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Methi Kishmish
Category : Refreshments, Methi Recipes, Milk
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash and soak the fenugreek seeds overnight in milk.
- Bring to a boil over medium heat.
- Lower the heat and simmer, stirring occasionally, until the milk is fully absorbed.
- Remove and wash the boiled fenugreek in running cold water.
- Drain and keep aside.
- Heat oil in a kadai.
- Dissolve coriander powder, chilli powder and turmeric powder in 1 cup water.
- Stir fry until the moisture evaporates.
- Add boiled fenugreek seeds, stir for five minutes.
- Add raisins and amchur powder and stir for three minutes.
- Remove and adjust the seasoning.
- Garnish with almonds and serve as an accompaniment.
Ingredients:
100 gm - fenugreek seeds
1 cup - milk
1 cup - oil
1 teaspoon - coriander powder
1 teaspoon - chilli powder
1 teaspoon - turmeric powder
1 tablespoon - amchur powder
50 grams - raisins, soaked in rose water for 30 minutes and drained
1 tablespoon - rose water
For Garnishing :
8 to 10 - almonds, flaked and toasted
100 gm - fenugreek seeds
1 cup - milk
1 cup - oil
1 teaspoon - coriander powder
1 teaspoon - chilli powder
1 teaspoon - turmeric powder
1 tablespoon - amchur powder
50 grams - raisins, soaked in rose water for 30 minutes and drained
1 tablespoon - rose water
For Garnishing :
8 to 10 - almonds, flaked and toasted
