#cinnamon is a very common spice for Indian cooking and used in garam masala and chai tea so it would make perfect sense for James yk | Explore Tumblr Posts and Blogs

najia-cooks · 1 year

Text

Vegan lal chaman / लाल चमन (Kashmiri paneer dish)

Lal chaman, or lal paneer (लाल पनीर), is a dish consisting of shallow-fried cheese (paneer) in a water-based gravy thickened with ground fennel. It gets its name from the Hindi "lal," meaning "red." Some recipes achieve the dish's typical bright red color with the help of tomatoes, but this is a modern variation—for traditionalists, the dish should get all of its color from ground Kashmiri chilis. Lal chaman shares several common features with other Kashmiri dishes: the cooking oil used is mustard oil; due to influence from the Kashmiri Pandit community, it does not include garlic or onions; because fresh ginger was historically unavailable in Kashmir, it uses ground ginger.

This vegan recipe uses a glazed tofu to produce a chewy, cheesy paneer. The combination of chili, fennel, black cardamom, clove, and ginger produces a robust, earthy, mildly spicy base for the tangy 'cheese.'

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the paneer:

1 10-14oz block firm tofu

1 Tbsp apple cider vinegar

1 Tbsp white miso paste

½ tsp salt

Mustard oil, or other neutral oil, to fry

For the dish:

3 Tbsp mustard oil

2 Indian bay leaves (tej patta)

1 black cardamom pod (badi elaichi / moti elaichi)

3 cloves (loung)

2 1/2 tsp very finely ground fennel (saunf)

1 tsp ground ginger (sund)

1-2 Tbsp Kashmiri red chili powder (lal mirch)

Salt to taste

Pinch asafoetida (hing)

2” piece (3g) Ceylon cinnamon (dalchini)

1 1/2 cup (350mL) water

Essential to this dish are Kashmiri chili powder, fennel, and ginger, with clove and black cardamom also being near-ubiquitous. Other frequent inclusions are hing, bay leaf, cinnamon, coriander, green cardamom, and garam masala, as well as tomato puree and even yoghurt.

Kasmiri red chili powder is relatively mild in heat but vibrant in color; it can be found in a halal or Asian foods store, labelled “Kashmiri chilli powder” or “mirchi.” You can also remove the stems and seeds of dried Kashmiri chilis and grind them into a powder yourself. Made with 1 Tbsp chili powder, the dish is to my taste very mild; however, if you don't tolerate spice well you may replace some of the chili powder with paprika. If you can't find Kashmiri chili powder, replace it with 1 part ground guajillo or cayenne to 3 parts sweet or smoked paprika.

Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

When testing this recipe, I found that the fennel had to be very finely ground for it to have the necessary thickening quality for this dish. If you’re grinding fennel from seeds, be sure to be very thorough.

Note that asafoetida may not be gluten free, depending on whether it is cut with flour.

Instructions:

1. Cut tofu into pieces 2" x 2" x 1/2" (5cm x 5cm x 1cm) in size. Whisk vinegar and miso paste together in a large bowl until well combined, then add tofu pieces and mix gently to coat.

2. Heat 1/4" (1/2cm) mustard oil in a large pan on medium. Add tofu and fry, turning once, until deep golden brown on all sides.

Typically paneer would be kept in water to avoid drying out at this stage, and paneer soaking water would be added later in the cooking process. I haven’t found this necessary or helpful with tofu.

3. Remove most of the oil from the pan, leaving 3 Tbsp to 1/4 cup. Add hing and allow to sizzle briefly. Add whole spices (black cardamom, cinnamon, bay leaf, cloves) and fry for a minute until fragrant.

4. Mix mirchi with a couple tablespoons of water. Reduce heat to low and add mirchi paste; fry for 30 seconds until fragrant. Add ground fennel and ginger and stir until well-combined; the mixture should begin to thicken. Continue frying until the water has evaporated out and colored oil begins to sizzle around the sides of the mixture.

5. Add 1 1/2 cup (350mL) water and salt to taste and raise heat to bring to a boil. Reduce heat and simmer for 10 minutes, uncovered, until thickened (a spatula pushed along the bottom of the pan should make a track that holds for several seconds). Add paneer and optionally simmer for another couple of minutes. Serve with rice.

The dish will look duller at first; the bright red colour appears when it is allowed to rest and a layer of red oil rises to the surface.

#vegan cooking #vegan recipes #recipes #Indian #Kashmiri #tofu #miso paste #Kashmiri chili powder #gluten free

60 notes · View notes

chiraagi-spices · 6 months

Text

Best Indian spices

Indian food is well known for its flavorful and fragrant spices as well as its rich cultural background. An immense collection of spices that have been treasured for ages sits at the core of this cooking custom. Best Indian spices are as varied as they are vital to the overall composition of Indian cuisine, ranging from the warmth of turmeric to the richness of cumin and sweetness of cardamom.

Turmeric: Turmeric is not only a common spice in Indian cookery but also regarded for its potential medical benefits due to its earthy flavor and golden tint. Its anti-inflammatory and antioxidant properties enhance every meal, and it gives depth to curries, rice dishes, and lentil soups.

Cumin: In Indian cooking, cumin seeds are known for their nutty, somewhat smokey flavor. Whole or ground, cumin adds layers of depth to the flavor and scent of foods like vegetable stir-fries, masalas, and biryanis.

Coriander: The zesty, herbaceous flavor of coriander seeds and powder enlivens marinades, chutneys, and curries. Coriander gives a cool edge to savory and sweet recipes; it is frequently used with cumin in spice blends like garam masala.

Cardamom: This fragrant spice, which comes in green and black types, gives food a flowery, somewhat sweet taste. Cardamom adds a sense of sophistication to each meal it is used in, from savory rice pilafs to delicate desserts like kheer and gulab jamun.

Cloves: Cloves are renowned for their warm, sweet flavor and are highly aromatic and pungent. They are frequently used as a component in spice blends, meat dishes, and desserts. Cloves lend depth and richness to Indian cooking, whether they are used whole or crushed.

Cinnamon: Cinnamon's warmth and sweetness make it a versatile spice in Indian cookery; it can be used to add flavor to savory curries as well as sweet dishes like kheer and chai tea. Its unique scent gives any dish a cozy touch.

Red Chili Powder: Red chili powder adds just the right amount of spiciness to any Indian cuisine. This spice, which ranges in heat from mild to very strong, highlights the rich variety of tastes present in Indian food by giving curries, marinades, and snacks more depth and intensity.

https://chiraagispices.com/best-indian-spices/

#Best Indian spices #Chiraagi Spices #Spices

0 notes

rohit23ak · 2 years

Text

Indulge in the Deliciousness of Indian Spices

Indian cuisine is renowned for its diverse taste, and vibrant flavors. Since ancient times, flavors have played a crucial role in Indian cuisine. Flavors have been used to elevate the quality of the meal from the opulent royal kitchens to the modest homes of the common person. India is quite possibly one of the biggest manufacturers and exporters of spices on the planet. Indian spices come in a variety of flavors and aromas, from traditional spices to modern spice blends, which can tantalize the taste buds of any cuisine enthusiast. The use of flavors substantially increases how distinctive Indian food is. The cooking is so well-known all over the world because it is bursting with vibrant flavors. We'll look at some of the traditional flavors and their significance in relation to Indian cooking in this blog. The blog will also examine how flavor usage has changed as the years have gone by.

