How to make Kasuri Methi at home, Methi Leaves Nutrition Facts

Making kasuri Methi at home is very simple and easy to store. Methi leaves nutrition is very good for health. Kasoori Methi Powder which is available in markets is nothing but dried fenugreek leaves. Let us know the difference between methi and kasuri methi, methi leaves are cooked by itself as a vegetable or can be mixed with others vegetables or moong dal, where as this methi powder is used for seasoning to enhance the flavor generally used in north indian recipes.

It is most commonly used in gravy recipes. It gives a nice flavor and
aroma to the recipe and also gives a restaurant like look and feel. Kasoori Methi is crushed in palm and added to the recipes which mostly contain milk cream as one of the ingredient.

I have shown sun dried procedure. You can wash, pat dry and roast the leaves to make the instant version. But sun dried version stays for longer time.

Methi Leaves Nutrition facts

Methi leaves are rich in vitamins and minerals includes carbohydrates, protein, calcium, iron. As it is rich source of calcium it is good for arthritis and iron is good for treating anemic condition.

 

Methi in pregnancy

Good for lactating mothers as it increases breast milk production. Reduces labour pain, but caution, excess intake may cause miscarriage or premature child birth. Include this veggie in diet as its is good source of iron because women are more prone to iron deficiency during pregnancy

How to make Kasuri Methi at home - Procedure

(Makes: 50 gms of Powder)

1. Take 10 small bunches of Fenugreek Leaves
2. Wash and spread mint leaves along with stems in a plate
3. Put the plate in sunlight for 1 or 2 days
4. The leaves should become very crisp because of the hot sunlight
5. Now crush the mint leaves along with their stems using your hands and store them in
an air tight container

Also try this recipe:
Methi Moong Dal - Fenugreek Leaves with Green gram

Kasuri methi recipes:

We can also make parathas and puris using this Methi powder. 
It is also used in many recipes like Methi Matar Malai, Methi Chicken, Methi Paneer, Aloo Methi etc. 

Tomato Pickle - Thakkali Thokku - Tomato Nilava Pachadi

Spicy Tomato Pickle, Tomato Nilava Pachadi, Thakkali Thokku

Tomato Pickle is one of my favourite pickles as it is has less oil content compared to other pickles. This tomato pickle is a nilava pachadi which means it stays good for longer time as its shelf life is almost 6 months. It is also called as Thakkali Thokku.
 
Ingredients for Tomato Pachadi:
1. Tomatoes - 750 gms
2. Salt 3/4 in small glass
3. Tamarind - 125g, size of 1 big laddu
4. Garlic - 1 peeled
5. Oil - 1/4 small glass

For Seasoning:
1. Oil - 1 small glass
2. Dry Red Chillies - 5
3. Garlic - 1 crushed
4. Fenugreek Seeds - 1 tsp
5. Mustard Seeds - 3 tsps
6. Cumin Seeds - 2 tsps
7. Sesame Seeds - 1 tsp
8. Fenugreek Seeds Powder - 1 tsp
9. Turmeric Powder - 1/2 tsp
10. Red Chilli Powder - 1 small glass full (You can use fresh red chillies also instead of using red chilli powder powder. If using Fresh Red Chillies then 250 gms will do)

Procedure of Tomato Nilva Pachadi:
1. Wash and cleanly wipe tomatoes, slice tomatoes and keep aside
2. Heat 1/4 small glass oil in a thick bottomed pan, add sliced tomatoes, salt cover and cook till soft
3. Keep stirring once in a while so that it won't get burnt in the bottom
4. Deseed and add unwashed tamarind(no need to wash tamarind) and cook till all moisture is evaporated and tomatoes come to jam consistency
5. Switch off and cool it completely, after cooling grind it to a fine paste 
6. After grinding add peeled garlic to the ground paste
7. Now heat a small pan, season using ingredients for seasoning except red chilli powder and turmeric powder and keep aside
8. Cool the seasoning for 5 to 10 minutes. When seasoning is warm add red chilli powder and turmeric powder
9. If you add these 2 ingredients when oil is hot then these 2 get burnt, it affects pickle's taste and colour as well
10. When this seasoning is completely cooled, add this to the finely ground tomato paste and mix nicely
11. Tomato pickle is ready, store the pickle in a glass bottle and use whenever needed
12. It tastes good for rice, roti, idli, dosa etc and its shelf life is 6 months when refrigerated

Notes:
1. Tomatoes should be red and firm, they should not be soft n juicy