The very first time I used fenugreek leaves (methi) in cooking was to make Gobhi-Methi Stuffed Paratha. Happily bought 2 bundles of methi leaves because they were ridiculously cheap that season (2 bundles for $1) and began cleaning them while imagining what other dishes should I make with methi for the rest of the week.
After about two hours, I furiously called my husband and said “I have been cleaning the ~!@#$% fenugreek leaves past two hours, it’s such a pain in the @$$. If you ever buy this thing again, I will give pain in your @$$.”
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