Whole Spices

Whole Spices are the customary type of Indian flavors that have been utilized in Indian cooking for quite a long time. The most well-known kinds of Whole Spices in India are cumin, coriander, cardamom, cloves, dark pepper, cinnamon, mace, nutmeg, cove leaves, mustard seeds, fennel seeds, aniseeds and ginger. These spices are generally dry-broiled or seared in oil prior to being added to the dish. Dry-cooking assists with improving the flavors and make them more sweet-smelling. Entire flavors are additionally used to make zest mixes, for example, garam masala, samhbar powder, rasam powder, goda masala and panchphoron. Whole Spices, or Spices as they are normally known, assume a significant part in Indian cooking. They are essential to Indian cuisine and used in almost all of its dishes. After use, all flavors should be kept in hermetically sealed containers to prevent exposure to light and air. While some tastes are used completely, some require grinding before use. While cloves and cardamom are frequently used in their entirety, whole tastes with extremely hard shells, like nutmeg and cinnamon, are typically used in powdered form.

Ground Spices

The most sophisticated form of Indian flavours are ground spices. These spices are frequently pre-ground and easily found while looking. Turmeric, cumin, coriander, black pepper, cardamom, cinnamon, ginger, stew powder, and garam masala are the most well-known types of Ground Spices in India. Many different foods, including curries, rice dishes, breads, sweets, chutneys, and pickles, include ground flavours. They are also used to create flavour mixtures like panchphoron, goda masala, sambar powder, rasam powder, and garam masala.

Be Indian, Purchase Indian

The Indian government created the trademark "Be Indian, Purchase Indian" to encourage the purchase of goods made in India. This endeavor has been very successful in encouraging people to buy Indian goods, including tastes. The campaign has emphasised the value of buying privately produced tastes because it helps to support local ranches and moreover helps to maintain the traditional methods for zest generation.

Purchase Indian Spices Online

The way we hunt for tastes has changed as a result of the internet. Today, you may order Indian tastes from the comfort of your home online. There are several online retailers that provide Indian tastes at exorbitant prices. These shops typically stock a large selection of brand-new, premium flavors. The online shop also provides numerous assortments of whole and ground spices, tastes that are packaged in attractive packs. It is also possible to buy flavors in bulk at discounted pricing. Buying Spices online in India has grown more recognised lately. Many online retailers sell a wide variety of Indian cuisines at exorbitant prices. These shops often stock a wide selection of outstanding whole and ground spices that are arranged in visually pleasing sections. The online retailers also provide a variety of restrictions and promotions on the purchase of tastes. In the unlikely event that you're looking to buy spices online in India, you've come to the right place. Indian online retailer 365 SPICERY provides customers with a wide selection of Indian flavours. We have a great many Indian flavors, for example, garam masala flavors, entire flavors, prepared to-cook indian flavors, biryani masala, indian masalas, red stew powder, indian pickles, bundled flavors, zest powders, indian masala powder and much more.

Top 10 Masala Brands

The masala market has significantly expanded over the past few years, and there are now numerous firms that devote a lot of effort to the creation of masalas. The main 10 masala organizations on the planet are India-based organizations that have left an imprint in the worldwide market. These organizations include 365 SPICERY, MDH, Everest, Catch, Shan, Badshah, Pushp, Suhana, Aachi, Swad and Eastern. These organizations offer a wide variety of masalas that are of good quality and easily accessible.

Conclusion

Since ancient times, Indian cookery has included an essential component of Indian spices. There are numerous smells and aromas that may be found in Indian spices, ranging from the traditional spices to tge modern seasonings. Indian flavors are currently accessible in different structures, for example, whole spices, ground spices and seasoning mixes. The 'Be Indian, Purchase Indian' crusade has been exceptionally fruitful in empowering individuals to purchase Indian-made items, including flavors. Today, you may order Indian tastes from the comfort of your home online. The top 10 masala organizations on the planet are all situated in India, and there are more organizations that are working on masala development.

Visit here :- galouti kebab masala | dagadful masala

1 note · View note

myyummyrecipesblog · 4 years

Video

youtube

Khushka, kuska, or Khusqa is a very popular rice recipe in southern Indian restaurants made with lots of spices, rice (usually using basmati) and ghee or cooking oil. Khushka is basically a plain biryani but made with few veggies such as onion and tomatoes. Khushka can be made more flavorful by adding ghee, saffron, fried groundnuts, mint leaves, coconut milk, and rose water. For non-vegetarian flavor, coconut milk can be substituted with meat stock. Khushka is also a common rice recipe in most Hyderabad Muslim households.

Ingredients

Basmati Rice - 1 glass

Green chilies - 3

Ginger - 1/2 inch

Garlic Pods - 5 to 6

Ghee - 1 tbsp

Cooking oil - 3 tbsp

Bay leaf - 2

Green cardamom - 2

Cinnamon stick - 1, small

Cloves - 4

Fennel seeds - 1 tsp

Onions - 2, sliced

Tomato - 1 finely chopped

Turmeric powder - 1/2 tsp

Red chili powder - 1 tsp

Garam masala powder - 1/2 tsp

Biryani masala powder - 1 tsp

Fresh curd - 1/2 cup

Mint leaves - few, chopped

Coriander leaves - few, chopped

Water - 2 glasses

Salt, as per taste

Directions

In a mixing jar, add 3 green chilies, 1/2 ginger and 5 to 6 garlic pods.

Grind them coarsely and keep it aside.

Take a rice pot, add 3 tbsp of cooking oil.

Heat the cooking oil on a low flame.

Add 2 green cardamom, 4 cloves, 2 cinnamon sticks, and 2 bay leaves, and sauté them a little.

Add 1 tsp of fennel seeds and sauté them a little.

Add 2 sliced onions and sauté them for about 2 minutes.

Add grinded paste and sauté them well until there is no more raw smell.

Add a finely chopped tomatoes and mix them well.

Close the pot and cook until the tomatoes are soft and cooked well.

Open the lid and give a mix.

Add 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of red chili powder and 1/2 tsp of garam masala powder.

Mix them well and sauté them a little on low flame.

Add 1/2 cup of fresh curd and mix it well.

Add few chopped mint leaves and few chopped coriander leaves.

Mix it well.

Add 2 glasses of water, salt as per taste and mix it well.

Close the pot and cook it for sometime.

