Tamarind Kitchen

Turmeric (Haldi)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:49:00 +0000

Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. It is still used in rituals of the hindu religion. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.

Tamarind (Imli)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:46:00 +0000

Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.

Star Anise(Chakri Phool/phul)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:42:00 +0000

Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. It is about one inch high with eight segments and a dark brown rust color. Like regular anise, star anise gets its distinctive licorice taste from a chemical compound called anethol. Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. Tough skinned and rust coloured, they measure up to 3cm long. The fruit is picked before it can ripen, and dried. Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavor enhances red cooked dishes, as well as eggs simmered in black tea.
In traditional Chinese medicine, star anise is prescribed as a digestive aid and to help cure colic in babies. The Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.

Saffron (Kesar)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:30:00 +0000

Saffron offers the distinctive aroma and taste. It is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties. It is the most expensive spice (by weight) in the world. In addition, it requires special treatment to fully extract its unique flowery, pungent, almost bitter character and deep orange color that make it indispensable in bouillabaisse, paella, and a host of other traditional dishes.
Crush and soak saffron to release its flavor. Saffron threads are quite frail and can easily be crumbled between your fingers, although for a more uniform powder, use a mortar and pestle. Measure (or count) saffron threads before crushing. A "pinch" is about 20 medium saffron threads.

Red Chilli (Lal Mirch)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:23:00 +0000

Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Sun dried red chilies vary from red to blackish brown in color. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.

Paprika (Deghi Mirch)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:20:00 +0000

In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.

Mustard Seed (Rai)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:16:00 +0000

Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.

Mango Powder (Amchoor)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:13:00 +0000

Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.

Mace (Aril, Javintri, Javitri)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 11:05:00 +0000

Mace is the crimson or bright red colored spice or condiment, present as the second membrane covering the seed of the nutmeg fruit or the nutmeg. Its taste is milder than that of nutmeg and is used in recipes which are delicately flavored. It consists of the essential oils, which give out its peculiar flavor and aroma. Mace should be added at the beginning of cooking in order to develop its full flavor. Mace aids digestion and also stimulates the appetite.

Green Cardamom (Hari Elaichi/Choti Elaichi)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 10:35:00 +0000

Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive spice after saffron and vanilla. Green Cardamom is mostly used in sweets to give nice aroma and flavor.

Ginger (Adrak/Adhrak)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 10:31:00 +0000

Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks. It is valuable for disorders of the digestive system.

Garlic (Lasan/Lahsun/Lahsan)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 10:24:00 +0000

Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw chopped or pressed garlic in many of my dishes to take advantage of the benefits derived from garlic. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.

How to make Indian Garam Masala (Traditional Recipe)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 10:10:00 +0000

Ingredients:

Coriander seeds - 1/2 cup
Cumin seeds - 1/4 cup
Green Cardamoms - 25 to 30 nos
Bay leaves - 7 nos
Black Cardamoms - 10 to 12 nos
Cloves - 10 nos
Mace - 7 nos
Cinnamon 2 inch - 5 nos
Star Anises - 2 florates
Fennel seeds - 1 tbsp
Black peppercorns - 1tsp

Steps:

1. Mix all the ingredients & roast them in a pan. Make sure that, all the spices are roasted evenly. Set aside the roasted spices and let it cool for a minute.

2. After cooling,grind the roasted spices into a fine powder.

3. Store the ground masala in an air-tight container, and use it in your recipes.

Garam Masala

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 09:02:00 +0000

Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In Indian dishes

More on : How to make Indian Garam Masala (traditional recipe)

Fenugreek Seeds (Methi ke Dane)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 08:57:00 +0000

Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers. The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders.

Fenugreek Leaves Dry (Methi)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 08:50:00 +0000

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection.

Fennel Seed (Saunf)

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 08:45:00 +0000

The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.

How to Preserve Curry Leaves for a Long Time

noreply@blogger.com (Sreekesh) — Thu, 09 Jan 2014 08:33:00 +0000

In some parts of India, people find it difficult to get enough curry leaves for their daily use. But here in Kerala curry leaves grow like big plants. Most of the houses in South India, have curry leaves tree in their vegetable garden. And the people, who don't have this tree in their house, uses a simple method to preserve and store them.
So, for those who cant get curry leaves for their daily use, can follow this method on "How to preserve Curry leaves for a longer duration".

Steps to preserve and store curry leaves:

1. Remove the curry leaves from the stems, & wash them well. Put the curry leaves on a kitchen towel or any clean cloth, and gently pat them dry.

2. Now, spread these curry leaves on a plate and keep it directly under the sun light for 2-3 days. Make sure that you cover the plate with something, so that the leaves won't fly away with the wind.

3. Once the curry leaves become dry and crispy, store them in an air-tight container. You can store them outside or inside the fridge. But in summer, i suggest you to store it in the fridge.

Use the stored curry leaves when ever you want and add it to you recipes, it will just taste the same as the fresh ones.

Curry Leaves (Kari/Kadi Patta, Kadipatha)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 10:12:00 +0000

As the name suggests curry leaves are herbs which are added to curries, stews, soups, legumes, and many such preparations. Curry leaves are an integral part of Indian cooking style where many of the traditional and contemporary recipes are incomplete without curry leaves. Curry leaves are added not just for the flavour that they add, but they also stand to provide many benefits from health point of view. Curry leaves have many health benefits. It helps in controlling diabetes, cholesterol, improves eye-sight and many more.

More on: How to preserve Curry-leaves and store them for long time ??

Cumin Seed (Jeera)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 09:59:00 +0000

This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems. Cumin seeds also have the antiseptic properties, which helps in getting relieve from the cold and cough.

Corn Starch (Makai ka Atta)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 09:55:00 +0000

Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch is also included in many baked good recipes, and is often used in conjunction with flour. Since it is gluten free, cornstarch can help add some structure to a baked good while increasing its tenderness.

Coriander (Dhania)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 09:51:00 +0000

Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Ground coriander is apt to lose its flavor and aroma quickly. The most common use of coriander seed is in curry powders. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestive stimulating the stomach and intestines. It is generally beneficial to the nervous system.

Coconut Dessicated (Sukha Nariyal ka Choora/Boora)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 09:48:00 +0000

Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. It is made from fresh coconuts which are harvested at just the right time to ensure the best flavor. Desiccated coconut can be used as an ingredient in savoury and sweet recipes. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables. It is also a common ingredient in Thai and Indian dishes. It has no cholesterol, Very low in sodium & High in manganese.

Cloves (Laung/Lavang)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 09:43:00 +0000

India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions. The active principles in the clove may increase gut motility as well as improve the digestion power by increasing gastro-intestinal enzyme secretions. Thus, helps relieve indigestion and constipation problems.

Citric Acid (Nimboo Sat)

noreply@blogger.com (Sreekesh) — Wed, 08 Jan 2014 09:37:00 +0000

Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid. Citric acid is high in vitamin c. It is commonly used to flavor a variety of drinks, candies.