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                                                                                                          HAMSA

NORTH INDIAN SPICES

The main spices used in a Punjabi dish consists of onion,ginger,garlic,coriander,chili and turmeric.

One of the main features of Punjabi cuisine is its diverse range of dishes.

These Punjabi dishes are cooked using a large amount of clarified butter known as ghee,with liberal amount of butter and cream with home cooked concentrating mainly upon preparations with whole wheat,rice and other ingredients flavored with spices.Sarson Da saag, Mah di dal,Makai di Roti are some of the exclusive dishes of Punjab.The Punjabi Tandoor cooked food is quiet famous all over especially the non-vegetarian food.

INDIAN SPICES AND ITS VARIETY

Indian spices include a variety of spices and herbs.India produces a variety of spices according to the different climate in different parts of our country.

A spice is a dried seed,fruit root bark or vegetative substance used in nutritionally insignificant quantities as a food additives for flavor, color or as a preservative that kills harmful bacteria or prevents their growth.In kitchen spices are distinguished from herbs,which are leafy green plant parts used for flavoring.

SOUTH INDIAN SPICES

The south Indian foods are popular for their non-steaming spices such as cinnamon,cardamom, ginger,garlic,cumin,coriander and turmeric.In the the south Indian states(Tamil Nadu,Karnataka and Andhra Pradesh),the cultivation of paprika and chili variety with high color and low pungency is increased.Some of the south Indian spices include:-

• Sambhar podi(Sambhar powder)
• Rasam podi (Rasam powder)
• Curry podi (Curry powder)

This region has a rich cuisine involving both vegetarian and non-vegetarian dishes.It is characterized by the use of rice,legumes and lentils,its distinct aroma and flavor achieved by the blending of spices including curry leaves,tamarind,coriander,ginger garlic,chili,pepper,cinnamon,cloves,cardamom,cumin,nutmeg and coconut.The similarities in the four states cuisines are the presence of rice as a staple food, the use of lentils and spices,use of dried red chilies and fresh green chilies,coconut and native fruits and vegetables like tamarind,plantain,snake gourd,garlic ginger etc.Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.

On occasions,traditional tamil dishes are prepared in almost the same way as they were centuries ago.Preparations call for elaborate and leisurely cooking and served in traditional style and ambience.

SPICES AND CUISINES OF BENGAL

Bengali cuisine is known for its subtle flavors and Desserts.Bengali food has inherited a large amount of influence from foreign and south Asia,arising from a turbulent history and its strong trade links with many parts of the world.

The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as "PANCH PHORON"or perhaps some other variation.Panch phoron is a colorful blend of flavorful seeds(the green fennel seed,black mustard, nigella seeds,golden fenugreek and buff colored cumin seeds.

Rice is the staple food of the Bengalis.They prefer eating shidho chal or boiled rice.Luchi(puris made out of refined flour and Porothha (triangular,multi-layered,pan-fried rotis)are also used as the primary food items.Pulses and lentils are also an important ingredients of a Bengali meal.Mushur Dal(Red lentil),Mug Dal(Mung Beans)Arhar Dal or toor Dal are used as an accompaniment to rice.The use of spices for both fish and vegetables dishes is quite extensive and includes many combination not found in other parts of India.Kalonji(nigella),Randhuni(wild celery seeds),Panch phoron(the combination of five spices as i said above)Poshto(poppy seeds),Holud(turmeric),Ada(ginger),Lashoon(garlic),Narikel(coconut)are the major spices used to flavor the food..Freshly ground mustard paste is used to make fish curry gravy or in the prepation of steamed fish.The people of Bengal share their love of black mustard seeds with the south Indians.

MACHER JHOL(FISH CURRY)

Bengali food is basically cooked in mustard oil,although Badam Tel(groundnut oil)is also used.

Vegetables like Gourd.Roots and Tubers,Leafy vegetables,Succulent stalks,Lemons and limes,Green and purple eggplant,Red onions,

plantain,Broad Beans.Okra,Banana tree stems and flowers,Green Jackfruit and Red Pumpkins can be found in the Anaj Bazaar or the vegetables market.

Bengal is also famous for its milk sweets and Desserts.Mouth watering sweets like Rassogolla,chom-chom,Sandesh.Mishti Doi,Rasa Malai,Pithe are few of my favourites.

