cooking pt 1

Vol. 1

TAOSHOBUDDHA WAYCooking for the transformation of human consciousness is

‘Cooking Taoshobuddha Way for Buddha!’

TAOSHOBUDDHA

COOKING TAOSHOBUDDHA WAY

COOKING TAOSHOBUDDHA WAY VOLUME ! 2010

INTRODUCTIONTO

EAST INDIAN COOKING

FOOD IS CONSCIOUSNESS

AND

YOU ARE THE EMBODIMENT

OF THIS

CONSCIOUSNESS


COOKING TAOSHOBUDDHA WAY VOLUME !

MEDITATION LEADS TO ULTIMATE FLOWERING

COOKING – TAOSHOBUDDHA WAY Vol 1

Snacks and Gravies

© 2011, Taoshobuddha,

All rights are reserved. No part of this publication may be reproduced, stored in aretrieval system or transmitted, in any form or by any means, mechanical, photocopying, recording or otherwise, withoutoriginal publisher TAOSHOBUDDHA

Printed and Published by TAOSHOBUDDHA MEDITATIONS

Cover design and graphics: Anand Neelambar, Taoshobuddha

Photography: Taoshobuddha, Prem Sutra, and Anand Neelambar

COO


COOKING TAOSHOBUDDHA WAY VOLUME !

MEDITATION LEADS TO ULTIMATE FLOWERING

TAOSHOBUDDHA WAY Vol 1

reserved. No part of this publication may be reproduced, stored in aretrieval system or transmitted, in any form or by any means, mechanical, photocopying, recording or otherwise, without prior written permission of the original publisher TAOSHOBUDDHA MEDITATIONS.


Cover design and graphics: Anand Neelambar, Taoshobuddha

Photography: Taoshobuddha, Prem Sutra, and Anand Neelambar

2010

reserved. No part of this publication may be reproduced, stored in aretrieval system or transmitted, in any form or by any means, mechanical,

prior written permission of the



I –

Cooking Taoshobuddha way

Cooking lovingly,

Cooking meditatively!



CONTENTS

Volume 1

INTRODUCTION

1. Preface 8

2. Herbs and spices 13

3. Cooking Style 66

4. Mughlai cooking Style 71

5. Measurements 76

SECTION 1

SNACKS AND APPETIZERS

1. Samosa 79

2. Pakoras 82

3. Paneer Pakora 85

4. Gobhi Pakora 87

5. Khasta Kachori 89

SECTION 2

VEGETABLES AND GRAVIES

1. Gravies 95

2. Paneer Butter Masala 100



3. Shahi Paneer 103

4. Karahai Paneer 106

5. Shahi Paneer and Bell Peppers 108

6. Paneer Malai Makai 110

7. Methi Mutter Malai 113

8. Khoya Mutter 116

9. Aloo Ghobi in Mughlai Gravy 118

10. Palak Malai Kofta in Mughlai Gravy 120

11. Stuffed Egg Plant 125

12. Dum Aloo 130

13. Mixed Vegetable Kofta 133

14. Malai Kofta 136

15. Bhindi Do Pyaza 139

16. Stuffed Bhindi 141

17. Shahi Kaju Aloo Recipe 143

18. Navrattan Korma 145

19. Korma 149

20. Paneer Tikka Masala 153

21. Tomatoes – Peas – Potato 157


Cover design and graphics:



INTRODUCTION

1. Preface 8

2. Herbs and spices 13

3. Cooking Style 66

4. Moghlai Cooking Style 71

5. Measurements 76



BY Prem Sutra

Cooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking for the transformation of human consciousness is ‘Cooking Taoshobuddha way or Buddha Way!’

It is indeed cooking for Buddhas. A strange, yet still a meaningful title for a cook!

ooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking Taoshobuddha way or Buddha way or cooking for Buddhas means the same thing. It is indeed a strange yet

still a meaningful title for a cook book. It says a lot. And this is the beauty of it. First let me explain something of the title. Taoshobuddha is an enlightened master. Very rarely a master goes into cooking or does something like this. Although each master remains particular about eating food cooked by each and every one yet no effort was ever made in the past in this direction. When I asked Taoshobuddha about this, very pleasantly in his usual manner he said something that reveals the compassion of a master. Only an enlightened one can say such a thing. This is what he said:

“Cooking Taoshobuddha means ‘Cooking for Buddha’; ‘Cooking lovingly’; ‘Cooking meditatively’. Only then there can be total transformation of human consciousness. Only then we can create a new man who is balanced both inner and outer.

C



Life is a journey of transcendence. It is a moment to moment journey of awareness. As such man exists at three planes. In ordinary human being these planes remain muddled. And because of this there is no clarity and inward journey gets impeded.

In case of an enlightened one the planes remain the same. However these exist in their right perspective. Also these do not overlap one another in an enlightened one.

These three planes are:

1. The plane of silence the unheard the uncreated one. This is the plane where the master or the enlightened one dwells. He prefers to remain there. But from this plane the transformation cannot happen. Very unlikely you will find aspirants who are at this plane. However when the aspirant is within the energy field of the enlightened one he is touched by this state of awareness at times. Still this state is not permanent. This is the plane where I dwell. I would not like to come out of this state. But then I will be failing in my responsibilities for the birth of a new human being. One who is beyond dualities and conflicts? He is religious beyond the dimensions of all the religions and narrowness.

2. The second is the plane of intellect. Many are there at this plane. Or think that from this plane they can understand the deeper aspects of inwards journey at least intellectually. Again they are mistaken. At this plane people give their own meaning to the words and message. Still it is a plane from where one can communicate to all those who are at this plane to varying degrees. For these people I have made myself available through scores of books, and other materials, audio and video talks internationally. Also I have weekly meditations in Boston, Sweden, Vancouver, Florida, Miami, and New York. These I conduct from here.

In addition there are two published books. And there are 18 E-books and Monthly E magazine ‘MEDITATION TIMES’. Currently I am doing a book ‘TASAWWRE SHEIKH’ as reminiscences of my father of his master.

3. And last is the most common plane where you will find vast majority of humanity even those who are on the second plane are to certain varying



degrees remain mixed up with this third plane. This is the plane that relates to food sheath. Food is necessar for the survival of the body. We quote

‘Annm! b&hm!’ But do not understand the essence of this.

The people who are at this plane are the ones who have suppressed sex. Also they lack the understanding of this biological energy. There is not only misunderstanding instead lack of awareness as well. All those who have suppressed sex get interested in food. India has suppressed sex down the ages for various reasons and the outcome is so many spicy and pungent dishes. Nowhere else so many dishes have developed as in India.

West has been slightly different. Sex is not suppressed. But there is no fulfilment. One can suppress sex that India did, or what the west did still it lacks fulfilment. Suppression and un-fulfilment are two sides of the same coin.

This problem has to be addressed. In the past masters have taken notice of this and abstained eating food from others. But they have done nothing to offset this problem. Without this new man cannot take birth out of you. Without this all rituals, worship etc. remains meaningless.

I have taken to cooking and thus bring my awareness to the vast majority who are not interested in things at higher rungs. Whether they are interested in meditation, or discourses they will definitely be interested in food. How to reach these persons was on my mind. This life I have chosen to work at all the planes.

Through my awareness I am fulfilling the missing dimension in the life of those who are either suppressed or unfulfilled as far as the sex is concerned. When I looked into the lives of all those who are interested in food somewhere or the other this needs to be fulfilled. Direct involvement method cannot be used. I have to devise system and methods that can be utilized with effective results. I have devised certain meditations as well to transform negativities at personal and cosmic levels. These incorporate breathing at body level, introspection at mental level and compassion at the level of the being. These are yet to be given the final shape through the cook book ‘COOKING TAOSHOBUDDHA WAY’.



