Cumin seeds (Jeera): A popular spiced used in Mexican and Indian cooking. The Indian cumin seeds have a sweet, nutty, and warm flavor. To make ground cumin simply dry roast cumin seeds on low flame for a few seconds and then ground them up to use in different curries, dals or to make taco seasoning. ...
Archives for July 2017
Cloves
Cloves (Laung): have a very strong and potent flavor. They add a warm flavor to both sweet and savory dishes. I also love using it when making Indian chai. Be careful when using them though because too much of it can overpower the dish. ...
Nigella seeds
Nigella seeds(kalongi): The seeds have a bit bitter oniony taste. It is usually used whole in Indian dishes. They are great to use in breads such as naan, focaccia, and biscuits. ...
Cassia Bark
Cassia bark (dal chini): It is similar to a cinnamon stick, and is often known as cinnamon bark. In flavor, wise cassia is sweeter and has a stronger flavor then cinnamon. It is more commonly used in Indian and Chinese cooking. ...
Kashmiri red chili
Kashmiri red chili powder (Deghi mirch): This spice is known to be a mild chili powder, but it still packs a punch. Kashmiri red chili when ground up has a beautiful vibrant red color, it is great to use when making tandoori chicken because it gives that natural and a ton of flavor. Kashmiri whole red chilies can also be used either in stir fry's or soaked in hot water and ground into a smooth paste to use in marinades. ...
Fennel seeds
Fennel seeds(Sauf): The seeds have a sweet Liquorice flavor. The roasted fennel seeds are often used as a breath freshener after a meal and to help with digestion. It can be used whole or ground up as a powder. Fennel seeds are commonly used in southern Europe and Asia. ...
Coriander Seeds
Coriander seeds (Dhania): The seeds can be used whole or most commonly they are often ground up into a powder to use in various Indian dishes. They add a nice citrus note to the dishes. I suggest that you always buy the coriander seeds whole. If you require ground coriander than just roast seeds on low heat on a dry pan for a few minutes and grind it up in a spice blender. ...
One pan meatballs with cashew cream sauce
One pan meals are my jam, especially on weeknights. Last thing I want to do after a long day is to clean up a million dishes, I am pretty sure you don’t either. This one pan meatball dish with a cashew cream sauce is a cross between Swedish meatballs and Indian dish called kofta curry. I came up with this dish one night when I was craving something comforting like koftas, but not in a mood to really cook Indian food. I was pleasantly surprised how good this one pan meatballs dish turned out and ...
Simple garlicky Dal
Dal (lentil stew) to me is like a good bowl of chicken soup to others. It is just comfort in a bowl. To be honest I was not always a fan of it. While growing up my parents use to make lentils and rice at least once a week for dinner. On those days I would magically lose my appetite. I appreciated the goodness of lentils only when I got older. I like my parents make it at least once a week for dinner and it is seriously one of my favorite things to eat. There are many different types of lentils ...
Coco brownies with chocolate chunks
It is strange to write a post about brownies because a few years back I wouldn't even eat them. It is a shocker for many people because let's face it who doesn't love brownies. But for me, there was absolutely nothing enticing about eating a brownie. I just found them to be too sweet and at times too rich. By now you are probably thinking there is something wrong with me. Well while I am not perfect, I am happy to report that I have had a change of heart about brownies. About four years ...