Hi Chef Harpal. I found this video extremely helpful as I have just planted some Methi seeds here in New Zealand as it is early Spring. I found the hints and tips invaluable as this is the first time I have grown fresh Methi. Thank you Sir.
Harpal singji While preparing sarson da saag along with the sarson,palak, and bathua I also prefer to add the methi leaves to make it more delicious and also very nutritious. The sarson saag is prepared with the ginger and ghee tardhka and the saag is not boiled and cooled . Rather all the saags combination are cut very very finely with the knife. Now my question is that while preparing sarson da saag along with the other greens without affecting the taste of the saag how to retain the Natural green colour of all the saag and also the methi leaves. Plus how to eliminate the bitterness of the methi leaves As here none of the leaves are boiled and cooled down. It is completely sauteed and cooked with the tadhka. Please kindly guide me *Harpal singji*
After plucking the methi leaves ,we wash it to remove the mud and then should we chop it and add salt and turmeric to remove it's bitterness and after keeping the chopped methi with rubber salt and turmeric after a while we need to wash it
Generally in olden times our mothers never chopped and till date t hey don't because they become more bitter. if at all you don't like bitterness then boil in water for some time...
I bought these by accident in the form of frozen cubes, because the were in with the frozen spinach bags. I'm going to have some tonight, but wanted to do some research first. :)
@@Desitadka.96 you boil to remove some bitterness, the best way is to cook directly after washing the leaves . The leaves have to be plucked and not cutb
Chef Harpal, can methi stems be used to create an infusion oil? By which, I mean, a green plating oil? Methi stems can be used for chutney, but I would prefer to use in a plating oil to elevate food presentation, if possible.
Methi stems can be used to make oil however you do not extract great colour from the stems, secondly they are bitter so remember you will have a bitter oil for plating that might spoil the main dish..
Harpal ji sokhi can you Please explain to me what water with green leaves are. Some People Prefer water with green leaves Some ice cubes lemon 🍋 water ya Helps in digestion too.
Sir ji, I tried growing fenugreek, I have chopped the fenugreek after 1 week.. And all the leaves I got are tasted bitter. May I ask after how many days we should harvest? I harvested it after 5 days is it because early harvest I got it too bitter? Please tell me the right time to harvest ji..
Baba I have watched more 1000 recepies from you... I belive this is the best kept secret... Veera Satsriyakaal... paaje twadi vasiyat vich 4-8 es taarah de secret recepie lukh k jana.. HAHAHAHAHAHAHAHHAAA...
I think, in your process the Methi Leaves lost almost all the nutrients and there only remains the leaves (hardly 10-20% of it's nutrients remaining after so many wash, boil and drainage). Please re-think and improve your process.
Yes Rana most hotels boil Methi leaves as they process for final preparation and i agree that some bit of nutrition is lost however even when you cook on heat the nutrition is lost too, here in this process the bitterness is removed and the cooking time reduces. However when you use it directly the cooking time increases. However in Indian food that is why we all eat dal, subzi, chappati, salad in a thali
why do you need to fine chop this - won't the leaves shrink when they are cooked anyways. This whole chopping bit makes it a mess in the kitchen to clean up.
Ideally it is good to pluck, but if you want a fine sabji then chopping works and with that you need to blanch in water for some time to get rid of bitterness if you don't like it.
Very nice very simple you are gooood teacher and chef
Thank you so much
Great video, thank you so much. This was very helpful!
Thank you
Thank you! I’m so glad I found your channel !
You are so welcome!
Thank you! Love your cooking shows 🙏
Hi Chef Harpal. I found this video extremely helpful as I have just planted some Methi seeds here in New Zealand as it is early Spring. I found the hints and tips invaluable as this is the first time I have grown fresh Methi. Thank you Sir.
I am glad that my videos are helpful
very happy to see you cooking, or its that lady Varsha
Top good around fella cheers pal🎉
thank you 🙂
Thanks for the information. The tips that displayed in the end went away to fast. Can you please post them in the description field? Thx
Ok will do
Thank you for your guidance.
But will it take out the bitterness and retain the original green colour and also keep its nutrition??
No bitterness will be there and that is why it will be nutritious
Harpal singji
While preparing sarson da saag along with the sarson,palak, and bathua I also prefer to add the methi leaves to make it more delicious and also very nutritious.
The sarson saag is prepared with the ginger and ghee tardhka and the saag is not boiled and cooled .
Rather all the saags combination are cut very very finely with the knife.
Now my question is that while preparing sarson da saag along with the other greens without affecting the taste of the saag how to retain the Natural green colour of all the saag and also the methi leaves.
Plus how to eliminate the bitterness of the methi leaves
As here none of the leaves are boiled and cooled down.
It is completely sauteed and cooked with the tadhka.
