spices- indian cuisine- a concise guide

8/14/2019 Spices- Indian Cuisine- A Concise Guide

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What Are spices

Spices are strongly flavored oraromatic parts of plants used insmall quantities in food as apreservative, or flavouring incooking. Spices are often usedin perfumes and cosmetics, and

many have been used inmedicine and religious ritual aswell. Spices are distinguishedfrom other plant products usedfor similar purposes, such asherbs (which are green, leafy

parts of plants), aromaticvegetables, and dried fruits.


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Introduction to spices

Babur founder of the mughal empire in India wrote in his memoirs

Had my countrymen had the knowledge of spices the Indians have, I

would have conquered the world.

Indeed the art of seasoning is the ancient one in the Indian

subcontinent. Particles of black pepper, cumin,coriander,mustardseeds were found in 4,500 years old of grinding stone from pre-

historic cities of mohenjodaro and harrappa in the Indus valley

civilization. In later centuries , spices were the exotic treasures that

lured daring explorers from afar to India. The European advances

led to warfare and colonization, and changed the course of history.


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Introduction to Spices

In spite of geopolitical transformation that has eroded its

wealth, India still remains the bastion of spices, and

spices are proud symbol of Indian culture and heritage.

They serve many functions in this subcontinent;

1 Flavours

2 Taste

3 Seasoning

4 Texture 5 Preservatives in tropical climate

6 Remedies in the ancient form of medicine -

Ayurveda


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Introduction to Spices

To this day , the Indian cooks most exciting and striking feature is

the ability to bring out the flavours through the meticulous use of

spices . different spices dominate in different regions of the country.

Cinnamon, nutmeg, bay leaves, cloves cumin, coriander are

prominently featured in the north, while mustard seeds, fenugreek

seeds, kairi leaves govern the south. Chillies are the common factor

in all Indian cooking.

To master spices, one has to learn to mix them judiciously and in

proper sequence. I firmly believe that the food taste best when its

natural flavours is accented with the right amount of seasoning. This

seasoning should never overpower the dish.


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Spices

Black pepper

Cumin

Corriander

Clove Black cardamom

Green cardamom

Bay leaves

Carom seeds

Asafetida

Mace

Nutmeg

Turmeric

Red chillies

Mango powder

Kachri

Fenugreek seeds

Mustard seeds Rock salt

Nigella seeds

Saffron

Mixed spices

Chaat masala Kala masala

Garam masala

Bharwan masala

Achaar masala


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Spices

Fennel

Tamarind

Kassori methi

Kala namak Poppy seeds

Sesame seeds black and

white

Ratanjot Char magaz


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Blends of spices

Garam masala

Chat masala

Kala masala

Panch phoran

Achari masala

Chutney masala

Chai masala

Shikanji masala


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Lets Know What is What


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The Spices


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MUSTARD

Indian name

RAI

Latin name

BRASSICA /

SINAPSIS

In the south of India and along the

coast, mustard is primarily used in

tempering. This simple procedure of

heating oil until very hot, dropping in

the mustard seeds and cooking until it

pop and crackle, gives many dishes a

distinctive flavour. In Bengal, mustardseeds are crushed to paste for use in

fiery marinades and curries that can

shock the senses. Mustard is an

excellent preservative and split seeds,

which look like tiny lentils, are widely

used for pickling


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CARAWAY

Indian name

SHAHI JEERA

Latin name

CARUM CARVI

Caraway is used to flavour

bread, cakes and cheese.

Caraway flavoured Indian

cheese is popular but is

available only in certain parts

of India. The famous liqueur

kummel is laced with the

extract of caraway. In Indian

cookery it is used to

complement or rice dish.


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CUMIN

Indian name

JEERA

Latin name

CUMINUM

CYMINUM

Suited to almost any cuisine in the

world. In India most curries start of

with a loud crackle as cumin

seeds hit the hot oil, before the

meat and vegetable are added.

Roasted cumin powder issprinkled on top of salads or

yoghurt as a dark, contrasting,

aromatic garnish. It is also the

very essence ofjaljeera a tasty

digestive drink. It is also used in

spice blend like panch phoran andtandoori Masala.


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CASSIA

Indian name

JUNGLI

DALCHINI

Latin name

CINNAMOMUM

CASSIA

In India, cassia is exactly used as

cinnamon, incurries, rice and

vegetables. It is not added to

sweets because of its astringency.

