Indian Spice Glossary

Mustard Seeds

Jesus compares the Kingdom of Heaven to a mustard seed. Although having some of the smallest seeds, the mustard plant grows to a large size.
The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard, brown Indian mustard, and white or yellow. mustard. In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.
Want to know more go to http://en.wikipedia.org/wiki/Mustard_seed

Asafoetida Powder

Asafoetida (Ferula asafoetida, family Apiaceae) is a resin gum which comes from the dried sap from the stem and roots of the wild fennel genus Ferula. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic. It derives its English and scientific name from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odor.
This spice is used as a digestive aid, in food as a condiment and in pickles. It has certain medicinal uses: it aids the digestion, and is helpful in cases of asthma and bronchitis.

Tamarind concentrate

Tamarind trees are very common in South India. The fruit pulp is edible and popular.
Fruit: The 3 - 8 inch long, brown, irregularly curved pods are borne in abundance along the new branches. As the pods mature, they fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pods may contain from 1 to 12 large, flat, glossy brown, seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium.
Tamarind is available in specialty food stores worldwide in pod form or as a paste or concentrate. Indian stores carry the tamarind paste in 2 size containers. The above picture is the big one.
The tamarind tree is the official plant of Santa Clara, Cuba.
Want to know more about Tamarind go to http://en.wikipedia.org/wiki/Tamarind

Sambar powder

Typical ingredients of the sambar powder include roasted lentils, coriander seeds, dried whole red chili, fenugreek seeds, and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, cinnamon, or other spices.
This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder. There are quite a few brands to choose from I prefer MTR brand.
Sambar is a dish common in south Indian and Sri Lankan cuisines. This powder is used to make sambar.
I use this sambar powder in my vegetables also to add flavor and spice.

Cumin Seed

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The flavour of cumin plays a major role in Cuban, Mexican, Thai, Vietnamese,Turkish and Indian cuisines.
To know more about Cumin go to
http://en.wikipedia.org/wiki/Cumin





Coconut

You can get a full coconut break it in the middle into half then scrape it with a scraper or cut it into small pieces. Learn how to open a coconut at www.howtoopenacoconut.com/
In the Indian shops you can get the fresh shredded coconut in the freezer isle. Casts around $2.50 packed by different company. Brand name doesn’t matter. You can store in refrigerator 2-7 days and in the freezer 1-3 months
Want to know more facts about coconut? http://en.wikipedia.org/wiki/Coconut


Authentic Indian Home Cooking 700 Recipes.

Green Beans Fry

Ingredients

1. French Beans (Tender and snipped) 2 lbs
2. Garlic gloves (3)
3. Ginger ( 3 thin slices ) You can use as much as you can handle
4. Sliced almonds 2 or 3 Table spoons
5. Dry Basil leaves

Directions

Smash the garlic and ginger in a hand smasher. Heat 3 tsp oil in a heavy pan or skillet, add the smashed ginger and garlic, and fry for 1 minute. Add the green beans and fry over low heat. Add salt as required. Keep it covered until cooked (2 or 3 minutes) Stir frequently and leave it uncovered till all the water dries out.
Add sliced almonds and sprinkle Basil leaves stir and serve hot.
It goes well with Pasta and rice.
Here I have used tender fresh beans.
If you are using regular fresh grocery store green beans, cut the tips and split them into half lengthways so they will cook well in the pan without water.
If you are using frozen green beans, do not cover it. Stir till all the water dries out.

                                                                       

Collection Of More Than 1000 Chosen Indian Recipes.

Eggplant Fry

Ingredients
1. 2 lbs of fresh egg plant (purple) - cut them into 4 pieces, lengthways.
Leave them in a water filled dish to prevent them from turning brown/black.
2. 2 onions (purple) - cut them into thin wedges length ways.
3. 2 Tsp finely chopped ginger.
4. 3 Tsp Sambar powder. ( Refer glossary for details )
5. 6 Tsp cooking oil.( use smart balance oil for low fat )
6. Add Salt as needed.
7. 2 Tsp chopped coriander leaves.

Directions

Heat 3 tsp oil in a heavy pan or skillet, add the chopped ginger and onion, and fry for 2 minutes. Add the cut egg plant and fry over low heat. Add salt as required. Cover it for 3 minutes; open and stir frequently, until cooked.

Add the rest of the oil and Sambar powder and stir until the egg plant is tender and cooked. If you like it real spicy, add 2 more spoons of Sambar powder.
Garnish with coriander and serve with plain boiled rice.


The Ultimate Indian Curry Manual

Mango Pickle

A South Indian specialty

Ingredients


1. 2 fresh green (sour) hard mangoes
2. 6 tsp red pepper powder
3. 3 tsp salt
4. 1 tsp mustard seeds
5. ½ tsp Asafotida
6. 3 Tsp cooking oil

Directions

Cut the mangoes into small even pieces; try to keep the green skin intact on most pieces.

Add salt and red pepper powder, mix it well, taste it and add more salt or red pepper powder if you need. For best results, pick mangoes that are very sour. But if the mango is very sour, then you’ll need more salt and pepper.

Heat the oil in a sauce pan, put the mustard seeds in it. As soon as the mustard seed begin to pop, take it off the heat, add Asafotida and pour the hot mixture on the prepared mangoes and mix thoroughly.

Allow the pickle to season for a day, place it in an air tight bottle and keep refrigerated. Will be good for 15 days.

Goes well with rice, dosa (Indian pancakes) and tortilla.

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From vegetarian Re...

Spicy Potato Fry

A spicy south Indian side dish

Ingredients
1. Fresh golden potatoes 2 lbs ( peel and cut to uniform shape of your choice; put it in water)
2. White onion 1 lb ( peel and cut into log thin wedges )
3. Ginger – finely chopped – 2 tsp
4. Fresh coriander leaves chopped 2 tsp
5. Sambar Powder 2 tsp ( Available at Indian grocery stores)

Heat 3 tsp of your favorite cooking oil in a large heavy pan or skillet, add chopped ginger and onion and fry over low heat, stirring frequently, for 5 minutes.

Take the cut potato out of water and add them to the skillet and add salt as needed and cook over low heat; keep skillet covered.

When the potato is tender add the 2 tsp Sambar powder and sauté; if you wish you can add another 2 or 3 tsp oil as well. Stir well.

If you like it spicier, add more Sambar powder.

Garnish potato fry with chopped coriander leaves. Serve with rice or choice of tortilla.

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Green Peas Chundel

Ingredients

1.Fresh green peas 2 cups ( removed from the pod )
2.Green mango chopped 1 cup ( Slice one side and chop it into finepieces, preferably with a little green skin on every piece)
3.Grated coconut half cup ( Grated frozen bag or get a fresh coconut and grate it or cut it into small pieces)
4.Ginger - finely chopped - 2 tea spoon ( or use as needed)
5.Fresh Coriander leaves chopped – 2 tea spoon
6.Green peppers 3 ( add if needed)
7.Salt as needed.
8.4 tbsp cooking oil.
9.Keep 3 tsp chopped mango and 1 tsp coriander leaves to garnish.

Heat your favorite cooking oil in a large heavy pan or skillet. Add chopped ginger and green peas and fry over low heat, stirring frequently, for 5 to 10 minutes until the peas are tender and cooked.
Add the cut mango and grated coconut and cook over low heat for 5 minutes.
Garnish Peas Chundel with finely chopped coriander leaves and chopped mango. Serve with plain boiled rice. The Chundel can also be used as a dip for chips.
If you like it real spicy, you can split a few green peppers half way and sauté it with the ginger and green peas.

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