Our motherland has always been known for its flavours. The nation was invaded time and again by various communities who came here in search of spices. Infact spices were India's claim to fame, since prehistoric period. Pepper, nutmeg, turmeric, cumin, ginger, mustard and many more were included in the list of expensive trading items. As early as 80 BC we find evidence of Indian spice trade with Egypt. Later of-course with Vasco da gama discovering the sea route to India in 1498, began the European domination of the east.After the Portuguese, came the Dutch, then the French and finally the English. Rest is history.
So spices essentially form the heart and soul of the Indian Kitchen and by spices I really do not mean the extensive ones that make your curry hot and wild. Spices add to the soul of your food. It imparts the "maa ke hath ka swad" to the food. often we use spices for medicinal purpose as well, like that pinch of turmeric in milk for the pain, the dash of ginger in your chai for the sore throat, a bit of ajwain or carom seeds for that bad stomach.
In the kitchen each spice adds a unique flavour to food, however used in a perfect concoction the spices can actually add to the culinary magic.
So after much persuasion, my mother agreed to share the secret to the typical taste in her lassi, sabji, chole and many more such things.
100 gm corriander / whole dhania
25 gm fennel / sauf
25 gm fenugreek / methi
5 gm aesafodita / hing
Grind all the things together in a mixer grinder and keep it safe in an airtight jar for the extra taste in your veggies.
Do try!!
So spices essentially form the heart and soul of the Indian Kitchen and by spices I really do not mean the extensive ones that make your curry hot and wild. Spices add to the soul of your food. It imparts the "maa ke hath ka swad" to the food. often we use spices for medicinal purpose as well, like that pinch of turmeric in milk for the pain, the dash of ginger in your chai for the sore throat, a bit of ajwain or carom seeds for that bad stomach.
In the kitchen each spice adds a unique flavour to food, however used in a perfect concoction the spices can actually add to the culinary magic.
So after much persuasion, my mother agreed to share the secret to the typical taste in her lassi, sabji, chole and many more such things.
100 gm corriander / whole dhania
25 gm fennel / sauf
25 gm fenugreek / methi
5 gm aesafodita / hing
Grind all the things together in a mixer grinder and keep it safe in an airtight jar for the extra taste in your veggies.
Do try!!
