Fenugreek. The seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).
Fenugreek. The seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).
Fenugreek leaves. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro). The flavour of the seeds is improved by light frying. The leaves are very small.
Fenugreek leaves. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro). The flavour of the seeds is improved by light frying. The leaves are very small.
Fenugreek. The seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).
Yoghurt. Curds. Yoghurt is used in Indian kitchens to tenderise meat and as a sour creaming agent. It can be used in either sweet or savoury dishes.