Masters need to do this. Mere rituals, scriptures etc. cannot transform them.This is the reason I have gone into cooking. Maybe persons will be benefited to varying degrees. One thing is certain though:

‘In the barren soils of thy inner sanctumOft do I use the manure of compassion,Then one day seed of awakening I sow With the rain of thy infinite blissThe seed shall sprout one dayAnd then reckoning shall reap the fruitsAt the dawn of new awakening!’

Taoshobuddha [Reproduced from Letter to Swami Atmananda]

It implies each act related to cooking be an act of awareness. When you live a life full of awareness even the small happening, moments, and events become moments of great revelation. In the absence of all this even the moments of benedictions turn out to be meaningless. It is therefore transform you’re cooking into an event of benediction, joy, fulfillment, and meditation.

You can eat the most nourishing food unhappy; full of complaints, frustration, and lack of awareness in that case you are like a common fly that transforms the nourishment into putrefied food. And on the contrary if you take the non – nourishing food full of happiness, joy, celebration, awareness, and gratitude then even this non – nourishing food becomes life giving one. It all depends on you, your awareness. In that case you become like a fruit plant that is nourished with all that is rotten, and irrigated with dirty water the plants transform all this into life nourishing and healthy final result. Remember fruit juices are considered healthy and source of nourishment.

With such an understanding we enter into cooking meditatively, lovingly and full of awareness.

This is cooking the TAOSHOBUDDHA WAY or the BUDDHA WAY.

COOKING MEDITATIVELY…COOKING WITH AWARENESS!



I met Taoshobuddha in 1992 – 1993 upon the insistence of another aspirant. I had met him on the bus travelling on my way to the office in San Fernando, Trinidad and Tobago. He kept on talking about his master, kept talking about all that he had learnt from his master.

I was subsequently invited to one of Taoshobuddha talks and I remember trying to judge which one of the new faces I was seeing, faces I was seeing for the first time was that of Taoshobuddha.

Not this one, not that one…and then I saw him, a gentle man… a beautiful man very relaxed person and I just knew that he was the one…

It has been a life transforming experience. After this meeting I could not remain the same. Something transformed or something new born in me. Maybe I am resurrected. No more old habits instead a life full of jot and benediction.

Fast forward to present day. I always had an interest in cooking, always interested in learning more about cooking and when I was introduced to east Indian cooking I was fascinated. I always described East Indian food as ‘Food of the Gods’. The variety of spices, special blends, the aesthetic look of dishes, and the taste always enchanted and overwhelmed me.

So one day I asked Taoshobuddha to show me some techniques of Indian cooking. This was the beginning of cooking classes at the temple and I was given the job of coordinating various activities like menu planning, interacting with other participants, taking care of the taste demands of others, and finally compiling the recipes that we created at these classes.

One thing that I have learned in the company of Taoshobuddha through these classes that one should not cook when one is angry, depressed. Subtly such vibrations are transferred into the food. Cooking is never a burden. Instead it is an explosion of joy and sharing one’s being with others. One should cook lovingly as if you are meditating.



Preparing the vegetables, holding the knife in a loving manner, knowing that one is cooking for the Beloved are certain guidelines that Taoshobuddha infused into cooking. To him everything is meditation and cooking is one of the most significant acts. Whole life is meditation. Only then you can be transformed.

In the preparation of this work I got tremendous support and help at each step from many quarters. The foremost support came from Taoshobuddha who not only introduced me and all the participants and through this book to all those who seek transformation, into a uniquemeditative way of cooking. And thus making meditation way of our day to day life!

Swami Anand Neelambar for his expertise in formatting the entire book into such a unique way and his usual talks! Dayani, Sandra, Peter, Shiva, Kabir, and all other participants who day in and day out supported and encouraged in bringing the work to this stage!

I am thankful to … of New York Institute of Cooking for their support, review and valuable suggestions that will go a long way.

Bonne Appetite!

Love

Prem Sutra

[Note: Initially Prem Sutra was to finish this book. However because of her busy schedules and degree on food management I have to undertake to finish this work. As a result I have left the original preface written by Prem Sutra and I have not made any change in the original script.]



erbs and spices form an important ingredient of our daily life. Each herb and spice has certain medicinal qualities as well in

addition to taste. Therefore from early part of human civilization herbs and spices have been grown, harvested, traded and consumed both as medicine and as part of culinary delights. Certain herbs are lifesaving. While in general all the herbs are life enhancing and flavoring.

Although many South Asian flavorings are familiar in Britain, there are many aromatic and flavorsome spices that are not so recognizable. But a wider range of ingredients is becoming easier to obtain. Here we list a few everyday South Asian spices that may be less familiar to shoppers. They should be found in most specialist Asian food shops.

The earliest mention of these herbs and spices we trace in Hindu scriptures like Ramayana, and Vedas. Atharvaveda is entirely dedicated to the sacred knowledge of these herbs and spices. Still one can find traces in Rigaveda, Sushruta, and Chakra Samhitas. These are replete with description and the curative properties of these herbs and spices. Some of those mentioned in these scriptures are not found in India. However blending of cultures and migration exposed humanity to more than 500 different herbs. Chinese have introduced

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nearly 1000 herbs whose descriptions date back to 2500 BC. And such description is found in Yellow Emperor.

Hippocrates, a Greek Physician, who is the father of modern medicine has also listed hundreds of herbal varieties all taken together, bear ample testimony to the significance and importance of the use of herbs as cure for ailments.

As man evolved his ingenuity allowed him to explore all that nature has in treasure. In the old days herbs were collected from the forests, hill tops, plains, and river – beds as these grew there. But there was no organized effort to grow these. These herbs were used both for medicinal purpose as well as to as flavors and delight to cooking.

Almost all the civilizations and culinary styles use herbs and spices to varying degrees. However Indians have used these herbs and spices more comprehensively than any other civilization. Each herb has flavor, medicinal qualities and tastes. However when these are used as combination complementing one another the value of such combination is enhanced manifolds. Besides Indians no other culinary styles has explored these combinations so extensively.

I admire the ingenuity in creating special combination for special vegetables and meats. And in doing so many factors were also taken into account so that the particular dish becomes not only tasty instead easily digestible as well. It is all because of special blends created for these dishes. In the subsequent pages I will speak of certain basics about these blends. Use of these herbs and spices individually or as combination not only provide nutrition instead enhances the taste of the dishes thus prepared.

Herbs is the leafy part of the plant while herb is the stem and root part of a tree. All the parts are used in cooking and medicinal purposes. Herbs can be used fresh as well as dried. On the other hand spices are the ripe part of the plant. Here I will discuss only those herbs and spices that are used in East Indian Cooking. In addition there are so many other herbs like variety of mints, basil, Chamomile, etc.

Spices can be classified in three categories:



1. Basic spicesi) Chili peppersii) Corianderiii) Turmericiv) Cumin seedv) Mustard seeds

2. Aromatic spicesi) Cloveii) Nutmegiii) Cinnamoniv) Cardamomv) Red Cardamomvi) Bay leavesvii) Maceviii) Cloveix) Asafetidax) Curry leaves

3. Ornamental Spicesi) Poppy seedsii) Till Blackiii) Till Whiteiv) Coriander leavesv) Mint leaves



BASIC SPICES.

Chilies dried

Chili peppers are used around the world to make a countless variety of sauces, known as hot sauce, chili sauce, or pepper sauce. In Turkey, chilies are known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper), and are used in the form of either red pepper paste (Biber Salçasi) which can be hot or mild. Harissa is a hot pepper sauce made of chili, garlic and flavored with spices, originating in Tunisia and widely used in its cuisine, both as a condiment and as seasoning. Harissa is also found in other North African cuisines, though it is often treated as a table condiment to be served on the side.

Indian cooking has multiple uses for chilies, from simple snacks where the chilies are dipped in batter and fried, to wonderfully complex curries. Chilies are dried, roasted ground and used in the preparation of spice blends from mild to stronger chilly tastes.