In the mean time, take a bowl, add a glass of basmati rice and some water.

Rinse and wash the rice for 2 times.

Keep the washed rice aside.

When the water comes to boiling point, add washed basmati rice and mix it well.

Add salt as per taste and mix it well.

Close the pot and cook it on a medium flame for about 70%.

Open the lid and xix it occasionally.

When the rice is cooked for about 70%, reduce the flame from medium to low.

Close the lid and cook the rice for another 20% on a low flame.

When the rick is cooked for about 90%, turn off the flame.

Pour a tbsp of ghee if required and give it a mix. Mix it carefully otherwise Kushka become mushy.

Close the lid and leave it for 10 minutes. The heat in the pot will cook the rice for last 10%.

Open the lid and that’s it. Kushka is ready to be served.

It's a typically a lunch menu, mainly served with masala gray or riata. It can also be had with just pickle, pappad, or sliced onions and lemon. It is a perfect combination with vegetarian or non-vegetarian starters or gravy.

*********************************************************************

Subscribe to my YouTube channel for new recipes! https://www.youtube.com/channel/UCs28FxRyBwsYgOo0VLJzugQ

*********************************************************************

Follow me on...

Whatsapp - https://chat.whatsapp.com/GFepQXZhlnTHBX4zyrz0vu

Website - httsp://myyummyrecipes.in/

blogspot - https://myyummyrecipes1981.blogspot.com/

LinkedIn - https://www.linkedin.com/in/my-yummy-recipes-0a41a0175/detail/recent-activity/

Mix - https://mix.com/myyummyrecipes

Facebook - https://facebook.com/myyummyrecipes1

Twitter - https://twitter.com/MyYummyRecipes

Tumblr - https://www.tumblr.com/blog/myyummyrecipesblog

Pinterest - https://in.pinterest.com/myyummyrecipes1/

Instagram - https://www.instagram.com/myyummyrecipes1/

Gmail - [email protected]

#MyYummyRecipes #Khushka #Kuska #Khisqa #Kushka #KuskaBiryani #Biryani #PlainBiryani #KuskaBiriyani #KhushkaRice #KuskaRice

1 note · View note

virtualsublimeprince · 3 years

Text

Indian Food: North And South, Two Cuisines Under One Flag

Before starting a new article on Indian food in North and South India, from Indian City we would like to thank you for the incredible reception that our first entry had. In India there is a deep belief that serving food is a service to humanity and is considered a privilege. The same privilege that we feel when we see how our friends support our proposals, whether in the restaurant, on TripAdvisor or on this blog. Thanks.

Returning to the topic, today we want to talk about the differences between Indian cuisine South Indian and North Indian Restaurant . This country is the seventh largest on the planet with 3.3 million square kilometers, but it is also the second most populated with 1.24 billion inhabitants. If Spain, being a medium-sized country of 504,000 km2, has that gastronomic variety in the north and the south, you can get an idea of the differences that we can find in Indian food.

In our journey to bring you closer to the secrets of India, we must stop at its gastronomic differences. We can talk about the different regions, but this time we will talk about the different areas, drawing a horizontal line that divides India and Indian food in two, both in raw materials and techniques, as well as in influences and climate. But there are also some similarities that we will discuss here as well.

Indian Food, A Fundamentally Vegetarian Culture

While it is true that Indian food makes use of meat such as chicken and lamb , it can be considered that our cuisine has a large vegetarian base . There is a multitude of recipes that only have the contribution and flavor of grain, vegetables, fruits and vegetables. This is partly due to the vast plantations that we find from north to south in India but also to the climate, a climate that favors the cultivation of multiple and varied plants so that these are the center not only of Hindu food but also of our culture. .

Vegetables and vegetables such as tomato, onion, pepper or garlic are, in conjunction with cereals, a fundamental part of Indian cuisine and food; however, the climate and geography vary substantially between the north and the south and although it is true that both an area like the other share the use and taste for vegetables, l a south Indian food can be considered closest to vegetarian food.

Meat Or Fish?

Starting with the differences that may exist between one Indian food and another, we will talk about the consumption of meat or fish in different areas. As you know, the consumption of beef is neither common nor accepted. There are religious, sociological and cultural reasons why Hindus do not eat beef and to explain it we would need a separate article, however in order not to get away from the subject we will accept the idea that the cow is the sacred animal in India and as such, its Consumption is prohibited not only by religion, but by culture and society itself . No recipe, nor any restaurant will have this meat on their menu, sometimes out of belief, many others out of respect for a culture they represent.

That said, the meat that Indian food uses in its dishes is based on chicken and lamb. Meat that is carefully deboned, so it can be eaten and cooked without hindrance. It is in the north where meat consumption is more common, however , in the south thanks to the seas around our shores, l to southern cuisine has been developing and specializing in cooking seafood , using the sea as the source most important of animal raw material.

Bread And Rice, A Matter Of Influence And Nuances

Perhaps the most important difference between the Hindu food of the north and the south is, along with the climate, the influences they have had due to the weight of history . And it is that if in the South, recipes and culinary traditions have been more immovable, the North has suffered (and enjoyed) the settlement of other cultures ranging from the Mongol Empire to the Arab community, this being one of the main precursors of the most notorious techniques and recipes from North India like tandoor and naam bread.

Some argue that today's southern Indian food is basically the same as the recipes of several centuries ago, since they remain closely linked to the root of the Hindu gastronomic tradition. It is in the north where it has evolved thanks to coexistence with Persians, Mongols and Arabs who imported and exported different ways of cooking, such as their taste for bread.

Although rice is one of the hallmarks of Indian food, in the south its consumption is more important than in the north. It is true that rice is still very important in northern cuisine, and that it is in this area where the most characteristic rice of India is produced ( basmati ), but it is also true that in the north, by climate and by tradition, wheat consumption is more widespread. Is northern India where it comes from the famous bread naan or chapati ,by Arab influence as you can understand, being one of the bases of the cuisine of the area. In the south, on the other hand, rice does have a greater importance, being used as an accompaniment to curries and being present in many recipes.

It is true that rice is one of the bases of Indian food but, as we have just seen and like everything in life, everything is a matter of nuances.

When It Comes To Cooking, Oil And Spices

As we said, India differs from one part to another in language, customs, culture and cuisine. Although we can find similarities, we already said it in the previous post, the richness is in the variety and the mixture. And there is no doubt that these differences are an important part of the charm of India. These differences also have their explanatory reason in the different settlements between Hindus. If in the north the "Arydians" settled down historically in their English terminology, in the south the "Dravidians" did, developing and maintaining each ethnic group their way of understanding cuisine.

Another culinary difference between north and south is the oil used in both areas, if in the north the most used oil is vegetable oil of sunflower, rapeseed and mustard, in the south sunflower oil and especially coconut oil It's fundamental. Coconut is a fundamental ingredient in southern Indian food, being present in all kinds of dishes and giving that unmistakable touch to food.

