|1.||Fresh methi leaves, quantity as desired|
and clean methi leaves.
Here is how to pick and clean methi leaves.
Do not pick methi leaves which have matured, because such leaves will turn yellow while drying.
the methi leaves in a colander, after washing, to
drain the water.
the leaves on a cotton cloth to let it absorb the excess water.
After about 10 minutes, mix the leaves so the water will be absorbed on all of their sides.
Dry for about 1 hour.
the leaves thinly on a tray or plate.
the plate with a thin cotton cloth. This is to prevent any
dust or insects settling on the leaves.
Secure the cloth with clips.
the leaves indoor.
If you dry the leaves in the sun, they will lose some of their vitamins.
after 5-6 days. If the leaves have become dry without any moisture,
then these are dried
|8.||Set flame to low.
Add leaves to a thick-bottom kadai.
Fry for a few seconds, while mixing continuously.
Switch-off the flame when the leaves become slightly hot.
After a few minutes, pick a leaf and bend it. If it is crispy, there is no need to fry again. Otherwise, fry for a few seconds and test.
methi, kasoori methi or dried fenugreek leaves is ready.
|TIPS||How to make Kasuri Methi|
|1.||Store the kasuri methi in an air-tight bottle.|
room temperature for 3-4 weeks.
Store in refrigerator for 5-6 months.