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What are Fenugreek Seeds?

Fenugreek is an ancient spice mostly used in the Middle East, North-Eastern Africa, and India, Fenugreek seeds are harvested from seed pods of the fenugreek plant, The seeds are a dull yellow and have irregular cubic shapes, They are available whole and dried, or as a dull yellow powder ground from the roasted seeds as dry roasting enhances the flavor and reduces the bitterness,

Flavor Profile:

Raw fenugreek seeds produce an overpowering bitterness, But when added to dishes and cooked, fenugreek imparts a sweet, slightly nutty, maple-syrup-like flavor reminiscent of burnt sugar,

Fenugreek Seed Sweet Pickle

Things you’ll need: ·¼ cup fenugreek seeds, soaked for 2 hours and drained ·½ tsp cumin seeds ·¼ tsp asafetida ·2 whole dry red chilies,2 cloves,2 tbsp oil ·1 stick cinnamon ·½ cup brown sugar,½ cup white sugar ·1 tsp paprika,1 tbsp raisins ·1 tbsp coriander seeds 1 tsp dried mango powder and Salt

Fenugreek Seeds Laddu

Things you’ll need: · 4 heaping tbsp of ghee · 1 cup whole wheat flour · 1 tbsp fenugreek seeds · 2 tsp fennel seeds · 1 tsp powdered ginger ·¾ cup natural brown sugar

Fenugreek and Mustard Seed Rice

Things you’ll need: ·1 tsp fenugreek seeds ·1 tsp brown mustard seeds ·½ cup freshly grated coconut ·3 green chilies ·4 tbsp oil divided ·½ tsp mustard seeds ·1½ tbsp raw peanuts ·1 tsp split Bengal Gram ·2 pinch asafetida powder,·Some curry leaves

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To The Kitchen: ·Heat oil in a pressure cooker, and add the cumin seeds, asafetida, red chilies, cloves, and cinnamon and sauté on a medium flame for a few seconds, ·Add fenugreek seeds, one cup of water, jaggery, sugar, paprika, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for one whistle, ·Allow the steam to escape before opening the lid, ·Switch on the flame and cook on a medium flame for 5 to 7 minutes while stirring occasionally, ·Remove from the flame and allow it to cool completely,	To The Kitchen: · In a heavy bottom saucepan, melt ghee and add flour, Stir over low heat for 30 minutes or until it turns a pale, light brown, Let cool completely, · In another pan, dry roast fenugreek and fennel seeds and grind them, · When the flour mixture is completely cooled, add jaggery, ground ingredients, and powdered ginger, and mix well, · Shape into tight, hard balls, Decorate the top of each with chopped almonds and pistachios,	·4 tbsp tamarind pulp,·½ cup water ·½ tsp jaggery brown sugar & ·Salt ·2½ cup cooked rice To The Kitchen: ·On low heat, toast fenugreek seeds until they are fragrant in a medium pan, Add mustard seeds and heat until they start popping, Remove from heat and let cool, ·Add the coconut, green chilies, and roasted seeds to a food processor, Blend until uniform, ·On low heat, place a saucepan and add two tablespoons of oil, Add the mustard seeds, peanuts, split Bengal gram, asafetida powder, curry leaves, and tamarind pulp at every two-minute intervals, stirring constantly, ·Add the coconut paste and water into the pan and stir; add the jaggery and salt, ·Once the mixture has reduced and thickened, add the rice and stir,

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