haiku for a deep, dark spice cabinet.
One hundred grams' worth
of dried fenugreek leaves.
What possible use?
+++
Tangy Apple Cider Vinaigrette Dressing
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This apple cider vinaigrette is a perfect option for those who prefer their
dressings to be tangy and zesty. It features a lower-than-usual ratio of
oil ...
2 days ago
5 comments:
nice to see my methiconundrum is so poetically inspiring! I'm going to incorporate my stuff into this:
http://www.101cookbooks.com/archives/spiced-tomato-gratin-recipe.html
Sorry I couldn't find an email address on your blog site:
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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.
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!
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...
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