HOMEMADE DRY CURRY LEAVES & DRY FENUGREEK(METHI) LEAVES

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Hi dear friends, last two Saturday’s am posting basic recipes, so I thought that hereafter I will post basic recipe on Saturdays, I don’t know whether its possible on every week, but I will post my level best...

Today’s post is not a recipe, which is very easy to use and healthy supplementary when we don’t have, or not available the fresh one of these ingredients...

We used to keep stock of the dry curry leaves, as its very handy too temper chutneys, making of idli podies and other recipes. Likewise, dry methi leaves is also very handy which is used in dal, sambhar and other gravies too.


You can prepare these leaves in a jiffy and can store it in dry air-tight container for long time as it has long shelf life.
Category
Basics
Regional
Indian 
Preparation Time
15 Minutes 
Cooking Time
10 Minutes
Yields
1-2 Cup

DRY CURRY LEAVES & METHI LEAVES
INGREDIENTS
Curry leaves – 1 Bunch
Methi leaves – 1 Bunch

METHOD
  • Pick the leaves from the stem and keep it in a bowl.
  • Wash the leaves with 2-3 times with water in floating water or running tap water.
  • Drain it and keep it in microwave plate and spread it as shown in the picture.
  • Microwave high (100 P) for 8-10 minutes.
  • If you touch the leaves it will be crisp or keep it again for 1-2 minutes, not more than that, else it will burn.
  • Cool it and store it in air-tight container. 





CHECK OUT MY OTHER BASIC RECIPES, HERE...





12 comments:

  1. Fantastic post, homemade is always the best, well done Viji..

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  2. there is nothing better than homemade...a useful post

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  3. Nice and unique post Viji..guess during the process, you kitchen must have filled with nice aroma of curry leaves and methi leaves.

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  4. I always do the same. Nice post.....

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  5. Nice post viji .I always like to do everything.homemade .

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  6. useful post,can try this way of making dried fenugreek leaves instead of buying store ones...

    ReplyDelete
  7. Very useful post da I used to do this in UK...

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  8. Fenugreek leaves, 0.5 ounce. Native to south Asia and southeastern Europe, fenugreek leaves come from a sturdy annual. Ready to use, it can be added to recipes as needed or simply used as a garnish. Associated with Indian cuisine, Fenugreek Leaves are typically used in meat curries, chutney and vegetable dishes. Store in a cool, dry place.

    ReplyDelete
  9. Fenugreek leaves, 0.5 ounce. Native to south Asia and southeastern Europe, fenugreek leaves come from a sturdy annual. Ready to use, it can be added to recipes as needed or simply used as a garnish. Associated with Indian cuisine, Fenugreek Leaves are typically used in meat curries, chutney and vegetable dishes. Store in a cool, dry place.

    ReplyDelete
  10. Hi Viji

    Can i just dry roast fenugreek leaves instead of using Microwave?

    Thnx

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  11. No, I think dry roast will burn the leaves. If you are not doing Microwave method, sun dry for 2-3 days...

    ReplyDelete

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VIJI




 
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