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.
Fantastic post, homemade is always the best, well done Viji..
ReplyDeletethere is nothing better than homemade...a useful post
ReplyDeleteNice and unique post Viji..guess during the process, you kitchen must have filled with nice aroma of curry leaves and methi leaves.
ReplyDeleteI always do the same. Nice post.....
ReplyDeleteNice post viji .I always like to do everything.homemade .
ReplyDeleteNice dear...
ReplyDeleteuseful post,can try this way of making dried fenugreek leaves instead of buying store ones...
ReplyDeleteVery useful post da I used to do this in UK...
ReplyDeleteFenugreek 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.
ReplyDeleteFenugreek 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.
ReplyDeleteHi Viji
ReplyDeleteCan i just dry roast fenugreek leaves instead of using Microwave?
Thnx
No, I think dry roast will burn the leaves. If you are not doing Microwave method, sun dry for 2-3 days...
ReplyDelete