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.

Aloo Pyaz Parantha

 A stuffed indian bread! In the stuffing, Boiled Potatoes and finely chopped onions with other spices and herbs are used, filled inside the base dough and rolled into thick breads and cooked on tawa in ghee or oil.

Aloo Pyaz Paratha video recipe is here :-

Palak Paneer (Restaurant style) - without cream

 Palak Paneer the famous spinach based gravy with cottage cheese dish is an excellent combo for Roti / Phulka like Indian breads and Plain & Jeera Rice.

I have shared the vide recipe to the same in my Youtube Channel Mira's Akshaya Patram. Link is here :-

How to clean and store Green Chillies for upto 4 weeks in Fridge

I have shared the method I follow to clean and store Green Chillies fresh for upto 4 weeks in fridge. The video for the same is available in my Youtube CHannel Mira's Akshaya Patram. Link is given below :-