You can buy fennel seed extract, but I can't find instructions to make it. I assume you could just crush the seeds, put them in vodka and strain in a week or two.
If you don't want to use alcohol, you could also use propylene glycol or glycerine.
Another thing you might consider is using vinegar the same way. That could certainly be an interesting accent to certain drinks.
Any kind of attempt to juice the seeds isn't going to work. Extraction should work, I'll experiment with it. I'll update this post in a couple of weeks if no one beats me to it.
EDIT: It says on WIKI that you can make a tea with fennel seeds. By golly it works! I used slightly crushed fennel seeds and added boiling water. Once it cooled to drinking temperature, I strained it. I'm drinking it now, it tastes like fennel seeds. It's quite nice with a touch of honey.
Later EDIT: I just checked on the fennel seed extract in vodka and the vinegar. Both seem to be working just fine. I think the vinegar has some real potential. Maybe not so much with fruit, but perhaps with vegetable juices and/or kefir. I'm also thinking that it is going to make a great salad dressing.
UPDATE: The extract made with vodka is exactly how I expected it to be. It's a bit boozy (of course) but it tastes like fennel seeds. A few drops of this could easily replace actual fennel seeds in any recipe I can think of.
The vinegar is another story entirely. This stuff is awesome. I'm not yet sure exactly how I am going to use it, but I will, and I'll make it again. Furthermore, this has inspired me to make an infused vinegar using all of the whole spices that I still have from my most recent adventure with pho (Vietamese noodle soup). I can imagine it as a secret ingredient in all kinds of goodness. Thanks for the question which in turn inspired good stuff!
This recipe confuses me in a number of ways.
First the simplest: It calls for adding the remaining spice powders in two places, steps 5 and 7.
One of my favorite food ethnicities is Indian, and in all my years of cooking and eating it there has always (with very rare exception) been one very important rule: Cook the spices. The difference in both taste and texture is what really what makes the food.
In my opinion, this is what you should be doing: In a small skillet heat a couple of tablespoons of oil until the oil is shimmering, the add the cumin seeds and fry until they become aromatic. Add the remaining spices; coriander powder, turmeric powder, chili powder and the gharam masala and cook about 2 minutes, stirring constantly. Set this pan aside. In your cooking vessel, fry the onion and the chopped green chili until softened, then add the ginger-garlic paste, sauté just until aromatic, then add the tomato and the pan of cooked spices.
As far as your first question regarding boiling or pressure cooking the vegetables, not sure I understand why you would want to. Have you thought about cooking everything in the pressure cooker, including the chicken? If that sounds appealing then use the above method for the spices, onions and green chili, then add the veggies, water and, if using, the chicken (par-cooking the chicken can save time). This is the method I use when using a slow-cooker which should work for this.
As to question 3, go ahead and add salt at the beginning when adding the veggies, and the add more to taste after the major cooking. And yes to both of the final parts regarding the salt and the "greasy" layer (prefer the word "oily"). Adding salt early in the cooking process can make a lot of difference in both taste and texture, and the oily layer (which comes from the frying of the spices) carries a lot of flavor.
I hope this helps. Ask more if needed.
Best Answer
I have the brand of juicer (Champion) mentioned by the OP in comments. It's a rather unusual design that isn't used by most other companies. They are somewhat notorious for producing a lot of foam. I bought it perhaps 15 years ago, but rarely use it for this reason. (It still has other uses other than juicing.)
Anyhow, the solution I found to this problem was simply to strain the juice through a fine-mesh sieve. It won't go quickly and will get clogged with the pulp, so you'll need to a take a spoon or something and stir it around to force the juice through. It takes a long time, but it's effective because the bubbles dissipate when they go through the sieve. Given the construction of these types of juicers, I would generally just place a bowl underneath and a large sieve in the bowl to catch the juice coming out. After finishing juicing, you can turn off the machine and then spend 5 minutes stirring and straining to get rid of the foam.
I have seen others on the internet mention success using a French press to do a similar straining action to destroy the foam. I tried it once but it didn't seem to work as well (perhaps the stirring action within the sieve also assists with the foam). Nevertheless, it still made an improvement.