In the north, apart from vegetable oil (mustard or sunflower), special emphasis must be placed on Ghee , the Hindu concept that refers to clarified butter. A fat that is used in special cases such as parties and family gatherings, being very recurrent for desserts and sweet dishes.

Spices, on the other hand, are essential in both northern and southern cuisine, being one of the reasons for the seduction and aroma that Indian food awakens in the palates. However, there are also differences in this. While in the south they prefer to cook with spices and fresh herbs; powdered spices are more common in the north. In the south there is also a greater predilection towards spicy, chilis being a very recurrent and popular condiment along with tamarind. In the north, on the other hand, a range of spices is used such as coriander, cumin, turmeric, cardamom, cinnamon, cloves, anise or fennel, the Garam Masala deserving special attention .

The Different Curries And The Dreaded Spicy

If there is something typical of Indian food, it is its curries, a kind of sauces that contain the flavors of India and explode in the mouth with a mixture that leads from sweet to bitter, all in a mixture of indecipherable and at the same time unique flavors. . But in this case, there are also differences between northern and southern food.

South Indian food is the cuisine that plays more with spiciness, perhaps because of the taste and use of chilis; while northern cuisine, even having spicy specialties, seeks more the mixture of flavors . Another difference is the way the curries are made, since in the north curries are usually made with a milk , cream or yogurt base, unlike in the south where they are made from water. The result is creamy curries from the north, in keeping with the liquids from the south. Both equally delicious, both balanced healthy. As we can see, Indian cuisine is a world to discover, for some a treasure and for others a mystery; but always something worth discovering whether it is Indian food from the north or south.

#north indian restaurant in thane

0 notes

ahnikuk · 4 years

Text

A List of Spices That You Can Only Get In an Indian Grocery Store

Wow… That’s a reaction that people give when they visit an Indian grocery store, even if it’s located in a foreign land. And this reaction is natural. It’s because India is rich in spices. It is like” you demand and the Indian spice manufacturers will deliver” without a second thought.

Do you know what types of spices you can get in an India Grocery Store? Here is the list for you along with their usage in the Indian Cuisine.

Turmeric Powder

Also known as Haldi, turmeric powder is the most common Indian spice. It belongs to the ginger family and is bright yellow. Usually, it is added in almost every Indian cuisine to give a unique vibrant color. Currently, turmeric powder is also making healthcare and wellness products.

Carrom Seeds

Also known as Ajwain, Carrom Seeds are native to India and used as Ayurvedic for their strong essence. The bitter and pungent taste of carom seeds is used to develop a more subtle and complex aroma in the dishes. Typically, it is dry-roasted or fried in ghee and poured into lentil dishes to increase the taste.

Red Chilli Powder

Indian dishes mean spicy so the list is incomplete without red chili powder. Along with adding spiciness to the food, the powder gives a red color to the food. Red chili powder is of different kinds because different dried red chilies are grounded and pulverized in a fine powder. The spiciness is different in all. For example, Kashmiri Chilli Powder is mild.

Coriander powder

Also known as Dhaniya, Coriander is prepared after grinding coriander seeds. It’s the king of spices because very few dishes can be made without the touch of coriander powder. It adds taste as well as helps in preparing gravy. Indian cuisine tastes bland without coriander powder.

Dry Mango Powder

Also known as Amchoor, dry mango powder is prepared by slowly drying unripe mangoes in the sun and grinding them into a fine powder. The powder adds a tangy flavor to vegetables and curries. It plays an important role in side dishes of Indian cuisine like chutneys, pickles, etc. Also, dry mango powder is used to make candies and helps in digestion.

Black Cardamom

Also known as Badi Elaichi, it is used in savory dishes to add a smoky flavor. It belongs to ginger and is a relative of green cardamom. On daily basis, it is used in bland lentil and rice dishes to elevate the flavor in an unsubtle but not overwhelming manner.

Cumin seeds

Also known as jeera, cumin seeds are frequently used whole to add a smoky note to Indian dishes. It’s easy to identify cumin seeds by their distinct ridged brown seeds and intense fragrance. Other than cooking, it helps in digestion and possesses anti-flatulent properties.

Poppy seeds

Also known as khus khus, the poppy seeds have a nutty flavor which is brought out by lightly toasting. It is used in Indian dishes as a thickener in curries and to make paste and fillings. It is particularly popular in Northern India.

Mustard seeds

In India, mustard is one of the most common crops and mustard seeds have been used for a long. The major role of mustard crops is to extract mustard oil, which is important for Indian dishes. Mustard seeds are usually fried in oil before using any dish.

Garam Masala

Garam masala is not a solo spice; rather, it is prepared using popular Indian spices like black and white peppercorns, cloves, cinnamon, mace, green cardamom, black cardamom, bay leaves, cumin, and coriander. It is used in whole or after grinding into a fine powder. It’s added over and above coriander powder in curries.

Fenugreek

Also known as methi, fenugreek is also a common ingredient in many Indian curries and Indian spice mixes. After the dry roast, fenugreek develops a nutty maple flavor. It’s healthy to include in your daily diet. Other than cooking, fenugreek is for its medicinal qualities and immunological value.

Cinnamon

It’s the oldest of all spices and is used food as medicine and spice. Cinnamon has a sweet–tasting taste with a warm and woody aroma. The smell is pleasant, stimulates the senses but keeps the nerves calm. It’s used in preparing tea.

Cloves

It looks like small nailed-shaped flower buds that are dried. The flavor and aroma of cloves are intense. The distinct taste comes from the concentration of oil it holds. Also, it is high in antioxidants. It is used for preparing tea and other Indian curries.

You got the list of popular Indian spices. So rush to an Indian grocery store now and enjoy flavourful Indian dishes at home.

0 notes

ansio-fresh · 4 years

Text

“Anjarai Petti” - The Medicinal Spice Box of India

Anjarai Petti - the traditional masala box takes a unique place in Indian Cooking. The important spices of India that are synchronized in the genetic DNA Structure of Indians, specifically the south Indians!!

If you are a South Indian you might be familiar with what I am saying. If not, don't worry Ansio Fresh - The Online Grocery Store in Chennai is here to educate you (Not a cooking class!) with the Taste, Aroma, and Immune Boosting Medicinal properties of the Fresh Indian Spices found most commonly in Indian Kitchens.

The Magic Masala (Medicine) Box of India Contains:

Mustard seeds

Cumin seeds

Coriander seeds

Fenugreek seeds

Black peppercorns

Channa dhal

Urad dhal

Cloves & Cinnamon

Spices are being used as staple dietary additives for a long time in India. The 7+ spices include cumin, clove, coriander, cinnamon, turmeric, fenugreek, and cardamom based on culinary uses as well as medical uses. Rather than culinary uses, these spices have many medicated properties including antibacterial, antispasmodic, antioxidant, antiseptic, and carminative.

