FENUGREEK (Methi)

Fan you I cannot

but Fen – u is part of my name

Latin I’m not – Greek I am

fruit I’m not – leaf I am

used as a herb and seed

Root I’m not – seed I am

used as a spice and medicine

Can’t talk –  can be cooked

into parathas, subzees, and dals

Scientific name : Trigonella Foenum Graecum

Other names: Bird’s foot, Bockshornklee, Greek Hayseed;

belong to Fabaceae family .

History

since 4000 BC herb discovered in Tell Halal – Iraq

considered a medicinal drug and used by Egyptians

to treat burns, induce child birth and mummification

Greek physician Hippocrates used it as a soothing herb

Romans used it to treat fevers, healing wounds,

intestinal and respiratory issues

Fen-u-greek  leaves and seeds are produced  in

India, Nepal,  Mediterranean and Argentina

they smell and taste like maple syrup

Health Benefits

Saponins present  might lower bad LDL cholesterol levels

reduce speed of blood glucose absorption to help diabetics

modulates metabolism of complex carbohydrates helping with weight loss

might increase milk flow for breast feeding mothers

relieve painful mensturation, hot flash symptoms for menopausal women

can be used to treat arthritis, kidney ailments, beriberi,

boils, bronchitis, baldness,

cancer, cellulitis, chapped lips, chronic coughs,

erectile dysfunction, exercise performance

hernia, mouth ulcers, obesity,

Parkinson’s disease, thyroid and tuberculosis.

Fenugreek extracts are used in soaps and cosmetics.

Culinary uses

Parathas made with Methi leaves are healthy and taste delicious. Subzee made with potatoes and methi leaves are super tasty. Pakoras made with methi leaves are scrumptious.

How to make Fenugreek leaves Bread (Methi Paratha):

  1. Mix wheat flour, gram flour, salt, and spices.
  2. Add water slowly and knead to make a dough. Keep aside .
  3. Make 2″ diameter balls  (8).
  4. Roll out small circles of 3″ diameter.
  5. Apply oil  on each circle using a pastry brush; next fold into semi circle; apply oil again and fold into quarters (makes a triangle); roll each in dry rice flour; keep aside
  6. Roll each triangle into 4″ wide parathas
  7. Heat griddle to high and decrease to medium  level.
  8. Spread a tsp. ghee on hot griddle and place paratha to cook one side. Flip over and apply more ghee. The paratha will puff up and turn brown. Press with the flat turner and invert; heat until  the bottom turns light brown. Remove and place on a slotted plate to cool.
  9. Make others in the same manner. Store in an airtight container.