frying pan put the fenugreek (methi) seeds and the dried
hipping cream, salt, paprika, cayenne, fenugreek flakes and lemon juice.
Stir the buttermilk, turmeric, and salt together in a bowl. Add the curry leaves and green chiles, but do not stir into the mixture.
Heat the vegetable oil in a small skillet; add the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil. Fry the mixture until the seeds splutter. Pour the mixture over the curry leaves and green chiles. This will quickly fry them and release a nice aroma. Serve cold or at room temperature.
Sort beans and rinse with cold water. In a dutch
roiler. Line a broiler pan with foil. Cook egg noodles according
inutes.
NOTE: Try this recipe with chicken or turkey cutlets in
Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
Add chicken, stir until well mixed.
Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
Discard bay leaf.
Remove excess fat on the chicken before adding to the post.
I made 1/2 the recipe with success.
he sink and line it with a clean dish towl or
or 1 minute; fenugreek seeds and dry fenugreek leaves for half a
ogether the spinach, mint and fenugreek leaves alongwith salt to taste
Marinade the quail with yougurt and all spices over
he marinade and pat dry with paper towels. Reserve the marinade
br>Mix well.
Garnish with corriander leaves.
Serve immediately
time, grind the soaked fenugreek seeds in your grinder until
/2 cups of flour with 1 tsp salt & 1 tsp
Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper
br>Add green chillies and fenugreek leaves to the bowl.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
Wash, drain and chopped the fenugreek leaves, put the leaves in
Place the fenugreek powder in a large bowl.