India has a diverse food culture with each dish containing various spices belonging to different regions of the country. The Spices from Farm to your Anjarai Petti, Provided at very affordable prices. Our spices have a longer shelf life and add a pleasing taste to each dish they are used in. Ansio Fresh spices always guarantee a sense of freshness and quality.

Medical Uses of Indian Spices in Siddha & Ayurvedha:

Spices are being used in Indian Ayurveda and folk medicine to treat many diseases like gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders

1. Cinnamon - Cinnamon to Lower Blood Sugar, cure tooth pain, jaundice, wound mending operator, etc. and act as a taste improver when used in daily routine cooking. This popular spice comes from the bark of the cinnamon tree.

2. Fenugreek Seeds - The medicinal activity of fenugreek in many diseases like skin irritations, tuberculosis, cancer, and diabetes. It is a very common ingredient in Indian pickles to improve the self-life and taste.

3. Coriander Seeds - The flavonoids in Coriander prevents cough, cures burns, allergies, digestive disorder, and many more. It is a very important ingredient used as a thickening agent in gravy preparation. The fresh coriander leaves are used as a garnish in many recipes.

4. Clove & Cinnamon - Cloves & Cinnamon acts as a Painkiller, lowers skin irritation, tumor, sore throat, pimples & acne. It is widely used in Indian Masalas including Garam masala & Chat Massala.

5. Urad Dhal - Urad dal is a rich source of both insoluble and soluble fiber, which helps in improving digestion. It is the best remedy for diarrhea, constipation, cramps, or even bloating

6. Channa Dhal - Great for the Heart, improves muscle strength, Better Body Immunity, Disease Prevention, rich in calcium, aids weight loss, and many more.

7. Black Pepper - Black pepper, also known as the king of spices, promotes weight loss, helps relieve cold and cough, improves digestion, boosts metabolism, and treats many skin problems.

8. Mustard - lowers bad cholesterol, keeps a check on blood fat levels, and helps in effective blood circulation.

There is no better way to showcase India’s rich culture than through its cuisine. The diversity of cooking techniques, ingredients, and preparations add richness to Indian food.

Are you looking for Home remedies for small health ailments?

Shop Fresh Indian spices at Ansio Fresh - Tha famous online Supermarket in Chennai, have associated ourselves with numerous well-known farmers, processors, and manufacturers that make up our vendor base. All our vendors follow the Good Farming Practices to deliver you quality products.

Try Ansio Farm Fresh Spices and broaden your flavor palate!

#online grocery shopping #online grocery #order vegetables online in chennai #Best Online Grocery Store in Chennai #Online Grocery Delivery in chennai #online grocery near me #Grocery Delivery in chennai #grocery #grocerydelivery #groceryshopping

0 notes

worldgourmethome · 4 years

Video

View this post on Instagram

A post shared by World Gourmet Home (@worldgourmethome)

instagram

What is your favourite way to cook potatoes? 🌶 One of our faves is to cook them with garam masala , a blend of ground spices used extensively in Indian cuisine.The word masala simply means "spices," and garam means "hot." The common spices that go into Garam Masala are cumin, coriander, cardamom, cloves, star anise, pepper, turmeric, chili, nutmeg, cinnamon, fennel and mace, which are usually toasted to bring out their flavor and aroma then ground. The quantities, combinations and variations are endless, so have fun creating your very own spice mix! . . . . . . . . . . #garammasala #potatoes #indianfoodlovers #instacook #cooking #food #foodporn #foodstagram #foodie #indiancuisine #thewayweeat #whatsonmyplate #easyrecipes #quickrecipes #spicyfood #yummy #delicious #thefeedfeed #food52grams #homecooking #homecooks #recipeideas #recipevideo (at India) https://www.instagram.com/p/CGH2i1Dg9-6/?igshid=y6x78w035p7r

0 notes

shalimarindia · 5 years

Text

All You Need to know About Garam Masala of India

India loves spice and spicy stuff is tasty to eat, no wonder garam masala in India is a very common spice and probably used in every single meal. Without spices, meals will start to taste bland and that’s definitely not what Indians like. Not all Indians are foodies, but whatever food they eat, they would like it to be a bit spicy and tangy to taste. If you are a lover of Indian food and by chance can cook Indian meals, then you would know how essential this ‘garam masala’ in India is! Without this spice, food is incomplete.

Origin of garam masala

Although the masala has its origin in North Indian cuisine, but it was also very commonly used while preparing traditional Mughal dishes. In Ayurveda, the spice is used to increase metabolism and not because it has a hot flavour. North India has freezing winters and this might be the reason why garam masala originated from there, as warm spices kept them warm.

There are varieties of garam masala in India

Did you know that there is no specific recipe of this masala? The ingredients that are put into making this masala widely differ according to the regions and also according to preferences. Northern India has garam masala that has black pepper in abundance, as they prefer the spices to be hot and the spice is mostly used for aromatic and sweet recipes. This kind of spice mix is mild and any kind of heat in the dishes comes from adding hot pepper.

However, in southern India, ‘garam masala’ is hotter and the use of red chillis are more predominant in the mix. The spices mix changes based on what’s preferred in local regions. The recipes of this spice are not only regional, but it’s a recipe that’s passed down from one generation to the other in families. Mixing spices and creating the most wonderful garam masala is a matter of pride and striving to make the perfect masala blend is something that cooks still strive to achieve in India.

Ingredients in the preparation of garam masala

If you are planning to buy this spice, then this list of ingredients will ensure that you are making an informed decision and purchasing the best spice product. So, the masala is a mix of:

Black pepper

Coriander

Cumin

Cloves

Cardamom

Nutmeg

Cinnamon

Some variations also include saffron, turmeric, ginger, garlic, fennel seeds, star anise, mace, mustard seeds, fenugreek, tamarind, Malabar leaves, bay leaves, dried chilli leaves and so on.

The taste of the garam masala

Yes, this spice is hot, sweet, and the touch of heat is all thanks to the black pepper. The fragrance of the spice is flavoured and simply blissful. While coriander, turmeric and cumin might be a reminder of curry, but no one can deny that garam masala is fiery hot and a delight to the senses. Since garam masala is a favourite spice of India you can understand that how much it's loved and preferred by Indians and that itself is a testimony of its superb taste and awesome flavour. Add this spice to your dish and enjoy the sumptuous meal.

Cooking

Did you know that this spice is added at the end of the cooking? Yes, not in the middle and not in the beginning, just right at the end, this spice is added and the aroma will take you away to another land. The masala seasons the dish and adds to the flavour a tangy and spicy taste. Traditionally, this spice was made fresh with components of other spices and sprinkled on the top as a seasoning. The masala that was traditionally prepared had no preservatives and thus had to be used within a few days. This garam masala was more often used as a seasoning for the dishes prepared.