RASOGOLLA

SANDESH

ONION VETTAL KOZHAMBU AND POONDU RASAM

INGREDIENTS:-
150gms Small onion(Chopped)
2-3 Green Chillies
1-1/2tbsp Chana dal(kadalai parupu) 1tsp Mustard seeds
A pinch Asafoetida
A small ball of Tamarind(soaked in water)
Salt to Taste
1tbs Dhania
1/2tsp Vendiyam
4-5 Dried round red Chillies
1/2tsp Turmeric
1-1/2tbspOil

PROCEDURE:-
Make a paste of the soaked tamarind and keep aside.Heat oil in a kadhai and then put the dhania,1/2 tbsp chana dal,vendiyam and5 red chillies.Fry till it gets light brown in colour.
Careful not to burn it.Now grind this into fine powder in a mixer and keep aside.
Now in that same kadhai add little more oil .When the oil gets heated up add mustard seeds and let it splutter.Put the chana dal and fry till it turns brown.Slit the green chillies from the middle and add it to the chana dal.Now add the chopped onions to it and fry.Now put the ground masala to it and fry till the raw smell of the masala disappears.Now add the tamarind paste to it.Put salt and also add turmeric.Boil till this kozhambu thickens (For atleast 15 mins )
Vettal kozhambu is ready.

Vettal kozhambu can also be prepared with different vettals.Marathangallikkai and sundakkai are the most used vettals for preparing this kozhambu.These are used mostly after soaking it in buttermilk(salt added to it)and then being dried in sun.This kozhambu can be prepared using vegetables such as Drumstick,Carrot ,onion etc.

Dal badis can also be used to prepere this kozhambu.

POONDU RASAM:-

INGREDIENTS:-

A small ball of tamarind soaked in water

1tsp Black pepper

1tsp Toor dal

1/2tsp jeera

12 Cloves of poondu(Garlic)(soaked in water for 5min and the outer skin peeled)

A small bunch of Coriander

Salt to taste

A pinch of Asafoetida

1/2tsp Turmeric

1tsp Dhania

1/2tsp Chana dal

2 Dried red chillies

PROCEDURE:-

Make a paste of the soaked tamarind,keep it aside.Heat a kadhai and roast the dhania, chana dal and red chillies and grind it into powder.Keep this also aside.Now in a bowl take the tamarind paste,add the ground masala,salt,turmeric,asafoetida and6-8 cloves of garlic.Let this boil for 15mins in a low flame.Now in a mixer, grind the Pepper,Toor dal,Jeera,a little coriander and the remaining Garlic.

Add this paste to the rasam boiling.When this rasam comes to a boil,remove it from gas.Place a kadhai in the gas,add oil to it.When it gets heated up,put mustard and let it splutter,then add 1/2tsp Jeera, fry it for a second and then add this to the rasam.

Finally garnish it with coriander leaves.

BEANS PARUPPU USLI

INGREDIENTS:-

1Cup Toor dal

1Cup Chana dal

200gms Beans

5-6 Red chillies

1/2tsp Mustard

1/2 pinch Asafoetida

Salt to taste

2tbsp oil

Curry Leaves

PROCEDURE:-

Soak the toor dal and chana dal in water till it soften(1/2 an hour).Cut beans and keep aside.

Grind the dal soaked in water with chillies,asafoetida and salt.Take a kadhai and put oil in it.When hot add mustard seeds and let it splutter.Add curry leaves and the ground dal.Fry till the dal is dry .Remove it in a plate.When it cools down crumble it into coarse powder.

Now take a pan and boil the beans till it is cooked.Drain off the water.

Now in a kadhai take little oil and add the crumbled dal.Add the beans to it and mix well.Fry for few mins.Paruppu usli is ready.

Paruppu usli prepared this way is crispy,as the dal gets fried well in oil.

STEP-2

The dal ground can also be pressure cooked and then when it is cooked remove it from the cooker and let it cool.When cool crumble it into coarse powder and then take a kadhai ,put oil in it .Heat the oil.Add mustard seeds.When it splutters add curry leaves and the crumbled dal.Cook for few seconds.Now add the beans to it.Mix it well.Cook for 2mins.Paruppu usli is ready.

Paruppu usli can be prepared with different vegetables.French beans,Vazhai poo(Banana flower)Cabbage.....

THENGOZHAL(RIBBON PAKODAM)

INGREDIENTS:-

1/2kg Kadalai mavu(Besan)

2tbsp Pachai mavu podi(Rice flour)

3-4tsp chilli powder

1tbsp Dalda

Oil for deep frying

Salt to taste

Water

Thengozhal nazhi with achu

PROCEDURE:-

Mix the besan ,rice flour,chilli powder,salt and dalda.Add little water and knead it into dough.

Heat oil in a kadhai and make tengozhal using the tengozhal nazhi and achu directly in the hot oil.Deep fry it.Crispy evening snack is ready.