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INDIAN DESSERTS
GAJAR HALWA / CARROT HALWA






          Gajar Halwa/Carrot Halwa (Gajar means "carrot" in Hindi & Halwa means "sweet" in Arabic) was introduced into Indian cuisine during the Mughal period.  It is widely famous in Northern parts of India, especially in Punjab and in Pakistan.  Once the secret maintained within Punjabi households have found its way into our kitchen too...
          There are many versions of cooking Gajar Halwa(Carrot Halwa), some recipes are simply prepared along with Milk, Sugar and Cardamoms. Some recipes call for Mawa or Khoya which gives a rich texture to Gajar Halwa(Carrot Halwa).  But my favourite recipe of Gajar Halwa is always the one with Milkmaid Condensed Milk.  In this recipe, I have used both Milk and Condensed Milk, I slow cook the ingredients in milk and sugar until the flavours are well infused and attain a perfect texture.
     I acquired into this measurement after few Trial & Errors, as usual.  Thanks
for the patience... my dear & nears maintain... always trying and tasting my kitchen experiments.

Cuisine : North Indian
Recipe Type : Sweet, Dessert
Difficulty : Medium
Serves : 3 - 4
Author : SM  

Preparation Time : 15 - 20 Minutes
Cooking Time : 30 - 45 Minutes


INGREDIENTS :

For Gajar Halwa :

Carrots - 4 Cups
Milk - 2 Cups
Condensed Milk - 1/2 Cup
Ghee - 3-4 Tbspns
Cashew nuts - 10-12 Nos.
Raisins  -  10-12 Nos.
Almonds - 5 Nos.
Cardamom - 6 Pods.
Sugar - 2 Tbspn.
Salt - a Pinch

Method :

  • Clean, Peel and Grate the Carrots.
  • Grind the Cardamom seeds with 2 tablespoons of Sugar, into a fine powder.
  • Heat Ghee and saute the grated Carrots in it until they turn transparent.
  • Pour the Milk to sauteed Carrots and cook on a low flame until the milk dries up and carrots turn soft, stirring occasionally.
  • When Carrots are cooked, add condensed milk and cardamom powder.
  • Add a pinch of salt and mix well(Optional).
  • Cook on a low flame until you get the desired consistency, stirring continuously.
  • Garnish with roasted Nuts and Raisins to the Gajar Halwa and mix well.

Notes :

  • Adjust the sugar or the amount of condensed milk to increase or decrease the sweetness. 
  • Grinding cardamoms with sugar will yield a fine powder.
  • Can fry the nuts and raisins in ghee, or even can dry roast them.
  • Can add more ghee if preferred. 
  • Adding a pinch of Salt is to balance the taste in Gajar Halwa.




SNACKS & SAVOURIES
IDLI FRY



     Idli Fry is a quick snack prepared with leftover idlis.  Idlis are cut into small pieces and deep fried.  Can serve them sprinkled with Idli podi or red chilli powder mixed with little salt.  They can be served along with any chutney of your choice.  It is best to use leftover idlis or a day old refrigerated idlis.  They tend to come out clean when deep fried.  Fresh ones stick to each other and are not as crispy as the old left-over Idlis... Learnt out of mistake!
     The first time I had this was during our final year of college election.  My friend had bought a big batch of Idli Fry for all of us. Since then I have made this at home. I have tried cutting them into different shapes, as thin strips or cut them into small cubes like shapes etc., but cutting them into small equal sized pieces gives a perfectly fried Idlis which are Crispy.
      Unluckily if idlis turn out to be hard, the best way to use them is - 'MAKE IDLI FRY'

Cuisine : South Indian
Course : Starter / Snack
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 5-10 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Idlis - 10-12 Nos.
Oil - To Deep Fry
Idli Podi/ Red Chilli Powder+ Salt - As required

METHOD :

  • Cut the Idlis into small cubes or into any desired shape.
  • Heat the Oil in a pan and deep fry them on a medium flame until they turn golden brown.
  • Once done, remove them from oil with a slotted spoon.
  • Allow it to drain on Paper Towels.
  • Before serving, sprinkle Idli podi or red chilli powder on Idli Fry.(Optional)
  • Can serve Idli Fry with any chutney of your choice.

NOTES :

  • Use leftover/refrigerated idlis for the purpose.
  • Fresh idlis tend to stick together and absorbs a lot of oil too.
  • Can refrigerate the fresh idlis for few hours and then fry them.
  • Cut the idlis into even pieces, for crispy Idli Fry.