Sambal is a versatile relish made from chili peppers as well as other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is popular in Indonesia and Malaysia, and also in Sri Lanka (called ‘sambol’) and South Africa, where they were introduced by Malay migrant workers who arrived in the 19th century. It can be used as a dipping sauce, as an ingredient in recipes and even as a dressing for cold dishes (or ‘salads’).

The leaves of the chili pepper plant are mildly bitter but not as hot as the fruits that come from the same plant. These are cooked as greens



in Filipino cuisine, where they are called dahon ng sili (literally ‘chili leaves’). They are used in the chicken soup, and tinola.

In Italian cuisine crushed red pepper flakes are a common ingredient on pizza among other things. It is also commonly used in Turkey as a garnish, called Biber Dövme.

Dried red Chillies

Chilies are the most common spice used and cultivated in India and it is grown nearly in all parts of the country, hills and plains. The variety differs in taste, color, and bitterness. Chili pepper is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae.

These peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten. The hotter the chili pepper, the more capsaicin it contains. It is used both whole and in powder form.



Fennel seeds (sounf)

Fennel (Foeniculum vulgare), (also known as Tamil: Sombu or Perunjeeragam) and known as saunf in Hindi is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the Blunden family Apiaceous (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalized elsewhere (particularly, it seems, areas colonized by the Romans) and may now be found growing wild in many parts of the world, especially on dry soils near the sea – coast and on river – banks.

Fennel seeds

It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe a highly alcoholic liqueur tasting of aniseed and made from wormwood and herbs. Absinthe is now banned in many countries because of its



toxicity. Florence fennel or finocchio is a selection with a swollen, bulb – like stem base that is used as a vegetable.

Fennel is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and the Anise Swallowtail.

The word fennel developed from the Middle English fenel or fenyl, and is pronounced finocchio in Italian. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning ‘hay’. The Latin word for the plant was ferula, which is now used as the genus name of a related plant. As Old English finule it is one of the nine plants invoked in the pagan Anglo – Saxon Nine Herbs Charm, recorded in the 10th century.

Fennel flower heads Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. Theleaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved.

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly – flavored leaves and seeds. Its aniseed flavor comes from Anatole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.

Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, and southern Canada and in much of Asia and Australia. It propagates well by seed, and is considered an invasive species and a weed in Australia and the United States.



Fennel, bulb, foliage, and seeds are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise – flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sautéed, stewed, braised, grilled, or eaten raw.

Fennel seeds are sometimes confused with those of anise, which are very similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste.

Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes such as artichoke dishes in Greece, and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads.

Many cultures in the Indian subcontinent and the Middle East use fennel seed in their cookery. It is an essential ingredient of the Bengali/Oriya spice mixture panch phoron and in Chinese five – spice powders. It is known as saunf or mauti saunf in Hindi and Urdu, sompu in Telugu, badesoppu in Kannada, mouri in Bengali, shombu or peruncheeragam in Tamil and Malayalam language, variyali in Gujarati, badeeshop or badeeshep in Marathi and barishap in the Malay language, Razianeh or ھیراز in Persian. In many parts ofانPakistan and India roasted fennel seeds are consumed as an after –meal digestive and breath freshener. Farming communities also chew on fresh sprigs of green fennel seeds.

Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.



Fennel contains Anatole, which can explain some of its medical effects. It has many medicinal properties and therefore used in case of many complaints.

Intestinal tract

On account of its carminative properties, Fennel is chiefly used medicinally with purgatives to allay their side effects and for this purpose forms one of the ingredients of the well – known compound Liquorice Powder.

Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water', used to ease flatulence in infants; it also can be made into syrup to treat babies with colic or painful teething. Long term ingestion of fennel preparations by babies is a known cause of the larches. For adults, fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders. Essential oil of fennel has these properties in concentration.

Fennel tea, also used as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds.

Eyes

In Indian subcontinent, Fennel seeds are also eaten raw, sometimes with some sweetener, as it is said to improve eyesight. Fennel tea can be used as an eye tonic, applied directly like eye drops or as a compress, to reduce soreness and inflammation of the eye. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.



Blood and urine

Some people use fennel as a diuretic, and it may be an effective diuretic and a potential drug for treatment of hyper tension.

Breast milk

There are historical anecdotes that fennel is a galactogogue, improving the milk supply of a breast feeding mother. This use, although not supported by direct evidence, is sometimes justified by the fact that fennel is a source of phytoestrogens, which promote growth of breast tissue. However, normal lactation does not involve growth of breast tissue. There is a single case report of fennel tea ingested by a breast feeding mother resulting in neurotoxicity for the newborn child.

Still there are other uses of fennel seeds. Syrup prepared from fennel juice was formerly given for chronic coughs. Fennel is also largely used for cattle condiments. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables. Plain water drunk after chewing and consuming fennel seeds tastes extremely sweet.

These light green oval shaped seeds have been known to possess digestive qualities. In India, they are roasted, sometimes lightly coated with sugar and eaten after meals as a mouth freshener and to stimulate digestion. They are used successfully in many curries and ‘Indian pickles’.



Coriander seeds (Dhaniya)

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceous. It is also known as cilantro, particularly in the Americas. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm or 20 inches tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5 – 6 mm) than those pointing towards it (only 1 – 3 mm long). The fruit is a globular dry schizocarp 3 – 5 mm diameter.

Dry coriander seeds

All parts of the plant are edible, but the fresh leaves and the driedseeds are commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian,



Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.

It is used in the Belgian wheat beer witbier.

The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant ‘soapy’ taste or a rank smell and avoid the leaves. Belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has been established between cilantro and a bitter taste perception gene.

The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves garnish cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Coriander leaves were formerly common in European cuisine. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where they are still an ingredient in traditional dishes.

The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange – flavored.

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best when ground fresh.



Turmeric (haldi)

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re – seeded from some of those rhizomes in the following season.

Turmeric whole and powdered

The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange – yellow powder commonly used as a spice in curries and other South Asian and



Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments.

Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

In medieval Europe, turmeric became known as Indian Saffron, since it was widely used as an alternative to the far more expensive saffron spice.

Erode, a city in the south Indian state of Chennai, is the world’s largest producer and most important trading center of turmeric in Asia. For these reasons, Erode is also known as Yellow City, Turmeric City, or Textile City. Sangli, a town in the southern part of the Indian state of Maharashtra, is the second largest and most important trading center for turmeric in Asia. Turmeric is found everywhere and grows wild in the forests of Malaysia. It has become the key ingredient for many Malay dishes.

Turmeric is sometimes used as an agent to impart rich, custard – like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes. There is, however, one instance where turmeric is the primary flavoring and coloring ingredient in a Lebanese sweet cake called Sfouf.

Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric).

Turmeric is also used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin / polysorbate solution or curcumin powder dissolved in alcohol is used for water – containing products. Over – coloring, such as in pickles, relishes, and mustard, are sometimes used to compensate for fading.



In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.

In South Africa turmeric is traditionally used to give boiled white rice a golden color. Curcumin, the active ingredient in turmeric, is known as an anti – inflammatory agent, helping to relieve allergy symptoms as well as arthritis (or any condition caused by excess inflammation). It is also a powerful anti – oxidant that can protect the body from damage by toxins and free radicals. Curcumin also protects platelets in the blood, improving circulation and protecting the heart.

Turmeric is one of nature’s most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.



Cumin seed ( Jeera )

Cumin seed is most common and widely used spice in Indian Cuisine. It is a flowering plant in the family Apiaceae. It is native from the east Mediterranean to East India. Cumin has a distinctive, but slightly bitter flavor. Yet still it flavors any dish with a sweet aroma. It has two varieties: shah Jeera and the plain jeera.

These brown aromatic small seeds release even more aroma when roasted or added to hot oil. It is in this form these seed are used in Indian Cuisine. Cumin seeds, whole or in powdered form, are very commonly used in Indian cooking. They are used more in the North of India. The English word ‘cumin’ derives from its roots from the French ‘cumin’, which was borrowed indirectly from Arabic ‘كمون’Kammūn via Spanish comino during the Arab rule in Spain in the 15th century. The spice is native to Arabic – speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archeological sites.

