Kitchen Hacks: During the winter season, a variety of green leafy vegetables ranging from spinach to bathua, fenugreek to mustard leaves is available in the market. Many people love having fenugreek in different dishes. A form of fenugreek, kasoori methi, or dried fenugreek, is also added to Indian dishes to make them taste much better. Kasoori methi can be added to any Indian dish with gravy. It can be used in paranthas, puris as well as in Indian snack mathris.
How To Make Kasoori Methi At Home:
In order to make kasoori Methi at home, you need to get fresh and green fenugreek leaves.
Separate the leaves from the stalk and remove dirty leaves from the lot.Wash these fenugreek leaves thoroughly with clean water.
Strain out all dirt and water and dry the leaves out. After drying out the leaves, take a microwave tray and spread the leaves evenly over the tray.
Place the tray in the microwave and heat it at a high temperature for 3 minutes. After 3 minutes, take the tray out of the microwave and flip over the leaves.
Reheat for 3 minutes. After 3 minutes, repeat the process for 2 minutes. Now remove the fenugreek leaves and let them cool down.
After they cool down, crush the leaves with your palm and place the crushed leaves in an airtight container. Using this method, you can store kasoori Methi for an entire year without losing its aroma and freshness.
However, you can also make kasoori Methi without using a microwave.
In order to do this, you need to wash fenugreek leaves thoroughly and spread them over a newspaper till they completely dry out. Now, flip over the leaves and put them under the fan.
When the leaves are completely dry, put them under the sun until they are thoroughly dry, after which you can crush them with your palm.
After crushing the dried fenugreek leaves, with your palm, store them in an airtight container. Enjoy them by adding them to your different dishes.