CHUTNEYS AND CONDIMENTS
TOMATO CURRY







      Every time I make dosa or idli, this Tomato Curry is a default accompaniment. It is an easy curry with few ingredients and it takes no time to make it. A quick fix according to me.  I have tried this curry in different ways and always I have found it tasty.  I prefer the tanginess of the curry. As the tomatoes, I get locally are not sour as our Nattu Thakkali in India, I add a bit of tamarind into this Tomato Curry.
     This is a  family recipe, I have eaten for years.  I always remember my Amma making this Tomato Curry for Idlis and Dosas. Also, it is my MIL's speciality.  This curry always reminds me of our family trip to Velankanni.  The day we travel to Velankanni, we pack our morning breakfast and also the Lunch.  Morning breakfast would always be Idli with this Tomato Curry and Coconut chutney.  Good old days...

Cuisine : South Indian
Recipe Type : Curry
Course : Side Dish
Spice Level  : Medium - High
Difficulty : Low
Serves : 3- 4
Author : SM


Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

 

INGREDIENTS :

Onions - 2 Nos.
Tomato - 3 Nos.
Green Chillies - 2 Nos.
Garlic - 2 Cloves
Turmeric - 1 Tspn
Red Chilli Powder - 2 Tspn
Tamarind Paste - 1/4 Tspn(Optional)
Salt - To Taste

For Tempering :

Mustard - 1/2 Tspn
Curry Leaves - 2 Sprigs
Oil - 1 Tbspn

To Garnish :

Coriander Leaves - To Garnish

METHOD :

  • Heat Oil in a pan and splutter Mustard Seeds in it. 
  • Add Curry Leaves and fry for a while.
  • Immediately add finely chopped Onions, Garlic, Green chillies and Saute it until onions turn translucent.
  • Add Turmeric and Red Chilli powder and fry for a while on a very low flame until the raw flavour goes.
  • Add chopped Tomatoes and saute until it breaks apart and blends well into the mix.
  • Add Tamarind Paste along with a dash of Salt and mix well.
  • Pour some water if needed.
  • Leave it on a low flame until oil separates from the curry.
  • Garnish with Coriander Leaves.
  • It is a good accompaniment with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,

Notes :

  • Can blend the tomatoes instead of chopping them.
  • If the tomatoes are not sour enough, can add 1/2 teaspoon of tamarind paste to it.
  • I usually add a pinch of sugar to the curry( Any curry as a matter of fact).
  • Can add freshly ground dry roasted coriander seeds along with red chilli powder and turmeric. It gives a good flavour to the curry.
  • I like to add some mint leaves to the curry. 







MURG MAKHANI
BUTTER CHICKEN CURRY - MURG MAKHANI


     BUTTER CHICKEN CURRY/MURG MAKHANI is a wonderful gravy with a blend of spices and tastes, the most sought over dish in Indian Cuisine.  The origin of Butter Chicken Curry is basically from Punjab, a northern State in India.  But it was commercialized by the famous Delhi based restaurant Moti Mahal owners Kundan Lal & Gujral.  Since then it has become a great hit in Indian menu.
     Chicken pieces are basically cooked in a Tandoor before adding them to the gravy.  The authentic tastes sprouts literally from the smoky flavour and the use of fresh ingredients and spices. This recipe is a mix of two or three recipes which I had collected years back but have incorporated it into my convenience and taste.  I usually do not fry the chicken pieces, but shallow fry or bake the marinated chicken pieces in an electric oven.  But deep-fried Marinated Chicken gives a rich texture to the Butter Chicken Curry.  Sometimes, I simply sear the marinated Chicken Pieces and add them to the Butter Chicken Curry.
     To fake the smoky smell which gives an authentic taste and flavour to the Butter Chicken Curry, I have mentioned a method below...


Cuisine : North Indian, Pakistani
Course : Side Dish
Difficulty : Medium
Spice Level : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Marination Time : 1 Hour /Overnight
Cooking Time : 20-30 Minutes


For more CHICKEN Recipes, Click here ...


