methi lab.

haiku for a deep, dark spice cabinet.

One hundred grams' worth
of dried fenugreek leaves.
What possible use?



Klary said...

nice to see my methiconundrum is so poetically inspiring! I'm going to incorporate my stuff into this:

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MEM said...

Klarykins, yes, totally inspiring. How was it? I made this: http://www.pukkapaki.com/2013/12/06/fenugreek-infused-spicy-beef-keema-feeding-the-masses-pakistani-style/

it was good.

Sander, thanks...I'll check it out.

Ana said...

I add a handful to home-made butter chicken about 5 minutes before serving. It works very well and rounds off the flavour.

You'd need to make a lot of butter chicken to use up that much!

MEM said...

hey ana...eenteresting, i've never made butter chicken, in fact, i don't think i've ever eaten butter chicken, and i've eaten mountains of indian food. got a recipe you like?

btw, checked out your blog...to undo your Italian trauma you should go to la perla in the jordaan...