Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: t-c on August 12, 2011, 07:56 PM
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I've noticed a few recipes calling for Methi powder, and TBH, as I've ballsed up dry roasting some spices earlier in my tries to making a curry (having over roasted the ingredients, and not knowing I had :'(
My question is, the best way to turn fenugreek seeds to powder, should they be dry roasted first, or just ground using the good ol' pestle n mortar?
Thanks.
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I would forgo the roasting and simply grind, if you've had difficulty roasting before (I am not sure there is any benefit to roasting fenugreek seeds anyway). I tend to buy pre-ground methi powder.
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I tend to buy pre-ground methi powder.
Hi Ramirez.
Thanks for your advice, so would have I, if my local Indian wholeseller had it in when I was there.
The dry roasting of spices for masala's is a bit daunting, since I over roasted-IIRC is was cumin seeds, but as with anything, with practice, hopefully it won't happen (lets say) to often.
Thanks again.
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I hope this helps,
Don't get mixed up between seeds and leaves ;)
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I hope this helps,
Don't get mixed up between seeds and leaves ;)
Ok, now I really do show my stupidity. :-\
I had assumed that the seeds would have given the same flavour as the leaves? (I did wonder why a recipe from this site had both Methi leaves and powder... but didn't wish to appear too daft in asking... But too late now ;D
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Hi t-c
he/she who never asks never finds out!
Its always best to ask - there are always those who will have a laugh at times but if it is a genuine question it will be answered
best, Rich
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That's so true Rich, although years behind a monitor, and for some things i still feel daft for asking such simple questions. Again, its down to practice, experience -good and bad then learning from that.
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Hi t-c
I would try hard to find ready ground seeds because the whole seeds are as hard as bullets. I tried to grind them once and won't be doing it again ;D
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Hey there Currymonster.
Good advice, which is why I spent this afternoon back at my Indian wholeseller buying ground powders.
And Graeme, just in case, I also bought leaves ;)
At this rate I'm gonna need a new wall in the kitchen to hold all the spices ;)
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One of Pat Chapmans Madras recipes calls for whole fenugreek seeds
that's one of the few times i have used the seeds but i always have
them just in case.
To be honest fenugreek seeds dont play a big part in my kitchen.
Fenugreek leaves are used 90% of the time in my BIR cooking.
If you cant find ground seeds and really need them let me know.
I'll have a look in my local store for you.
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That'd be excellent thank you.
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Be careful with roasting Fenugreek seeds! I usually don't because they will taste very bitter after roasting ...
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I've noticed a few recipes calling for Methi powder, and TBH, as I've ballsed up dry roasting some spices earlier in my tries to making a curry (having over roasted the ingredients, and not knowing I had :'(
My question is, the best way to turn fenugreek seeds to powder, should they be dry roasted first, or just ground using the good ol' pestle n mortar?best to buy ground the danger is if you roast the seeds and slightly burn the taste will be bitter hope this helps
Thanks.
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I love the methi leaves, especially in chicken dishes. They seem to have a subtly different aroma to the ground seeds. I'm a non smoker but to me when you bury your face in a container of methi leaves and sniff, it's almost tobacco-like but in a good way (I'm a home brewer and some hop varieties have a similar twang) ;)
Fenugreek powder is the major ingredient in the Australian Keen's Curry Powder which every Aussie grows up on, and when I serve a methi based dish they always say "ah, that tastes like real curry" ;D
Still trying to grow some here in Queensland, but keep failing. The seeds sprout very quickly but don't thrive. Possibly too wet and hot. I bet you could grow in easily in Southern England in the summer.
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Do you know what the ingredient percentages are in the Keens curry powder - i tred to find out a while ago and fell flat
best, Rich
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Reading the side of the tin (I use it in SWMBO's butter chicken which is as hot as she can stand, poor thing)
Turmeric
Coriander
Salt
Fenugreek
Black Pepper
Chilli
Rice Flour
Allspice
Celery
That's in order of weight I suppose, but no percentages. I might try a small batch and see how it goes, I've got everything but the allspice and the celery, sometimes I do a Carribean style roast pork marinated in lime and allspice so I'll get some.
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Be careful with roasting Fenugreek seeds! I usually don't because they will taste very bitter after roasting ...
Here's what it says in a book I'm currently using - Easy Indian Cookery by Shehzad Husain.
"Fenugreek - The flavour of the whole dried flat yellow seeds, a little better in taste, improves when they are lightly fried."
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Brought some dried methi the other day and the man told me to soak them first
Does anyone do this ?
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Soaking them is mentioned in some of the cookbooks I've seen. I've never done it. Theyre may be a chance they cook a little too quickly & turn bitter as they are very dry :-\
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i soak them in a small glass of water for half an hour
it's meant to take some of the bitterness out of them
cheers :)
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Brought some dried methi the other day and the man told me to soak them first
Does anyone do this ?
Interesting... I've not come across that before. The likes of dried chillies and mushrooms, yes. Methi or any other dried herb, no. I mean, it gets a good soaking during cooking anyway...
The only reason I can think of for soaking dried methi would be to minimise the chance of burning when adding to hot oil/ghee in the early stages, but I get round this simply by adding it a little later in the process, either just before or just after the dilute tomato paste goes in.
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i soak them in a small glass of water for half an hour
it's meant to take some of the bitterness out of them
cheers :)
Ah! Thanks for that, Mr Mojorisin....
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Thats right I forgot he did say it takes away the bitterness well done and thanks .Always learning, remembering is the hardest thing !