You can add to hot oil a few seconds before quenching with gravy or tom puree. But if you like methi flavour then adding at the end is the way to go. Even sprinkle on the finished dish and allow to sit in a warm place for up to 5 mins so the steam from the dish softens the dried leaves a little (if ...

Where is the pilao rice recipe to go with this?

What are the 'new rules' of the CC?

Just curious....

KP

I find that here ground methi is impossible to find, even in the 'asian' shops and C&C.

So now I have to grind my own. It's a learning process but it gets me there and as it grows here I might be able to make more next year!

Take that suppliers!

KP

I think you will have a long wait......

Add them at the start and they magically disappear!

Remember panch poran? Well they are in that too.

Or you could try a spice grinder on them.

Or buy powder to start with.

Or stick to kasuri methi.

KP

Looks good Snoopy!

KP

Any idea why that might be CA?

KP

Ah, but powdered leaf (which is what I was suggesting) and powdered methi bought in a shop are NOT the same thing! Methi powder should be whiteish/cream in colour and is made from ground methi seeds (seeds which you can grow methi at home from). This is used like other ground spices in cooking where...

you could also grind to a powder and store or freeze.

Powder means less air in the container (preferably a tightly sealed bag with all the air squished out and sealed. You can also freeze the powder too.

There should be a date on the box, that will give you a clue.

KP