Methi

Methi (fenugreeek seeds)

Benefits:

Fenugreek seeds have a healthy nutritional profile, containing a good amount of fiber and minerals, including iron and magnesium.
Research suggests that fenugreek may increase breastmilk production and the rate of weight gain in newborn babies.
Initial research suggests that fenugreek can boost testosterone levels and sexual function in men.
Evidence supports fenugreek’s role in blood sugar control and the treatment of type 1 and 2 diabetes.
Although more research is needed, initial results postulate that fenugreek has several other health benefits- appetite control, regulates cholesterol levels, heartburn and inflammation.

How to grow?

Sow fenugreek from late spring to late summer, whenever a bed will be unused for more than eight weeks. Direct seed into your soil about 4 inches apart in all directions.

You may choose to soak the seeds in tap water for 12-24 hours. Plant your seeds in soil, rich with compost material. Seed them densely, not in rows. The seeds will germinate in 1-3 days, and are ready to eat within just a few days, if you're looking to add nutrient dense fenugreek micro-greens to your diet.

Harvest the seed pods sometime in the fall. Dry them after collection on screens and turn over into the ground as needed.

Recipes:

Potato subzi with dried fenugreek and fennel

3 medium potatoes chopped into cubes

1 inch ginger chopped

4-5 cloves (4 cloves) of garlic chopped

1/2 teaspoon (0.5 teaspoon) red pepper flakes (adjust quantity for the heat you want in the dish)

1 Tablespoon canola oil

pinch of asofetida (hing)

1/4 teaspoon (0.25 teaspoon) turmeric

1/4 teaspoon (0.25 teaspoon) mustard seeds

1/4 teaspoon (0.25 teaspoon) cumin seeds

1/4 teaspoon (0.25 teaspoon) fennel seeds

1/4 teaspoon (0.25 teaspoon) fenugreek seeds (methi dana)

2 tablespoons crushed dried fenugreek leaves

2 tablespoons chopped cilantro

salt to tate (1/2 teaspoon or so)

Ingredients:

3 medium potatoes chopped into cubes

1 inch ginger chopped

4-5 cloves (4 cloves) of garlic chopped

1/2 teaspoon (0.5 teaspoon) red pepper flakes (adjust quantity for the heat you want in the dish)

1 Tablespoon canola oil

pinch of asofetida (hing)

1/4 teaspoon (0.25 teaspoon) turmeric

1/4 teaspoon (0.25 teaspoon) mustard seeds

1/4 teaspoon (0.25 teaspoon) cumin seeds

1/4 teaspoon (0.25 teaspoon) fennel seeds

1/4 teaspoon (0.25 teaspoon) fenugreek seeds (methi dana)

2 tablespoons crushed dried fenugreek leaves

2 tablespoons chopped cilantro

salt to tate (1/2 teaspoon or so

Method:

Heat oil in a medium pan on medium heat.

Add mustard seeds and wait till they start to splutter.

add in the asofetida, cumin, fennel and fenugreek seeds and mix well for a few seconds.

Add in the red pepper flakes, ginger and garlic and mix well. Cook for a few minutes until garlic starts to turn golden

Add in the turmeric powder and potatoes and mix well.

Add in the dried fenugreek and chopped cilantro and salt and mix well.

Cover and cook on medium low heat. Stir occasionally.

Cook until potatoes are soft and well cooked from the inside (15 -20 minutes) Serve hot with curries, rotis, rice!

Methi pulao recipe

Ingredients:

1 tbsp ghee / clarified butter

17 pieces of paneer / cottage cheese

1 tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp black pepper

1 star anise

1 inch cinnamon stick / dalchini

5 cloves / lavang

1 onion, thinly sliced

1 green chilli, slit

¼ tsp turmeric / haldi

1 tsp ginger - garlic paste

1 cup methi leaves / fenugreek leaves

½ tsp kashmiri red chilli powder / lal mirch powder

1 cup basmati rice, soaked 30 minutes

¼ cup peas / matar, fresh / frozen

2½ cups water

salt to taste

Method:

firstly, in a kadai heat ghee and roast paneer pieces.
roast paneer till they turn golden brown. keep aside.
further in the same kadai add in spices and saute till they turn aromatic.
additionally, add in onions and saute well.
now add chilli and ginger - garlic paste. saute well.
furthermore, saute methi leaves till they shrink in size.
now add turmeric and chilli powder. saute for a minute.
add in 1 cup basmati rice, soaked 30 minutes.
saute for a minute without breaking rice grains.
now add peas, water and salt to taste.
stir well and cover and cook till rice gets cooked well completely.
now add roasted paneer and mix gently.
finally, serve methi pulao with lemon and raita of your choice.

Fenugreek Leaves Soup Recipe

Ingredients:

250 gm fenugreek leaves ( methi)
2 tomato
6 cloves garlic
powdered black pepper as required
2 teaspoon fenugreek seeds
4 cup water
1 medium onion
1 1/3 tablespoon sesame oil
salt as required

Method:

Step 1

To prepare this nutritious recipe, start by taking the onion, garlic cloves, and tomatoes and washing them under running water. Using a clean chopping board, finely chop them and keep aside. Then, wash the fenugreek leaves under running water and chop them too.

Step 2

Now, take a pan over medium flame and heat sesame oil in it. When the oil is hot enough, add fenugreek seeds and garlic and saute it. Then, add the chopped onion, fenugreek leaves and tomatoes to the pan, and stir fry it for a couple of minutes or until the colours turn bright.

Step 3

Add water along with salt and pepper to the pan and bring it to a boil. Then, turn down the flame and cook for about 20 minutes or till the vegetables are cooked. Pour the lemon juice in the pan and mix.

Step 4

Transfer the soup to a bowl and serve hot!

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