Pages1 2 3

Author Topic: Methi/Fenugreek  (read 16,030 times)

AI Summary
The discussion centers around the best method for turning fenugreek seeds into powder, with participants suggesting that dry roasting may lead to bitterness and that grinding the seeds without roasting is preferable. Some members recommend buying pre-ground methi powder to avoid the challenges of grinding whole seeds, while others share their experiences with using fenugreek leaves and soaking dried methi to reduce bitterness. Overall, the consensus leans towards grinding without roasting and considering pre-ground options for convenience.

0 Members and 1 Guest are viewing this topic

Offline t-c

  • Chef
  • *
  • Posts: 35
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.
Logged

Offline Ramirez

  • Spice Master Chef
  • *****
  • Posts: 611
  • Location: London
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.
Logged

Offline t-c

  • Chef
  • *
  • Posts: 35
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.
Logged

Offline Graeme

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 559
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  ;)
Logged

Offline t-c

  • Chef
  • *
  • Posts: 35
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
Logged

Offline loveitspicy

  • Elite Curry Master
  • *******
  • Posts: 1,165
  • Location: Thailand
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
Logged

Offline t-c

  • Chef
  • *
  • Posts: 35
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.

Logged

Offline currymonster

  • Head Chef
  • ***
  • Posts: 108
  • Location: Denmark
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
Logged

Offline t-c

  • Chef
  • *
  • Posts: 35
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 ;)
Logged

Offline Graeme

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 559
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.
Logged
Pages1 2 3