A Homemaker's Diary - Flavours of India - Spices and Ingredients From My Kitchen

9/27/2016 AHomemaker'sDiary:FlavoursofIndia:SpicesandIngredientsfromMyKitchen
W EDNES DA Y , J A NU A R Y 6, 2010 WHO AM I? T A S T ES P O T T I NG
FlavoursofIndia:SpicesandIngredientsfromMyKitchen SAYAN TAN I

KOL KATA, W E ST
Isthereanythingcalledaruleofcooking???Eveniftheresnohardnfastrulelikethatbut
BE N G AL , I N D I A
my Dida always believed, knowing ones spices and ingredients could be an advantage.
Every spice does not complement all ingredientsso to pair them well one needs to Momoftwobeautiful
understand the aroma and taste of these things. Also a dear friend from this blog world kids,one7yearsold
enquired about some of the spices with which I generally cook, so in this brand new year
boyanda2yearsoldgirl.Atrueblue
whatcouldbebettertostartwithallthespicesandIngredientsfrommykitchen.Thiswill
alsosimplifyitforfoodloverswhoaresittingattheothersideoftheworldandstillwantto Bengaliatheart,aselfemployed
tasteIndianfood.Ihaveheard,inUSAthesespicesareavailableinmostoftheBangladeshi Designerwhostrivestostrikea
Stores. balancebetweenherpersonaland
professionallife.Holdsherfamily
IwillstartwithourveryownCuminseeds
andmemoriesclosetoherheart.
Findssolaceincookingandfeeding
withlove.Youwillgettoseeherwhip
upoldBengalirecipesaswellasother
kindsfromallovertheworld.Contact:
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Cuminseeds/Jeere/Jeera(MoreHere)
This is one of the mostly used Indian spice and second popular spice all over the world. It
has a distinct earthy aroma which complements Indian food very well.The whole seeds are
used to season lentil and vegetable based dishes. Cumin Powder is used in all types of
vegetarianandnonvegetariancurries.
Dryroastedgroundcuminisusedtoflavordifferenttypesofchatsandstreetfoods.
CorianderSeeds/Dhone/Dhania(MoreHere) A MA Z O N CO NT EX T U A L P R O DU CT
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April(3)
March(5)
Allpartsofthisplantareedible.Corianderleavesorcilantroisverypopularworldwideand H O MEMA DE FO NDA NT
roots are used in Thai Cuisines and for vegetable stocks . The seeds are used as ground February(8)
powder. This has a nutty, citrusy flavor and extensively used in Indian Curries and dry
January(7)
dishes.Thedryroastedcorianderpowderisusedtotopsnacksandchats.
TomatorJhol(Fishin
Mustardseeds/Sorshe/Rai/Sarson(MoreHere) VeryLightTomato
Gravy)
NiramishKhichuri
(Medleyofrice,
lentilsandveg...
MyFirstExperimentwith
Gayna/NakshaBori
MarshmallowFondant
(sundriedLentil
pasteDesigns)...
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FlavoursofIndia:
Spicesand
SpicesfromMyKitchen IngredientsfromMy
...
DES S ER T R O S E 2009(35)
2008(2)
There are different varieties of mustard seeds available in India, White mustard, black
mustardandsmallmustard(gulisorshe)aretonameafew.Mustardingeneralhasavery
strong flavor and pungent taste. Mustard seeds and mustard oil both are very popular R ECI P E I NDEX
amongBengalisandiswidelyusedinSouthIndianCuisineaswell.
Baking Supplies n Kolkata (1)

BengalismostlyusemustardpastefordrydisheslikecharchariorforcurrieslikeMacher Bengali (153)
Jhal(Fishinhotmustardgravy).AndtilldatemostoftheBengalihouseholdinwestBengal TraditionalBengaliSweet
Beverage (9) Bread Paratha
usesmustardoilforcooking.Drymustardpowderisoneoftheessentialspicesformaking
pickles. etc(20)Breakfast (20) Cake
Orders Kolkata (2) Cakes
DES I G NER CR U NCH
tomakeMustardpastefollowthis: cookies n savory
Usetheblackmustardseeds(biggerones)ifyoulikethepungenttasteotherwiseusethe goodies (43) Cakes on
yellowseeds.
order (2) Chutney Pickle n
Preserves (20) Curry (61)
Youcanmakethepasteeitherinamortarpestleorinmixer.Iusethechutneyjarofmy Desserts and Sweets
mixerforthis.butinmixeryouneedtomakeabiggerbatch. (70) Eggless Bakes (13)
Tomakepastejustaddlittlewaterandgrindinthemixieonlowspeed.dothiswith Events Awards
intervaloroilmightcomeout.thepasteshouldnotbeveryfinelikepastebutlittle Interview (46) Fish
(verylittle)coarse.donttrytomakeveryfineasitwillmakethepastebitterin and Seafood (55) Lovely
taste. NakshaBori Lentil (16) Meat n
Alsoifyouareusingthepasteforgravythenaddwatertotherequiredamountofpaste. Poultry (37)
Media/MEntion (2) Memoir
pourthetoppartinthecurrytodiscardtheskin.
W R A P A R O U ND P R A W N (33) MyHomeandGarden
Wesometimesalsoaddgreenchilieswhilegrinding. (13) Noodle and Pasta (12)
One Pot meals (37)
InsouthIndiaalltypesofdishesareseasonedbyfryingmustardseedsinhotoil.Lentil Paneer n Tofu (20) Review
disheslikeSambar,ricedisheslikelemonortomatorice,veggiedisheslikethoranallare (21)Rice(15) Snacks(46)
seasonedwithmustardseeds.
Soup and Salad (20) Whats
FennelSeeds/Mouri/Saunf(MoreHere) that n How to (13) While