The word reached from Syria to neighboring Turkey and nearby Greece most likely before it found its way to Spain. Like many other



Arabic words in the English language, cumin was acquired by Western Europe via Spain rather than the Grecian route. Some suggest that the word is derived from the Latin cuminum and Greek κύμινον.

A folk etymology connects the word with the Persian city Kerman where, the story goes; most of ancient Persia’s cumin was produced. For the Persians the expression ‘carrying cumin to Kerman’ has the same meaning as the English language phrase ‘carrying coals to Newcastle’. Kerman, locally called ‘Kermun’, would have become ‘Kumun’ and finally ‘cumin’ in the European languages in the process of time.

In Northern India and Nepal, cumin is known as jeera, while in Iran and Pakistan it is known as zeera (Persian ره .(زی In Southern India it is called Jeerige or jeeragam or seeragam or jilakarra in different regional languages. In Sri Lanka it is known as duru.

The white variety or Shah Jeera is known as suduru. Still there is another large variety,known as maduru. In Iran and Central Asia, cumin is known as zireh. In Turkey, cumin is known as kimyon. In northwestern China, cumin is known as ziran (孜然). In Arabic, it is known as al – kamuwn (ون .(الكم Cumin is called kemun in Ethiopian, and is one of the ingredients in the spice mix berbere.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30 – 50 cm (1 – 2 ft) tall and is harvested by hand.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow – brown in color. A versatile spice which can be used by itself in many forms, dry patched and ground, patched in hot oil, and as combination and blends of spices. It is basic, ornamental and aromatic category of spices.



Black Onion or Nigella seeds (Kallonji Seeds)

These are very tiny black seeds which impart a peculiar spicy peppery – onion flavor. They are often sprinkled over breads, naans before baking and are also used in the flavoring of some vegetarian dishes, snacks and pickles.

Kaloonji seeds enlarged

Nigella seeds come from a plant called Nigella sativa native to southern Europe and western Asia. The little tear-shaped black seeds, about 1 mm long, are used throughout South Asia as a spice and flavoring. They have an earthy, peppery taste, a little like oregano. The whole or crushed seeds are often mixed through dough or sprinkled on bread, giving the bread a black color. The seeds are also used to flavor a variety of dishes ranging from sauces, curries, pickles and meat dishes to vegetables and fruit pies.

Nigella sativa is an annual flowering plant. It is native to southwest Asia. It grows to 20–30 cm (7.9–12 in) tall, with finely divided, linear (but not thread – like) leaves. The flowers are delicate, and usually colored pale blue and white, with 5–10 petals. The fruit is a large and



inflated capsule composed of 3–7 united follicles, each containing numerous seeds. The seed is used as a spice.

Nigella sativa seed is also called fennel flower, nutmeg flower, Roman coriander, black seed, black caraway, or black onion seed. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar – looking but unrelated. The seeds are frequently referred to as black cumin (as in Bengali: kalo jira, kalo jeera, kali jeera), but this is also used for a different spice, Bunium persicum. The scientific name is a derivative of Latin niger ‘black’. An older English name gith is now used for the corn cockle. In English – speaking countries with large immigrant populations, it is also variously known as kalonji.

This potpourri of vernacular names for this plant reflects that its widespread use as a spice is relatively new in the English speaking world, and largely associated with immigrants from areas where it is well known. Increasing use is likely to result in one of the names winning out.

Nigella sativa has a pungent bitter taste and a faint smell of strawberries. It is used primarily in confectionary and liquors. The variety of naan bread called Peshawari naan is as a rule topped with kalonji seeds whereas in other naans it is optional. In herbal medicine, Nigella sativa has antihypertensive, carminative, and anthelmintic properties. They are eaten by elephants to aid digestion.



Fenugreek or Methi

Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. Fenugreek is used both as herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop.

Fenugreek or foenum – graecum is of Latin origin ‘Greek hay’. In different reigns it is called by different names Marathi – Methya; Kannada – mentya; Tamil – ‘Vendayam’; Telugu – ‘Mentha’. In Bangla, Punjabi, Urdu and Hindi it is called Methi.

Urdu ھیم ة) and in Arabic its name is Hilbeh ,یت The plant is .(حلبquite similar to wild clover and therefore has likely spawned its Swedish name, ‘bockhornsklöver’, which literally means ‘ram’s horn clover’. Charred fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated seeds from the tomb of Tutankhamen.

Enlarged Methi seeds

It is grown in India, Argentina, Egypt, France, Spain, Turkey, Morocco and China. However India remains by far the largest



producer in the World. In India, Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab are the major fenugreek producing states. While Rajasthan has maximum area and production of about more than 80% of India's total production.

The rhombic yellow to amber colored fenugreek seed, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell. It is widely used as the finishing touches in vegetable and daal gravies.

In India, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of idli and dosai. It is also one of the ingredients in the making of khakhra, a type of oily paratha very crisp. It is of Gujrati origin.

It is used in injera/taita, a type of bread unique to Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh, and the seed is reportedly also often used in Ethiopia as a natural herbal medicine in the treatment of diabetes. It is also sometimes used as an ingredient in the production of clarified butter (Amharic: qibé, Ethiopian and Eritrean Tigrinya: tesme), which is similar to Indian ghee.

In Turkey, fenugreek gives its name, çemen, to a hot paste used in pastırma. The same paste is used in Egypt for the same purpose. The Arabic word hulba ة for the seed resembles with (Helba in Egypt)حلبits Mandarin Chinese counterpart as hu lu ba. In Yemen it is the main condiment and an ingredient added to the national dish called saltah. Fenugreek, or shanbalîleh نبلیلھ in Persian, is also one ofشfour herbs used for the Iranian recipe Ghormeh Sabzi.

In Egypt, fenugreek seeds are used as tea, by boiling the seeds and then serve it sweetened. This is a popular winter drink served in



coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections. A cake dessert known as Helba in the Islamic world is a tasty treat during Islamic holidays. This is a semolina cake covered in sugar or maple-like syrup, and sprinkled with fenugreek seeds on top.

Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year) symbolizing a prayer that their merits will increase. Yemenite Jews often prepare a foamy substance from fenugreek seeds that they add to soups.

In Bulgaria, fenugreek seeds are used as one of the ingredients in a traditional spice mixture called sharena.

In the United States, where maple syrup is popular but expensive, fenugreek is widely used in low – cost syrup products as a maple syrup flavoring such as Mapleine.

Fenugreek seeds are a galactagogue that is often used to increase milk supply in lactating women. Because the maple syrup – like flavor is strong and not always liked, the seeds are ground to a powder and administered in capsules. Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct ‘maple syrup’ odor.

Fenugreek extract has also been marketed as a testosterone/muscle boosting supplement under the name of Testofen. So far only very limited trials have been conducted with Testofen in humans, while all of which were funded by the manufacturer.



Sesame seeds (Til )

Sesame seeds come from Sesamum indicum probably a native plant of the Indian subcontinent. Un-hulled seeds are beige in colour and have a stronger flavour, while hulled, washed seeds (as shown here) are creamy-white. Sesame seeds have a nutty, earthy flavour which is enhanced by light toasting before use. They are ready when they start to jump in the pan. They are used in savoury and sweet dishes and to garnish foods like breads. The pale, golden oil is used for cooking.

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in color with some being blue or purple.

White Sesame seeds



It is an annual plant growing to 50 to 100 cm (2 – 3 feet) tall, with opposite leaves 4 to 14 cm (5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (half an inch) broad on the flowering stem. The flowers are white to purple, tubular, 3 to 5 cm (1 to 2 in) long, with a four – lobed mouth.

