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Fenugreek Seeds Soup

 - recipe by Raji Ramakrshnan submitted on 07-23-2012

(Methi Sprouts Soup)


Health benefits of fenugreek seeds
Fenugreek seeds are a rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation ailments. It is also rich in many vital vitamins including thiamin, pyridoxine (Vitamin B6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
 
Medicinal uses of fenugreek seeds
Its seeds have been used in many traditional medicines as laxative, digestive and as a remedy for cough and bronchitis. If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics. Fenugreek seeds are added to cereals and wheat flour (while making bread) or made into a gruel and given to the nursing mothers to increase milk synthesis.

Ingredients
Methi Sprouts - 1 handful
Ripe red tomato - 1
Salt
Black salt, Black pepper powder, Roasted cumin powder, Lime juice - as per your taste
Butter (optional)
Sugar (optional)

Garnishing

Little pudina/coriander leaves
Little methi sprouts
Fried Bread  cubes

Method
1. In a sauce pan add half a cup of water and add the methi sprouts. Cook for 5 minutes.
2. In another sauce pan boil water, drop the tomato, cover and keep for 5 minutes.
3. After 5 minutes, take out the tomato and run through cold water.
4. Remove the skin, chop them and blend to a smooth puree.  Also puree the boiled sprouts.
5. Mix  the tomato and sprouts puree. Boil it for 5 minutes.
6. Add the seasoning except lime juice and boil for one minute.
7. Switch off and stir in the lime juice.
8. Transfer to a soup bowl, garnish with pudina/coriander/sprouts and fried bread cubes. Serve hot

Non diabetics can use butter/sugar.

Cooking time:  5-10  minutes
Preparation time:  15-20  minutes
Serves: 2
Shelf life: hot and fresh

 




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