TheyNap(8)
SpicyPrawninEdibleLeaf
T AK E A B R R R EAK

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This aromatic spice looks very close to Cumin but is longer and greener in colour. Smells
likeaniseflower.Alloverindiatheseareusedasmouthfresheneraftermeals.Extensively CarrotSoupwithSpicyOil
usedinKashmiriCuisineasaspice.Thesehavecoolinganddigestivepropertiesaswell.
CaromSeeds/Joan/Ajwain(Morehere)
NO T H I NG T O CO O K ? ? ?

PapadCurry
S T EAMY AFFAI R

SteamedPrawnwithSpices
Thisbitterandpungenttastingspicesmellslikethyme.Becauseofitsdigestivepropertyit
is mostly used in deep fried dishes like Parathas and kachoris (Indian deep fried flat
breads).Driedcaromseedswithlimejuiceandsaltareusedasdigestiveaftermeals.
P EELS _CU R R Y
Fenugreekseeds/Methi(MoreHere)

DrydishwithVegetablePeels
B ENG A LI FES T I V A L T R EA T S
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W H I LE H E NA P S

HobbiesandCrafts
Thisaromaticspiceisbitterintastesoisusedinmoderationforpicklesandcurries.
VeryaromaticFenugreekgreensareanotherdelighttocook.Driedfenugreekleavesare
knownaskasurimethiandareusedtoflavorcurriesandBiriyani.
Theseseedsareaverygoodhairconditioner.Groundseedsmixedincoconutoilorcurd
helpshairgrowth.
Nigellaseeds/onionseeds/kalojeere/kalonji(MoreHere)
These again are bitter in taste so always used in moderation in whole for seasoning. Very
popular Bengali spice and no mustard paste based dish is complete without a tempering of
thisNigellaseeds.SomepopulardishesareMacherJhal,simplepotatocurryetc.
Thestrongaromaofthisactasinsectrepels.Nigellaanddriedredchillieswrappedincloth
bagareusedtokeepclosetsinsectsfree.
Panchforon(ThisisespeciallyformyfriendNatalie)
PanchinBengalimeans5andforonmeanstemperingsoPAnchfornisamixoffivespice
thatismostlyusedfortemperingdishes.ThefiveseedsofPanchforonare
1.Fenugreekseeds
2.Nigellaseeds/onionseeds/Kalounji
3.Cuminseeds
4.Fennelseeds
5.Randhuni/wildceleryseeds/ajmod,Sometimemustardseedsareraplacedfor
Randhuni.
Panchforon is Widely used in East Indian Cuisine. Like to temper Dal/ Lentil or to flavor
vegetable dishes like Charchari (skillet charred vegetable medley), Chyanchra(veggies
coatedwithgravy),ghanto(Bengalistylemixedvegetables)etc.
Poppyseeds/Posto/Khuskhus(MoreHere)
These tiny seeds are harvested from the opium Poppy. The flavore is very mild and is one
of Bengalis most favourite spice. We mostly use poppy seed paste for our curries like alu
Posto,chingriposto(prawninpoppyseedsgravy)orchatneylikekumropostorChutney.In
generaltheseareusedtothickengravyorformakingsweets.
BayLeaf/Tejpata/Tejpatta(MoreHere)
Thesearedriedleaveswhichareveryaromatic.Mainlyusedforflavoringandisfriedinoil
or ghee to release its aroma. Commonly used in begali vegetarian and sweet dishes, al
typesofbiriryaniandisoneessencialingredientsofIndianGaramMasala.
GreenCardamom/Elach/Elaichi(MoreHere)
These are green in colour, contains small black seeds which are very aromatic. These are
usedbothinfoodsanddrinks.Alltypesofvegetarianandnonvegetariancurries,ricebased
items and lentils could be flavored with cardamom like chhanar Dalna (homemade cottage
cheese in light gravy), Biriyani or Vgetable Pulao, Chicken curry etc. sweets and other
dessertsareflavouredwiththegroundpod.ThisisapartofIndianGaramMasala.
BlackCardamom/Baroelach/BariElaichi(MoreHere)
Biggerinsizethangreencardamomandareblackincolour.Useissamebutaromaislittle
different.
Clove/Labanga/Laung(Morehere)
Theseareverystrong,warmandaromaticsoareusedinmoderation.Thewholeclovesare
fried in hot oil to flavor curries and rice based dishes and as powder they are another
essential part of Indian Garam Masala. Cloves have a medicinal property. Clove oil is used
tocuretoothache.
Cinnamon/Darchini/Dalchini(Morehere)
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These are actually bark of the Cinnamon tree and are used as condiment and flavoring
material. This hot and strong spice has a very sweet aroma and form a part of Indian
Garammasala.Itcontainsmuchmedicinalpropertyincludingtype2diabetes.
CarawaySeeds/Shajeera/ShahiJeera(MoreHere)
This looks ike normal cumin seeds but black in colour. It has an intense flavor and used
mostlyinmughlaicuisinelikebiriyani,ChickenChanpetc.
Turmeric/Halud/Haldi(MoreHere)
WithoutthisrootspicenoIndiandishiscomplete.Ourfierycurriesowetheirbrightcolour
tothisandchiliis.Wemostlyuseturmericpowder.
Turmerichasmanyhealingpropertieslikemixedwithwarmmilkitactaspainsoother,
mixedwithwaterandappliedonscarsitactasantiseptic.Itisbelievedthatfreshturmeric
helpsinfairnesstoo.
Chilli/Lanka/Mirch(MoreHere)
Chilliesareusedinallforms.Greenunripechilliesareusedfortemperingoraspaste.Dry
RedChilliesaremostlyfriedinhotoiltoincorporatetheheatandaromaandredchilli
powderiswidelyusedfortheheatandcolour.
Bha
BhajaMasala(DryRostedSpices)
the ingredients for bha

