Trivia

Characteristic to all Indian cooking is the inspired use of spices - being used not only for flavour but also as appetite stimulators, digestives & for - medicinal qualities. In this section, we tell you more about these spices their usage and some fabulous and quick recipes.

Fact

The word spicy does not represent “hot” but a mixture of aroma, flavour, weight on the pallet and the after taste. Let us discuss three spices commonly used in most of our dishes which are also easily available.

Black Pepper

Black Pepper has a sharp biting taste and a hot after-taste. This spice provides warmth to your body. It is one of the oldest and the most important spices in the world used in almost every country. So important, that in ancient times it was used to pay taxes. In 410 A.D, when the Huns lay siege of Rome, 3000 pounds of pepper was demanded as ransom. The finest Indian pepper is grown in the Monsoon Forests of the Malabar Coast in Kerala Pepper corns boiled in water along with basil leaves, are said to relieve chest congestions and asthmatic condition.

Coriander

Coriander has a mixed flavour of lemon and sage, with a sweet after taste. It’s a cooling spice. Coriander is native to the Mediterranean area. In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in oil gives the characteristic `curry’ flavour. Coriander seeds have digestive properties.

Cardamon

Cardamom is an aromatic spice with a sweet flavour. It’s a cooling spice. It’s said that cardamom is the ‘queen’ of spices as pepper being the ‘king’.cardamom is used all over India but widely used in north Indian cuisine. You can find the lovely flavour of cardamom in mild dishes like korma and pasanda. Because of its sweet flavour it plays an important role in all of our sweets (India has a great selection of sweets marking the festivity of all occasions. A guest meal is not considered to be completed without a sweet dessert. Unfortunately very little effort has been made to provide these specialities due to the complex nature of preparation and lack of awareness.)

Recipes

Pondicherry Lamb Stew

500 gm cubed tender lamb 100 gm sliced onion 10 ginger strips roughly 1 ½ inch long 10 curry leaves (opitional) 10 black pepper corns 1 cinnamon stick 2 inch 4 cardamom pods 4 cloves 2 slit green chillies 1 cup of coconut milk 150 gm cubed potatoes 50 gm diced carrots salt to taste small amount of oil to sauté Salt to taste

Method

Boil lamb along with half the ginger. Set aside. Boil potatoes and carrots. Set aside. Heat oil and sauté (keep the gas mark low),Onion, green chillies, ginger, curry leaves, peppercorns. Add whole cardamom, clove & cinnamon stick (let it get a pale golden colour). Add boiled lamb, potatoes and carrot along with ¾ coconut milk and cook. Add salt to taste. Add the remaining coconut milk after cooking is done. This excellent Indian stew is ready to eat and is light and healthy.

Onion Bhaji

500 gms onions 50 gms gramflour (Chickpea flour) Salt to taste Pinch of baking powder Pinch of chilli powder ½ tea spoon cumin seeds Little water Oil to shallow fry

Method

The skill behind making an onion bhaji is the way they are sliced (evenly) & the timing Heat oil at appropriate time before frying Slice onion evenly & separate the pieces. Add baking powder, cumin seeds & chilli powder. Mix well with a spoon. Add salt & gram flour and mix well. Add very small amount of water if required as the onion will leave its own water Make small balls of the dough Fry immediately untill golden brown and crispy