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KASURI METHI - DRIED FENUGREEK LEAVES

     Kasuri Methi is one common ingredient found in North Indian Cooking. It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves. This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
     Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves. My first attempt cooking Butter Chicken went without Kasuri Methi. Though I had used fresh Methi Leaves while cooking Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
      Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
     After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market. And searched for Dried ones in Indian Stores in vain. My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me. But I am not sure why I couldn't grow it here. Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home. The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
      Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent. I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry. Don’t discard it, you can dry it up to make Kasturi Methi. You can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.

So let's look into how to make Dried Fenugreek Leaves at home. Few minutes of Preparation, just 2-3 days of Sun drying or just a few minutes of Roasting the leaves in Microwave Oven, there you go with a wonderful homemade herb that stays good for a long time when stored in an airtight container.

Recipe Type - Dried Herb
Difficulty -Easy
Author - SM
Preparation Time - 25 - 30 Minutes
Drying Time - 2 - 3 Days(Sun Drying)
Roasting Time - 8 - 10 Minutes(Microwave)

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

Method 1 - Sun-dried

Making Kasuri Methi/Dried-Fenugreek Leaves at home is a very easy process, you just have to wait for 2-3 days until you get this flavourful herb.

Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
U can use the tender Stems, if doing so chop it finely.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
Let it dry for about 12 hours in direct sunlight.
After 12 hours, give it a stir and then again dry it for a day.
You can drythe leaves until they are dry and crisp.
Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored.
Take it and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Method 2 - In a Microwave Oven

QUICK METHOD:

Sun drying certain food items do not yield good results when the climate is humid and if you are living in a place where the possibility of sun drying is difficult. This Microwave method proves to be fruitful.

Making Kasuri Methi in a microwave is the quickest & easiest method.
You can make it within 10 Minutes.
Just pluck the fresh leaves from the stem and discard the stem.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Make sure the leaves are dry and have no moisture in it.
Place the fenugreek leaves in a microwave-safe plate.
Spread it evenly & place it inside the microwave, and roast it for about 3 minutes on High.
Once done, remove the Plate from the Microwave and using a spatula flip the Methi/Fenugreek Leaves.
Place it back inside and again roast it for 3 minutes on High.
Take it out and give a stir again.
Place it back in the microwave/oven once again and roast it on high for another 2- 3minutes.
Make sure the leaves are totally dry and have turned crispy.
Take it out, let it cool completely and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Culinary Uses of Kasuri Methi:

Kasuri Methi is a flavourful herb that instantly enhances the taste of a dish. Add it to any curry you prefer. I even like to flavour the Dhal Curries, Parathas, Pulavs, and Raitas. It gives a wonderful note of aroma & flavour to the dishes it is added into.

You can add it to your curries like

Even you can give a try by making Methi Thepla/Methi Paratha with Dried-fenugreek Leaves/Kasuri Methi.

Health Benefits of Kasuri Methi/Dried Fenugreek Leaves:

Fresh & Dried Fenugreek Leaves both are equally nutritious. This herb not only gives a beautiful flavour to the dishes but also is highly beneficial to health. Kasuri Methi is a good source of dietary Fiber, high in Protein content and is rich in Iron. It contains a lot of Vitamins and Minerals that are very beneficial for the overall well-being & growth of the body.

Regular consumption of Kasuri Methi helps keep cholesterol levels in check.
It helps in relieving gastric, digestion and intestine related problems.
Fenugreek Leaves help in keeping the body’s blood lipids at the normal levels.
It helps in controlling the metabolism of glucose and hence prevents type-2 diabetes.
Reduces platelet formation which in turn prevents blood clotting in the heart.
Helps fight against kidney problems as well as mouth ulcers and boils.
Applying a paste out of fenugreek powder helps to get rid of skin blemishes.
Including Kasuri Methi in the diet of a lactating mother helps to improve milk flow.

GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

     Methi Thepla is a Gujarati speciality prepared with Whole Wheat Flour, Gram Flour, Fenugreek Leaves and mild spices. It is a simple Paratha or Indian Bread with an awesome texture and wonderful aroma. Methi Leaves are the selling point of this Parathas, they impart a smell unique to itself. Commonly Besan(Gram Flour), Bajra/Jowar Flour is added while preparing Theplas. Add a bit of Curd/Yogurt to knead the dough which will yield you soft Methi Theplas. But if you are eating these Theplas later/packing it in your lunch box /while travelling avoid adding Gram Flour which will make the Theplas hard.
     You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My Mom makes Puli Kuzhambu with Menthiya/Venthaya Keerai. She always has a patch of these greens in her vegetable garden. She meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home. The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
     I do not get fresh Methi Leaves, where I live. A few months back when I saw a bunch of Methi Leaves in an Indian shop in Kuala Lumpur, I literally wanted to grab it. But due to travelling plans, I couldn't take the chance of buying it. Alas, I had to forgo the chance of making Methi Theplas with fresh methi leaves. Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds. When my daughter came back home from her recent trip to India, as usual, my mother had sent a fresh batch of Kasuri Methi. It was long since I wanted to eat these wonderful Methi Theplas, so no second thought immediately got into action and here goes the recipe for Methi Thepla.
     Methi paratha can be made in different ways. I learnt it from my North Indian friend's during my college days. I like to chop the Methi Leaves and add it while kneading the dough. Some recipes even call for grinding Methi Leaves into a paste. Can you make Methi Theplas with Kasuri Methi(dried fenugreek leaves)? Innovation is a point of deprivation when you do not get a fresh supply, try your hand with the most equivalent or apt substitute. Kasuri Methi is nothing but dried Methi Leaves used in various dishes as flavour enhancer/aromatic. Can just add the dried leaves while kneading the flour. I soaked the Dried Methi Leaves for about 30-45 Minutes drained it up and then added it into the dough. But Methi Theplas prepared with fresh Methi Leaves are incomparable, a step ahead of the later in terms of flavour and aroma.
     If you are soaking the Kasuri Methi, drain it well before kneading it along with the flour, otherwise, the dough would be very difficult to handle. Methi Theplas can be eaten with just some Plain Curd, Curd Raitha or Pickle. Methi Thepla is usually cooked over the griddle with a drizzle of Oil/Ghee. The smell of Methi Leaves and Ghee wafts out a pleasant aroma while cooking.

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Cuisine - North Indian ( Gujarati)
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 4
Yields - 12 - 15 Methi Theplas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Gram Flour(Besan) - 1/2 Cup
Methi Leaves(Fresh Fenugreek Leaves) - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Ajwain Seeds - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Curd/Yogurt - 1/2 Cup
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

Clean, Wash and Chop Methi/Fenugreek Leaves.
In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'.
Pour 2 Tspns of Oil to the above ingredients and mix well.
Make a well at the centre and pour in the Curd/Yogurt.
Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
Cover and leave it aside for 5-8 minutes.
Before rolling them, knead it again.
Divide the dough into 12-15 medium sized balls.
Then roll them out into thin circles.
Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES :

If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
You can also use Buttermilk instead of Water to knead the dough. It will make the Theplas softer.
If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water.
Add very little water as required while kneading the dough.
If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
Can substitute Red Chilli Powder for Green Chillies.
Garam Masala/Chat Masala can also be added while kneading the dough.
Can also smear a blob of butter over hot parathas before serving.


BUTTER CHICKEN CURRY - MURG MAKHANI

     BUTTER CHICKEN CURRY/MURG MAKHANI is a wonderful gravy with a blend of spices and tastes, the most sought over dish in Indian Cuisine. The origin of Butter Chicken Curry is basically from Punjab, a northern State in India. But it was commercialized by the famous Delhi based restaurant Moti Mahal owners Kundan Lal & Gujral. Since then it has become a great hit in Indian menu.
     Chicken pieces are basically cooked in a Tandoor before adding them to the gravy. The authentic tastes sprouts literally from the smoky flavour and the use of fresh ingredients and spices. This recipe is a mix of two or three recipes which I had collected years back but have incorporated it into my convenience and taste. I usually do not fry the chicken pieces, but shallow fry or bake the marinated chicken pieces in an electric oven. But deep-fried Marinated Chicken gives a rich texture to the Butter Chicken Curry. Sometimes, I simply sear the marinated Chicken Pieces and add them to the Butter Chicken Curry.
     To fake the smoky smell which gives an authentic taste and flavour to the Butter Chicken Curry, I have mentioned a method below...

Cuisine : North Indian, Pakistani
Course : Side Dish
Difficulty : Medium
Spice Level : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Marination Time : 1 Hour /Overnight
Cooking Time : 20-30 Minutes

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