The Chinese use it in their blend

of five-spice powder. Cassia budsare used in cooking as well as in

paan a betel leaf filled with nuts,

Seeds and spices and eaten after

a rich meal to freshen the breath.

A single bud often fastens the leaf

envelope to hold in the contents.


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CINNAMON

Indian name

DALCHINI

Latin name

CINNAMOMUM

VERUM

Cinnamon is used to flavour

rice,curries,deserts and meats.

It is also an essential part of

the standard blend of garam

masala which includes

cardamom,cloves and

peppercorn. Garam Masala is

the magic spice mixture which

gives many Indian dishes that

rich,heady fragrance. Masala

chai is tea with milk andsugar,which is liberally laced

with cinnamon


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CORIANDER

Indian name

DHANIA

Latin name

CORIANDRUM

SATIVUM

Suited to almost every savoury Indian

dishes,coriander the spice and the

herb is used daily in

curries,chutneys,soups and drinks.

Roasted coriander is a indispensable

item in the spice box and cool yoghurt

based salads and drinks like raita andlassi are dusted with it for a delicious

zing. An apple green chutney made by

grinding coriander

leaves,coconut,ginger,garlic and

spices is a popular sandwich spread or

meal accompaniment. The volatile oil

is used to flavour liqueurs and

chocolate


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SAFFRON

Indian name

KESAR

Latin name

CROCUS

SATIVUS

Saffron enhances

savoury food as well as

sweet. A few strands

soaked in little warm

water or milk and addedalong with the liquid to

the dish adds a fragrant

richness. It especially

complements milkdeserts,rice and chicken


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TURMERIC

Indian name

HALDI

Latin name

CURCUMA

LONGA

Turmeric is used in virtually everyIndian meat,lentil and vegetable( except greens ) dishes. It is anexcellent preservative and therefore itis used extensively in pickles. It can beadded to food for its colour, taste or asa thickening agent. If it is added to the

oil before vegetable, meat or lentil,itimparts a deep colour and pungenttaste to the dish. The leaves of theturmeric plant can be dried and usedto flavour ghee. Leaves also can beused to wrap foods like fish or sweetsbefore steaming. Unlike the powder

which has a musky dry smell, theleaves smell rich and sweet.


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CARDAMOM

Indian name

ELAICHI

Latin name

ELETTARIA

CARDAMOMUM

Indian savouries and sweetsboth are flavoured withcardamom. This fragrant spiceis used in rich, red curries andmilky deserts. In India tea and

coffee are sometimessprinkled with cardamom.Around the world it is used inspiced cakes and breads.Brown cardamom is used onlyin savouries, especially in rice

dishes like biriyani. Along withgreen cardamom, it is anessential ingredients in garamMasala.


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FENNEL

Indian name

SAUNF

Latin name

FOENICULUMVULGARE

Fennel seems to add

richness to gravies,

sweetness to deserts and a

special zest to vegetables. Itis used powdered or whole

in crisp fried sweets which

are drenched in fennel

flavoured sugar syrup.

Fennel is also used in

pickles and chutneys in north

india and a fennel infusion is

a delicious base for

refreshing drinks.


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BAY LEAF

Indian name

TEJ PATTA

Latin name

LAURUS

NOBILIS

Used chiefly in main dishes &

rice cookery of north India ,

bay leaves are removed from

the dish before serving. They

are added to hot oil before the

main ingredient, as fryingreleases their sweet perfume.

In the West, they are used to

flavour stuffing, roast meats

and sauces. In India, they

constitute a part of garamMasala


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NUTMEG / MACE

Indian name

JAIPHAL / JAVITRI

Latin name

MYRISTICA

FRAGRANCE

In India, both the spices

are used to enhance

main dishes, rice and

deserts. Rice pudding

swirled with nutmeg is adelicacy. Powdered

nutmeg is often sprinkled

on creamy set milk desert

for a decorative andaromatic touch


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NIGELLA

Indian name

KALONJI

Latin name

NIGELLA

SATIVA

Even in India, nigella is amysterious spice. Many peopleare not aware of its flavour andtherefore tend to beingskeptical of its use.

However, nigella goes in naanbread and in salads. In westBengal the most prolific spiceblend is panch phoran, amixture of five spices includingnigella, and this gives

vegetables, pulses and lentilsa distinctive Bengali taste.


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ALLSPICE

Indian name

KABABCHINI

Latin name

PIMENTA

OFFICINALIS

This spice is called allspice because ithas the flavour of cloves,nutmeg,cinnamon and black pepper allrolled in to one. Allspice is indigenousto west indies but is also used in someregional Indian cookery. It is one of thespices that seldom comes out of the

country, but it is sometimes the secretmagic ingredient that gives such asent of heaven to north Indian curriesand biryani.

