A Hint of Spice

Bay leaves have been known to add a varied taste to soups, stews and sauces. But the bounty of this herb does not stop here. Fresh bay leaves are stronger than the dried ones and can be found in specialty stores. The freshest are the bright green, pliable leaves and can be stored in the refrigerator for a week.


               The cooking times required for fresh and dried leaves vary. Fresh bay leaves should be added during the last 15 minutes of cooking but dry bay leaves require more cooking time to share the flavors with the other ingredients in the dish.
                                      Now comes the question …how to use this flavorful leaves. Use them while cooking grains, vegetables or meats. Throw in a bay leaf while making sauces. Remember to removes the leaves before serving your dishes.
You can make Bay leaf infused oil vinaigrette. For that heat oil for 2 minutes and add a bay leaf.
So go ahead,experiment with Bay leaves.Try Something new!!!!

Mace and Nutmeg

The nutmeg is a spice native to Indonesia.Mace and nutmeg are two different spices from the same fruit.Nutmeg is the dried seed and mace the "cage" that surrounds the seed.Nutmeg is more aromatic,sweeter and more delicate than mace.
Key Benefits of Nutmeg and Mace are-
  1.Nutmeg relieves diarhhea and colic.
  2.Ground mace is used a s a remedy for rheumatism.

Saffron








Did you know it takes 750,000 crocus flowers to produce one pund of saffron starnds.Ayurvedic doctors use saffron to treat all types of ailments such as fevers,melancholia etc.
Key Benefits of Saffron are-
  1.Antibacterial and used to treat digestive disorders.
  2.Effective in the treatment of liver,urinary and uterine dysfunction.
  3.Aphrodisiac

Star Anise










Star Anise has been used in Chinese and Indian medecine and cooking for centuries.Star anise is usually used together with ginger and clove to treat nausea and vomiting.It is also soothing to the stomach and is often used in cough medecines.
Key Benefits of Star Anise are-
  1.Aids digestion
  2.The oil is believed to relieve rheumatism
  3.Freshens the breath

Benjamin Franklin said "Much Virtue in Herbs, little in Men.”
If you had been following my preceding posts about Indian Spices and their healing properties,you will have known the benefits of each of them.In this post I will give you information about Dill,Fennel and Ginger.

Dill

Dill seeds play a specific role in medicine.Dill seeds are often eaten after a meal,since they enhance the secretion of digestive juices,cleanse the mouth,and reduce flatulence.
The key benefits of Dill are-
  1.An infusion of seeds and water relieves colic and hiccups.
  2.Dill seeds soothe the stomach by enhancing the secretion of digestive juices.
  3.Relieves colds and flu.

Fennel Seed










Fennel is part of every Indian household's medicine chest.There are several varieties of fennel in India.The seeds when infused in water are given to infants to relieve wheezing,asthma,and colic,and to adults to reduce fevers and indigestion.Fennel seeds are also taken after meals as they act as breath freshener.
The key benefits are-
  1.It combats diseases of the chest,spleen and kidney.
  2.It reduces heat in the body.
  3.It provides an excellent remedy for stomach and intestinal disorders.

Ginger













This flavorful root has been used for centuries in Indian cuisine and medicine.Ginger has a hot,vibrant flavor and is an excellent aphrodisiac and digestive.It is good for rheumatism and relieves nausea.Chewing fresh ginger relieves sore throat and hoarseness.
The Key Benefits of ginger are-
  1.Combats cardiac disorders,since it has anti coagulant and anti cholestrol properties.
  2.Chewing fresh ginger cleanses the throat and tongue.
  3.Ginger tea warms the body and soothes fevers,motion sickness and nausea.

I wanted to share the benefits of spices and how they help us.I have shared knowledge of 6 different spices earlier and you can see it here and here.
I will start this post  with a quote from Hippocratus "Let thy kitchen be thy apothecary; and, Let foods be your medicine."


Coriander

Coriander is such a vesatile spice that its leaves,seeds and even the roots are used in Indian cooking and medecine.It is a very popular culinary plant in india.Coriander is cooling in nature.Fresh corainder juice is used externally or internally to cure allergies,skin rashes and inflammation.The seeds when crushed,roasted a and infused in warm water are diuretic and increase the flow of urine.
The key benefits of coriander are-
  1.Aids digestion
  2.May reduce cholestrol and aid eyesight.
  3.Diuretic

Fenugreek Seed










Feugreek seeds are prominent part of Indian food ,culture and medecine.It is a strong scented herb.The seeds are very rich in iron and are excellent in combating anemia in pre and post partum mothers.
The Key benenfits of fenugreek are-
  1.It is good for diabetics as it enhances the performance of insulin.
  2.It soothes persistent cough.
  3.Relieves flatulence and aids digestion.
  4.Both fenugreek seeds and leaves are cooling to the body.

