Category: Fennel (Saunf)

Fennel Farfalle ~ India Inspired

Fresh fennel not only tastes great, on research I found that fresh fennel is low in calories, contains beta carotene and foliate. It is good for digestion and has a calming effect on the stomach. All the above makes fresh fennel a power food in my food dictionary. Needless to say I am enjoying being a follower to fresh fennel flavor. And, this is what I have made for dinner today with fresh fennel bulb purchased from last weekend grocery trip.

I paired the fennel with spinach and sun dried tomatoes. Pasta is the carbohydrates. Chickpeas and almond butter filled the protein need. I omitted the routine pasta fare, tomato sauce, oregano etc, instead experimented by adding some traditional Bharath masala. Fennel looked like it was in turmeric heaven and the meal tasted light and delightful.

Fresh Fennel, Sliced Thinly

Fennel Farfalle Pasta
(for 2 to 4 servings for main meal)

Ingredients:
1 tablespoon, peanut oil
1/4 teaspoon, fennel seeds
2 garlic cloves, skin peeled, sliced thinly
1 onion, sliced thinly
1 fennel bulb
4 cups of spinach, coarsely chopped
8 sundried tomatoes, sliced thinly
1/2 cup, cooked chickpeas
1 tablespoon, almond butter
1 teaspoon each – garam masala powder and red pepper flakes
1/4 teaspoon, turmeric
salt to taste
2 cups, farfalle pasta

Method:
Cut the fennel bulb in half. Remove the outer layer and hard core. Slice the fennel into thin strips. Cut and prepare garlic, onion, spinach and sun-dried tomatoes.

Bring a pot of salted water to a boil. Add the pasta and cook for 10 minutes, until just tender.

Meanwhile, heat the oil in a wide pan. Add the fennel seeds and garlic. Toast to fragrance. Add the onion and fresh fennel. Saute for five minutes on moderate heat to pleasant pink color. Add the spinach, sundried tomatoes and chickpeas. Saute, stirring frequently, until the leaves collapse.

Add the cooked pasta and about half cup of water pasta simmered in. Stir in the almond butter, garam masala powder, red pepper flakes, turmeric and salt. Mix well and cook on low heat for another five minutes. Serve the fennel farfalle immediately.

Fennel Farfalle
Fennel Farfalle ~ for Bhojanam Today

Fennel Sandwich ~ India Inspired

Fennel seeds need no introduction to this Bharath Bawarchi but when it comes to fresh fennel, I always wondered how they would taste. Thanks to Jihva Fennel, I found out that fresh fennel has a light licorice flavor which becomes more delicate when cooked.

For my first try, I placed the fresh fennel in a comfortable combination. I stir-fried the fennel with red onion and red bell peppers and seasoned with fennel seeds. The result was a vigorous vegetable medley with pronounced fennel sweetness.

I have to say that it was so easy to fall in love with fresh fennel in this Indian-inspired combination, and I recommend fresh fennel friendship to my fellowship.

Fresh Fennel Bulb

Fennel Sandwich ~ India Inspired
(for four sandwiches)

1 fennel bulb
1 red bell pepper
1 red onion
1 green chilli
1/4 tsp each – turmeric, fennel and cumin seeds
Salt to taste
1 tablespoon, peanut oil

Slice the top off and remove the outer layer of the fennel bulb. With a mandoline or knife, slice the fennel lengthwise into thin strips about two inches long. Finely slice onions, red bell pepper and chilli into thin strips of the same length.

In a cast iron skillet, heat the peanut oil. Add cumin and fennel seeds and toast to fragrance. Add the onion and cook for two to three minutes. Add the fresh fennel, red bell pepper and chilli strips and stir-fry for about five minutes, until the vegetables are tender and start to get brown. Season with salt and turmeric and sprinkle some lemon juice if desired.

Serve warm over grilled or toasted bread or chapati for fennel flavored, filling meal.

Stir-fried fresh fennel with red onions and red bell peppers Fennel Sandwich ~ India Inspired
Fennel Sandwich ~ for Meal Today, and
For JFI~Fennel at Lovely Siri of Siri’s Corner

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