Categories
Quick Cooking Tips

(266)Kasuri Methi

Homemade dried Fenugreek leaves.

Ingredients

1 bunch Fenugreek leaves ( Methi bhaji)

Method

  1. Hold the bunch of Methi in one hand and with the other hand cut  muddy roots.
  2. Fill 3 big pans with water and while holding a bunch of methi tightly and submerge your hand in one pan of water. Shake your methi bunch and the same way  wash methi bunch in other two water filled pans.
  3. Now cut the string of the bunch and spread it on the kitchen towel for 1 hour.
  4. After one hour when all the water from Methi bhaji drains, pluck leaves from the stalk and store in a brown paper bag. Make sure that your Methi leaves bag need a special corner without any pressure from other objects  in your refrigerator.
  5. After 15 days Methi leaves dried and the colour of the leaves remains green after drying.
  6. Remove all leaves from the bag and store at room temperature in a glass jar so that colour and flavours stay fresh .
  7. Whenever you need to use this dried methi, remove only the required quantity with a dry spoon and immediately close the lid of the jar.
Bunch of Methi leaves
Fridge dried Methi leaves

List of my other recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

2 replies on “(266)Kasuri Methi”

Leave a comment