Fenugreek Recipes
Jeremy Said:
How to use fenugreek powder for breast feeding and to loose weight?We Answered:
I wasn't aware that taking this would help you lose weight?? I was told to use this by the pediatrician when I was having trouble producing milk after about three months. Turns out drinking lots more water and eating more helped me more than anything. I had also slacked on pumping as often with like and SLEEP getting in the way. I didn't use a powder though. Are there instructions on the container? I would think that grape juice might be your best bet to help with the taste.Dennis Said:
In a spice rack I recieved years ago?We Answered:
I LOVE DRY FENUGREEK IN MY CURRY.dry Fenugreek leaves (Spice) is a herb. Just like Dry Basil or dry oregno.
Fenugreek powder is used in many Indian Curry recipes. It give a very nice buttery taste and give good fragrance to the dish.
It is used while you cook curry sauce. It is always the last ingredient to go in your sauce. To use it you take 2 tea spoon of Fenugreek in your hand and rub/crush it with your hand to make a powder.
I also use it in my pasta sauce. I take little bit of dry oregano and little fenugreek crush them and add them to my sauce. It is not as strong as Oregno. It is milder in flavor. Try using it next time you make, curry sauce, any beans soup or pasta/pizza sauce.
You will love it.
EDIT:
OK i think you have the fenugreek seeds. Fenugreek seeds are very strong as compare to dry fenugreek leaves.
Fenugreek seeds are used in South Indian dishes. You can saute them in oil and then add them to your curry. or you can dry roast them, make a powder in coffee grinder and add the powder to your pasta/pizza sauce or any curry.
make sure to use very small amount of seeds and cook them before adding them to your dish. If you add too much it will make your dish bitter.
Joel Said:
Fenugreek Substitute (Indian Recipe)?We Answered:
I cook Indian all the time and have the same issue. I have managed to get some ground fenugreek from Penzey's spices that I use as a substitue for seasoning purposes.If the dish calls for fenugreek as a vegetable, then I substitute spinach.
And in a pinch I just leave it out.
Frank Said:
Does any one have a recipe for Palestinian Basbousa?We Answered:
Palestinian Basbousa?Total Time: 55 min.
Baking Time: 35 min.
Preparation Time: 20 min.
Basbousa is an Egyptian sweet reminiscent of a dense cake saturated with syrup. Other versions of Basbousa include Nammurra (Lebanese) and Hareesa (Palestinian). Cream of wheat can be substituted for the semolina. Also, you can reduce the semolina by half and add ground almonds instead.
3 cups sugar
1 1/2 cups water
4 drops fresh lemon juice
1 cup sugar
1 cup coconut
1 cup yogurt
1 cup vegetable oil
1 cup heavy cream
1 1/4 cups semolina
2 medium eggs
2 teaspoons baking powder
For the Syrup
Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil while constantly stirring to dissolve the sugar. Let it boil until it appears clear. Add few drops of lemon and let it boil for a minutes or so. Remove from saucepan and let it cool completely.
For the Basbousa
Preheat the oven to 350F. In a bowl combine all the ingredients (sugar, coconut, yogurt, oil, cream, semolina, eggs, and baking powder) and stir until well mixed. Grease 2 9-inch round pans and divide batter among them. Decorate the surface with whole blanched almonds, pistachios, or pine nuts.
Bake until golden (30 minutes). Remove from oven and pour some syrup on the whole pan or on each small muffin size and return the pan to the oven for a few minutes (5 minutes) to dry the surface. Allow to cool; cut into squares like brownies.
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Bazeen
Ingredients
* barley flour (allow 200 grams per person)
* plain flour (15 grams per person)
* onions
* olive oil
Lamb meat: cut into chunky pieces; preferably shoulder or leg. Spices: Bzaar, chilli powder, helba (fenugreek), sweet paprika and black pepper (according to number) Two tablespoonful of tomato paste salt two tablespoonful of red lentils - to thicken sauce Two spoonfuls of dried, peeled broad Beans - to thicken and flavour the sauce eggs: allow one for each person potatoes: optional
edit Directions
1. The Sauce: Fry finely chopped onions in hot oil. Add meat and fry until sealed. Add spices, mix and fry for one minute then add tomato paste, mix well and fry for two minutes. Add salt, broad Beans, Lentils and enough water to cover ingredients. Allow to cook until meat is tender and the broad Beans are cooked (soft and melting). Add potatoes if wanted and cook until soft.
2. In the meantime cook the eggs (12 minutes) and leave aside covered in cold water.
3. The Bazeen: Mix the flours with salted water to make a hard dough. Make into medium pieces and cook in salted water for 45 minutes, stirring occasionally. When ready, put two or three pieces at a time in a blender and homogenise into a smooth dough. Repeat until all the original dough has been homogenised. Mix all the pieces in a large dish or bowl (gas'a) and make into a rounded, smooth dome. Stick into the middle of the of the dish. Arrange the shelled eggs and potatoes and pour some of the sauce, especially the thick residue at the bottom. Squeeze fresh lemon juice onto the sauce. Put the meat in a separate dish.
4. Eat with fresh or pickled (imsaiyar) chillies.
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Armando Said:
How do I make maple extract with fenugreek?We Answered:
I don't know if you can find a recipe like that.......................................…
Albert Said:
Does anyone have a recipe calling for fenugreek and/or fennel?We Answered:
Here are some highly rated recipes...***Couscous with Fennel and Pinenuts***
1 1/2 tablespoons butter
1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups)
1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
2 cups low-salt chicken broth
1 cup water
2 cups couscous (about 12 ounces)
1/4 cup pine nuts, toasted
3 tablespoons chopped fresh chives
Preparation
Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.
***Fennel Mashed Potatoes***
2 tablespoons (1/4 stick) butter
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, crushed
2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 cup (or more) half and half
Preparation
Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.)
***Georgian Salsa***
This lively condiment goes nicely with grilled meats and fish as well as with pork stew.
1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
1/2 cup fresh cilantro sprigs
1/4 cup fresh basil leaves
2 garlic cloves
1 large red bell pepper, cut into 1-inch pieces
4 fresh jalapeño chiles (preferably red), trimmed and halved
2 teaspoons red-wine vinegar
1/2 teaspoon kosher salt
Preparation
Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalapenos and pulse until finely chopped.
Add vinegar, coriander mixture, and salt and blend until just combined.
Brenda Said:
How do Fenugreek leaves form a coating on Potato while cooking them together (Aloo-Methi)?We Answered:
I love cooking this. I use frozen methi leaves though. Much more convenient.First heat oil in a pan.
Add turmeric, cumin, paprika, garlic powder, black pepper, and salt. (About a half teaspoon of each spice will do.)
Whirl the spices around in the oil, then add diced potatoes that have either been pre-boiled or cooked in the microwave.
When the potatoes have color, add the thawed methi leaves. They should sparsely cover the potato cube.