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.

coconut,mango chutney

coconut,mango chutney

INGREDIENTS:
mango: 1 [big size],
coconut: half,
mustard: 1tsp,
dhal: 1 tsp,
jeera: 1tsp,
fenugreek: 1tsp,
asofoetida: a pinch,
salt to taste,
oil: 1 tbsp.
PROCEDURE:
Cut the mango into small pieces.Grate the coconut.
Fry all the given items except for the salt in one spoon of oil along with little curry leaves.
Grind the fried items first,then add the grated coconut and when it becomes smooth add the cut the mango pieces along with salt and grind for two to three minutes and your chutney is ready.

cabbage chutney

cabbage chutney

INGREDIENTS:
cabbage: 250 grams [finely chopped],
mustard: 1 tsp,
urad dhal: 1 tsp,
fenugreek: 1 tsp,
jeera: 1 tsp,
asofoetida: 1 small pinch,
red chillies: 10 nos,
green chillies: 5 nos,
tamarind: 1 small lime size,,
curry leaves, coriander leaves,
salt to taste,
oil

PROCEDURE:
Fry the cut cabbage in one table-spoon of oil and keep aside.
Heat the pan and fry all the above mentioned ingredients except for the green chillies,tamarind and coriander in one tbsp of oil.
when it is done allow it to cool.
now grind the fried items along with grenn chillies,tamarind and salt..when it is ground to a smooth paste add the fried cabbage and grind it just for a minute, after adding the cabbage the chutney should not become very smooth.......here and there the cabbage should be seen...
finally add the coriander leaves and serve..

fried idlis

fried idlis

in many houses children refuse to eat idlis.....in such cases cut the idlis into four pieces deep fry it in oil till it is golden brown and serve it with tomato sauce or you can sprinkle little salt and pepper to the fried idlis and serve.........
i guarantee children will start pestering you for idlis.

easy plain fried rice

easy plain fried rice

INGREDIENTS:
basmati rice: 2 cups,
onion: 3 nos [finely chopped],
green chillies: 3 nos,
bay leaf: 1,
cinnamon: 1 inch piece,
elaichi: 2 nos,
clove: 2 nos,
star argemone: 1 [annasi poo],
salt to taste,
oil
PROCEDURE:
Clean the rice, drain the water and allow it soak for 15 minutes and fry it in one spoon of oil and keep it aside.
Heat the pressure pan and add oil and when it gets heated fry the masala items first, then add the onions and chillies and saute for three minutes.
Pour three cups of water ,add salt and when the water starts boilng add the rice and cook it till you get one whistle.
when the pressure gets released open the cooker and serve hot with your optional side-dish.

lady's finger gravy

lady's finger gravy

INGREDIENTS:
lady's finger: 250 grams,
onion: 2 nos [finely chopped],
tomato: 2 nos [finely chopped],
ginger,garlic paste: 1 teaspoon,
turmeric powder: 1 tsp,
dhania powder: 3 tsps,
chilli powder: 2 tsps,
green chillies: 2 [slit it]
cashew: 100 grams [soak and grind it to a smooth paste],
salt to taste
oil,
PROCEDURE:
Cut the lady's finger into one inch length pieces and fry it in oil till golden brown.
Heat the pan pour 1 tablespoon of oil [ you can use the oil in which you fried the lady's finger]and saute the onions along with green chillies.
When half done add the ginger,garlic paste and fry till the raw smell goes off.
Now add the tomatoes and when it gets well cooked add all the above mentioned powders and saute it till the oil gets seperated from the pulp.
Add the cashew paste and required salt and pour one cup of water and allow it to boil.
When it starts boiling add the fried lady's fingers and mix well so that the gravy gets coated to the lady's finger thoroughly and the dish is ready.
It is a good combination for rotis,parrattas,naans and also plain fried rice.