Despite the fact that the majority of the wild species of the genus Sesamum are native to sub – saharan Africa, sesame was first domesticated in India. There exist morphological and cytogenetic affinities between domesticated sesame and the south Indian native S. Mulayanum Nair. Further to this archeological evidence reveal that it was cultivated at Harappa in the Indus Valley between 2250 and 1750 BC, and a more recent find of charred sesame seeds in Miri Qalat and Shahi Tump in the Makran region of Pakistan.

The word sesame is of Latin origin sesamum, borrowed from Greek sēsámon ‘seed or fruit of the sesame plant’, borrowed from Semitic (cf. Aramaic shūmshĕmā, Arabic simsim), from Late Babylonian shawash-shammu, itself from Assyrian shamash-shammū, from shaman shammī ‘plant oil’.

In India, where sesame has been cultivated since the Harappan period, there are two independent names for it: Sanskrit tila and Hindi/Urdu ‘til’ is the source of all names in North India – e.g. Gujarati and Bangali call it as ‘til’ and ‘raasi’ in Oriya . In contrast, most of the Dravidian languages in South India feature an independent name for sesame exemplified by Tamil, Malayalam and Kannada ellu and Telugu as ‘Nuvvulu’.

In some languages of the Middle East, sesame is named differently and evolved from Middle Persian kunjid. This has been imported into a few western languages as Russian, Portuguese, Spanish ajonjolí (sesame seeds) and Hindi gingli derive from an Arabic noun jaljala ة] sound, echo’, referring to the rattling sound of ripe seeds‘ [جلجلwithin the capsule.



In southern US and the Caribbean, where the sesame seed was introduced by African slaves, it is known mostly by an African name, benne. In the Caribbean Island of Trinidad and Tobago ‘benne ball’ is common sesame delight.



Poppy seeds ( Khus Khus)

Poppy seeds come from the opium poppy, Papaver somniferum. White varieties are used in India, rather than the dark blue seeds more familiar in European cooking. The tiny kidney-shaped seeds are less that 1 mm long and do not contain any narcotic chemicals. They should be stored in an airtight container in a cool place. In South Asia they are used in Bengali cooking to coat crusty, dry-textured vegetables. They are ground and used to thicken sauces or are blended with tamarind into a curry paste.

A poppy is any of a number of colorful flowers, typically with one per stem, belonging to the poppy family. They include a number of attractive wildflower species with colorful flowers found growing singularly or in large groups; many species are also grown in gardens. Those that are grown in gardens include large plants used in a mixed herbaceous border and small plants that are grown in rock or alpine gardens.

Poppy seeds



The flower color of poppy species include: white, pink, yellow, orange, red, and blue; some have dark center markings. The species that have been cultivated for many years also include many other colors ranging from dark solid colors to soft pastel shades. The center of the flower has a whorl of stamens surrounded by a cup – or bowl – shaped collection of four to six petals. Prior to blooming, the petals are crumpled in bud, and as the blossoming finishes, the petals often lie flat before falling away.

The pollen of the Oriental poppy, Papaver orientale, is of dark blue. The pollen of the field poppy or corn poppy (Papaver rhoeas) is dark blue to grey. Bees will use poppies as a pollen source.

The opium poppy, Papaver somniferum, is grown for opium, opiates, or poppy seed for use in cooking and baking, for example poppy seed rolls, in addition growing for the decorative flowers.

Poppies have long been used as a symbol of both sleep and death: sleep because of the opium extracted from them, and death because of their (commonly) blood – red color. In Greco – Roman myths, poppies were used as offerings to the dead. Poppies are used as emblems on tombstones to symbolize eternal sleep.

Another meaning for the depiction and use of poppies in Greco –Roman myths is the symbolism of the bright scarlet color as signifying the promise of resurrection after death.

Poppy seeds come under herb and spice category in Indian cuisine. It is widely used in preparation of rich white gravy and also in special spice combinations.



Mustard seeds

Mustard seeds are the small seeds of the various mustard plants. The seeds are about 2 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

Yellow and black mustard seeds

Mustard seeds are important spice in South Indian cooking. Mustard seeds along with curry leaves give south Indian dishes a unique flavor, and taste.

Indians have used mustard seeds in their food for over two thousand years.



The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century.

Gautama Buddha told the story of the grieving mother and the mustard seed. When a mother lost her only son, she takes his body to the Buddha to find a cure. The Buddha asks her to bring a handful of mustard seeds from a family that has never lost a child, husband, parent or friend. When the mother is unable to find such a house in her village, she realizes that death is common to all, and she cannot be selfish in her grief.

In the Quran, God states that the scales of justice will be established on the Day of Judgment, and no soul will suffer the least injustice. Even the equivalent of a mustard seed will be accounted for because God is the most efficient reckoned.

Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility.

In the Christian New Testament Texts we can find mustard seed being used as a symbol for faith.

Thus the mustard seed and precisely because of its size and its potential, is historically been used as a suitable model in various situations.

In spite of all this mustard seeds are used in Indian, Italian, and worldwide relishes.



AROMATIC SPICES

These spices are highly aromatic and very strong in flavor. As a result these are used in very small quantities both individually as well as combination.

Asafetida powder (Hing)

Asafetida (Ferula assafoetida) is known as stinking gum, asant, food of the gods, Kaayam (Malayalam), Hing (Marathi, Gujarati, Hindi, Urdu, Nepali), Ingua (Telugu), Ingu (Kannada), Perungayam (Tamil), Hilteet, and giant fennel). It is a species of Ferula native to Persia (Iran). Asafetida has a pungent, unpleasant smell when raw. However when cooked in dishes, it delivers a smooth flavor. It decomposes the hard to digest elements of the food into easily digestive ones. This is available and is commonly used as dried yellow powder. It is a crucial ingredient used in Indian cooking. Although pungent and unpleasant smell it becomes milder and more pleasant when heated in oil or ghee. Then it acquires the taste and aroma reminiscent of sautéed onion and garlic.

This spice is used as a digestive aid, in food as a condiment and in pickles. It smells so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby.



Powdered ready to use Asafetida

Asafetida reduces the growth of indigenous micro flora in the gut, reducing flatulence. It is added to lentil or aubergine dishes in small quantities. In Thailand it is used to help in babies’ digestion and is smeared on the child’s stomach in an alcohol tincture known as ‘mahahing.’ It is commonly used to relieve stomach problems especially caused by gas. A pinch of asafetida is normally added to food preparations consisting of potatoes, all pulses, peas, etc. (foods which cause gas related problems). It is an important ingredient in Kashmiri Cooking as no Kashmiri dish is complete without this ingredient.



Nutmeg

Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid-19th century this was the world’s only source of nutmeg. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the oval shaped dark brown fruit. And a light brown covering around nutmeg is called mace. Both are highly aromatic and are used as herb and spices for confectionery and other dishes.

Whole nutmeg with shell and ground

Nutmeg is the actual seed of the tree, roughly egg – shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz.) dried, while mace is the dried ‘lacy’ reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.



Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

The pericarp (fruit/pod) is used in Grenada to make a jam called ‘Morne Delice’. In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallized to make a fragrant candy called manisan pala (nutmeg sweets’).

The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia. It is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in the south part of India. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India, called Jaiphal in Hindi; both are used as adulterants of M. fragrans products.

Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron – like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

In Penang cuisine, nutmeg is made into pickles and these pickles are even shredded as toppings on the uniquely Penang Ais Kacang. Nutmeg is also blended (creating a fresh, green, tangy taste and white color juice) or boiled (resulting in a much sweeter and brown juice) to make Iced Nutmeg juice or as it is called in Penang Hokkien, ‘Lau Hau Peng’.

In Indian cuisine, nutmeg is used in many sweet as well as savory dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.



In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savory dishes. In Arabic, nutmeg is called Jawzt at – Tiyb.

In Greece and Cyprus nutmeg is called Greek: ‘musky nut’ and is used in cooking and savory dishes.

