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Fenugreek is an ancient spice especially for pickles. Kasturi Methi is the dried leave of the fenugreek plant. The dried leaves are used as an herb. The taste is bitter but addictive. An added bonus is its healthful properties - today we do not use many bitter foods that help us in controlling our appetite and this is a tasteful way of adding the bitter taste to our diet. This herb is used as a spice in Indian curries and its strong aroma is the aroma that will titillate our taste buds.
Culinary Uses
Kasuri Methi leaves are generally used as a condiment for flavoring and giving special delicious taste.
Steaming is considered the best method of cooking leaves; in this the vitamins are retained and the vegetable become palatable.
The dried leaves can be composed to pulses for their protein content.
Kasuri Methi leaves is an important ingredient of curry powder and juicy and fry vegetables
Cook with starchy or root vegetables like carrots, yams or potatoes.
Add to chapatti dough to make Indian flat breads especially Methi Paratha - very popular at Indian restaurants
Health Benefits
Methi is supposed to be natural cure for arthritis.
Methi, if consumed twice a day, cleans the intestines and directs the waste out of the body naturally.
It is an appetizer, relieves constipation, and reduces colic. It is also known to cure leprosy, vomiting, bronchitis, and piles
rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.
dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.
Mumbai, Maharashtra, India 