Indian Spices

Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times.

Here is a list of commonly used Indian Spices

Asafoetida (Hing)

Bay leaves

Cardamom (Elaichi)

Chilies (Mirchi)

Chili powder

Cilantro (Hara Dhaniya)

Cinnamon (Dalchni)

Cloves (Luong)

Cokum

Coriander seeds (Dhaniya)

Cumin (Jeera)

Curry leaves (Kari putha or Neem)

Curry Powder

Fennel (Soonf)

Fenugreek (Kasuri Methi)

Garam Masala

Garlic (Lassan)

Ginger (Adrak)

Mint (Pudina)

Mustard seeds (Rai)

Peppercorns (Kali Mirchi)

Tamarind (Amli)

Turmeric (Haldi)

Simple and Easy Cooking Tips

Sharpen the blender blades

Grind some salt in blender or mixer well to make the blades sharp.

Add more flavor to kheer

Wash the rice, drain excess water and then fry the rice in butter for 1-2 mins on medium flame. Then add the milk. Frying the rice in butter adds flavor to the kheer

To get golden color for dosa

To get golden color for dosa just add some rice (cooked) while you are grinding.

To make your Biryani very Tasty

Separately fry the onions in the oil until crispy golden brown. Add these onions to your prepared biryani, tightly cover the lid and keep it on the stove on a lowest minimum flame for about 5-10 mins. Then for sure you will taste the tasty and different biryani....

Making curd faster

If you want curd to settle fast after adding little curd to the milk you just put a green chilly which is coated with salt

How to Make Ragi Pakoda Recipe

Ingredients:

• Ragi Flour – 1 cup
• Onion – 1 cup (Chopped)
• Green Chilies – 5 (chopped)
• Few Curry leaves
• Salt as per requirement
• Oil to fry

Ragi Pakoda Saiyum Murai:

Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter.

Heat oil in a pan

Drop the small portions of ragi mixture to oil and deep fry it (till it become crispy). Repeat the procedure for the remaining mixture

Now serve the hot Ragi Pakoda

Chukku Kappi - Karupatti Kappi - Dry Ginger Coffee

Ingredients:

For Chukku Powder:

• Dry Ginger Powder / Chukku Podi- 1/2 cup
  
• Coriander Seeds / Malli - 2 tblspn
• Cumin Seeds / Jeerakam - 1 tsp
• Peppercorns - 1 tsp
• Panakarkandu / Rock Candy - 3 tblspn (Optional)

For One Serving Coffee:

• Water - 1 cup
• Chukku powder - 1 tsp
• Karupatti / Palm Jaggery - 1 tblspn or to taste

How to prepare Chukku Coffee? (Chukku Kappi saiyum murai)

Take all the ingredients given in the list of chukku podi in a blender. Make this into a fine powder. Store this in a air tight container.

Now make the kapi, take water in a sauce pan. Add chukku podi and karuppati in it. Mix well.

Simmer this for 2 to 3 mins.

Now strain this and discard the solids.

Pour into a glass. Serve hot.

How to prepare Kara Kuzhi Paniyaram

Kara Paniyaram Ingredients

• Idly Rice – 1 cup
• Urad Dal – ¼ cup
• Fengreek Seeds – 1 table spoon
• Onion – 1 (chopped)
• Red Chilies – 5 (Chopped)
• Cumin seeds (Jeera) – 1 table spoon
• Salt as per requirement
• Curry leaves - 1 string
• Few coriander leaves

Kara Kuzhi Paniyaram Saiyum Murai:

Kuli Pniyara Batter (Flour/Mavu)

Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours

Similarly soak rice separately in the water for the same duration

After the due time, filter the water and grind the rice to make a smooth rice paste

Similarly grind the urad dal and fenugreek to make a smooth paste

After grinding, mix both the pastes together with required amount of salt

Keep them aside for 10 to 12 hours. The batter will be raised twice the quantity, so make sure the container has enough space.

Paniyaram Saiyum Murai:

Heat oil in a pan add chopped onion, red chillies, curry leaves

Fry it for 2 minutes with low flame

Add this mixture with batter. Add chopped corinader leaves, cumin seeds. Mix them well

Heat the paniyaram pan and apply half teaspoon of oil in each kuzhi (hole). Fill in the batter into each hole and add oil in drops into the sides of each kuzhi (hole).

Turn when the sides turn golden brown

Now the hot kara paniyaram is ready to serve with Coconut chutney or Onion Chutney.