Loka Samastha Sukhino Bhavanthu!

Loka Samastha Sukhino Bhavanthu!

WELCOME :-)

warm WELCOME to my Hobby Lounge.
Just Recline, Relax smiley and Enjoy a "Good Time" @ My Hobby Lounge smiley

SEARCH

May 30, 2021

Kasuri Methi - How to store and Use to get nice flavour & taste in curries and subzies

 Kasuri Methi is a dried herb used in North Indian Cooking as a flavour enhancer. It is used in many restaurants in dishes like Aloo Gobi, Palak Paneer, Pav Bhaji, Methi based (Fresh Fenugreek leaves), Tandoori Marinations etc.

The store bought kasuri Methi (Dried Fenugreek Leaves) are usually not crisp but little soft though they were dried. In TV shows, we see chefs crushing the kasuri methi leaves in between their palms and adding it as a powder into their recipes. But the store bought ones as they are not crisp, they usually cannot be crushed to powder.

Shared two tips in my receipe video link given below on how to crush the Kasuri Methi and store it for ready usage and also to add in what stage to get that enhanced flavour in northindian curries & subzies.




Your Kind Attention Please :-)

Thank you for paying a visit to My Hobby Lounge to view "Mira's Talent Gallery"

If you like My Hobby Lounge you can motivate by "Liking", "Sharing", "Tweeting", "Voting", "Following" "commenting" :-)

To get the latest updations, "subscribe" using your e-mail ID

Use "search" option for things you are looking for in My Talent Gallery.

Cookbook is given in dropdown list form for your convenience. You will find it on the right side column. Wish you a great time :-)