Please kindly guide me *Harpal singji*
Can you save the stem and cook it too?
Yes, sure.
I am growing fenugreek. But then I realised, I didn't know how to use it.😂Thank you very much.
My Pleasure !!
After plucking the methi leaves ,we wash it to remove the mud and then should we chop it and add salt and turmeric to remove it's bitterness and after keeping the chopped methi with rubber salt and turmeric after a while we need to wash it
Generally in olden times our mothers never chopped and till date t hey don't because they become more bitter. if at all you don't like bitterness then boil in water for some time...
Thank you so much for the I dea how it cooks
Hope you enjoy
I bought these by accident in the form of frozen cubes, because the were in with the frozen spinach bags. I'm going to have some tonight, but wanted to do some research first. :)
Now you have many recipes to choose from my channel
What if you would like to keep the bitterness? Do we still boil it?
Even if you boil the bitter ness wont go ..
@@chefharpalsingh why do we boil it again? To keep the colour?
@@Desitadka.96 you boil to remove some bitterness, the best way is to cook directly after washing the leaves . The leaves have to be plucked and not cutb
Chef Harpal, can methi stems be used to create an infusion oil? By which, I mean, a green plating oil? Methi stems can be used for chutney, but I would prefer to use in a plating oil to elevate food presentation, if possible.
Methi stems can be used to make oil however you do not extract great colour from the stems, secondly they are bitter so remember you will have a bitter oil for plating that might spoil the main dish..
When is the best time in the cooking process to add the dried methi?
in the last
Harpal ji sokhi can you Please explain to me what water with green leaves are. Some People Prefer water with green leaves Some ice cubes lemon 🍋 water ya Helps in digestion too.
Mint
@@chefharpalsingh thanks harpal dear sokhi much 😘 ❤ love XXX
Thank you
Sir ji, I tried growing fenugreek, I have chopped the fenugreek after 1 week.. And all the leaves I got are tasted bitter. May I ask after how many days we should harvest? I harvested it after 5 days is it because early harvest I got it too bitter? Please tell me the right time to harvest ji..
It is generally bitter
thanks for reply
Podria alguien decirme en español!
How to remove bitter taste in mathi leaves , I use once its bitter
Shall we eat that stems?
We cannot eat the whole stem because it contains too much fiber.🙂
Hey can someone help me with the yellow bugs that I find in the plucked methi leaves. They look like tiny comas
wash well with little salt
Baba I have watched more 1000 recepies from you...
I belive this is the best kept secret...
Veera Satsriyakaal...
paaje twadi vasiyat vich 4-8 es taarah de secret recepie lukh k jana..
HAHAHAHAHAHAHAHHAAA...
hi Chef, how can i keep Methi as long as possible when its out of season. without chopping it, is it possible?
+Imru I Not really it turns black even if frozen, the only way, boil it and freeze it then it stays for long..
Thank you Sir.
I bring fresh methi, wash, dry it in a cloth and freeze it in ziplock bag, i then use it whenever i want methi parathas, it works well.
@@cynthiapinto198 Thank you kindly. Please stay safe.
@@chefharpalsingh aa
I think, in your process the Methi Leaves lost almost all the nutrients and there only remains the leaves (hardly 10-20% of it's nutrients remaining after so many wash, boil and drainage). Please re-think and improve your process.
Yes Rana most hotels boil Methi leaves as they process for final preparation and i agree that some bit of nutrition is lost however even when you cook on heat the nutrition is lost too, here in this process the bitterness is removed and the cooking time reduces. However when you use it directly the cooking time increases. However in Indian food that is why we all eat dal, subzi, chappati, salad in a thali
I bought them in Africa, Now on RUclips looking at how they are cooked.
Yes try it
Agar pakane ke baad kadwahat kam Karna Ho toh kya Karein?
Add 1 tbsp if roasted peanut powder
I have removed stem how can i store menthi leaves now
Yes blanch it and store it
you should wash leaves before cutting
yes, we can 🙂
why do you need to fine chop this - won't the leaves shrink when they are cooked anyways. This whole chopping bit makes it a mess in the kitchen to clean up.
Ideally it is good to pluck, but if you want a fine sabji then chopping works and with that you need to blanch in water for some time to get rid of bitterness if you don't like it.
One tip never wash green vegetables especially green leafy vegetables after cutting. It results in loss of nutrition.
Great tip!
I can't believe you didn't name your show "singh & cook" instead
Ok ..
I freeze leaves only I don't cut it is,that ok.
Yes that is ok
Pls avoid wash leaves after cutting due to it's lot of vitamins
It's loose of lot of vitamins.... without vitamin shall we eat green gross?
X 1.75 speed
why toss away the roots can not be grown again ...? 🤔🥲🤭😁