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What Are spices
Spices are strongly flavored oraromatic parts of plants used insmall quantities in food as apreservative, or flavouring incooking. Spices are often usedin perfumes and cosmetics, and
many have been used inmedicine and religious ritual aswell. Spices are distinguishedfrom other plant products usedfor similar purposes, such asherbs (which are green, leafy
parts of plants), aromaticvegetables, and dried fruits.
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Introduction to spices
Babur founder of the mughal empire in India wrote in his memoirs
Had my countrymen had the knowledge of spices the Indians have, I
would have conquered the world.
Indeed the art of seasoning is the ancient one in the Indian
subcontinent. Particles of black pepper, cumin,coriander,mustardseeds were found in 4,500 years old of grinding stone from pre-
historic cities of mohenjodaro and harrappa in the Indus valley
civilization. In later centuries , spices were the exotic treasures that
lured daring explorers from afar to India. The European advances
led to warfare and colonization, and changed the course of history.
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Introduction to Spices
In spite of geopolitical transformation that has eroded its
wealth, India still remains the bastion of spices, and
spices are proud symbol of Indian culture and heritage.
They serve many functions in this subcontinent;
1 Flavours
2 Taste
3 Seasoning
4 Texture 5 Preservatives in tropical climate
6 Remedies in the ancient form of medicine -
Ayurveda
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Introduction to Spices
To this day , the Indian cooks most exciting and striking feature is
the ability to bring out the flavours through the meticulous use of
spices . different spices dominate in different regions of the country.
Cinnamon, nutmeg, bay leaves, cloves cumin, coriander are
prominently featured in the north, while mustard seeds, fenugreek
seeds, kairi leaves govern the south. Chillies are the common factor
in all Indian cooking.
To master spices, one has to learn to mix them judiciously and in
proper sequence. I firmly believe that the food taste best when its
natural flavours is accented with the right amount of seasoning. This
seasoning should never overpower the dish.
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Spices
Black pepper
Cumin
Corriander
Clove Black cardamom
Green cardamom
Bay leaves
Carom seeds
Asafetida
Mace
Nutmeg
Turmeric
Red chillies
Mango powder
Kachri
Fenugreek seeds
Mustard seeds Rock salt
Nigella seeds
Saffron
Mixed spices
Chaat masala Kala masala
Garam masala
Bharwan masala
Achaar masala
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Spices
Fennel
Tamarind
Kassori methi
Kala namak Poppy seeds
Sesame seeds black and
white
Ratanjot Char magaz
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Blends of spices
Garam masala
Chat masala
Kala masala
Panch phoran
Achari masala
Chutney masala
Chai masala
Shikanji masala
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Lets Know What is What
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The Spices
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MUSTARD
Indian name
RAI
Latin name
BRASSICA /
SINAPSIS
In the south of India and along the
coast, mustard is primarily used in
tempering. This simple procedure of
heating oil until very hot, dropping in
the mustard seeds and cooking until it
pop and crackle, gives many dishes a
distinctive flavour. In Bengal, mustardseeds are crushed to paste for use in
fiery marinades and curries that can
shock the senses. Mustard is an
excellent preservative and split seeds,
which look like tiny lentils, are widely
used for pickling
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CARAWAY
Indian name
SHAHI JEERA
Latin name
CARUM CARVI
Caraway is used to flavour
bread, cakes and cheese.
Caraway flavoured Indian
cheese is popular but is
available only in certain parts
of India. The famous liqueur
kummel is laced with the
extract of caraway. In Indian
cookery it is used to
complement or rice dish.
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CUMIN
Indian name
JEERA
Latin name
CUMINUM
CYMINUM
Suited to almost any cuisine in the
world. In India most curries start of
with a loud crackle as cumin
seeds hit the hot oil, before the
meat and vegetable are added.
Roasted cumin powder issprinkled on top of salads or
yoghurt as a dark, contrasting,
aromatic garnish. It is also the
very essence ofjaljeera a tasty
digestive drink. It is also used in
spice blend like panch phoran andtandoori Masala.
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CASSIA
Indian name
JUNGLI
DALCHINI
Latin name
CINNAMOMUM
CASSIA
In India, cassia is exactly used as
cinnamon, incurries, rice and
vegetables. It is not added to
sweets because of its astringency.
The Chinese use it in their blend
of five-spice powder. Cassia budsare used in cooking as well as in
paan a betel leaf filled with nuts,
Seeds and spices and eaten after
a rich meal to freshen the breath.
A single bud often fastens the leaf
envelope to hold in the contents.
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CINNAMON
Indian name
DALCHINI
Latin name
CINNAMOMUM
VERUM
Cinnamon is used to flavour
rice,curries,deserts and meats.
It is also an essential part of
the standard blend of garam
masala which includes
cardamom,cloves and
peppercorn. Garam Masala is
the magic spice mixture which
gives many Indian dishes that
rich,heady fragrance. Masala
chai is tea with milk andsugar,which is liberally laced
with cinnamon
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CORIANDER
Indian name
DHANIA
Latin name
CORIANDRUM
SATIVUM
Suited to almost every savoury Indian
dishes,coriander the spice and the
herb is used daily in
curries,chutneys,soups and drinks.