Although south Indian food has nouse of allspice, it takes its specialplace along side the garam Masala

,cardamom and bay leaf on the northIndian house wives kitchen shelves.


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ANISEED

Indian nameVILAYATI SAUNF

Latin namePIMPINELLA

ANISUM

Aniseed is one of thetwenty odd spices wehave. Mainly used as amouth freshner or as

decocotion to variousdrinks and curries. It isalso thrown into hot oiland poured overvegetables and lentils as

a sizzling fragrantgarnish. Powderedaniseed is added tosweets and beverages


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PEPPER-King Of All Spices

Indian name

KALI MIRCH

Latin name

PIPER NIGRUM

In India, pepper is used in every typeof regional cookery. In the north itflavours main dishes, in the south,lentils, in the east and in the west,vegetables. It is thrown whole into hotoil, roasted and ground with coconutand spices, and made it into paste and

applied to meats. It is also used tomake herbal tea. Green pepper isusually pickled. In view of preservativequalities of pepper, it is usedextensively in canning and pickling.Several spice mix like garam Masalafeature pepper is a key ingredient.

Around the world pepper is used toflavour sauces, meats and marinades.


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POMEGRANATE SEEDS

Indian nameANARDANA

Latin namePUNICA

GRANATUM

Used in north indian cookery,

anardana adds tang to the

chutneys, curries, stuffing,

vegetables and lentils. Punjabi

cookery relies on anardana for

flavouring pulses likechickpeas. In Indian

pomegranate seeds are

sprinkled on yoghurt raitas and

sprouted pulses as a pretty

garnish.


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AJOWAN

Indian name

AJWAIN

Latin name

TRACHYSPERMUM

AMMI

Ajowan goes particularly well

with green beans , root

vegetables and based, all of

which from an important part of

India`s vast vegetarian cuisine.

Snacks like Bombay mix andpotato balls depend on spices

like ajowan for a special zing.

Breads are also flavoured with

the spice. It is often added to

lentils and pulses as they aredifficult to digest


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FENUGREEK

Indian name

METHI

Latin name

TRIGONELLA

FOENUM

Fenugreek is used to flavour all

Indian savouries like kadhi,

sitaphal etc. It is an essential

ingredient for curry powder and is

widely used in southern Indian

cookery in breads, batters,chutneys and lentils. The leaves

are eaten in number of ways.

Fenugreek is also used as a

essential ingredient for pickle.

( PANCH PHORAN )


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Essence (Ruh)

Essence are concentrated liquid

flavourings extracted from various plant

products, including flowers, barks, and

wood by steam distillation. The 2commonly used extracts in indian cooking

are ruh-kewra and ruh-gulab. These are

used to aromatise pillaus, desserts andbeverages.


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Khoya or mawa

This fudge like soft dough is made by

cooking milk slowly until 85% of its water

content evaporates. Khoya is mainly used

in desserts and especially in mughalcuisine.


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Yogurt, Curd (Dahi)

Is one of the common ing to all regions of

India. This dairy product always

accompany our food in one way or the

other- mixed with vegetables and spicesas a raita, in a hot or cold soup or most

commonly just a little plain yogurt .


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Paneer or Cottage Cheese

Paneer is a fresh white cheese with a

mellow flavour and creamy texture. Like all

cheese, it started as a way to preserve

fresh milk, and has become a favouritefood in its own right.

The first step in making paneer is to add

an acidic ingredient to the fresh milk tocause it to curdle (separate into semisolid

curds and liquid whey)


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Paneer or Cottage cheese

Its cooking qualities differ considerably

from other types of cheese; it has enough

body to saut, or deep fry without

crumbling, softening or getting stringy.

Most can be assembled cooked ahead of

time, which is a boon to the modern cook.


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Rotis or Indian Breads

From the clay oven to the iron griddle,

breads have a significant status in Indian

folkfore. Rotis the famed primary food is

generic term for all breads. Although madefrom the same basic ingredients

stoneground grains and water. Indians

breads vary tremendously from tissue thinand crackly to soft, moist and chewy.


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Breads

Numerous flour mixtures, shaping

techniques, and cooking methods yield an

astounding range of flovours and textures.