In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular; it is added to vegetables like Brussels sprouts, cauliflower, and string beans.

Japanese varieties of curry powder include nutmeg as an important ingredient.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically it is just a sprinkle on the top of the drink



Bay leaf ( Tej Patta )

The bay leaf that we use in cooking is actually the dried leaf of the Bay Laurel tree (Laurus Nobililis) and it goes well with rice dishes, peas and vegetables. They are a good source of Vitamins A and C and also contains significant amounts of iron and manganese in particular, as well as smaller amounts of calcium, potassium and magnesium.

Dry and fresh bay leaf

Bay leaf is an important ingredient for Garam Masala, pulaos, biryanism gravies etc. The North Indian cooking uses bay leaf as the aromatic ingredient, whereas in South Indian cooking suddipatta is used.



Cardamom pods (Eliachi)

Cardamom is known as the queen of spices. Each cardamom pod contains several dark brown seeds which contains the entire flavor. When used in Indian cooking the pods can be used whole or split. The pods should be kept whole until used, as ground cardamom quickly loses flavor. The seeds can be pounded, powdered or added

whole to a recipe. This is a very versatile spice as it can be used in savory as well as sweet dishes. Green Cardamom is also chewed habitually as mouth freshener in India. It also has numerous health benefits, such as improving digestion and stimulating the metabolism.



Carom seed (ajwain)

It is the small seed-like fruit similar to that of the Bishop's Weed (Ammi majus) plant, egg – shaped and grayish in color. The plant has a similarity to parsley. Because of their seed – like appearance the fruit pods are sometimes called ajwain seeds or mistakenly as bishop's weed (Ammi majus) seeds (Botanical Synonyms for Ajwain, which are no longer accepted by ITIS are, Ammi copticum, Carum copticum, Trachyspermum ammi).

Ajwain fruits and seeds

Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. In Hindi it is called as Ajwain. Ajwain is also called ‘Owa’ in Marathi, ‘vaamu’ or Oma in Telugu, ‘omam’ in Tamil, ‘ajwana’ in Kannada, ‘ajmo’ in Gujarati, ‘jowan’ in Bengali, ‘jwanno’ in Nepali, ‘asamodagam’ in Singhalese and ‘xiang zhu la jiao’ (香著辣椒) in Chinese.

Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only



stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

In Indian cuisine, ajwain is almost never used raw, but either dry –roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but ‘brighter’. Among other things, it is used for making a type of paratha, called ‘ajwain ka paratha’.

These very tiny brown seeds impart a strong peppery – thyme flavor. It is very popular in North Indian cooking and it is used in preparing many dishes that require frying. Usually fried foods take longer to digest. These seeds not only provide flavor to the dish instead help in easy digestion as well. It is particularly good in items like pakoras, samosas, parathas, puris and kachauris.



Cinnamon (Dalchini)

Cassia or dalchini is the dried inner bark from Cinnamomum cassia native to Assam and northern Burma. It is sometimes known as false cinnamon because it has a similar, but stronger, flavour and aroma. It is also thicker, coarser and generally less expensive. In India cassia is mainly used as a flavouring for curries and pilaffs. The leaves of a related species are also used as a herb in India (tejpat) and are often given the name 'India bay leaves'. They are used in slow-cooked dishes and are removed before serving.

Cinnamon is the inner bark of a tropical evergreen tree from the laurel family. There are approximately 50 – 250 different species of cinnamon. Cinnamon can be found either in quills or as a powder. One thing is certain, the paler the color of the cinnamon the finer will be the quality. Quills come in three classes, the best of which is Continental followed by Mexican and Hamburg. Cinnamon can also be found as featherings, which are purely shavings of quills that have been broken in transit, although these are primarily used to make ground cinnamon.

Cinnamon has a warm, sweet and amiable aroma that is delicate yet intense. The taste is also aromatic, warm and sweet with hints of clove and citrus. Ground bark is immediately aromatic, whereas thequills have a tendency to hide their aromatic properties until broken or cooked in a liquid.



Cassia or cinnamon

The best cinnamon can be found in Sri Lanka where it originated, though it is also cultivated in Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar and Egypt. When the Dutch established a trading post in Sri Lanka in 1638, a Dutch captain reported, ‘The shores of the island are full of it and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea’. In the Caribbean Grenada is known as Spice Island and is famous for cinnamon and nutmeg.

Mexico is the main importer of cinnamon, where the spice is used to flavor coffee and chocolate drinks. Cinnamon is also widely used in Indian cuisine. Its bark is an essential ingredient in masala dishes, giving them a sweet, warm and fragrant taste. Cinnamon is also used to flavor rice, biryanis and desserts.

In Sri Lanka, cinnamon sticks are made from the aromatic brown bark of the cinnamon tree and are rolled, pressed, and dried. Ground cinnamon is perhaps the most common baking spice. The cinnamon sticks are used for flavoring many rice dishes but are removed at the time of eating. Cinnamon which has a sweet, woody fragrance is a great source of manganese, fiber, iron and calcium and several studies have suggested that it may have a regulatory effect on blood sugar.



Cloves (lavang or laung)

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world. The English name derives from Latin clavus ‘nail’ (also origin of French clou ‘nail’) as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; it is also grown in India under the name Lavang, called ‘lavanga’ in Telugu.

Clove

The clove tree is an evergreen which grows to a height ranging from 10 – 20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for harvesting. Cloves are harvested when



1.5 – 2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre. Cloves are the immature unopened flower buds of the clove tree. When fresh, they are pink, and when dried, they turn to rust – brown color. It is used whole or in powder form. Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia. A major brand of kreteks in the United States is Djarum, which sells Djarum Black. Cloves are also an important incense material in Chinese and Japanese culture.

Cloves have historically been used in Indian cuisine (both North Indian and South Indian) as well as Mexican cuisine (best known as ‘clavos de olor’), where it is often paired together with cumin and cinnamon. In north Indian cuisine, it is used in almost all dishes, along with other spices. It is also a key ingredient in tea along with green cardamom. In south Indian cuisine, it is used extensively in Biryani along with ‘cloves dish’ (similar to pulav, but with the addition of other spices), and it is normally added whole to enhance the presentation and flavor of the rice. In Vietnamese cuisine, cloves are often used to season pho broth.

Cloves have powerful medicinal properties and many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal. Its tea, made as decoction by boiling cloves in water and reduced to ½ helps in bodily pain and also helps in internal bone injuries.



Curry leaves (Kaddipatta )

These almond shaped dark green very aromatic leaves are used fresh in many Indian dishes. They are used to flavor mainly vegetables, lentils and breads or ground with coconut and spices to make wonderful chutney. Curry leaves are added to hot oil for tempering. Like bay leaves, they are added for their flavor and kept aside while eating.

This is an important flavoring herb for South Indian Cooking. The use of these leaves give a typical flavor to the food and makes it a typical South Indian dish.



Saffron or Kesar

Saffron threads as they are also called are orange-red dried stigmas of a small purple flower called the Crocus Sativus. Saffron’s aroma is unique and there is no substitute for it. It is used in cooking to flavor and color the dish a wonderful golden yellow color.

In Indian cooking it is highly prized item. It is added to many Indian sweets and ‘special occasion’ savory dishes like Biryani, Pulaos and even some curries.

Saffron strands

A little pinch of the threads goes a long way. There are two techniques for getting every bit of flavor out of the saffron: toasting and powdering the threads, and steeping the saffron ahead of time in hot water or broth. Saffron should always be bought as a whole and not in the powdered from. The threads should be crushed just before using. You can store saffron airtight in a cool, dark place for up to 6 months or in the refrigerator.



Garlic

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists – it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of ‘skin’ over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Garlic bulb and cloves



Sometimes whole garlic cloves are used and other times a recipe will call for chopped or minced or for garlic paste. Whatever be the way garlic is the most important ingredient in culinary field.