Garam masala is used mainly in fish and meat dishes, but you can also find it in vegan dishes and on soups too. There is simply no substitute to garam masala and you will find it almost everywhere in India. These days’ people don’t get the time to prepare the masala ta home and that’s the reason why they prefer ordering it from Shalimarindia.co.in. It’s important to pick the product from a reputed brand and enjoy the flavours of spices in mouthwatering dishes

#garam masala in India

0 notes

goldenmasala · 5 years

Text

Where can I buy organic spices in India?

Spices and herbs are a major reason why Indian cuisine is so popular with peoples all over the world. You would agree that the most science-based food is Indian food. We Indians prepare meals not on the basis of an hour but as per the occasion/season. Indian varieties of spices play an important part in our daily cooking and food we eat in day-to-day life. Every spice has its own essence and taste and can literally create or break a platter by adding or omitting it. Besides making food spicy, spices also provide significant dietary values and provide significant health advantages.

Indian food and taste (spices manufacturers in India) are world-famous; the aroma, the good taste, the color, and the flavor are exceptional.

The thousands of various spices are all perfectly mixed together in preparing a dish and find their essence only in Indian foods. The secret of Indian food's delightful taste is its wealthy spices that spread around the globe over thousands of years. Organic spices such as ginger, turmeric and pepper are used as medicinal products in old times. Ginger stops the effect of dyspepsia, curing stomach ulcers, turmeric act as an inflammation reliever.

Benefits of Indian Spices

In ancient books, the use of Indian spices is registered. Indian spices have a lot of health benefits:

Cinnamon helps lower high cholesterol levels and regulates blood sugar

Cumin, fennel and cardamom help in digestion

Ginger is the universal healer

Turmeric acts as anti-inflammatory and an anti-cancer agent.

In Indian dishes, certain spices are used for aroma and some for changing the color of the dish. These are used in their original form and are discarded in food. Some spices are roast for the flavor and the main course.

Despite, adding 10 organic spices in a single dish you need to have select the right Organic masala brand for the perfect taste than any other generic brand available handy in markets.Here, Golden Masala Brand is a leading and most lovable brand.

Why to choose as your platter?

Golden Masala is Top Leading Masala Manufacturer Since 1967 and oldest spice manufacturers in Delhi. Golden Masala organic spices manufacturers in India Spices gained the reputation by being an ISO 9001:2008 Company and registered with ASSAIL (Food Safety & Standards Authority of India) and HACCP (Hazard Analysis & Critical Control Points).

“Golden Masala” the spices manufacturers in Delhi is also certified with AGMARK Standards and offers best spices because of its premium quality flavours. We offer several other types of spices and some are formed by us which are researched and created indigenous. Some of them are golden turmeric, garam masala, red chili powder, jeera powder, biryani masala, black pepper and many more. Golden Masala spices manufacturers in Delhi is ready to cook and are common on the market and have great demand because it is very easy to cook within a shorter time period..

Reference Link => https://bit.ly/2l1VNjN

#spices manufacturers in India #spices manufacturers in Delhi #spices manufacturers

0 notes

chiraagi-spices · 6 months

Text

Best Indian spices

Red Chili Powder: Red chili powder adds just the right amount of spiciness to any Best Indian Spice cuisine. This spice, which ranges in heat from mild to very strong, highlights the rich variety of tastes present in Indian food by giving curries, marinades, and snacks more depth and intensity.

https://chiraagispices.com/best-indian-spices/

#Best Indian spices

0 notes

tatasampann2 · 5 years

Text

What are the best Indian spices?

Indian cuisine is characterized by the extensive use of numerous spices. Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. By extensive use of spices I do not mean that spices are used to make the food fiery hot. The spices are used to flavor the food, making each dish distinct and wonderfully aromatic. Each spice by itself imparts a very unique flavor, but when used together with other spices, the combination and permutation of different ones magically change the individual characteristics. Spices are also used for health benefits and medicinal purposes, to prevent diseases and also to preserve food. Buy spices online in India from Tata Sampann as we are one of the best Indian spices seller online.

5 most popular Indian spices:

1. Cardamom:

There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. Green cardamom can be blended whole when making spice mixes, like garam masala, however when using them in sweets or desserts, you would pop the pod open and lightly crush the fragrant black seeds before using.

Black cardamom, on the other hand, is very powerful and smoky, and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it’s best to pull it out before serving the dish, as it can be very spicy to bite into.

2. Clove:

Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations. The strong, almost medicinal flavor of clove comes from the concentration of essential oils. Cloves are technically flowers, and a lot of their oils are pressed out before they are dried and used in cooking. Cloves can be used whole or blended into spice mixes. They do need to be used with caution, however, as they can tend to overpower more delicate spices.

3. Cassia bark:

Cassia bark is an interesting spice. Also known as Chinese cinnamon, it is a genus of the cinnamon tree. Cinnamon is a little bit different from cassia, and usually differentiated by being called “true cinnamon.” Cassia is cheaper to produce, and the majority of ground cinnamon is actually made from cassia bark. Indians use cassia instead of true cinnamon in their cooking, as it has a milder flavor and can be used in larger quantities.

Cassia can also be used whole or ground in spice mixes. It is easily distinguishable by its rough, tree bark-like texture, and the best way to check for freshness is to rub a little on your fingers. If you can smell a cinnamon fragrance, then the bark is fresh.

4. Black pepper:

Black pepper is actually native to India, primarily from the Western Ghats and Malabar region. It is a surprisingly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot. Like most spices, black pepper needs to be toasted before blending. For the best flavor, however, fresh black pepper can also be ground directly into dishes.

5. Cumin:

Cumin is used frequently whole and in spice mixes to add a characteristic smoky note to Indian dishes. It can be identified by its distinct ridged brown seeds and intense fragrance. Cumin is best used freshly ground for the most intense flavor. One thing to keep in mind while dry-roasting this spice is that it burns really easily, and burnt cumin tastes very bitter and will be very noticeable your dish. Toast this spice until your nose just gets a whiff of smoke and fragrance (about 30 seconds max), and then let it cool before blending into mixes.

#Indian spices seller online #Buy spices online India

0 notes

keyaseo · 4 years

Text

How To Make Indian Spice Mixes?

Whether it is garam masala or chole masala, making the ideal spice mix is a challenge that only our grandmothers have gotten right over the years. But even you can do it by yourself if you are willing to pick up the measuring cups and take out a little bit of time.

Indian recipes often involve a huge number of spices, at the very least, about 2-3 of them. Preparing spice mixes and using them at a later time is an easy way to speed up the cooking process and ensure that you maintain consistency in these dishes.

Let’s start with khada masala - it is a coarsely ground spice mix that packs a lot more flavour than its finely ground counterpart. The most common spices that go into this spice mix are: Cumin, Coriander, Green and Black Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace and dried Chilies. And the quantities, combinations and variations are endless.

While some people prefer packing garam masala for its simple use, others can’t resist the lure of the coarsely ground khada masala to ensure that the food is as flavourful as possible.