Garlic












Garlic is also known as "bulb of life" has been known for its medecinal properties for centuries in India.All parts of the plant are eaten;the seeds are sweet,stems have astringent quality,garlic crowns havesalinity,the leaves are bitter and the garlic bulbs are pungent.
Garlic is added to majority of Indian curries as it lends a good flavor and as with many other spices it has digestive qualities.
Key benefits of Garlic are-
  1.It was traditionally used for treating asthma,deafness,and congestion.
  2.It is a powerful detoxifier,rejuvenator, and cleanser for blood.
  3.Lowers cholestroland blood pressure,and relieves rheumatism.

I will start this part of our education about spices with a quote from Jack Turner"Chemically, the qualities that make a spice a spice are its rare essential oils and oleoresins, highly volatile compounds that impart to the spices their flavor, aroma, and preservative properties"
 In this post I will discuss the following spices Cardamom,Cumin and Cloves.

Cardamom

Indian spices are like a dynasty ,just like black pepper is known as king of spices...cardamom is known as queen of spices.It holds a very important place in Indian cooking.
The key benefits of cardamom are-
  1.Cardamom is a key digestive and is used to treat stomach disorders.
  2.It is fragrant and has been used since ancient times as breath freshner.It refreshes the breath and soothes   the throat.
  3.It helps to prevent vomiting.

Cumin












Cumin is used in the regional cooking and medecine in every part of India.It is such a versatile soice that it is used in street food and banquets .It is blended into drinks to provide cooling effects  against indigestion and protect against water borne stomach infections.The base of the digetive properties of cumin seeds lies in the toasted seeds.Although cumin has an inherently hot nature...you don't feel the heat in the taste.Cumin is believed to purify blood,stimulate digestive juicesand reduces nausea.
The key benefits of cumin are-
  1.Purifies blood and protect against stomach infections.
  2.It is easily digested and effective in relieving indigestion ,gas and flatulence.
  3.When cumin is infused in hot water,it is believed to provide relief against colds and fever.

Cloves








In ancient ayurvedic texts clove is described as "the flowers of the heavens."Cloves are the unopened flower buds of the clove tree ,which are picked and dried in the sun.Cloves are known for their properties to combat acidity and purify blood.
The key benefits of cloves are-
  1.Cloves acts as stimulants and are aromatic.
  2.Their antiseptic action helps numb the digestive system and reduce gastric pain.
  3.Relieve colic.

Christopher Columbus  said "But in truth, should I meet with gold or spices in great quantity, I shall remain till I collect as much as possible, and for this purpose I am proceeding solely in quest of them. "
The above statement in itself explains the significance of spices since ancient times.Ayurveda ,the ancient medical system of India,encompasses the healing of body,mind and spirit though diet,lifestyle and rejuvenation.Food and diet can have a profound influence on maintaining good health.Ayurvedic doctors credit herbs  and spices (as well as certain foods) with health giving properties.Some of the most prominent seasonings used in Indian cooking with their therapeutic properties.

Black Pepper

Black pepper originates from green peppercorns,which when they dry in the sun become black.White peppercorns then originate from black peppercorns when they are soaked and their skins and pulp are removed.Indian cooking uses green,black and white peppercorns.Black pepper is known as king of spices.In India,black pepper is often  added to tea as a stimulant,and peppercorns are sucked to soothe a sore threat.
The key benefits of black pepper are-
  1.Aids digestion
  2.Improves appetite
  3.Since it is antibacterial,it prevents diseases.

Chile Peppers









Chile peppers were introduced in India by the Portugese,but it is impossible to imagine Indian cooking without them now.Similar to black pepper,chiles are warming to body.They are used in Ayurvedic medecine to promote digestion and to soothe a sore throat.When ground with coriander seeds and ginger,chiles soothe abdominal pains and nausea.
The key benefits of chile peppers are-
  1.It contains more Vitamin C than citrus fruits .They also contain Vitamin A.
  2.They soothe abdominal pain,nausea,and throat irritation.

