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Cut healthy branches from your herb plants. Bundle 4 - 6 branches together and tie as a bunch. Make small bundles if you are trying to dry herbs with high water content. Punch or cut several holes in a paper bag. Label the bag with the name of the herb you are drying. Place the herb bundle upside down into the bag. Hang the bag upside down in a warm, airy room. Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are dry and ready to store.


Store your dried herbs in air tight containers. Zippered plastic bags or small canning jars will do. Place containers in a cool, dry place away from sunlight. Dried herbs are best used within a year. As your herbs lose their color, they are also losing their flavor. Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh Source :
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1. BrocoFlower Manchurian Bites Mouth watering Indo chinese appetizer made with brocoflower twist.
2. Lasagna Delight Chef’s signature dish made of vegetables and beans with classic delicacy.
3. Cranberry Squash Soup or Rasam Spicy kick with autumn color perfect for winter time. Gluten free.

4. Steamed Dumplings

Whole wheat low fat dumplings with medley dal. Pretty good choice and tasty pot meal for a healthy life.
5. Classy Buns Baked Buns stuffed with potato, peas, carraot curry served with tomato ketch up.
6.Classic Creamy Enchiladas Chef’s signature dish made of vegetables and white sauce with fresh whole wheat tortillas.
CLASS Poornima’s Cuisine        			Vegetarian Fusion Cooking CLASS CLASS CLASS CLASS CLASS Page 1 Page 2 Page 3 Classes Page 1