HOW TO COOK BUTTER CHICKEN CURRY - MURG MAKHANI

INGREDIENTS :

To Marinate & Fry:

Chicken  - 1 Kg
Lemon Juice  - of 1 Lemon
Turmeric- 1 Tspn
Red Chilli Powder  -  1 Tspn
Coriander Powder -  - 1 Tspn
Cumin Powder - 1/2 Tspn
Spice Powder - 1 Tspn
Thick Yogurt (Curd) -  1 Tbspn
Salt - To Taste
Oil - to Deep Fry


For Spice Powder :

Pepper Corns - 8 - 10 Nos.
Cloves - 6 Nos.
Bay Leave - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Cardamom - 3-4 Pods


For the Gravy :

Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasuri Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

Soak and Grind :


Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasoori Methi - Few Strands
Bell Peppers/Capsicum - 1/4 Cup(Optional)
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

  • Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Cardamoms (add it while grinding). 
  • Grind it into a fine powder.
  • Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
  • Marinate the Chicken with the ingredients mentioned under 'To Marinate' for an hour or leave it in the refrigerator overnight.
  • Heat oil in a pan and deep fry the marinated chicken pieces until they are 3/4 done.
  • Grind Onions to a paste and puree the tomatoes.
  • Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
  • Add Tomato puree, Kasuri Methi, Yoghurt/Curd and mix well. 
  • Leave this on a low flame for few minutes until the raw flavour goes.
  • Can add the leftover marinade from the chicken at this stage.
  • Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
  • Add the fried Chicken pieces to the Butter Chicken Curry and leave it on a low flame until the chicken is cooked well.
  • Pour in the  Almond/Cashew & Fresh Cream Paste to the Butter Chicken Curry and mix well.
  • Leave this on a low flame for about 5-7 minutes.
  • Adjust the consistency of the Curry to your preference.
  • Melt the remaining Butter in another pan and pour it over the gravy.
  • Garnish with finely chopped Coriander Leaves and few strands of Kasoori Methi.
  • Can add some chopped Bell Peppers/Capsicums to the Butter Chicken Curry if preferred.
  • Serve Butter Chicken Curry hot with a dollop of fresh Cream drizzled over it. 
  • Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
  • Butter Chicken Curry pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

  • Can use Boneless Chicken Pieces for the recipe.
  • Marinating the chicken pieces for a longer time yields juicy and succulent meat in the Curry.
  • I have not used any food colouring. 
  • If preferred can use few drops of reddish-orange food colouring to the Butter Chicken Curry.
  • Can adjust the amount of Red Chilli powder to suit your Spice Level.
  • I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Butter Chicken Curry.
  • Can grind some Raisins/Dates along with onions for a sweeter taste.If doing so avoid adding sugar.
  • If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
  • If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

When butter chicken is cooked, make a small bowl shape with an aluminium foil with few tspns of oil or butter and place it on top of the curry(floating).  Heat a briquette of charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.  Can try this method for TANDOORI CHICKEN IN OVEN, CHICKEN MENDI, CHICKEN KARAHI, CHICKEN TIKKA , CHICKEN TIKKA MASALA, BIRIYANI etc.,



A bowl of Green Peas Masala/Matar Masala with a rich, vibrant orange curry and visible green peas, garnished with fresh herbs and lemon slices in the background.

Green Peas Masala/Matar Masala


Green Peas Masala/Matar Masala Recipe: A Family Favourite

A Personal Story: My Son's Favourite Dish

    The story behind my version of Green Peas Masala/Matar Masala is deeply tied to my son's picky eating habits. He has always been an incredibly choosy eater. When he was younger, I constantly had to devise new ideas to entice his appetite and ensure he ate something nutritious. One day, while dining out, he fell in love with a green peas dish and requested that I prepare it for his school lunch the next day. With no cookbook to guide me, I relied on my taste buds and intuition to recreate the dish. Although it wasn't perfect, it was a decent attempt for the first time.

    Since then, I've continued to refine my Green Peas Masala/Matar Masala recipe, but my son insists on my original version. Whenever I prepare chapati and ask him what he would like to accompany it, his answer is always Pattani Curry (Green Peas Curry). I always keep frozen peas handy for this purpose.

    This Green Peas Masala/Matar Masala recipe is a quick version that can be easily prepared in a pressure cooker. Alternatively, it can be slow-cooked in a pan.

For a wide range of recipes with Green Peas, click here...

Cuisine: North Indian
Course: Side Dish
Spice Level: Medium to High
Difficulty: Medium
Serves: 3-4
Author: SM
 
Preparation Time: 15–20 Minutes
Cooking Time: 20–25 Minutes
 
 
Looking for more Delectable Curry options to pair with Chapatis & Rotis?  Check out a few amazing choices here...
 