Cinnamon








Cinnamon ,along with cardamom and bay leaf is part of Ayurvedic triangle of aromatics used to heal the body and disguise the taste of medecine.Cinnamon Tea,made by steeping cinnamon in warm water,is beneficial as it harmonizes the flow of circulation,aids digestion,and helps the stomach to discharge gas.It also reduces nausea and congestion.
The key benefits of cinnamon are-
  1.Strengthens the heart,stimulates the kidneys,and aids circulation.
  2.Cinnamon oil is used to soothe headaches,rheumatic pains,bosy aches and toothaches.
  3.Cinnamon tea soothes colds and nervous tensions and stimulates digestion.

Stay  tuned for more information about many other herbs and spices.

This posting has nothing to do about cooking.I have known many people who are very very organized in every aspect of life,but when it comes to Organization in the kitchen...they get the chills.I have read so many magazine articles,cookery books and each and every one of them made it a point to say "Keep your pantry organized.Know what is in your pantry."
                                       
                                Over the last few years,my cooking skills have evolved(If I can say so myself) and now I can trust myself to try new recipes.So with that came the quest of how to keep everything I may need for a particular meal stocked at home,so that my poor hubby does not have to run out for something I forgot.For that reason,I made it a point to go grocery shopping with a list....be it anything.I used to write my list aisle wise,so that we did not have to go back and forth as Tanvir hated grocery shopping(typical male).
                   Then finally I made a master list ,according to the aisles in any grocery store...which contains almost everything I may need.The next step was printing it and having a copy in the kitchen.Stick it to the inside of the pantry drawer or keep it in a kitchen drawer.Now whenever I am running short on something,or need to buy any item,I just mark it (using a pencil) on the list.Remember PENCIL since you have to use the list agian the next week and the week after that.So when you are all set for grocery shopping,just grab your list and bags and don't forget your credit cards and you are all set.
Below you will see a snaphot of the master grocery list I am talking about .

Now don't get confused,this as I again say is a snapshot.For the actual list follow the link below.It will take you to the list .Download it but before printing,set the Page setting to Landscape.
LINK
If you like it and would like to share it with your friends,feel free to do so,but please refer them to my blog.Would love to meet new people.Also if you could leave a comment on what you liked or disliked,or what changes you made....I would really appreciate it.

                                    The other main component of Indian food is Vegetables.Almost every meal consists of a vegetable dish.The choice of vegetable depends on the other side dish to be served in the meal.An important factor which affects Indian food is Religion.The hindu vegetarian meal is widespread all over India and the cooking of meats is influenced by the Muslim culture.Some well known examples are Tandoori Chicken,Biryani,rogan josh,Tandoori Roti,Kababs etc.
                                                           The food Map of India gives an indication of the variance of cuisine all over India.Seeing the Map I realize there is so much I have not experienced.Lets start with the list of dishes you have tasted,liked it ,did not like it.If you know the recipe to make a dish,give a link to the recipe.

From My side,I have tried

1.Dum Aloo-Kashmir
2.Butter Chicken-Chandigarh
3.Tandoori Chicken-Chandigarh
4.Dal Makhaani-Punjab  (Yumm.Will share my recipe soon.)
5.Makke Di Roti-Sarsoon da Saag-Punjab (This is one Comfort food for winters.Will share my recipe soon.)
6.Channa Bhature-Punjab
7.Kulcha-Punjab
8.Cholia-Haryana
9.Chaach-Lassi-Haryana
10.Chaat-Delhi
11.Tandoori Chicken-Delhi
12.Parathe-Delhi
13.Daal-Baati-Churma-Rajasthan
14.Thepla-Gujrat
15.Dhokla-Gujrat
16.Khandvi-Gujrat
17.Handvo-Gujrat
18.Bafla-Madhya Pradesh
19.Bhutte Ki Khees-Madhya Pradesh
20.Bhopali Kababs-Madhya Pradesh
21.Shrikhand-Maharashtra
22.Thalipeeth-Maharashtra
23.Modak-Maharashtra
24.Vada Pao-Maharashtra
25.Bisi Bele Bhaat-Karnataka
26.Kesari Bath-Karnataka
27.Avial-Kerala
28.Appam-Tamilnadu
29.Dosai-Tamilnadu
30.Idli-Tamilnadu
31.Sambhar-Tamilnadu
32.Rasam-Tamilnadu
33.Hyderabadi Biryani-Andhra Pradesh
34.Rosogulla-West Bengal
35.Anarsa-Bihar
36.Benarsi Chaat-Uttar Pradesh
37.Halwa-Uttar Pradesh
38.Kachori-Uttar Pradesh
39.Biryanis-Uttar Pradesh
40.Kababs-Uttar Pradesh
41.Momos-Nagaland
Eagerly waiting to see what others come up with.Please pass the links to the recipes and even if you don't have a link,Please share which cuisine have you tried and liked.