- such as with
potatoes in
cuisines of the
Indian subcontinent to make "aloo
methi" ("potato fenugr****") curry. In
Armenian cuisine, fenugr**** seed powder...
-
Alternanthera sessilis.
Sorisa sāga (ଶୋରିସ ଶାଗ) :
Mustard greens Methi sāga (ମେଥୀ ଶାଗ):
prepared from
methi or Fenugr****
leaves and
besara (mustard paste) cooked...
- When Fenugr**** or
Methi plants are
harvested as
microgreens they are
referred to as
Samudra Methi. This
nomenclature is
typical to
places in and around...
- of ****in seed (sada jeere),
nigella seed (kalo jeere), fenugr**** seed (
methi), wild
celery seed (radhuni) and
fennel seed (mouri) in
equal parts. Some...
- with a meal. Its
common ingredients are
wheat flour,
besan (gram flour),
methi (fenugr**** leaves) and
other ****es. It is
served with
condiments such as...
-
Khakhra is a thin
cracker common in the
Gujarati cuisine of
western India, It is made from mat bean,
wheat flour and oil. It is
served usually during breakfast...
- (corn chevda)
Porbandar khajli Khandvi(Patudi)
Methi sakarpara Methi Muthia Ragda Pettis Nachni Methi Muthias Tuver lilva kachori Khichu Papdi Khaman...
- of the hand. It is a
vegetarian dish. It is made up of
chickpea flour,
methi (fenugr****), salt, turmeric,
chili powder, and an
optional bonding agent/sweetener...
- and
contains four
pieces of
methi maaz, (mutton
intestines flavored with a ****e
mixture containing dried fenugr**** (
methi) leaves), two
tabakh maaz (twice-cooked...
- even
richer when
vegetables are
added to it. An
example of this
would be
methi matar malai where the main
constituent is
green peas.
Kaymak Qishta Kulfi...