Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fan dried fenugreek leaves. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Fan Dried Fenugreek Leaves is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fan Dried Fenugreek Leaves is something which I have loved my whole life.
Description of Kasuri Methi, What is Dried Fenugreek Leaves? Kasuri Methi refers to dried leaves of the fenugreek plant. It is an herb with a bitter but addictive taste.
To begin with this particular recipe, we have to prepare a few ingredients. You can have fan dried fenugreek leaves using 2 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Fan Dried Fenugreek Leaves:
- Take 12 bunches small Fenugreek Leaves
- Take 1 big tray or plate
A wide variety of dried fenugreek leaves options are available to you, such as drying process, processing type, and shape. Apart from the dried leaves, the green leaves and the seeds are also commonly used while cooking. The yellow-amber coloured seeds are added in the preparation of pickles, vegetables, and spice mixes like sambar powder. Fenugreek seeds are available both in powdered and grounded form.
Steps to make Fan Dried Fenugreek Leaves:
- Chop the Fenugreek Leaves only and leave the stem part. Discard it anyways. It has no use whatsoever. Now spread this in a large tray or plate. Dry under the fan for about 2 to 3 days.
- Store this in an airtight container in the refrigerator for months together. There is no need to worry about the availability of the Fenugreek Leaves. This is an easy and a fool proof method to store them for a long long time. Whenever you need to use it, just rinse it under water in a tea strainer. It will be as fresh as you want it to be. Enjoy!
Fenugreek is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. Learn more about Fenugreek uses, benefits, side effects, interactions, safety concerns, and effectiveness. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavour other dishes. The dried leaves (called kasturi methi) have a bitter taste and a characteristically strong smell. Dried fenugreek leaves can be stored for up to a year, if not more.
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