Three easy tips for using kasuri methi: a blog about how to add a flavourful ingredient to your cooking.

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Kasuri Methi is one of my favourite herbs, especially for winter cooking. That’s because it’s a powerhouse of warming spices that helps you fight off the chill and damp.

Here are three easy tips for using Kasuri Methi in your cooking:

1. Add to stews and curries.

2. Add to breads and pancakes.

3. Sprinkle over fresh salads and vegetables.

I have recently started to use kasuri methi more in my cooking. I’m still trying to get the hang of it but it’s a fun way to use a new ingredient.

So, here are some tips on how to use kasuri methi:

1. Don’t try to substitute dry fenugreek leaves for kasuri methi!

Kasuri methi is an incredibly fragrant spice made from dried fenugreek leaves. It comes in powdered form or whole and has a very flavourful aroma similar to saffron, but with a milder taste. It can be used as a garnish for rice or mixed in with many vegetable dishes.

2. How to store it:

If you buy it in whole form, store it in an airtight container and keep it in the refrigerator where it will keep fresh for up to 6 months. Once you have used up the whole form, use only the powder from then on. Store this in an airtight container and refrigerate too (although most people don’t refrigerate spices and herbs). If you buy the powder version already packaged, then just keep it in a cool place away from sunlight and heat – the same place that you would keep your other spices

Kasuri methi is an ingredient used in north-Indian cooking. It has a distinct flavour, and is easy to grow. This blog is about using this ingredient in different ways.

The first post tells you how to grow kasuri methi. The second post tells you how to cook with it, and the third post tells you how to buy it. The fourth post shows you how to freeze it and the fifth post tells you how to make your own kasuri methi powder.

The sixth post gives you a recipe for a tasty potato curry that includes both mustard seeds and kasuri methi. The seventh post gives you two recipes for bean curd cutlets with ground nuts and kasuri methi. The eighth post gives a recipe for dal makhni made with ginger, garlic, cumin seeds and kasuri methi. And there are more posts on the way…

I use kasuri methi (dry fenugreek leaves) in everything I cook. It’s quick, easy and an inexpensive secret ingredient.

1. As a spice: Dry-fry a tablespoon of the leaves in hot oil for 30 seconds, stirring constantly to avoid burning. When the leaves have darkened and you can smell their fragrance, add as much water as you want as a soup or curry base.

2. As a flavour enhancer: Add a teaspoon of kasuri methi to any dish that needs extra flavour, such as dal, vegetable dishes and even bread dough.

3. As an ingredient: Kasuri methi goes especially well with peas and paneer (cottage cheese). Add it to any dish that includes these two ingredients.”

Kasuri methi is a dried herb that can be found in most supermarkets or Indian groceries. It gives a very unique and strong flavour to any dish it is used in. It is also known as fenugreek leaves, but don’t tell that to Indians, as they will find it offensive.

Kasuri methi is great for flavouring curries, but you can use it for making exceptional butter chicken (recipe coming soon), with the addition of one tbsp of ghee. It works well with almost any vegetable; try adding some to your stir fries and see how much tastier they become!

When cooking with kasuri methi, you can either use the whole leaf or crush it. If you want to give your cooking an extra punch, use the crushed leaf by heating it up before adding to your dish for just one minute. This will release more of its distinct flavour into your food and also spice things up a bit!

If you’re not sure how much to add, start with a small amount and go from there. You can always add more if needed. You can even substitute kasuri methi in recipes calling for fresh fenugreek leaves.”

Kasuri methi is a dried herb, or what we call in Urdu mithi dana. It’s related to coriander, but has a very different flavour. The leaves are harvested, hung up to dry and then stored. So it’s easily available in any Indian grocer or well-stocked supermarket.

I use it in a few different ways. You can make a kasuri methi pakoda by mixing the kasuri with gram flour, chillies, salt and asafoetida and then deep frying them. This is not just for vegetarians — you can use egg to make the batter if you prefer. It’s delicious with paneer too, by making a similar pakoda but this time dipping cubes of paneer into the mixture before frying.

What I like most about kasuri methi is that it can be added at the last minute to any dish — vegetable curries, legume dishes, lentil preparations and dhals all benefit from the addition of this delicious herb. Add it just before serving so that its delicate flavour is preserved.**

To begin with, I should tell you that Kasuri Methi is an Indian herb. Its botanical name is Trigonella foenum-graecum. It is also known as Fenugreek. The English translation of its Hindi name is Kasuri Methi.

It has a very unique aroma and flavour which cannot be compared with anything else. It is mostly used in the preparation of dals and other dishes that are made in India. The entire plant is edible and medicinal, but the leaves are used for the purpose of cooking only.

The leaves are dried and can be stored for weeks without spoiling as long as they are kept away from moisture and heat. They can also be ground into a powder or made into a paste for convenience.

Best time to use kasuri methi:

Kasuri Methi leaves are added to dals, curries, vegetable preparations and other dishes when they are required either to impart their flavour or colour or both. They tend to lose their flavour if they remain in the dish for long periods due to prolonged cooking at high temperatures. They can be added directly to food while it is cooking or just before serving. As they turn yellow on contact with air they should not be added to food

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