SPICES I USE

SPICES I USE

CORIANDER LEAVES (Dhania)

Fresh coriander leaves are an essential flavouring and garnishing ingredient in Indian dishes. They are also used for many delicious chutneys.
The leaves can be frozen if they are to be used for flavouring a dish or grinding with other spices for chutneys. Fresh leaves should be used for garnishing as frozen ones do not look attractive.
The freshness of coriander can be preserved for at least two weeks if, as soon as the bunch is bought, the roots and any yellow/black leaves are cut off and the remaining good leaves are dried on absorbent paper until all moisture is removed. These should then be wrapped in aluminium foil, sealing all the edges, and stored in the refrigerator. During storage it is advisable to remove any yellow/black leaves that appear or these will spoil, the rest of the bunch.
The tender stalks of the coriander have the same flavour as that of the leaves.
Coriander is very easy to grow in any type of soil and can therefore be grown in a window-box throughout the winter and out in the garden in the summer.

CORIANDER SEEDS (Dhania)

Coriander is the single most important spice in Indian cooking. Its mild and slightly sweet flavour, said to be similar to that of roasted orange peel, blends well with most spices and controls the basic flavour of all curries.

Although coriander seed is more commonly found ready-ground, it's well worth buying the whole seed instead, as this will help keep the spice fresh. The seeds should be gently dry roasted before grinding as this brings out its full flavour as well as making it easier to grind finely. Failing that, you can rejuvenate your ground coriander buy gently roasting and cooling it before use.

CUMMIN SEEDS (Jeera or Zeera)

Cumin is probably the second most important spice after coriander. It is very pungent and aromatic, and is used whole and/or ground.

The seeds are often used whole to add a warm, earthy flavour to oil before cooking vegetables or meat in dishes such as jalfrezi. Ground cumin makes up many spices mixtures including curry powder and garam masala and, due to its pungency, should be used in significantly smaller proportions than coriander.

Note that there are two variations of cumin seed: black and the much more common (in the UK) white variety.

GINGER (Adrak)

It is a rhizome with a likeable pungent flavour. It is used in many Indian savoury dishes before grating or chopping very finely. It can also be crushed in an electric wet grinder. One can store ginger in the fridge placed in a paper bag for a long time.
Ginger is dried and powdered (South). This powder is used in preparing confectioneries ginger biscuits etc.

TUMERIC(Haldi)

Turmeric is a root having bright yellow colour. Chopped fresh root, mixed with lemon is used as pickle. Turmeric root is dried and powdered to be used as spice. It is most commonly used in many vegetarian dishes.

CHILIES (Hari Mirch and Lal Mirch)

Chilies come in many forms like fresh, dried, powdered or used in making curryies, sauces etc. One cannot imagine Indian Food without chilies. Fresh green ones (hari mirch) and dry red ones (lal mirch) are two varieties which are quite pungent and are used very commonly in Indian food. Green chilies are used whole or cut into pieces or ground to a paste before using. Red chilies are either used whole or ground to a powder.

CINNAMON (Dalchini)

Native to Sri lanka, this dried aromatic brown bark of cinnamon tree also called ‘dalchini’ is used in stick or powder form in sweets, cakes and curries. Sticks are used for flavouring Pulaos, but are removed at the time of eating.

GARLIC (Lahsun)

Fresh Garlic is a vital ingredient in Indian cooking. Powdered garlic or garlic salt cannot be substituted as the flavour is so very different.
Fresh garlic will keep well if stored in an earthenware pot and the pot kept in a cool, dry and reasonably dark place.
Garlic is usually ground to a paste or used finely chopped. It can be prepared and frozen in ice cube trays. Garlic paste can be made in a blender or in a herb mill.
Garlic also has extremely good medicinal properties. The antiseptic substances in garlic help to tone up the digestive system. Garlic also helps to reduce cholesterol levels in the blood, thereby reducing the risk of high blood pressure.

GARAM MASALA

IGaram Masala is a combination of hot spices. The word garam signifies heat and masala means a mixture of various spices.
Garam masala is known to create body heat which helps the body to retain warmth in a cold climate. It is frequently used in northern Indian cooking where the temperature in winter is significantly lower than the rest of the country.
Garam masala is used in many different ways. It is sometimes used together with other spices, or it can be sprinkled on as a condiment at the end of cooking time.
Recipe:

1 tb Cardamom Seeds

1 Cinnamon Stick; (2 Inch)

1 ts Cumin Seeds; (Preferably Black)

1 ts Whole Cloves

1 ts Whole Black Peppercorns

1/4 md Nutmeg Seed

Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.

Makes about 3 tablespoons

BLACK CARDAMOMS (Badi Elaichi)

It is an aromatic spice, generally sold in its pods. There are two types -one is dark brown and big (Badi Elaichi) with seeds inside and a strong flavour. It is used whole for flavouring pullao.

GREEN CARDAMOMS (Chhoti Elaichi)

Green Cardamoms or Chhoti eliachi is small with a light green pod with black seeds and pleasant smell. Creamish coloured and plumper variety is also available, but with little less aroma. Indians use cardamoms extensively in flavouring sweet dishes and also in many vegetables and rice dishes. Sometimes, they are used whole or black seeds are powdered before using in the recipe.

PASATA

no picture available

Thick sieved Tomatoes. Also sometimes called Creamed Tomatoes. Nearest alternative is tinned Plum Tomatoes which can found in most supermarkets.