bhaja masla are Coriander, cumin and Dry Red Chillies. to prepare take
cumin and coriander in 2:1 ratio like 2 tsp cumin and 1 tsp coriander and 23 red chillies.
dry roast till a fried aroma rises. let it cool for 57 minutes and grind to a fine powder.
theseareusedforflavoringcurriesandareusedtotopchats.
GaramMasala
DependingontheregiontheingredientsofGaramMasalacouldvarry.somepopulargaram
masala types are Bengali Garam Masala, Punjabi Garam masala and Kashmiri garam
Masala.NoIndiandishiscompletewithoutafinalsprinklingofthispowder.
tomakeBengaliGaramMasalatake3greencardamom,1blackcardamom,2cloves,1"
stickofcinnamon,1smallbayleaf.grindthesetomakeapowderasfineaspossible.(I
generallyusethisforricedishes.ForregulardishesIaddthebayleafinthetempering.)
Amchur/DriedMango
As name suggests these are dried green unripe mangoes. These are sour in taste and are
used for sour gravies and dishes. Like Chats, Chutneys (kumro, postor chatni),Macher tak
(fish in mustard based sour gravy). These are mostly made at home. These days Amchur
powderisalsoavailableinmarket.
SundriedLentilChunks/Bori/Wadi
These are dry lentil chunks. Various types of lentils could be used for Wadis like red lentil
(masur), yellow lentil (mung) or black gram Lentil (urad). Sometimes spices and white
pumpkins are also mixed. These are fried in hot oil till crispy then either eaten as it is or
usedforcurries.SomedishesthatusewadiarePunjabialuwadisabji(potato,wadicurry),
Charchari(Bengaliskilletcharredveggies)etc.
AnotherwadithatisfamousinBengalarecalledNaksha/Gaynawadi(Designwadi).These
aremadewithUradLentil.
Preparingwadiisveryeasy.Soakedlentilsaregroundtoafinepastewithminimumwater.
This paste is then beaten with salt till very fluffy. Then scooped up little at a time and
placedonoiledsurface.Sundriedtilldry.
Youmightalsolike:
InstantChiliPickle ATasteTestandA *PaneerBhapa

Bha
wellalmost Break (Steamedcottage
cheesewith
Spices)***There
Linkwithin
P O S T ED B Y S A Y A NT A NI A T 8: 42 A M
LA B ELS : W H A T S T H A T N H O W T O
29CO MMENTS:
indosungodsaid...
AonestopshopforalltheIndianspices.Justlookingatthemisajoy.
J A N U A RY 6, 20 1 0 A T1 0 :0 7 A M
Priyasaid...

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9/27/2016 AHomemaker'sDiary:FlavoursofIndia:SpicesandIngredientsfromMyKitchen

W EDNES DA Y , J A NU A R Y 6, 2010 WHO AM I? T A S T ES P O T T I NG

FlavoursofIndia:SpicesandIngredientsfromMyKitchen SAYAN TAN I

Like Share 3.6Kpeoplelikethis.Bethefirs

FLA V O U R S O F I NDI A 2Awards,7Secrets

BLOCK RIGHT CLICK

the ingredients for bha

InstantChiliPickle ATasteTestandA *PaneerBhapa

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