Kasoori methi is sun-dried fenugreek* leaves (Trigonella Foenum Graecum). They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite.
‘Methi’ is the Indian name for Fenugreek. However, it is also good to know that ‘methi’ refers to fresh fenugreek leaves while ‘Kasuri Methi’ is always the dried fenugreek leaves.
Kasuri Methi is the dried leaves of the fenugreek plant. This herb is commonly used to spice up the aroma of Indian curries, dals, and Paneer recipes. However, kasuri methi is bitter in taste but its aroma is just mind-blowing. The uncommon taste of this herb mesmerizes the taste buds. It works perfectly as an appetizer and helps in keeping up the intestine health. You can roast it before adding into the curries to increase the aroma.
Regular consumption of Kasuri Methi helps keep cholesterol levels in check. It helps in relieving gastric, digestion and intestine related problems. Fenugreek leaves help in keeping the body’s blood lipids at the normal levels.
INGREDIENTS
Fresh methi leaves – 1 big bunch
METHOD [ using this method helps in retaining the colour ]
Pluck only the leaves .
Wash it well to remove any soil particles.
Strain off the excess water .
Spread it on a kitchen towel /any cloth to remove excess water.
Take a microwave tray spread it evenly . Make sure that these leaves are not overlapping each other.
Run on 180 * convection mode for 4 mins .
Remove and flip all the leaves.
Once again run on 180 * convection mode for 4 mins .
Check if the leaves are crispy enough.
Allow it to cool . They will be crispier just after few seconds.