I suggest trying out a few combinations of khada masalas in small batches and then going forward with the one that you and your family enjoy the most.

Coarse ground spices are the perfect choice if you hate to see your spices go bad and lose the flavour to air or the container. However, if you want the flavour of the spice to fade into the flavor of the steak or other dish and enhance it almost invisibly, fine ground is the way to go.

Get in there, experiment to your heart’s desire and have fun. At the end of the day, when it comes to cooking, what works for you, works for you.

#Coarse Ground spices #Garam Masala #Khada Masala

0 notes

tipsycad147 · 5 years

Text

THE BASICS: QUICK GUIDE TO EVERY HERB AND SPICE IN THE CUPBOARD

by Crooked Bear Creek Organic Herbs

INGREDIENT GUIDES FROM THE KITCHEN

Ever get coriander confused with cumin? Or wonder just what exactly curry powder is made out of? As much for our benefit as for yours, we’ve put together this quick reference guide to all the most common (and some uncommon) herbs and spices!

Saffron

For any herb or spice listed below, click on the name to read the full description. We’ll continue adding to this list as we cover more of the seasonings we use in our cooking.

Dried Herbs & Spices

Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odour that mellows out into a garlic-onion flavor.

Achiote Paste and Powder – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales.

Allspice – Similar to cloves, but more pungent and deeply flavoured. Best used in spice mixes.

Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.

Bay Leaf (also: Indian Bay Leaf) – Adds a woodsy background note to soups and sauces.

Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.

Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.

Cayenne Pepper – Made from dried and ground red chilli peppers. Adds a sweet heat to soups, braises, and spice mixes.

Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavourless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.

Cinnamon (also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savoury dishes.

Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat.

Coriander Seed – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

Cumin – Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Fennel Seed – Lightly sweet and liquorice flavoured. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

Ginger – Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.

Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.

Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

Kaffir Lime Leaves – Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen.

Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savoury dishes, especially stews and homemade sausages.

Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweetbreads throughout the Middle East.

Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savoury dishes.

Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savoury flavor.

Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

Paprika – Adds a sweet note and a red colour. Used in stews and spice blends. There is also a spicy version labelled hot paprika.

Peppercorns – Peppercorns come in a variety of colours (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.

Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow colour.

Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Smoked Paprika – Adds sweet smokiness to dishes, as well as a red colour.

Star Anise – Whole star anise can be used to add a sweet liquorice flavor to sauces and soups.

Sumac – Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs.

Turmeric – Sometimes used more for its yellow colour than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.

Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

Vietnamese Cassia Cinnamon (also: Cinnamon) – Sweet and spicy. Can be used in both sweet baked goods and to add depth to savoury dishes.

Sage, rosemary, and thyme

Fresh Herbs

Basil (also: Thai Basil) – Highly aromatic with a robust liquorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.

Chervil – Delicate anise flavour. Great raw in salads or as a finishing garnish.

Chives – Delicate onion flavor, great as a garnish.

Cilantro – From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavour. Used in the Caribbean, Latin American, and Asian cooking.

Curry Leaves – These pungent leaves are not related to curry powder but impart a similar flavor. Used in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. Used to flavour curries, soups, stews, and chutneys.

Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Lemon Thyme (also: Thyme) – Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.

Lovage – Tastes like a cross between celery and parsley. Great with seafood or to flavour stocks and soups.

Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

Mint – Surprisingly versatile for such an intensely flavoured herb. Try it paired with lamb, peas, potatoes, and of course, with chocolate!

Oregano – Robust, somewhat lemony flavour. Used in a lot of Mexican and Mediterranean dishes.

Parsley – Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavour.

Pink Pepper – Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread.

Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Summer Savoury – Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

Shiso – A member of the mint family, this herb is used extensively in Japanese, Korean, and Southeast Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.

Tarragon – Strong anise flavour. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs.

Thai Basil (also: Basil) – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

Thyme (also: Lemon Thyme) – Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.

Ras El-Hanout

Spice Blends, Rubs & Mixes

Baharat – Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)

Bebere – Hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. Used to flavor slow-cooked stews. (African)

Bouquet Garni – Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

Chili Powder – Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chilli, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)

Chinese Five-Spice Powder – Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savoury dishes, especially beef, duck, and pork. (Chinese)

Curry Powder – Typically includes turmeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavour curry sauces. (Indian)

Dukkah – Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)

Garam Masala – Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

Herbes de Provence – Usually savoury; contains rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French)

Old Bay – Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Created in the Chesapeake Bay area of Maryland, it is traditionally used for shrimp and crab.

Pickling Spice – Most often includes bay leaf, yellow mustard seeds, black peppercorns, allspice, and coriander. Used for pickling vegetables in vinegar.

Pumpkin Pie Spice Mix – Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.

Ras el Hanout – Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or as a simple condiment. (North African/Moroccan)

Shichimi Togarashi – Although the ingredients vary, they typically include sansho or Sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. Used on noodles and grilled meats. (Japanese)

Za’atar Seasoning Blend – Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes, like grilled meats, grilled vegetables, flatbread, and hummus. (Middle Eastern)

Are there any herbs or spices you’ve been wondering about? Let us know and we’ll work on adding them to the list!

crookedbearcreekorganicherbs.com/2018/03/19/the-basics-quick-guide-to-every-herb-and-spice-in-the-cupboard/

1 note · View note

temperkitten7-blog · 5 years

Text

Random Notes on Indian Cuisine

Chicken Kolhapur from Chennai Chettinaad Palace

From Madhur Jaffrey’s “An Invitation to Indian Cooking,” 1973 (43 years ago)

“Curry” is just a vague, inaccurate word which the world has picked up from the British, who, in turn, got it mistakenly from us.

“Us” being Indians.

If “curry” is an oversimplified name for an ancient cuisine, then “curry powder” attempts to oversimplify (and destroy) the cuisine itself.”

“Try to buy only whole spices and grind them yourself in small quantities.”

in coffee grinder

better flavor

whole spice that the grindings came from lasts longer

store in jar with tight lid away from light

“It is the preparation and combination of whole or freshly ground spices which makes Indian foods unique.”

Ghee: two types. See p. 9

Her recipes are adapted for American kitchens and stores. They focus on Delhi and adjacent sections of Uttar Pradesh.

Meat is usually goat. Fairly tough, so it is cooked slowly or tenderized.

80% of India is Hindu, who technically do not eat beef.

Cooking chicken? Usually remove skin first.

A tandoor is a clay oven with a live coal or wood fire.

Tandoori chicken is indeed popular in India.

“Indians never use olive oil,” but she does.

Fruits and veggies in India (1973) were/are very seasonal. Not eaten out of season.

Coriander (Chinese parsley or cilantro) and green chilies are essential.

Many Indians don’t like or eat hot (spicy) foods.

Most Indians eat a lot of greens: spinach, mustard greens, fenugreek greens, white radish greens, gram (or chick pea) greens. Spinach is popular over all of India.