Ginger or Adrak

Ginger is a tuber which is consumed whole as a delicacy, medicine or used as spice for cooking or tea. It is the underground stem of the ginger plant, Zingiber officinale. Besides its genus, the plant family to which it belongs, Zingiberaceae was also named after ginger. Other notable members of this plant family are turmeric, cardamom and galangal.

The ginger plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean. It is sometimes called ‘root ginger’ to distinguish it from other things that share the name ‘ginger’. The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.

Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with – zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.



Ginger fresh

The pungent taste of ginger is due to nonvolatile phenylpropanoid –derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy – sweet aroma. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Pickled ginger Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent[citation needed] and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale—a sweet[citation needed], carbonated, non-alcoholic beverage[citation



needed], as well as the similar, but spicier ginger beer which is popular in the Caribbean[citation needed].

Fresh ginger should be peeled before being eaten. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines

It is a very popular spice used in Indian cooking. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. If you feel a cold coming on a fresh piece of ginger in a hot cup of Indian tea usually does the trick. Fresh unpeeled ginger root, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. Please do not use dried ground ginger for dishes specifying fresh ginger as the flavors differ greatly.



Chaat masala

This is a blend, or spice mix, used in Indian cuisine. It typically consists of amchoor (dried mango powder), cumin seed, black salt, coriander, dried ginger, salt, black pepper, asafetida and capsicum and a few other things. This combination adds flavors to the dish it is added. It is good especially in appetizers, tandoori chicken, fish, lamb, kebabs, pakoras. It is really a useful blend in kitchen.



Garam Masala

Garam masala is a wonderful aromatic blend of spices from India. It is combination of various highly aromatic spices and herbs like cinnamon, clove, cardamom, red cardamom, bay leaves, cumin seed, nutmeg, mace, cassia in a certain proportion. All these spices are dry roasted first or patched or toasted and the ground into a powder form. Once you make this should be kept in air tight container otherwise the aroma gets milder each time it is exposed to air.

It comes in the category of Aromatic spices that are used in a very small quantity because of strong flavor. Garam means ‘hot’ or ‘heating’ and masala means ‘spice blend’. The ‘hot’ is not necessarily referring to the kind of heat or pungent taste we find in hot chilies but to the fact that the spices are first roasted before making the powder. Another explanation we have heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavored with it. It does however usually include some black pepper and cinnamon or cassia which carries some heat.



here has been no other discipline where so much ingenuity has been employed as in the field of cooking. There are numerous

ways a food is prepared. When it comes to food, different cuisines could be more delicious than the others, so good chefs have practically learned the many types of cooking styles to fit to a particular meal. There are a number of possible cooking styles applicable to any type of meal preparations. Basically there are styles that developed in China, and India. All other styles evolved out of permutation and combination of these styles. For the sake of our readers I present various methods that are employed in cooking world over.

Shallow Fry:

Shallow frying is perhaps the most common home style cooking. There are four known methods that involves shallow frying, all of which using a small amount of oil or fat. This cooking method is actually cooking food in a very small part of oil into a sauté or frying pan.

The side of the food for presentation must be the one that has to be fried first because this particular side has a better appearance since fat is very clean when presented then turned to the other side so that both sides are cooked and colored.

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Sauté:

Sautéing is another cooking style. This is the method where tender portions of meat as well as poultry are cooked in a frying pan. The ingredients are tossed into a very hot shallow pan with hot oil until they become golden brown. Cooking tender cuts of meat and poultry in a sauté or frying pan is called sautéing. After cooking, the oil is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. This is the way of Chinese cooking. Only tender foods can be used. Also this method is used when cooking, for example, potatoes or onions when they are cut into slices or pieces and tossed in hot shallow oil in a frying pan till golden brown. In East Indian cooking certain times this method of cooking is used.

Griddle:

This method is most suitable for hamburgers, sausages, sliced onions etc. Accordingly the items are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently during cooking.

This method is very useful for frying items like Paneer, and Tofu if you want your dishes to contain less oil.

Stir Fry:

Fast frying in a wok or frying pan in a less oil is a Chinese way of cooking. Accordingly items like vegetables or other meat products can be cooked. In the present day when people are becoming more conscious of oil contents certain vegetables can be cooked this way even in Indian style.

If any technique in Chinese cooking demands proper preparation, it is stir-frying. Because the heat has to be high and there is little actual cooking time, it is therefore crucial to have all your ingredients gathered beforehand. The best advice I can give here is to keep your stir-fry ingredients separated in bowls based on how much time they



need in your wok. So chop your onions, meat, mushrooms, carrots, and peppers into small pieces and separate them. You want the veggies and meat to be in bite size pieces for two reasons. First, the stir-fry will be appealing and easy to eat if all of the components are equal in size. Secondly, similar size pieces will insure more uniform cooking time. It is always good to have all ingredients cut into same size for one dish. This appeals to eyes and gives elegance to the dish.

Deep – Frying:

Deep – frying is the most common East Indian way of cooking. It is used to produce crisp- textured food. East Indian recipes have a large number of items used as snacks, and other food items that are cooked this way. Often, the food is deep – fried, removed from the oil and drained. The oil is then reheated and the food deep – fried again, so that it is extremely crispy texture is obtained.

Papern – Wrapped Deep – Frying (zhibao zha):

Small pieces of meat or fish are seasoned, and then the food is wrapped in sheets made of glutinous rice flour. Cellophane paper can also be used the food is served in its paper wrapping. The paper is thrown away. This method is not used in East Indian Cooking.

Steaming

Steaming is a cooking method traditional among the Chinese. This method is also considered a cooking Japanese style because most Japanese, for that matter, the ones of Chinese background, are very much conscious with having a healthy lifestyle.

Accordingly, steaming is one of the healthiest cooking styles because they bring out healthy and subtle taste of the ingredients used, thus making it not necessary to add other forms of flavorings. Steaming is a traditional Chinese cooking method that is ideal for today’s trend towards healthy eating. The technique was developed for when a moist dish was required as



an alternative to a roasted one. It is good for vegetables, fish, meat and dumplings.

There are 3 methods that can be used for steaming:

1. The traditional method. The Chinese use bamboo steamers that stack on top of each other. Dishes needing the least cooking are placed on the top level, while those requiring the most are placed on the bottom layer, near the boiling water.

2. Food is arranged on a plate or bowl, put inside a steamer on a rack and placed over a large pot of boiling water. Alternatively the plate or bowl can be put inside a wok to complete the process of steaming.

3. The bowl of ingredients in partially immersed in water and the food is cooked partly by the boiling water and partly by the steam it produces. Compared with food cooked by other methods, steamed dishes are more subtle in taste and bring out the taste of the ingredients. So the fresher the ingredients, the better they are for steaming.

This is not a very common method of East Indian Cooking. Only certain items like South Indian Idli is cooked this way.

Roasting:

The common denominator of this method is a moderate oven (325-350 degrees F) and a reasonably long cooking time with or without a flash of high heat at the beginning or high heat at the beginning or end of the cook cycle. This method of roasting is most common in preparing meet dishes.

In East Indian style of cooking Tandoor (a style of oven) is used to cook vegetarian and non-vegetarian dishes. The food cooked in Tandoor has certain aroma that no other mode of cooking can bring. A certain temperature is maintained at certain areas. This is somewhat like a traditional oven used for bakeries.



In vegetarian cooking this method is also used in a slightly different way. Many a vegetarian dishes are cook this way and certain dishes use more than one method of cooking for extra flavor and preserving aroma.

Red cooking:

This is a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China.

Stewing:

Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats Stewing allows the cook to assemble the dish and then let it simmer, with little or no attention for an hour or more.

Many ‘crock-pot’ dishes are essentially stewed. Vary the flavor profile of the stew dish by experimenting with liquids (wine, broth, beer and vegetable juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In China, stews are usually cooked in a clay pot over a charcoal fire. The stew is cooked for a very long time - up to four hours - producing meat almost jelly-like in tenderness.