"Authentic Green Peas Masala/Matar Masala Recipe: Easy North Indian Curry for Roti & Rice"

Ingredients for Green Peas Masala:

Green Peas - 1 Cup
Tomato Purée - 1 Cup
Onions - 2 Nos.
Cardamom - 4 Nos.
Butter or Oil - 1 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder / Kashmiri Chilli Powder - 2 Teaspoons
Coriander Powder - 3 Teaspoons
Tomato Ketchup - 1-2 Tablespoons(Optional)
Garam Masala - 2 Teaspoons
Salt - To Taste
Sugar - 1 Teaspoon (Optional)

 

For Garnishing:

Black Salt - 1/4 Teaspoon
Coriander Leaves - A few
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 Teaspoon

 

Method - Step-by-step guide to make restaurant style Green Peas Masala:

Prepare the Ingredients

  • Wash the green peas and set them aside.
  • Grind the onions along with the cardamoms to a smooth paste.
  • Purée the tomatoes if using fresh ones.

Cooking the Masala

  • Heat oil or butter in a pan or pressure cooker. Sauté the ground onion paste until the raw flavour disappears.
  • Add turmeric powder, red chilli powder, coriander powder, and garam masala. Fry on a very low flame until the raw flavour goes.
  • Pour in the tomato purée and mix well. Cook on a low flame until the oil separates.
  • Add tomato ketchup and mix well.
Cooking the Green Peas
  • Add the green peas along with a dash of salt and a pinch of sugar. Give it a quick stir.
  • Add some water and mix well.
  • Cover the lid of the pressure cooker and cook until the first whistle on a high flame. Then, lower the flame and cook for another 5 minutes.
  • Switch off the flame. Once the pressure is released, remove the lid and give it a quick stir. Adjust the consistency to your preference.
Garnishing
  • Add a dash of black salt and give it a quick stir.
  • Garnish with finely chopped coriander leaves and crushed kasoori methi.

Serving Suggestions

Green Peas Masala/Matar Masala pairs wonderfully with:

  • Biriyanis, Pulaos, Ghee Rice (Nei Choru), or steamed white rice or Basmati rice.
  • Naan, Kulcha, Parotta/Roti, Parathas and Chapatis, especially Maida (All-purpose flour) Chapatis.

 

Notes and Tips for perfect Restaurant style Matar Masala

  • Adding sugar and tomato ketchup to the gravy is optional but recommended as it enhances the taste and helps retain the colour of the vegetables.
  • You can cook the green peas with salt separately and then add them to the gravy. However, cooking them with the gravy infuses the flavours into the peas and tastes better.
  • For an extra touch of richness, serve with a dollop of fresh cream over the gravy.

Savour the Flavour: Enjoy Your Green Peas Masala

    There's nothing quite like the satisfaction of creating a dish that brings joy to your family. This Green Peas Masala/Matar Masala has become a staple in our home, loved for its rich flavours and comforting taste. Whether you're serving it with fluffy chapatis or fragrant biryani, this dish is sure to please.

    This Green Peas Masala/Matar Masala recipe is not only a family favourite, but also a delightful dish that adds a burst of flavour to any meal.  So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that promises to delight your taste buds and warm your heart. Happy cooking!



Roasting Tandoori Chicken on a wire rack

Crispy, Smoky, and Bold: The Oven-Roasted Tandoori Chicken Recipe

Let's cook Indian restaurant-style Tandoori Chicken right in your kitchen with this foolproof, Oven-Roasted Method. There is something utterly poetic about a perfectly charred piece of Tandoori Chicken.  It is the undisputed monarch of the Indian kebab world, flaunting its vibrant hue with smoky aroma & spicy flavours.  While we might not all keep a screamingly hot, 900-degree clay tandoor in our back gardens, your standard electric oven is more than capable of turning out a masterpiece that will make your local takeaway feel entirely redundant. Let us revive this classic beauty with all the secrets to keeping it drippingly succulent.

      ↓ JUMP TO RECIPE  

Close-up of a bowl of Kozhi Rasam (Chicken Rasam) on a rustic wooden plank, garnished with coriander leaves.
Authentic Kozhi Rasam - Chettinad Chicken Rasam


Authentic Kozhi Rasam: The Soul of Chettinad Chicken Soup

Cooking a true Chettinad Kozhi Rasam is less about complex techniques and more about the ingredients. This isn't your average clear soup; it is a robust, pepper laden broth brewed with bony chicken pieces and a hand ground spice paste that hits the back of the throat with a comforting heat. While villages traditionally use free range Nattu Kozhi for its intense flavour, most of us in modern kitchens use regular chicken with excellent results. Whether you are battling a stubborn cold or simply craving a taste of the South Indian countryside, this Kozhi Rasam offers a depth of flavour that only traditional methods can achieve. Simple, restorative, and unapologetically bold. This is village style cooking at its finest.