Potatoes are a staple in North India.

The average Indian (1973) eats 1/2 to 2/3 pound of rice/day [cooked weight, I guess]. Her recipes use Carolilna (a long-grain uncooked rice) or basmati. (I must re-read. Is Carolilna really Carolina?)

Dals = lentils or pulses = varieties of dried beans and peas.

daily in most Indian homes

always eaten with rice or bread

Various home-made pickles are popular. By no means only made with cucumbers. Even meat can be pickled.

Chutney p. 226-7.

Her childhood family had servants.

Indian breads are called roti.

chapati, paratha, porris, naan

naan is leavened

typically whole wheat flour

cooked on a cast iron griddle or clay oven (tandoor)

In India most meals end with fruit.

From “Beyond Curry Indian Cookbook” by Denise D’Silva Sankhé, 2016. Subtitle: A culinary journey through India.

She’s a columnist at Serious Eats (Beyond Curry).

Over 50 languages in India.

“Curry, to most Indians, is only one type of dish, a gravy or sauce-based one, which can have meat or vegetable in it. “In India, there is no one “curry powder.”

Again, many regional differences in flavors and foods.

Grind your own spices. Store them dark and dry, in steel or glass airtight, in fridge maybe.

A masala is just a blend of spices; quite variable.

Nutmeg is poisonous, but use it anyway.

Dal designates more than lentils. Dals are a staple, served at least a few times/week. Dal-chawal is a simple dish of lentils and rice, and perhaps the most comforting of foods to Indians.

“Indian food is traditionally eaten by hand.” The right hand. The left is unclean.

“Mise en place” p. 35.

Some religions forbid alliums (e.g., onions and garlic) and root veggies. Substitute asefetida for the alliums.

Desserts and sweet treat are common, especially in religious and other festivals and celebrations.

Shop for pantry essentials and spices at specialty stores: Indian, Asian, Middle Eastern.

Buy spice in small quantities. They don’t store well for long.

Green chilis (sic): lighter-colored, longer ones are less spicy. Shorter, dark green ones are very hot. Thai and serrano chiles (sic) are fine substitutes.

When her recipes call for onion, she means red onion (can substitute white ones).

Testimonials

Search DietDoctor and you will find. Also http://indialchf.com

From Today’s Dietitian magazine:

August 2014 Issue

Indian Cuisine — Foods That Hold a Special Place in Plant-Based Food Traditions By Sharon Palmer, RDN Today’s Dietitian Vol. 16 No. 8 P. 17

[Ed.: copy/pasted with a few paragraphs deleted. Click the link above for some recipes.]

Gita Patel, MS, RDN, CDE, LD, CLT, author of Blending Science With Spices, explains that Indian culture leans toward vegetarianism due to Hinduism, which hosts a central theme of nonviolence, including animals. “A profound respect for all life is a common Hindu belief that supports vegetarian eating styles,” adds Vandana Sheth, RDN, CDE, a spokesperson for the Academy of Nutrition and Dietetics.

However, British colonial influences and Western food trends, such as the emergence of fast-food restaurants, have brought more animal foods into India, Patel says. “With the globalization of the world and technology, some of the urban lifestyle changes have significantly affected traditional food practices in India,” Sheth adds, listing as evidence the increasing number of fast-food restaurants and premade foods replacing traditional meals in India.

Traditional Eating Patterns “A lot of people are drawn to Indian cuisine. People like the flavors, herbs, and spices,” Patel says, noting that home cooking is vastly different from what you’re likely to sample in an Indian restaurant.

“The traditional eating pattern is very balanced,” Patel says. She describes typical meals consisting of dal (a legume dish), rice, roti (bread), vegetable, salad, fruit, and a yogurt or buttermilk drink, which may vary slightly depending on the region.

Indeed, there’s scientific consensus that a disease-protective diet is based on a variety of whole plant foods, which sums up the traditional Indian eating pattern. “The traditional Indian vegetarian diet is one that’s rich in a wide variety of grains, beans, lentils, vegetables, fruits, nuts, seeds, spices, and herbs. Research has found that vegetarians have a lower risk of heart disease and some types of cancer,” Sheth says. The National Cancer Institute reports that cancer rates are lower in India than in Western countries, and that diet characteristics such as a high intake of fruits, vegetables, spices, and tea may be responsible for protecting Indians against certain forms of cancer.2

Key Components While the specific dishes may vary according to different regions of India, the key ingredients basically are the same and include the following:

• Vegetables: “Vegetables are grown all over the country due to the climate,” Patel says, adding that many vegetables are unique to India, such as specific types of gourds, radishes, beans, and greens. However, other dishes are based on more familiar vegetables, such as beets, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, corn, eggplant, green beans, various greens, okra, onions, peas, peppers, potatoes, radishes, spinach, squash, and tomatoes. In addition, fermented foods such as pickled vegetables are a regular feature in Indian cuisine.

• Grains: Rice and wheat are staples in India and used in flatbreads (eg, dosa, roti, chapati), doughs (eg, samosa, kachori), and side dishes (rice) to accompany meals.

• Legumes: Indian cuisine relies on the regular and flavorful use of legumes, such as black-eyed peas, chickpeas, lentils, and beans. In addition to dal, many legumes are sprouted or used as flour in breads.

• Fruits: Apples, apricots, bananas, figs, grapes, guavas, lychees, loquats, mangoes, oranges, papayas, passion fruit, and sweet limes are common fruits in India.

• Dairy: From milk and buttermilk to yogurt and paneer (fresh cheese), dairy products are regular features of the Indian diet. Patel reports that most Indian households receive fresh milk, which is then used for beverages and cooking. Households make their own ghee (clarified butter) from the milk fat, and leftover milk is made into fresh yogurt every day.

• Vegetable oils: Most oils used in traditional cooking are unrefined vegetable oils, such as peanut or sesame. However, Patel reports an increase in the use of refined oils, such as soybean oil, in modern cooking.

• Herbs and spices: At the heart of Indian food is a long list of culinary herbs and spices that have been used for centuries, many of which are proven to have antioxidant, anti-inflammatory, antimicrobial, and anticancer effects. Indian spices include amchur (made from mangoes), aniseed, asafetida (a pungent, onionlike flavor), bay leaf, black pepper, cardamom, chilies, cinnamon, cloves, coconut, coriander, cumin, dill, fennel, fenugreek, garam masala (a spice blend), garlic, ginger, mango powder, mint, mustard, nutmeg, onion seeds, parsley, pomegranate seeds, poppy seeds, saffron, sesame seeds, tamarind, and turmeric.

— Sharon Palmer, RDN, is a contributing editor to Today’s Dietitian and the author of The Plant-Powered Diet and Plant-Powered for Life.

Source: https://diabeticmediterraneandiet.com/2018/10/19/random-notes-on-indian-cuisine/

#read more #see more #check it out #interesting #learn more

0 notes