This method is not used in East Indian cooking more so the vegetarian dishes.

Baking:

This is another cooking style. This is perhaps one of the many Italian cooking styles because Italian cuisines are mostly composed of pasta that needs to be baked. Baking is normally done for bread, pastries, cakes, tarts, pies, and quiches. The basic ingredients that are used for baking are margarine, butter, shortening, flour, sugar, cocoa, egg, salt, and leavening agents like yeast and baking powder.



ughlai cuisine (Urdu: ال یمغ وان ,is a South Asian cuisine (پکinfluenced by the imperial kitchens of the Mughal Empire. It

represents the cooking style used in Delhi and Punjab (now partitioned between Pakistan and India). The cuisine is strongly influenced by Persian, and Turkish cuisines of Central Asia. The cuisine of most Indian restaurants in UK and USA can be termed Mughlai.

India is a country with vast diversities. Many cultures, traditions, way of worship and wide variety of cuisines found a favorable ground for growth and healthy nourishment. As with fusion and other influences India developed a large number of savory dishes. The cuisine of India is as vast as its people. Each and every ethnic group has its own distinctive food preferences along with their different culture.

India has been subjected to several invasions from Arab, Central Asia, the Mughal Empire and Persia in its early days because of its wealth both material cultural, and religious. These invasions had a great influence on Indian cooking.

The Muslims from western Asia brought the Mughlai cuisines to India in the 12th century when Mughal rulers conquered a large portion of India. During the Mughal dynasty, these dishes were prepared for the Mughal Emperors for elegant and fine dining with dry fruits and nuts. The hospitality of sharing of food with others in Mughal courtly society helped India to absorb it as its own while making Indian cuisine to stand apart with pride.

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On one hand these Mughals brought their rich, aromatic food culture in India and their lavish tastes and liberal attitude as far as cuisines are concerned allowed the fusion of culinary art. Now these dishes form an important part of the Indian culinary culture. Quite ideally therefore, apart from giving the greatest architectural monuments, the Mughals have also changed the country’s cooking by merging Middle Eastern cuisine with Indian spices and ingredients to give the most beautiful Mughlai cuisine. As a result of this Mughlai Cuisine emerged.

The Mughal influence on Indian food is immense. Mughlai cuisine is one of the richest, popular and lavish cuisines in the country and world over. These are relatively spicy and have unique fragrance. The cooking method includes lots of milk and cream with exotic spices, nuts and dried fruits to make it rich and spicy. Biryani, Korma, Palau and Pasendi are some of the famous Mughlai cuisine.

The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, Pulau and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension.

Each of the Muslim rulers offered something or the other to make Indian food the potpourri of spice, taste and flavor. When Babur invaded India he brought his stylish food habits such as grilled meats along with different varieties of fruits and nuts from Central Asia. His son Humayun continued this tradition and also introduced a new tradition of rice-based Pulaus and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to several Rajput princesses added a new dimension to the Mughal cuisines.

The reigns of Jahangir and Shah Jahan, marked the evolvement of a large number of dishes in Indian cuisine. In the meantime, the Nizams of Hyderabad developed Biryani as their own style of cooking, which is now considered as one of the main dishes in India and world



over. Nizami Biryani is made in many varieties using wide variety of herbs, spices, and vegetarian and non-vegetarian ingredients.

Apart from the introduction of new dishes, the influence of Mughlai cuisine on Indian food also presented the novel idea of using aromatic spices in cooking. Mughlai food is quite spicy. The spices used in this preparation are easily accessible. These dishes are specially preferred in Delhi, Lucknow in the North and Hyderabad in the South and now world over as part of fine and elegant dining. These have the strong influence of Muslim cooking style along with their Muslim names.

The saga of Mughlai dish is still continuing. It still remains as one of the most important part in Indian culinary style. Although, Mughlai cuisines are available in all parts of the country, but Delhi is the best place for this royal cuisine. In this present scenario, the Mughlai influence on Indian food reflects the local cooking styles in it. The cuisines available in Delhi and Lucknow are the combination of Indo-Persian style by the addition of typical North Indian spices like cumin, coriander, cardamom, cinnamon, turmeric and ground chilies; whereas in Hyderabad, curry leaves, hot chilies, mustard seeds, tamarind and coconut milk are added to these cuisines to give them a local flavor to create distinct taste differences.

Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. The spices used in the preparation of Mughlai food are easily accessible.

Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India.



Mughlai food occupies a commanding position in the popular cuisines of India.

The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it. Even, the names of the Mughlai food are so attractive that a person gets tempted to try out different dishes.

Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanis, Pasandas, Kormas and Pulao are so enticing that people usually end up licking their fingers.

Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very much popular among the food lovers. Mughlai food offers tempting and delicious variety of food such as kulfi with rose petals sprinkled on it, hot spicy soup and ginger based roasted meats.

People in India and all over the world are crazy about Mughlai cuisines. Some of the popular Mughlai dishes are, Aloo Ka Raita; Carrot and Capsicum Raita; Badaam Halwa; Chicken Korma; Chaamp Masala or Lamb Chops Curry; Chole or Chane; Kesar Chawal; Chicken Tikka; Jhinga Malai Curry or Creamy Prawn Curry; Naan a type of Indian Bread; Palak Gosht; Palak Paneer; Seekh Kebabs; Tandoori Chicken Legs or Grilled Chicken Drumsticks; and the most favorite dish Biryani.

The taste of Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive aroma and the taste of ground and



whole spices. A Mughlai meal course is an elaborate buffet of main course dishes with a variety of accompaniments.

The origin of Chicken Tikka Masala has been debated, but the flavors of these dishes confirm the tradition of Mughlai cuisine.

DISHES

The names of the various Mughlai dishes are quite often Persian, the official language of the Mughal court. Dishes include various kebabs, kofta (meatballs), nihari (a national dish of Pakistan), pulao, and biryani. Paneer is used for preparing vegetarian dishes to suit Hindu or vegetarian dietary requirements.

OTHER DISHES INCLUDE:

1. Chicken Makhni 2. Mughlai Chicken 3. Mughai paratha 4. Biryani Badshahi 5. Keema Matar 6. Meat Durbari 7. Mughlai Chicken Pulao 8. Murg Kababs Mughlai 9. Murg Noorjehani 10. Murg Kali Mirch 11. Malai Kofta 12. Navratan korma 13. Shahi mutton curry of Agra 14. Shami Kabab 15. Seekh kabab 16. Boti kabab 17. Shahjehani Murg Masala 18. Shahi Chicken Korma 19. Shahi Kaju Aloo 20. Shahi Rogan Josh



easurement is an important aspect of any discipline. Various units are used for measurement. For instance the metric system is used in India. In Europe and North America we use

pound system. Whatever be the system used by an individual it is imperative that we understand not only the system of measurement instead we understand the conversion of measurement from one system to another. Sometimes we come across a recipe where a different system of measurement is used.

We have undertaken to make cooking an experience of joy and benediction we give to various systems of measurement with possible yet simple way of conversion.

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Cooking Measurement Equivalents

TABLE 1

CONVERSION DRY INGREDIENTS CUP – SPOONS

1 tablespoon (tbsp) 3 teaspoons (tsp)1/16 cup 1 tablespoon1/8 cup 2 tablespoons1/6 cup 2 tablespoons + 2 teaspoons1/4 cup 4 tablespoons1/3 cup 5 tablespoons + 1 teaspoon3/8 cup 6 tablespoons1/2 cup 8 tablespoons2/3 cup 10 tablespoons + 2 teaspoons3/4 cup 12 tablespoons1 cup 48 teaspoons1 cup 16 tablespoons

TABLE 2 FLUID CONVERSION TABLE

8 fluid ounces (fl oz) 1 cup1 pint (pt) 2 cups1 quart (qt) 2 pints4 cups 1 quart1 gallon (gal) 4 quarts16 ounces (oz) 1 pound (lb)

cooking pt 1

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