Varieties; rotis,


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The vegetarian cooking

Th C li V b l


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The Culinary Vocabulary

Baghar (Tempering):


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Baghar (Tempering):

Spices and herbs are added one at a time to

hot oil and this tempering is either done as the

first step in the cooking process before adding

the vegetables or as the last,pouring the tempered oil over dal. The oil

extracts and retains all the sharp flavours of the

rai, kadipatta, jeera, hing, etc and coats the

entire dish being prepared.Also known as tadka

or chonk.

Bhunao(Saute/Stir-fry):


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Bhunao(Saute/Stir-fry):

Small quantities of water, yogurt, and stock

are introduced to the pan if and when the

ingredients start to stick. Usually onions,

tomatoes, ginger, garlic and green chillies arefried in oil, but to make sure that this doesnt

stick, burn or cook unevenly, a small amount

of water is added, repeatedly. After the oil

separates from the mixture, the main

ingredient vegetables are added and cooked.


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Dhuanaar (Smoking):

Glowing charcoal is placed in a small katori, orbowl, cooked vegetables are placed around this.Dry spices and ghee are poured on top of the

coals and a lid is quickly placed over thevegetables. This smoking adds a delicate flavourto the prepared fooe. In Rajasthan, for example,matha or buttermilk is served after ghee is

poured over hot coals and placed under a lidalong with an earthenware pot of buttermilk for aminute or so.


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Dum (Steaming):

In the olden days, the utensil wassealed with atta (dough) to capture themoisture within the food as it cooked

slowly over a charcoal fire. Some coal isplaced on the lid to ensure evencooking. The food continues to cook inits own steam, retaining all its flavour

and aroma. Dum means, to steam ormature a dish.


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Handi:

The cooking is done in a thick bottom

pan so that the food does not stick or

burn; the lid helps retain the aroma and

flavour. Both bhunao and dum are

aspects of Handi cooking


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Talna (Frying):

In Indian cooking frying, when it is

called for, is done in a wok or kadhai.

The round bottom uses less oil and

cooks the food evenly.

List of Equipments Used In


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List of Equipments Used In

Indian Kitchen Belan

Chakla

Haandi

Hammam Dasta

Jhaari

Kadahi

Kadchi

Paraat

Sil Batta

Tawa

Tandoor


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Kitchen Equipments

Kadahi is used for frying, sauteing, and

just about all other forms of stove top

cooking.

Tava a round single burner iron griddle

used in toasting spices, chappatis. Its

smooth with a concave surface

Rolling pin or belan, about a foot long witha long taper from the centre.


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Kitchen Equipment

Spice grinder (chakki ) a peep into an old

time or modern Indian kitchen will reveal a

wide variety of grinding stones. So

important is the spice blend to Indiancookery that in some parts of the sub

continent, the bride ensures a solid

foundation to the marriage by making hervows standing on the grinding stone


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Cooking Mediums

Deis ghee is made by melting butter and

separating water and milk solids. It has its

own sweetish nutty flavour.

Mustard oil made from the extracts of

sarson seeds. There are 2 kinds kacchi

ghani and pacci ghani (cold and hot

compress ) Seasme oil (til ka tael )


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Cooking Mediums

Coconut oil most popular in south

Peanut oil

Seetha phal seed oil

Lauki seed oil

Almond oil

Walnut oil Varieties of flavoured oil


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Garnishes

Warq : gold & silver

Dry Fruit Garnishes : almonds, pistachio

cashewnuts, walnuts, dessicated coconut,

etc.

Vegetables : coriander, ginger & green

chillies, mint, lemon etc.

Innovation garnishes: slivers of fried

pumpkin, morrels, bhujia etc.


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Silver and Gold leaves (warq)

Fragile and delicate as butterfly wings,

these thin sheets of silver or gold foil are

especially associated with Mughal

cooking. Warq is made by placing minutesilver pellets between sheets of tissue

paper, which is then enclosed in a leather

pouch and hammered to form feather thinfoil.


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Cookery class

List of vegetables we will cook

History of vegetable

Varieties Famous dishes from the vegetable

Name of dish we will cook

Practical cooking


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Vegetables we will cook

Potatoes

Ghia

Colacasia

Pumpkin

Dried Peas

Tomatoes

Chillies


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Potato


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History of potatoes

There is generalagreement betweencontemporary botaniststhat the potato originatedin the Andes, all the wayfrom Colombia tonorthern Argentina, butwith a concentration ofgenetic diversity, both in

the form of cultivated andwild species, in the areaof modern day Peru


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Varieties

Potatoes have been bred into

many standard or well-known

varieties, each of which have

particular agricultural or

culinary attributes. Varieties

are generally categorized intoa few main groups, such as

Russets, Reds, Whites,

Yellows (aka Yukons), based

on common characteristics.

