Tuesday's Tip - How To Store Methi/Fenugreek Leaves Without Drying?

You always hear and read that one must include greens as much as possible in the diet. Whenever I think of leafy green vegetable only spinach (palak) and fenugreek leaves (methi) pops in my mind. Both of these veggies when added to any dish indeed boost the taste and bestow the attractive green colour, which I love. Do you too?

Fortunately, spinach is available throughout the year in most of the countries but fenugreek leaves, sadly can be seen only in the winters. The dark green, flavourful magical leaves which are must in so many dishes like methi mutter pulav, methi thepla or simple gajar methi subji is lovely. Wouldn’t you like to enjoy this nutritious vegetable all over the year? Now you CAN.

I got an email,

Hi, shweta,

I find the Tuesday’s tip section very helpful and I was wondering if there is any method via which I can store methi leaves fresh for long time.Drying leaves method is common and in any case dried leaves are available in the market. I wanted a way through which I can store leaves ‘fresh’. I will be looking forward for the tip.

Mails like these are appreciated :-) I wondered -if I could find the answer many of you ladies will be happy. I experimented twice and thank god I succeeded second time.

So, here I present before you the full proof way through which you can store “FRESH” methi leaves for atleast 10 months without compromising the colour, flavour or taste. I have done it and it is a sure shot tip. May be I am late sharing on my post (as winters are almost over) but if you can still find methi in the market- buy now and buy in bulk- Buy :-)

What you need to do? Take methi leaves and chop them very roughly (no washing) needed. Take silver/aluminium/kitchen foil and place chopped leaves on it. Fold the foil (not tightly, just cover all leaves well) and put in Ziploc bags and freeze it. Whenever you want to use it, wash and add in the dish you are making . I made 2 batches from one bunch of leaves and put both of them in 1 Ziploc bag.

You might ask:

Q-What will happen if you wash it?

A- Due to water, moisture content will increase and thus methi leaves will be rotten.

Q- Why can’t you close the foil tightly?

A- It is certainly important that you cover the leaves completely with foil, but applying any tight pressure will again lead to moisture.

Q- How to chop- with or without stem?

A- I find that stems also have certain flavor (the bitter tint) which I personally like, so I use the stems as well. But if you want, you can totally pluck leaves –in that case, don’t chop them, just chop before use.

Hope you all will like this tip. Any kind of suggestions, questions and feedback are welcome and appreciated :)

Whole Wheat Matar Kulcha

Indian breakfast can take you back in time. The parathas or kulchas loaded in ghee and stuffed with great flavours are run in the mill in most of the Indian households. From classic aloo parathas to exotic mint palak paneer, I am sure you can never say no for them. By the way talking about parathas have you ever been to ‘parathe vali gali’ in chandni chawk in delhi? That place is haven for parathas and kulchas lover, but I recommend just focus on food and don’t look at the kitchen.

Anyways, parathas and kulchas look similar but they are totally different from each other. Right from ingredients used to the process of kneading the dough- kulchas and parathas are poles apart. Parathas are made with whole wheat flour and is kneaded with water, whereas, kulchas are prepared with all purpose flour (maida) and is muddled with yeast, yogurt and baking powder. You know how many kinds of parathas I have posted in my blog- lauki, stuffed onion, methi, cabbage, sprouts, mix vegetable- you name it. So that justifies my devotion for parathas-right?

So when I have so many parathas recipes, why there is not even single kulcha recipe on the blog till date?? It’s not that I don’t like kulchas, I mean I surely enjoy piping hot soft kulchas served with matra chaat and raw onion salad (like in Delhi)? But it is heavy and contains maida which is not so perfect for my daily palate. So, the challenge was to replace maida with whole wheat flour and keep the process same-experiment-wait for the results. Overall everything else is same but with healthy twist. Cool-isn't it??

Next, step was to consider the stuffing. What can be better than Mr. Husband’s beloved peas. Peas tossed with simple Indian spices, green chilli and gram flour provides crunchy, peppery and subtle savor. It wasn't as good as Delhi ones, but the experience will indeed boost your taste buds. Okay finally to confess I went a little easy on the ghee, go for it-It's worth the extra calorie and you have already omitted the maida part ;-)

Ingredients:

For the dough

2 cups whole wheat flour + 1/2 cup for dusting
6 tablespoon curd 

1/2 teaspoon yeast
2 tablespoons oil
1/2 cup warm water
1/4 teaspoon baking powder
1 teaspoon sugar
Salt to taste

1 teaspoon carom seeds/ajwain
1 teaspoon poppy seeds/khus khus (optinal)
Ghee for kulchas

For stuffing:

 2 cups Green peas, fresh or frozen

2 tablespoon Oil

1/4 teaspoon asafoetida/hing

1 tablespoon grated ginger/adrak

2 tablespoon coriander leaves

2 Green chillies chopped

1 teaspoon cumin/jeera

1 teaspoon red chilli powder

1/4 teaspoon turmeric/haldi

1 tablespoon coriander powder/dhaniya

1 tablespoon lemon juice

1 tablespoon gram flour/besan

Salt – to taste

Method:

1. In a large bowl mix all the dry ingredients. Make a well in between and add water, oil and yogurt. Knead the dough to semi-soft lump. Cover the dough with wet towel and keep aside in warm place for atleast 45 minutes. (I kept for 2 hours)
2. Take the dough and beat the air out. Muddle again and set aside for 10-20 minutes.
3. Next, heat oil in a pan and aseofetida and cumin. Let cumin seeds splutter.
4. Add turmeric powder, coriander powder, green chilli, ginger paste, red chilli powder and peas. Mix well. Cook covered for 8-10 minutes or till peas are cooked. Mix and try to mash the peas.
5. Once peas are cooked, add lemon juice, coriander leaves and gram flour. Mix well and let it cool.
6. Make lemon-sized balls of the dough and form thick discs. Roll the discs and place the filling Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat kulchas.
7. Heat an iron griddle/tava/pan and cook the kulchas with generous dabs of ghee on both sides.

Notes:

For more authentic taste, use all purpose flour/maida instead on whole wheat flour. Or use both in half quantities.

It is important to keep the dough to rest for atleast 45 minutes. This will make sure that raising agents reacts.

Even aloo and panner can be mixed with peas to stuff.
Poppy seeds is optional, i like the crunch.

Serving ideas:

Serve hot with pickles of tomatoes, mangoes or green chillies.

These are perfect to be served at breakfast, brunch and as evening or picnic snack.