Methi 250GM

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Price : ₹50.00 /6 ₹55.00 -10.00%
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Full Description

About Fenugreek Leaves
Fenugreek leaves or Methi leaves are one of the most widely used green leafy vegetables. These aromatic, bitter leaves can instantly enhance the flavour of any food and are used in many cuisines, particularly Indian. The word “Fenugreek” is said to have been derived from the Latin language and literally means “Greek hay”. It is commonly referred with the names “Kasoori Methi”

Benefits
Based on the available evidence, fenugreek has benefits for lowering blood sugar levels, boosting testosterone, and increasing milk production in breastfeeding mothers. Fenugreek may also reduce cholesterol levels, lower inflammation, and help with appetite control, but more research is needed in these areas.

Nutritive Value/Benefits
Total Calories: 50
Carbohydrates: 58 gm
Total Fat: 6 gm
Sodium: 67 mg
Potassium: 770 mg
Protein: 23 gm
Iron: 186 % of DV
Vitamin B6: 30 % of DV
Magnesium: 47 % of DV

Storage & Uses
Store in an airtight container in freezer section of refrigerator. Use as required. Once cooled, store in an airtight container in freezer section of refrigerator. So here is an easy and effective way to preserve and store methi leaves for about 15 days 3 months.

Storage Tips
Store in an airtight container in freezer section of refrigerator. Use as required. Once cooled, store in an airtight container in freezer section of refrigerator. So here is an easy and effective way to preserve and store methi leaves for about 15 days 3 months.

Storage Temperature
Overall it can be concluded that the fresh fenugreek in the form of bunch can be stored safely up to 48 days when packed in polypropylene package and stored under refrigerated condition.

METHI DOSA 

 RECIPE:
Ingredients
2 cups short grain white rice (dosa rice)
3 cups packed fresh methi leaves (without stem)
½ cup grated fresh coconut
3 dry red chilies
1 tablespoon grated jaggery (gud)
2 teaspoon coriander seeds
2 teaspoon cumin seeds
1 teaspoon tamarind pulp (or ¼ cup tamarind soaked water)
½ teaspoon turmeric powder
1 teaspoon salt
Cooking oil
1 ¼ cup water for grinding (¾ cup of more water if needed)
1 cup = 250 ml

METHOD
    STEP 1
        Wash and soak the rice for 3 to 4 hours.
    STEP 2
           Pick the methi leaves and discard all the stems. Wash the leaves 3 or 4 times or till all the sand and mud is cleaned and the water looks clear. Finely chop the leaves and set aside.
    STEP 3
            In a grinder, add soaked and drained rice, ½ cup grated fresh coconut, 3 dry red chilies, 1 tablespoon grated jaggery (gud), 2 teaspoon coriander seeds, 2 teaspoon cumin seeds, 1 teaspoon tamarind pulp (or ¼ cup tamarind soaked water), and ½ teaspoon turmeric powder. Add around 1 cup of water (little more if needed) and grind to a smooth and fine batter. You can grind in two or three batches.
    STEP 4
            Remove the batter in a large bowl and add freshly chopped methi leaves, salt, and more water if needed to get a thin consistency.
    STEP 5
               Heat a non-stick flat pan and pour a ladle full of batter to the pan. Swirl the pan around to evenly spread the batter. Drizzle some cooking oil on the dosa and flip when bottom layer is cooked.
    STEP 6
                Cook on both sides for 4 to 5 minutes each and serve hot with chutney as breakfast or dinner.

For more RecipeClick Here


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