Popular varieties found inmarkets may include

Desiree

Kipfler

Nicola

Pink Eye Pink Fir Apple

Pontiac

Russet Burbank

Spunta Baby Potatoes


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Nutrition

Potatoes are an importantsource of carbohydrate.Oncethought to be fattening we nowknow that, on thecontrary,potatoes can be anexcellent part of caloriecontrolled diet- provided, ofcourse they are not fried in oilor mashed with too muchbutter.

Potatoes are also very good

source of vitamin C, andduring the winter potatoes areoften the main source of thisvitamin. They also containpotassium, iron and vitamin B.


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Carrot


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History of Carrots

Until the middle ages,

carrots came from

holland,from where they

were exported in the

seventeenth andeighteenth centuries.

Although purple and

white carrots continued to

be eaten in france,nowadays they are

something of a rarity.


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Nutrition

The carrot is: Low in Saturated Fat and

Cholesterol

High in Dietary Fiber, Vitamin A,Vitamin C, Vitamin K, Potassium,Thiamin, Niacin, Vitamin B6,Folate and Manganese

The nutritional value and healthbenefits of carrots make themideal for:

Maintaining optimum health

Weight loss

Don't include too many carrots in

your diet if you're interested in: Weight gain


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Nutrition

Carrots contain largeamounts of carotene andvitamin A, along withuseful amounts ofvitamins B3, C and E.

When eaten raw they alsoprovide good quantity ofpotassium, calcium, ironand zinc, but these are

reduced when carrots areboiled.


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Beans


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History

Being a crop of the arid regions,the origination of guar iscontroversial as different peoplehave different opinions about it.

The actual place of origin is notknown but it is believed that itgrew wildly in the hot and arid

areas of Africa or the deserts ofMiddle East. The Arab people firstdomesticated guar to feed theirhorses with it. When the tradestarted flourishing in the MiddleEast during the silk route tradingdays, the traders brought withthem the pods of guar whereverthey went and as a result theseeds of this crop got scattered inthose countries. This is how guarwas introduced into India.

Production of guar in


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Production of guar inIndia

India produces 600000 lakh tons ofguar annually i.e. the maximum levelof production in the world. It

contributes to around 80% share inthe worlds total production. Themajor producing regions of this crop

in India are


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Nutrition

Beans are high inprotein andcarbohydrates andare also a good

source of vitaminsA,B1 and B2. Theyalso providepotassium and iron as

well as several otherminerals.


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Pumpkin


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History of pumpkin

The name pumpkin originated from theGreek word for "large melon" which

is "pepon." "Pepon" was nasalized by

the French into "pompon." The

English changed "pompon" to

"Pumpion." Shakespeare referred to

the "pumpion" in his Merry Wives of

Windsor. American colonists changed

"pumpion" into "pumpkin." The

"pumpkin" is referred to in The

Legend of Sleepy Hollow, Peter,

Peter, Pumpkin Eaterand Cinderella.


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Varieties of Pumpkin

Acron Squashes

Butternut Squashes

Delicata Squashes

English Pumpkins

Hubbard Squashes

Kabocha Squashes

Onion Squashes

N t iti


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Nutrition(1 cup cooked, boiled, drained, without salt)

Calories 49Protein 2 gramsCarbohydrate 12 gramsDietary Fiber 3 gramsCalcium 37 mgIron 1.4 mgMagnesium 22 mgPotassium 564 mg

Zinc 1 mgSelenium .50 mgVitamin C 12 mg

Niacin 1 mgFolate 21 mcgVitamin A 2650 IUVitamin E 3 mg


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Corn


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History of Corns

In 1492, as christophercolumbus disembarked on theisland now called cuba, he wasmet by american indiansoffering two gifts of hospitality-one was tobbaco and othersomething the indian calledmais. The english word forstaple food was then corn, sothat when columbus and hiscrew saw that maize was thestaple food for Indians, it wasdubbed Indian corn


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Varieties

There are five main varieties ofcorn-

Popcorn, sweet corn, dentcorn, flint corn and flour corn.

Dent corn is the most

commonly grown worldwide,for animal feeds and oil, andthe corn we eat on the cobs issweet corn. Baby sweet corncobs are picked whenimmature and are cooked and

eaten whole.


