methi seeds, and fennel,

[Derek Dansak]

Hi all , do many of you add methi seeds to the final curry , or fennel seeds. Some traditional indian recipies i make use 0.5 tsp fennel seeds at the start, fried in oil. does this work well for things like madras?  fennel is my next thing to introduce to my repetioire. anyone else had good results using these with bir cooking?

[PaulP]

DD,

So far I only use fennel seeds in pilau rice but would be interested in their use in the main curry. I haven't found any requirements yet for methi seeds but I have them in my spice collection. I'm interested in traditional Indian cooking as it may mean I could produce better BIR food through a greater understanding and knowledge of spices and techniques. So far in that direction I only make dhals and keema peas.


From comparing my cooking with my new local takeaway (which is pretty good) there are flavours, especially in the oil, that I really like but just can't put my finger on. The oil has a more intense flavour than I seem to be able to produce.

Paul.

[matt3333]

Hi Paul
Fenugreek/methi seeds are used in Panch Phoran this is a nice spice when added to Veggie dishes near the end of cooking , there's recipe in the spices section.
Matt

[Gezh]

I also use fennel seeds in rice, but haven't used them in a main dish yet.

If you don't mind my slightly altering the topic (keeping it on seeds!) I recently bought some mustard seeds. I haven't got around to using them yet, what would be a common use for them in BIR cooking?

[PaulP]

Mustard seeds are often fried at the start for dhal and other vege dishes. They add a pleasant nuttiness to the dish. Once again I'm not sure how useful they would be for trying to recreate BIR curries.

[JerryM]

DD,

i put it in base (ground).

[Derek Dansak]

Hi Paul P, yes i wold recomend doing a week each month of traditional indian, as it gives you a solid grounding for bir. I have been shocked at how close some recipies in some good books come to bir food. the longer cooking time adds a huge amount of flavor ,hard to reproduce with bir cooking style. . Jerry how much fennel do you add to the base ? about a tsp?

[PaulP]

Hi DD, I've got the "50 Great Curries Of India" book - I think you recommended it.

What are your favourites from this book please?

[Mikka1]

Not being a great fan of liquorish, these and Anise are my bug bears. Kala Jeera too (Black Cumin) in certain circumstances too.

However like it or not they are used, and make a huge difference if used the right way?
I've started playing with them in spice mixes and more lately in spice oil. Oddly hot oil doesn't bring out that long cooked soaked up anise aroma but I've yet to play a lot more on this, perhaps tomorrow I think?

I think like salt they should be used sparingly, just like cloves for example.

Quick tips:
Whole seed. Fry at leisure and remove.
Ground. Be very careful they become a black hole as do other spices.

In short I think. (Personally), that whole is the best way to go but not long term.
Just my thoughts.

Best.

PS. Methi seeds?
Gorgeous! Don't allow them to get hot, just let them wander around a bit. Lovely taste and texture to any meal. I use it ground now quite a lot at the 'just after frying stage'.

[JerryM]

DD,

currently using 10ml per 800g. i have used 30ml and may well return to same. it got reduced when i went low spice base.