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Author Topic: Methi/Fenugreek  (read 15,399 times)

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Offline t-c

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Methi/Fenugreek
« on: August 12, 2011, 07:56 PM »
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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Offline Ramirez

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Re: Methi/Fenugreek
« Reply #1 on: August 12, 2011, 08:02 PM »
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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Offline t-c

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Re: Methi/Fenugreek
« Reply #2 on: August 12, 2011, 08:14 PM »
Quote from: Ramirez on August 12, 2011, 08:02 PM
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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Offline Graeme

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Re: Methi/Fenugreek
« Reply #3 on: August 12, 2011, 09:09 PM »
I hope this helps,
Don't get mixed up between seeds and leaves  ;)
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Offline t-c

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Re: Methi/Fenugreek
« Reply #4 on: August 12, 2011, 09:22 PM »
Quote from: Graeme on August 12, 2011, 09:09 PM
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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Offline loveitspicy

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Re: Methi/Fenugreek
« Reply #5 on: August 12, 2011, 09:57 PM »
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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Offline t-c

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Re: Methi/Fenugreek
« Reply #6 on: August 12, 2011, 10:08 PM »
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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Offline currymonster

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Re: Methi/Fenugreek
« Reply #7 on: August 13, 2011, 06:56 PM »
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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Offline t-c

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Re: Methi/Fenugreek
« Reply #8 on: August 13, 2011, 09:43 PM »
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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Offline Graeme

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Re: Methi/Fenugreek
« Reply #9 on: August 14, 2011, 09:50 AM »

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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