tips on spices

tips on spices:
the spice cabinet plays an important in the indian kitchen.
When storing spices at home, buy whole spices rather than the powdered forms.
Most of the spices are easy to crush and can be ground before cooking.
Fresh ground spices tend to be richer in aroma and flavour.
Store powdered spices in an air tight container.
Some spices like turmeric and chilli hold their flavour fairly well and can be bought in powdered form.
Do not stock spices in large quantities, long storage tends the spices to loose some of their aroma and flavour.
Do not stock different spices in one container, even if they are packed.

Spices have a strong aroma and flavour and should be used in small quantities.
For best results, always add spices and spice powders at the beginning itself.
It is not good to add extra spices at the end of the cooking process as this can lend a raw flavour to your already cooked meal.

Notice the colour of the spices when you are buying.The richer the colour, the better the quality of the product.
The freshness of a spice can be told by its distinctive aroma. Musty undertones indicate long shelf life and therefore a stale product

cauliflower manchurian

cauliflower manchurian

ingredients:
half medium sized cauliflower,cut into 2' pieces,
for batter:
corn flour: 4tbsp,
refined flour: 4 tbsp,
green chillies, chopped: 1-2,
garlic paste: half tsp,
pepper powder: 1/4 tsp,
soya sauce: 1 tsp
egg: 1,
salt to taste

for sauce:
chopped green chillies: 3-4,
garlic paste: 1 tsp,
ginger paste: 1 tsp,
chopped coriander leaves: 2-3 tbsp,
tomato sauce: 4-5 tbsp,
green chilli sauce: 2-3 tspm
soya sauce: 1-11/2 tbsp,
vinegar: 1 tbsp,
corn flour: 2tsp, mixed in 2tbsps of water,
sugar: 1tsp,
water: 1/4-1/2 cup,
oil: 1tbsp,
salt to taste.

PROCEDURE:
Mix together all the ingredients for the batter.
steam cook the cauliflower for 10-12 minutes. Allow it cool,
then dip the cauliflower pieces in the prepared batter and deep fry them till golden brown and drain it in a strainer.
for the sauce heat the frying pan and add oil. fry the garlic paste and green chillies on low flame for a few seconds. mix all the sauces with the ginger paste,salt,vinegar,sugar and 1/4 cup of water. mix it well and add it in the pan and cook on low heat for a few minutes.stir the corn flour water into the gravy and simmer till it thickens. add the coriander leaves, toss in the fried cauliflower, saute for 2 minutes and remove from the heat. serve hot with chinese noodles.