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Nutrition

Diet Nutrition & Corn:

Corn contains beta-carotene, small amountsof B vitamins and vitamin

C. It is a useful source ofprotein and is rich infiber. Canned corn is lessnutritious, higher incalories and usuallymuch higher in addedsodium.

Calories in Corn:1 x 5" ear = 65 calories1 cup cooked = 170


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Cauliflower


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History of cauliflower

Cauliflower is thought to havecome origanally from chinaand thence to the middle east.The moors introduced it tospain in the twelfth century andfrom there it found its way to

england via established tradingroutes. The early cauliflowerwas the size of a tennis ballbut they have gradually beencultivated to the enormoussizes we see today. Ironically,baby cauliflower are nowfashionable.


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Varieties

Green and occasionallypurple cauliflower areavailable in the shops.Dwarf varieties ofcauliflowers are nowcommonly available inshops, as well as babywhite cauliflower.


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Tomatoes

Hi f


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History of tomatoes

Tomatoes are natives to western southamerica. By the time of the spanish

invasions in the sixteenth century, they were

widely cultivated throughout the whole of

south america and mexico. Hernan Cortes,

conquerer of the Aztecs, sent the first

tomatoes plants, a yellow variety to spain.

However, people did not instinctively take to

this golden apple. English horticulturists

mostly grew them as ornamental plants to

adorn their gardens and had little positive to

say about them as food. Spain is recorded

as the first country to use tomatoes in

cooking, stewing them with oil and

seasoning. Italy followed suit, but elsewhere

they were treated with suspicion.


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Chilli


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Chillies

Hi t


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History

Indigenous to Central and SouthAmerica and the West Indies, they

have been cultivated there for

thousands of years before the Spanish

conquest, which eventually

introduced them to the rest of the

world. Mexican cooking is one of the

worlds oldest cuisines, the explorers

of the New World brought back the

tomatoes and peppers, red hot chillis,

avocados, various beans, vanilla and

chocolate, these flavours were to

change the flavour of Europe

V i ti


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Varieties

N t iti


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Nutrition

Chillis are: Low in Saturated Fat, Cholesterol, and Sodium

High in Vitamin A, Vitamin C, Vitamin K, Vitamin B6,Potassium, Copper, Manganese, Dietary Fiber, Thiamin,Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus

The nutritional value and health benefits of chilli makes itideal for:

Maintaining optimum health

Weight loss

Don't include too many chillis in your diet if you'reinterested in: Weight gain

Vegetable Specialities we will


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g p

cook

Khatta meetha seetaphal

Aloo methi

Bhuni Arbi Arhar daal

Mangaudi pullao

Ghiya raita

G tt


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Gatta curry

Ingredients Quantity For gattas

Bengal gram flour(besan) 1 cups

Ginger inch piece

Fresh mint leaves 5-6

Yogurt 2 tbsps Cumin seeds tsp

Red chilli powder tsp

Turmeric powder tsp

Salt to taste

Soda-bicarbonate a pinch

Garam masala powder tsp

Oil to deep fry

S k


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Snacks

Moong kishmish pakori

Mathri

Mattra (kulch)

S t


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Sweets

Badaam halwa

Aamra

Kesari Phirni

G tt C


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Gatta Curry

For gravy Onions 2 medium sized

Yogurt 1 cups

Red chilli powder 1 tsp

Coriander powder 2 tsps

Turmeric powder 1 tsp Oil 2 tbsps

Cumin seeds 1 tsp

Cloves 4

Asafoetida a pinch


Salt to taste

G tt C


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Gatta Curry

1.Sieve besan. Peel, wash and grate ginger. Wash and chop mint leaves. Mix all theingredients for the gattas except oil, add a little water to make a stiff dough. Divideinto six equal parts and roll into cylindrical shapes.

2.Cook in two cups of boiling water for ten to fifteen minutes. Drain and reservewater for making gravy. Let gattas cool and cut into one-inch pieces.

3.Heat oil in a deep frying pan and deep fry gattas to a golden brown. Drain and keepaside.

4.For gravy, peel, wash and grate onions. Mix yogurt, red chilli powder, corianderpowder, and turmeric powder.

5.Heat oil in a pan, add cumin seeds, cloves and asafoetida. When cumin seedsbegin to change colour, add grated onions and cook on high heat till onions turn pink.

6.Add spiced yogurt and cook on low heat for five minutes.

7. Add gattas and the reserved water. Add salt to taste. Simmer till gravy

thickens. Garnish with garam masala powder and serve hot.

