We have been living in Canada for 20 years now, missing family, friends and certain foods. Definitely worked on the latter by growing vegetables not available here and cooking the foods we enjoyed back home. Baby fenugreek (methi) is one of my favourite vegetable and John came up with an innovative way of growing it without soil. Once the seeds germinate, they sprout and grow very fast, ready to be cooked and relished. With the first batch he harvested this year (2017), I decided to cook it with prawns and potatoes to neutralize the bitterness of the methi. Spices were added to enhance the dish with a dash of lime juice to balance the overall taste. An easy dish to prepare, absolutely delicious, can be enjoyed with bread, roti or served as a side dish with the main meal.
Fenugreek leaves are a good source of iron preventing anemia. Rich in fibre and aids in bowel movements. Regulates blood sugar and vital for diabetics. Contains vitamin K, protein and nicotinic acid important for healthy hair. Fights cancer and improves cholesterol levels. High in calcium and potassium, the leaves taste bitter but have many medicinal properties.
Steps on how to grow baby fenugreek in soil and without soil at the following links:
http://www.celebrationinmykitchen.com/baby-fenugreek-or-methi
http://www.celebrationinmykitchen.com/how-to-grow-fenugreek-without-soil
Fenugreek leaves are a good source of iron preventing anemia. Rich in fibre and aids in bowel movements. Regulates blood sugar and vital for diabetics. Contains vitamin K, protein and nicotinic acid important for healthy hair. Fights cancer and improves cholesterol levels. High in calcium and potassium, the leaves taste bitter but have many medicinal properties.
Steps on how to grow baby fenugreek in soil and without soil at the following links:
http://www.celebrationinmykitchen.com/baby-fenugreek-or-methi
http://www.celebrationinmykitchen.com/how-to-grow-fenugreek-without-soil
Methi With Prawns & Potatoes
(Serves 4)
Ingredients:
3 cups of baby fenugreek (methi) - (measure after chopping)
1 cup prawns (measure after cleaning)
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
4 large cloves of garlic (finely chopped)
1/2-inch piece of ginger
1 large potato
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 1/2 teaspoons coriander powder
1 teaspoon cumin powder
a dash of lime juice
1/3 cup water
2 tablespoons oil
salt
Method:
Wash and season prawns with salt. Set aside.
Dice potato into small cubes and place them in a bowl of water to prevent them from changing colour.
Rinse fenugreek in a colander and drain well.
Heat oil in a pan and saute onion till soft. Add garlic and ginger and when fragrant, mix in tomato and cook till pulpy. Include the potato cubes with 1/3 cup water. Cover pan, cook on low heat until potatoes are almost tender and water absorbed. Stir in the spice powders, green chillies, fenugreek and salt. Close pan and cook for 2 to 3 minutes.
Finally, include the prawns, cover and cook for an additional couple of minutes until prawns are cooked through. Sprinkle lime juice and check for seasoning.
Serve hot with rice, roti or bread.
(Serves 4)
Ingredients:
3 cups of baby fenugreek (methi) - (measure after chopping)
1 cup prawns (measure after cleaning)
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
4 large cloves of garlic (finely chopped)
1/2-inch piece of ginger
1 large potato
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 1/2 teaspoons coriander powder
1 teaspoon cumin powder
a dash of lime juice
1/3 cup water
2 tablespoons oil
salt
Method:
Wash and season prawns with salt. Set aside.
Dice potato into small cubes and place them in a bowl of water to prevent them from changing colour.
Rinse fenugreek in a colander and drain well.
Heat oil in a pan and saute onion till soft. Add garlic and ginger and when fragrant, mix in tomato and cook till pulpy. Include the potato cubes with 1/3 cup water. Cover pan, cook on low heat until potatoes are almost tender and water absorbed. Stir in the spice powders, green chillies, fenugreek and salt. Close pan and cook for 2 to 3 minutes.
Finally, include the prawns, cover and cook for an additional couple of minutes until prawns are cooked through. Sprinkle lime juice and check for seasoning.
Serve hot with rice, roti or bread.
