How to Use Fennel Seeds: Benefits, Recipes, and Delicious Indian Dishes

How To Use Herbs And Spices In The Kitchen >> How to Use Fennel Seeds in the Kitchen

Recipes:

Fennel Seeds Panjiri (Sweet):

Ingredients:
Fennel seeds	½ cup
Jaggery	1 cup
Coarse wheat flour	1 cup
Kamarkas (gum of forest flame)/ edible gum	¼ cup
Fox nuts	1 cup
Mix dry fruits	½ cup
Ghee	5-6 t.spoon
Recipe:
In a heavy-bottomed pan, heat 1 teaspoon of ghee. Fry the mixed dry fruits, edible gum (kamarkas), and fennel seeds until the gum puffs up.
Transfer the fried mixture to a mixer jar and grind it coarsely.
In the same pan, roast the fox nuts until they turn light brown. Add them to the fennel mixture.
Add the remaining ghee to the pan and roast the coarse wheat flour on low to medium heat until golden brown.
Turn off the flame and mix in the jaggery. Stir well for 4-5 minutes until the mixture is uniform.
Finally, add the dry fruit and fox nut mixture. Mix everything thoroughly and serve warm with milk or enjoy on its own.
This nourishing sweet is excellent for relieving body aches and acts as a natural rejuvenator, especially during winter, but it's great year-round.

Fennel Seeds and Pigeon Pea Puran Poli:

Ingredients:
Whole wheat flour	1 cup
Fennel seeds	¼ cup
Jaggery	½ cup
Pigeon pea splits	½ cup
Ghee	4 t.spoon
Recipe:
Soak the pigeon pea splits in water for 6-7 hours.
Drain and blend them into a smooth paste using a mixer (do not add water).
Heat 2 teaspoons of ghee in a heavy-bottomed pan. Add the lentil paste and roast on medium flame until it turns light brown.
Add fennel seeds and jaggery. Stir and roast the mixture continuously until it becomes thick and uniform. Be careful not to burn it.
Once done, let the filling cool slightly, then divide it into lemon-sized balls.
In a separate bowl, mix wheat flour with water to form a soft dough. Knead well and add a bit of oil to grease the dough.
Heat a griddle (tava) over medium flame.
Roll out a small dough ball into a circle using a rolling pin. Place one portion of the filling in the centre, seal it by folding the edges over, and gently roll it again into a semi-thick round (like a stuffed chapati).
Cook the poli on the griddle, flipping side by side until golden brown.
Apply ghee on both sides while roasting, and serve hot.
This traditional Indian sweet flatbread is wholesome and nourishing. It's suitable for all age groups and can be enjoyed in any season.

Fennel Seeds and Lentil Curry:

Ingredients:
Mix lentils	1 cup
Fennel seeds	2 t.spoon
Oil	2 t.spoon
Mustard seeds	¼ t.spoon
Salt	1 t.spoon
Asafoetida	½ t.spoon
Turmeric	½ t.spoon
Garlic	1 t.spoon
Kokum paste	2 t.spoon
Jaggery	1 t.spoon
Chilli powder	1 t.spoon
Curry leaves	1 t.spoon
Recipe:
Soak the mixed lentils in 2 cups of water for at least 5-6 hours or overnight.
Pressure cook the soaked lentils with 3 cups of water for 3-4 whistles, or until they are soft and fully cooked.
In a heavy-bottomed pan, heat oil and add mustard seeds. Let them crackle.
Add asafoetida, turmeric, fennel seeds, and garlic paste. Saute the mixture until aromatic.
Add the boiled lentils to the pan. Cook on medium heat for 15-20 minutes, stirring occasionally.
Toward the end, add red chilli powder, kokum paste, jaggery, and curry leaves. Mix well and simmer for a few more minutes.
Serve hot with chapatis or brown rice.
This flavorful curry is a healthy alternative to regular curries. It's rich in protein, minerals, and vitamins, making it suitable for both children and adults.