La ki ke Kofte


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Lauki ke Kofte

Ingredients Quantity

Bottle gourd (Lauki) 1 kg

Besan cup

Salt to taste Red chilli powder 1 tblspn

Tamarind with seeds 10-12

Oil for deep-frying

Lauki ke Kofte


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Lauki ke Kofte

Gravy Tomato 2 medium sized

Onion 2 medium sized

Ginger two 1" knobs

Garlic 6-8 cloves

Dry red chilli 6-8

Turmeric powder tsp

Coriander powder 2 tblspns

Cumin powder 1 tsp


Salt to taste

Fresh coriander leaves a few sprigs

Oil 4 tblspn

Lauki ke Kofte


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Lauki ke Kofte

Method of preparation:

3. Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside forfifteen minutes. Squeeze to remove excess water. Add besan, red chillipowder and mix to make dough. Divide it in to ten to twelve equal portions.

4. Stuff one-piece tamarind into each portion of this mixture. Wet your palm

and shape the stuffed portion into a ball. 5. Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two

to three minutes or until golden brown in colour and crisp from the outside.Drain and remove onto an absorbent paper.

6. Peel and finely chop onion. Clean and remove stems from dry red chillies.Peel ginger, garlic and grind to a fine paste along with dry red chillies.

Lauki ke Kofte


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Lauki ke Kofte

1. Wash and puree tomatoes in a blender. Clean, wash and finely chop freshcoriander leaves.

2. Heat oil in a pan, add chopped onions and saut until light golden brown.

Add ginger, garlic and red chilli paste, stir-fry briefly.

3. Add turmeric powder, coriander powder, cumin powder and red chilli

powder. Continue to cook on medium heat for one minute, stirring

continuously4. Stir in tomato puree and cook on high heat, stirring continuously till oil

begins to separate. Add two cups of water and bring it to a boil. Add salt,

reduce heat and simmer for five minutes.

5. Gently add the fried koftas and simmer for another three to four minutes.

6. Sprinkle garam masala powder and serve garnished with chopped fresh

coriander leaves.

Kaddu ki Subzi


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Kaddu ki Subzi

Ingredients Quantity Red pumpkin 500 gms.

Oil 1 tbsp.

Methi seeds 1 tsp.

Green chillies, chopped 2

Red chilli powder 1 tsp. Turmeric powder tsp.

Coriander powder 2 tsps.

Salt to taste

Sugar 1 tsp.

Lemon 1

Coriander leaves, chopped 1 tbsp.


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Bharwan Mirch


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Bharwan Mirch


Green chillies (Bhavnagri) 8 large sized

Salt to taste

Oil 5 tbsps

Asafoetida a pinch Mustard seeds tsp

Turmeric powder 1 tsp

Coconut (scraped) 2 cups


Aniseed powder tsp Cumin powder tsp

Coriander powder tsp

Raw mango (grated) 1 small sized

Fresh coriander leaves (finely chopped) a few sprigs

Bharwan Mirch


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Bharwan Mirch

Method of preparation

1. Slit green chillies and deseed. Apply a little salt and keep aside forthirty minutes. Wash and drain well.

2. Heat two tablespoons of oil and temper with asafoetida, mustard seedsand turmeric powder.

3. Add coconut and saut till lightly coloured.

4. Add red chilli powder, aniseed powder, cumin powder, corianderpowder and raw mango. Saut till well mixed and dry.

5. Add salt and chopped coriander leaves. Remove from heat and setaside.

6. Stuff mixture into chillies and keep aside.

7. Heat remaining oil in a shallow pan. Place chillies, cover and cook forfive minutes.

8. Remove and serve hot.

Bhutte ka Shahi Kees


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Grated corn 500 gm

Onion 250 gm

Green chillies 8-10

Ginger 2 inch

Fennel 1 tsp

Jeera 1 tsp


Turmeric powder 1 tsp

Milk 1 litre

Ghee 250 gms

Lemon 1

Sugar 1 tsp.

Coconut (finely sliced) cup

Badam, raisin, cashew nut 1 cup

Green coriander 1 cup

Mawa 100 gms

Salt to taste



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Method of preparation: - 1.Heat ghee in a non-stick kadai, add the coconut chips saut till golden

brown and remove and keep aside.

2.Add jeera and fennel in the same kadai when crackled, add chopped

onion and saute till translucent, add chopped green chillies, chopped ginger,

red chilli powder, turmeric powder and saut.

3.Add salt, add grated corn and saut.

