Showing posts with label fenugreek seeds. Show all posts
Showing posts with label fenugreek seeds. Show all posts

Wednesday, October 10, 2012

SPICY SPROUTED FENUGREEK SEEDS MASALA

Tried and tasted by Nivedita
Hi All,
They say sprouts is good for health. Any sprouts? I am not sure, but this one is really a healthy sprout and I enjoy having it a lot.
Thrice a week I have a habit of having a tea spoon of methi seeds in the morning with hot water. I love methi seeds and never miss any chance of adding it into our food. I add it in curries, sambhar, dal, sometimes in some sabji. So how about making the whole curry with methi seeds. But that will go directly in to the dustbin as these seeds are very bitter if prepared directly. So the best way is to soak them, allow to sprout and then use in a spicy, tangy dry curry.
Fenugreek seeds have their unique taste and contribute a huge part when comes to health. Its good for diabetes. It controls the diabetes to some extent(of course with other intakes or controlled diet)
If we take a tea spoon of methi seeds with a glass of water when suffering with diarrhea, it comes under control. 
Soak the seeds in the night and paste it in the morning. Apply it to the hair for an hour and wash it, a very good tonic for your hair.  

Ingredients:
Fenugreek seeds or Methi seeds - 1/2 cup
Soaked for 6-8 hours. Drained and then kept in a cotton or muslin cloth for a day or till it gets sprouted.


Oil - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp(optional)
Onion -2 big, finely chopped
Tomato - 1 big, finely chopped
Ginger-garlic paste - 1 tbsp
Green chilly - 2 slit
Salt to taste
Red chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala powder - 1 tsp
Jaggery - 1 tsp
water - 1/2 cup
Fresh coriander to garnish

Method:
  • Heat oil in a thick bottomed kadai.
  • Add cumin seeds and Mustard seeds. 
  • Add onion and fry till brown. Keep on stirring.
  • Add Ginger and garlic paste. fry for a minute.
  • Add tomato and little water. Mix well and cook till the tomato is half cooked.
  • Add sprouted methi seeds and other ingredients. 
  • Mix well. 
  • Add some more water. 
  • Cook for 5 minutes.
  • Adjust the seasoning.
  • Check the seeds, cook till soft. (It may take another 5 minutes.)
  • Garnish with fresh coriander.
  • Enjoy it with soft chapatis.
My aunt says its stays good for 3-4 days so good while travelling, but I never kept it more than one day...


Sending this to Soumya (of Nivedhanam)'s event 
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