My friends, Vrinda and Jagdish, gave me some Mehti leaves from India this week. Vrinda said i could find things to do with them here. I haven't found them yet, though. (she did say it was good w/ potatoes and chicken)
If you have any wonderful things to do with Mehti leaves and would like to share, i would be most appreciative.
Many Thanks! Clara replied. Hi Kevin,

Methi leaves / vegetable is good for health & good for the stomach too.
I think you have been sent dried methi leaves which are scalled as Kasuri methi here - u may try out teh below receipe with both dried / fresh methi leaves.
for a start, soak little methi leaves (if dry) in warm water for 5 min - they will turn fresh.
Try out this gujarati receipe called THEPLA.
Cut fresh methi leaves & wash atleast 4 - 5 times under running water.
Take wheat flour, add methi, turmeric powder, red chilly powder, very finely chopped & pounded garlic, salt, & 1 tbsp curds. Knead into a soft dough using water. Keep aside for 5 min. Make small rounds & then roll each round using flour into a chapati. Roast it on a tava / griddle.
You can have this either hot or cold either plain or with curds / boondi raita. This can be stored & consumed till 7 - 10 days. Try this out. IF you need more receipes do write to me. Amrita replied. interesting chicken curry! this might be good.
2-3 onions sliced long and 2-3 cloves of garlic crushed. sautee for a bit in regular cooking oil(i use olive, though, as it always tastes better.) add 5 large tomatoes - pureed. 1 tsp sugar, a pinch of chilly powder,salt - as per your taste. let it start bubbling & then lower the heat & sim for a while. it should end up thick enough to coat the back of a spoon. add about half a kg of diced cottage cheese and sim for 2min more. add half a cup of fresh cream, stir, and then add a fist full of the methi. crush the leaves between your palms first. DONT cook any further or the methi starts tasting bitter and the cream will curdle. bon appetit! Kevin Tighe replied. well, i was not spelling these dried leaves correctly. i now know it is methi. and that there is a difference between regular methi and kasuri methi. i have the kasuri type.
Today Tarla Dalal sent me 2 recipes to use Kasuri Methi in... Paneer Kulchas and Methi Mutter Pasanda. i am very glad to get these.
O, and by the way, the kasuri methi in the cucumbers was absolutely incredible after about 1 or 2 days of marinating.
Thanks. Kevin Tighe replied. ok, well, i am experimenting w/the dried mehti leaves. came out ok. i took a kyuri, which is a japanese cucumber that has an edible skin, & sliced it up. i added white vinegar, water, salt, sugar, and abt 3/4 teaspoon of dried mehti leaves. i let it soak for an hour. had a very nice and delicate flavor. vrinda had said it goes well with sour things, so i thought the vinegar would be a good match.
so, am i on the right track with this herb? mehti, or fenugreek in english, is not used much in the usa. i feel like i am discovering a new taste sensation. Any comments, suggestions, etc, are welcome. Thanks.