4.Add milk and cook till the all the milk has evaporated.

5.Add grated mawa, mix well, cover and cook for 5 minutes.

6.Add sugar and lemon juice and mix well. Remove from heat and mix in

the dry fruits.

7.Remove in a plate serve garnished with coconut chips and chopped

green coriander.

Gobhi Shalgham ka Achar


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Gobhi Shalgham ka Achar


Carrots (gajar) 1 kg.

Cauliflower (gobhi) 1 kg.

Turnips (shalgam) 1 kg.

Ginger 250 gms.

Garlic 100 gms. Mustard 100 gms.

Cumin seeds tbsp.

Peppercorns 20

Cinnamon 2 one inch pieces

Cloves 10

Black cardamoms 2. Mustard oil 250 300 gms.

Red chilli powder (deghi mirch) 2 tsps

Jaggery 400 gms.

Vinegar 1 cup

Salt 200 gms

Gobhi Shalgam ka Achar


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Gobhi Shalgam ka Achar

Method of preparation 1.Peel, wash and cut the carrots into quarters lengthwise. Further cut them into one

and a half inch sized pieces.

2.Wash the cauliflower thoroughly and separate into mediums sized florets.

3.Peel, wash and cut the turnips into quarters lengthwise. Further cut them into one

and a half inch sized pieces. Blanch all the vegetables in boiling water for five

minutes. Drain and dry thoroughly. 4.Peel, wash and crush ginger and garlic. Coarsely grind mustard, peppercorns,

cumin seeds, cinnamon, cloves and black cardamoms.

5.Heat oil to boiling point. Cool for a while. Heat again and add crushed ginger-

garlic and saute till brown. Add the coarsely ground spice powder, red chilli powder

and salt. Take off the heat and add jaggery and vinegar. Keep covered for five

minutes. 6.Add the blanched vegetables and mix well. When completely cooled store in

sterilised bottles.

Moong Dal Halwa


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Moong Dal Halwa

Ingredients Quantity Green gram split (moong dal) 1 cup

Sugar 1 cup

Saffron pinch

Milk cup

Ghee 1 cup

Khoya/mawa (crumbled) cup

Almonds (blanche & slivered) 10-12

Moong Dal Halwa


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Moong Dal Halwa

1.Wash and soak moong dal for six hours. Grind it coarsely usingvery little water.

2.Prepare one-string sugar syrup with sugar and one and half cups

of water.

3.Soak saffron in hot milk.

4.Heat ghee in a thick-bottomed pan and add the ground moong

dal. Keep stirring over low heat till the dalturns golden brown.

5.Add the sugar syrup and saffron milk. Stir till they are thoroughly

incorporated and the halwa is of dropping consistency. Add mawa

and cook till it dissolves.

6.Serve hot garnished with almond slivers.

Gulab Jamun


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Gulab Jamun


Khoya (mawa) 1 cups

Chenna (paneer) cup

Soda bicarbonate tsp

Refined flour(maida) 3 tbsps

Green cardamom powder tsp

Sugar 2 cups

Ghee/oil to deep fry

Gulab Jamun


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Gulab Jamun

Method of preparation 1.Grate khoya and mash chenna and keep aside.

2.Mix the two along with soda bicarbonate, refined flour, green

cardamom powder and a little water to make a soft dough.

3.Divide into sixteen equal portions and shape into balls.

4.Prepare a sugar syrup with sugar and two cups of water. Clear the

syrup by removing the scum, if any.

5.Heat ghee/oil in a kadai. Add the balls and deep fry on low heat

till golden in colour.

6.Drain and soak in the sugar syrup for atleast fifteen to twentyminutes before serving.

Phirni


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Phirni

Ingredients Quantity Rice 5 tbsps

Milk 5 cups

Pistachios 10-15 Saffron 8-10 strands

Sugar cup

Green cardamom powder tsp

Phirni


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Phirni

Method of preparation 1.Pick, wash and soak rice for half an hour in two cups of water.

Drain and grind to a coarse paste.

2.Blanch pistachios in half a cup of hot water for five minutes. Drain,cool, remove skin and slice.

3.Bring milk to a boil. Add rice paste dissolved in a little water orcold milk. Cook till rice is completely cooked. Stir constantly. Addsaffron and mix well.

4.Add sugar, cardamom powder and cook till sugar is completelydissolved.

5.Pour into earthenware or china bowls and garnish with slicedpistachios.

6.Chill in a refrigerator for an hour before serving.

More information


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