Curry leaves add that indefinable flavour to South Indian dishes, without which they are incomplete. Curry leaves don’t taste like curry – they assumed that name because of their ubiquitous use in the curries of South India. The leaves are from the native Sri Lankan Curry Tree (Murraya Koenigii) and have a citrusy aroma. It…
These are the seeds of the Irani Hogweed. Often they are called Angelica seeds, but this is a mistake. Angelica is a herb of another variety entirely. The seeds are available from Afghani and Middle Eastern groceries, and some groceries specialising in German and European products. The whole Irani Hogweed Seed is often used in…
You will have heard that India doesn’t have Curry Powder, and that is sort of true. There is no such general-purpose mix of spices such as the Keens Madras Curry Powder that we all grew up with – bright yellow-orange powder that added the same taste to a variety of dishes that my mother cooked….
Dried Curd Chillies have been marinated in curd/yoghurt on and off for several days, to absorb the yoghurt, and then dried in the sun. The yoghurt tempers some of the spicy heat of the chillies, and they develop a tangy, yogurty flavor. They are commonly eaten alongside the dishes that form a meal, like a pickle,…
Talni Mirchi are dried chillies from Maharashtra. They are first stuffed with fenugreek and perhaps other spices, perhaps soaked in curd or yoghurt, and dried in the sun. To use them, they are deep fried or sauteed very briefly, then crumbled over dishes or eaten alongside the dishes that form a meal. They can also…
While India does not have a “curry powder”, it does have a range of masalas and podis that are used in specific ways or with specific dishes. For example, chole masala, chaat masala and garam masala. Not so in the Indian community of Malaysia. Influenced by Malaysian cuisine, curry powder is a common staple in…
How to make the spice mix that defines street food in India
Make the best herbal teas.
The tangy lemon flavoured spice from the Middle East.
My Kitchen Bench Spice Mix is an ever-changing blend of left over spices and herbs, dried, and all blended together in the spice blender. It is constantly changing and very seasonal in flavours.
A Life Giving spice – Turmeric.
This spice mix has lots of uses amongst non-vegetarians, but it is also great used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used.
A touch of spice with carrots turns them into something wonderful.
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. Enjoy!
Often I would make this stock, add some sliced mushrooms and Asian Greens and call it (a very light) dinner.
Nutmegs are the dried seeds of a round pear-like fruit. Mace is the red, lacy covering around the seeds of the nutmeg, which turn yellowish when dried.
Before trying them, people expect the peppercorns to have a pungent taste, but their taste is subtle.
A tadka is a mixture of spices fried off in ghee or coconut oil.
Roasting spices revitalises their fragrance. The time & method for roasting varies across SE Asia.
Fenugreek was known as “Greek Hay” to the Romans. It is an unusual Asiatic herb with aromatic and bitter seeds.
A classical Bengali five spice mix of 5 spices.