      ↓ JUMP TO RECIPE  

LETS SPICE IT UP {A-B}

ALLSPICE

LETS SPICE IT UP, GLOSSARY, SPICES
ALLSPICE

 Allspice is a berry that has combined flavors of pepper, nutmeg, and cinnamon. Add it to stews, soups, and desserts for depth of flavor.  Allspice comes from Jamaica, Guatemala and Honduras.

 Medicinal Uses:

  • Rheumatism
  • Flatulence   
  • Toothache   
  • Muscle aches
  • Digestive aid

Culinary Uses:

  • Soups, Stews and Curries
  • Pickling Spice
  • Spiced tea Mix
  • To flavour Cakes, cookies and Pies
  • To flavour Ketchup and Sausages

AJWAIN/CAROM SEEDS

LET'S SPICE IT UP, GLOSSARY, SPICES
AJWAIN/CAROM SEEDS


     Ajwain is a seed similar to caraway in texture.  It is also called carom seeds, thymol seeds and bishops seeds.  It is used in baked goods for depth of flavor.

Medicinal Uses:                       

  • Flatulence                                 
  • Digestive aid 
  • Nausea and vomiting
  • Anti-spasmodic
  • Colic

Culinary Uses:

  • Used in many Indian snacks like Murukku.
  • To season lentil curries.
  • Pickling Spice.
  • To Flavour pasta sauce.
  • To Season soups and stocks.

ANISE 

LET'S SPICE IT UP, GLOSSARY, SPICES
ANISE


Anise refers usually to the seeds of a plant with aromatic leaves and stems that taste like licorice, fennel or tarragon.

Medicinal Uses:                       

  • Indigestion
  • Flatulence
  • Breath-sweetener
  • Coughs 
  • Sore throat
  • Wards of epileptic attack

Culinary Uses: 

  • Used in baking
  • For spicing Fish and shell fish
  • Used in Mediterranean cooking
  • For making tea

ARROWROOT

LET'S SPICE IT UP, GLOSSARY, SPICES
ARROWROOT

     It is a plant based starch obtained from rhizomes that is usually used as a thickening agent. It is made into a light white powder and is usually odorless but has a faint odor when mixed with water.

Medicinal Uses:                                     

  • Cure gangrene
  • Cure septic wound
  • Treats Spider bite or scorpion bite
  • Used in treatment of Small Pox   
  • Used against indigestion discomfort
  • And for diarrhea
  • Improves bowel movement

Culinary Uses: 

  • Used in baking
  • Used as a thickening agent
  • Used in making jellies and puddings
  • For making Ice creams & Biscuits.

ASAFOETIDA


LET'S SPICE IT UP, GLOSSARY, SPICES
ASAFOETIDA

    It is a gum that is from the sap of the roots and stem of a giant fennel that exudes a vile odour. It has a pungent smell of rotting onions or sulfur. When cooked, it adds an onion-like flavour.

Medicinal Uses :

  • Flatulence
  • Treats respiratory conditions like asthma, bronchitis and whooping cough. 
  • Deterrent to germs. 
  • Calms hysteria 
  • Cure for alcoholism.
    • LET'S SPICE IT UP, GLOSSARY, SPICES
    ASAFOETIDA POWDER
For Recipes which use ASAFOETIDA, Click here...

Culinary Uses :

  • Used mostly in Indian Vegetarian cooking.
  • Used in many lentil dishes (often to prevent flatulence).
  • Flavour vegetarian soups and pickles. 
  • It is also used while cooking Fish & certian Meat dishes.
  • It is used while preparing South Indian Curries like Sambar & Rasam.
  • It is widely used in South Indian Pickles.
  • Some Pappadams are seasoned with Asafoetida.

 

BASIL

LET'S SPICE IT UP, GLOSSARY, SPICES
BASIL


Basil is a bright green, leafy plant, which is in the mint family. Basil is widely used in Italian cuisine and is often paired with Tomatoes. It is also used in Thai cooking.

