek are alkaloids, lysine and L-tryptophan, as well as steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin).Scientific classification

Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family: Fabaceae Genus: Trigonella Species: T. foenum-graecum

Binomial name

Trigonella foenum-graecumL.[1] .

Features

Fenugreek, botanically known as Trigonella foenum-graecum and also called methi in Ayurveda,features grayish-greentoothed leaves and pale yellow or whitish flowers that develop into seed pods. The yellow-brown seeds within are dried to produce the spice. Fenugreek has been used in Traditional Chinese Medicine to treat kidney problems, arthritis and digestive problems; it has also been employed in folk medicine as a diuretic and anti-inflammatory and in poultices to treat boils and swelling. Fenugreek seeds were one of the original ingredients in Lydia Pinkham's Vegetable Compound, a 19th century patent medicine marketed to treat menstrual cramps and menopause symptoms. The seeds, which have a rich, sweet taste, are also used in maple flavoring.

History

Fenugreek is believed to have been brought into cultivation in the Near East. charred fenugreek seeds have been recovered from Tell Halal, Iraq, (carbon dated to 4000 BC) and Bronze Age levels of Lachish and desiccated seedsfrom the tomb of Tutankhamen.[2] Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle.[3]

Production

Major fenugreek-producing countries are Afghanistan, Pakistan, India, Iran, Nepal, Bangladesh, Argentina, Egypt, France, Spain, Turkey, and Morocco. The largest producer is India, where the major producing states are Rajasthan,Gujarat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana, and Punjab. Rajasthan accounts for over 80% of India's output.[4][5]

There are 15 ways methi can keep you healthy and beautiful:1.Reduce cholesterol2.Reduce the risk of heart disease3.Control blood sugar level in diabetics.4.Aids digestion.5.Helps counter acid reflux or heartburn.6.Helps you lose weight.7.Remedy for fever and sore throat.8.Increases breast milk production in lactating women.9.Induces and eases childbirth.10.Helps reduce menstrual discomfort.11.Helps increase breast size.12.Helps prevent colon cancer.13.Soothes skin inflammation & reduces scars.14.Helps treat skin problems.15.Resolves hair problems.16.Fenugreek seeds have been found to increase libido.17.Reduce the effect of hot flushes & mood fluctuations that are the common symptoms of menopause and PMS.

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Fenugreek