Fenugreek is one of the members of the family Fabaceae. It is commonly used as a herb as well as a spice. Major fenugreek producing countries are India, Pakistan, Argentina, Egypt, France, Spain, Turkey, Morocco and China. India produces largest proportion of fenugreek all over the world with Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab are the major contributing states. Rajasthan produces about 80% of the overall fenugreek produced in the country. Qasoori Methi which is most popular for its appetizing fragrance comes from Pakistan. It is most frequently used by the lactating women in order to increase the milk supply. It is also an important component of many mouthwatering delicacies.
The cuboid, yellow to amber coloured seeds of this herb is often used in preparation of pickles, curry powders, and pastes. The spice is also encountered in preparation of many Indian cuisines. The seeds are often used in garnishing dishes as well as mixed with rice and it is believed that they are effective against heart diseases. The young and leafy sprouts are consumed as such and are often dried in order to flavour dishes. The dried leaves are known by the name Kasoori Methi in India and are bitter in taste with a strong smell. The green leaves are cooked with potatoes and spinach and consumed with Roti or Naan in India as well as in Pakistan. In China and central and Western Asia the fenugreek leaves are boiled and eaten. In India the seeds are often mixed with yoghurt which is used as a hair conditioner. It has derived its name from a Latin word.
The seeds are considered as galactagogue which increases lactation by increasing lactose levels in the milk. The seeds are often used in whey production and it is the seeds that are supplied in the form of milk and milk products that are believed to ensure a correct lactose level in the milk and are prized by the lactating mothers. The seeds are often mixed withointiseht which is used in the preparation of vegetable yoghurt and the bifteesan cheese. The final product of the mixture is firm tofu which is cut into cubes and then mixed with ghee.
The complete fenugreek lactose level in the milk cannot be determined simply by analysis of the milk. On the other hand, the level of lactose which is present in the milk is determined by the dietary lactose intake and its acidity. Milk which is free from lactose and has an alkalineCharacter is said to be ” indicanturized milk”.
The firmness of the tofu is determined by the alkalinity of the milk and its freezing quality. Generally, it is advisable to buy tofu of fair quality if it is new and not crackerized.brain direction and texture are determined by the dietary and botanical factors. White color appears in the center of the tofu which is called ‘white shari’. Shari is considered as a very mild seasoning.
The flavor of the tofu is very fresh and delicious. For this reason, tofu is widely used in many delicious Japanese soups and side dishes. In Chinese cuisine, tofu is used in the place of rice as a topping. It is also used in the filling for jiaozi, a kind of dumpling popular in China.
Facts about tofu:
Nowadays, a variety of tofu options are available in the market. Although, the old tofu recipes are still widely used, many new scenarios involving tofu are also emerging. This variety includes fermented tofu, whose texture and flavor have improved. Soybeans are also now available grown both in New Zealand and America.
There are many ways of preparing edamame such as blanched, fried, scrambled, healthy and even Indian. But none of them can beat the original Japanese version of edamame. The Japanese adds soy sauce while Western countries use salt.
Nutritive Value of Tofu
Tofu provides cheaper nutritional values compared to other soy-based foods. It is rich in Organic fatty acids which are present in high amount in tofu. Soybean milk is also used as a milk substitute for tofu. This is rich in calcium, protein, phosphorous, vitamin A and vitamin B 12. It is also known to provide reduced fat and cholesterol at lower calorie levels.
Cautionary Treatments
Tofu is often believed to be safe for pregnant women and children. However, there are few reports in the medical literature describing any adverse effects of feeding infant tofu. In view of this, pregnant woman and child should be careful about consuming it. It should be consumed only in moderation.
It should be consumed according to the schedule indicated in the packaging.
