Methi Magic ************** Learning about the health benefits of methi seeds/ fenugreek seeds, I somehow got into the habit of soaking fenugreek seeds in water overnight and then drinking the water early morning occasionally. I would then re-use /re-soak the same seeds for 2-3 times for the water. So once batch of seeds (about 2 tbsp) would suffice me for 2-3 consecutive days. Depending on the outside temperature I would usually refrigerate the same after the first use. And I would repeat this routine once/twice a month. The water usually has a mild bitter flavor but I have got used to it since I have been doing this for couple of years now. After my 3 day regime when I am done with the seeds, if the seeds still smell/feel okay, I would use the seeds in my regular curries/dal (but in limited portions to avoid making the curry/dal taste bitter) or I would discard them. Thanks to Ruchi Airen whose “Alu Methi Sprouts Subji” recipe gave me a new idea of re-using these seeds in a healthy way by sprouting them and making a dry alu subji alongwith it. I now try to make this subji whenever I follow my Methi water regime and it tastes really good. Sharing the recipe as provided by her. Ruchi writes: “Soak methi seeds overnight. Wash drain and cover with wet paper towel. Repeat this twice a day, for 4-5 days till you have nice long sprouts.[ for me it takes me 2-3 days for the sprouts to show up since I would have soaked and re-used the seeds for the water for 2-3 days earlier before sprouting and my sprouts doesn’t grow that long and green) Cut potatoes into long thin pieces. Heat oil, add jeera, minced ginger and green chillies*, followed by the potato. Add salt & red chilli powder to taste. Saute potatoes till they are cooked through. Now add washed and drained methi sprouts along with some amchoor. Adjust salt if needed. Cook for a couple of minutes and ready!” Measurements I used**: • Methi seeds : 2 tbsp • Potato: 1 : Cut into long thin pieces • Cumin Seeds/Jeera : 1 tsp • Ginger : 1 tsp minced • A pinch of salt • A pinch of turmeric ( Ruchi’s recipe doesn’t call for turmeric) • A pinch of red chilli powder • A pinch of dry mango powder/Amchur powder/Khatai powder **I did not use green chilies. Ruchi suggested to serve it with garma garam Daal Roti . And that’s what I did when I prepared them today Thank you again Ruchi for this happily healthy recipe!
Posted on: Wed, 20 Aug 2014 03:40:47 +0000
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