Medicinal Uses :

  • Anti-bacterial
  • Anti-inflammatory
  • Antioxidant 
  • Anti-aging properties
  • Treats diabetes          
  • Respiratory disorders
  • Allergies
  • Impotence and infertility.

Culinary Uses:

  • Used in Italian cooking
  • To spice up tomato and pasta dishes
  • Spice baked lambs, chicken and fish
  • Used in Thai cooking.
  • To garnish soups and curries.

BAY LEAVES 

 
LET'S SPICE IT UP, GLOSSARY, SPICES
BAY LEAF

Bay Leaves come from the sweet bay or laurel tree. The elliptical leaves of these Bay Trees are green, glossy, and grow up to 3 inches long. Bay Leaves are pungent and have a sharp, bitter taste.

Medicinal Uses :   

  • Astringent
  • Diuretic  
  • Appetite stimulant properties
  • Soothe stomach ulcers  
  • Relieve flatulence and colic pain
  • Treatment of arthritis, muscle pain
  • Treats bronchitis and flu

For Recipes which use BAY LEAF, Click here...

Culinary Uses: 

  • Used widely in Indian cooking
  • Used for making Biriyanis, Puloas and Kormas. 
  • Used in the preparation of court bouillon.
  • Used in flavouring classic sauces.
  • Used in flavouring Lamb, chicken, fish.
  • Flavour sweet breads, custards, creams etc.,

 

BLACK CUMIN/KALONJI/NIGELLA SEEDS

LET'S SPICE IT UP, GLOSSARY, SPICES
BLACK CUMIN/KALONJI/NIGELLA SEEDS


     Prophet Mohammad reportedly said that seeds of the black cumin plant could cure anything but death itself.  Black Cumin have remarkable healing and health properties that make it one of the most powerful medicinal plants known to man. They have an aroma reminiscent of oregano. They  have a slightly bitter and peppery taste with a crunchy texture.

  Medicinal Uses :

  • Headache
  • Carminative
  • Digestion aid
  • Stimulant
  • Treat bowel disorders
  • Induce post-natal uterine contraction
  • Promote lactation
  • Flatulence
  • Toothache
  • Asthma 
  • Allergies      

Culinary Uses :

  • Used in India and the Middle East as a spice and condiment
  • Used in Europe as both a pepper substitute and a spice. 
  • It is widely used in Indian cuisines.
  • Used in Mughlai cooking
  • Used in mildly braised lamb dishes such as korma. 
  • It is also added to vegetable and dhal dishes as well as in chutneys. 
  • The seeds are sprinkled on to naan bread before baking. 
  • It is an ingredient of some Garam Masalas.
  • Used to flavour meat, chicken and biriyanis
  • To flavour Lassi, Kebabs, Indian breads.
  • It is one of the five spices in panch phoran. (A Bengali spice mix)
  • In the Middle East nigella is added to bread dough.
  • Used in Middle Eastern cuisines-Yemeni zhoug & Saudi Arabian baharat                                                   

 BLACK PEPPER

LET'S SPICE IT UP, GLOSSARY, SPICES
PEPPERCORNS

     Black Pepper is a berry that has a distinctive spicy taste. Add it to nearly any savory meal for some subtle heat.  It is processed in different ways to yield different kinds of Peppers( from white to black). The cooked and dried unripe fruit is black pepper, the green pepper is from the dried and unripe fruit, and white pepper are the seeds from the ripened fruit of the plant.

LET'S SPICE IT UP, GLOSSARY, SPICES
PEPPER POWDER
Pepper Powder can be ground out of Pepper corns. Just a sprinkle of Pepper Powder can converts the dishes into a tasty treat with its subtle heat and aroma. 

Medicinal Uses:

  • Digestive system tonic
  • Rheumatism           
  • Nausea                   
  • Flatulence              
  • Laxative                 
  • Relieves cold and cough
  • Prevents Cancer
  • Enables weight loss
  • Improves skin
  • Anti-depressant

For more Recipes with PEPPERCORNS & PEPPER POWDER, Click here...

Culinary Uses:

  • Used in Indian cooking.
  • Flavour vegetables, chicken, lamb, fish etc.,
  • Used in soups and Rasams.
  • Used widely in south Indian dishes.
  • Flavour Fried Rice and Ven Pongal etc.,
  • Can make tea with pepper powder(good to treat sore throat).


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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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Ebook - What I Cook - For Onam

Ebook - “What I Cook - For Onam”

Amazon.com/dp/B0CGPVY6J3

Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!

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