Roasted coriander is a indispensable
item in the spice box and cool yoghurt
based salads and drinks like raita andlassi are dusted with it for a delicious
zing. An apple green chutney made by
grinding coriander
leaves,coconut,ginger,garlic and
spices is a popular sandwich spread or
meal accompaniment. The volatile oil
is used to flavour liqueurs and
chocolate
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SAFFRON
Indian name
KESAR
Latin name
CROCUS
SATIVUS
Saffron enhances
savoury food as well as
sweet. A few strands
soaked in little warm
water or milk and addedalong with the liquid to
the dish adds a fragrant
richness. It especially
complements milkdeserts,rice and chicken
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TURMERIC
Indian name
HALDI
Latin name
CURCUMA
LONGA
Turmeric is used in virtually everyIndian meat,lentil and vegetable( except greens ) dishes. It is anexcellent preservative and therefore itis used extensively in pickles. It can beadded to food for its colour, taste or asa thickening agent. If it is added to the
oil before vegetable, meat or lentil,itimparts a deep colour and pungenttaste to the dish. The leaves of theturmeric plant can be dried and usedto flavour ghee. Leaves also can beused to wrap foods like fish or sweetsbefore steaming. Unlike the powder
which has a musky dry smell, theleaves smell rich and sweet.
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CARDAMOM
Indian name
ELAICHI
Latin name
ELETTARIA
CARDAMOMUM
Indian savouries and sweetsboth are flavoured withcardamom. This fragrant spiceis used in rich, red curries andmilky deserts. In India tea and
coffee are sometimessprinkled with cardamom.Around the world it is used inspiced cakes and breads.Brown cardamom is used onlyin savouries, especially in rice
dishes like biriyani. Along withgreen cardamom, it is anessential ingredients in garamMasala.
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FENNEL
Indian name
SAUNF
Latin name
FOENICULUMVULGARE
Fennel seems to add
richness to gravies,
sweetness to deserts and a
special zest to vegetables. Itis used powdered or whole
in crisp fried sweets which
are drenched in fennel
flavoured sugar syrup.
Fennel is also used in
pickles and chutneys in north
india and a fennel infusion is
a delicious base for
refreshing drinks.
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BAY LEAF
Indian name
TEJ PATTA
Latin name
LAURUS
NOBILIS
Used chiefly in main dishes &
rice cookery of north India ,
bay leaves are removed from
the dish before serving. They
are added to hot oil before the
main ingredient, as fryingreleases their sweet perfume.
In the West, they are used to
flavour stuffing, roast meats
and sauces. In India, they
constitute a part of garamMasala
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NUTMEG / MACE
Indian name
JAIPHAL / JAVITRI
Latin name
MYRISTICA
FRAGRANCE
In India, both the spices
are used to enhance
main dishes, rice and
deserts. Rice pudding
swirled with nutmeg is adelicacy. Powdered
nutmeg is often sprinkled
on creamy set milk desert
for a decorative andaromatic touch
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NIGELLA
Indian name
KALONJI
Latin name
NIGELLA
SATIVA
Even in India, nigella is amysterious spice. Many peopleare not aware of its flavour andtherefore tend to beingskeptical of its use.
However, nigella goes in naanbread and in salads. In westBengal the most prolific spiceblend is panch phoran, amixture of five spices includingnigella, and this gives
vegetables, pulses and lentilsa distinctive Bengali taste.
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ALLSPICE
Indian name
KABABCHINI
Latin name
PIMENTA
OFFICINALIS
This spice is called allspice because ithas the flavour of cloves,nutmeg,cinnamon and black pepper allrolled in to one. Allspice is indigenousto west indies but is also used in someregional Indian cookery. It is one of thespices that seldom comes out of the
country, but it is sometimes the secretmagic ingredient that gives such asent of heaven to north Indian curriesand biryani.
Although south Indian food has nouse of allspice, it takes its specialplace along side the garam Masala
,cardamom and bay leaf on the northIndian house wives kitchen shelves.
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ANISEED
Indian nameVILAYATI SAUNF
Latin namePIMPINELLA
ANISUM
Aniseed is one of thetwenty odd spices wehave. Mainly used as amouth freshner or as
decocotion to variousdrinks and curries. It isalso thrown into hot oiland poured overvegetables and lentils as
a sizzling fragrantgarnish. Powderedaniseed is added tosweets and beverages
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PEPPER-King Of All Spices
Indian name
KALI MIRCH
Latin name
PIPER NIGRUM
In India, pepper is used in every typeof regional cookery. In the north itflavours main dishes, in the south,lentils, in the east and in the west,vegetables. It is thrown whole into hotoil, roasted and ground with coconutand spices, and made it into paste and
applied to meats. It is also used tomake herbal tea. Green pepper isusually pickled. In view of preservativequalities of pepper, it is usedextensively in canning and pickling.Several spice mix like garam Masalafeature pepper is a key ingredient.
Around the world pepper is used toflavour sauces, meats and marinades.
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POMEGRANATE SEEDS
Indian nameANARDANA
Latin namePUNICA
GRANATUM
Used in north indian cookery,
anardana adds tang to the
chutneys, curries, stuffing,
vegetables and lentils. Punjabi
cookery relies on anardana for
flavouring pulses likechickpeas. In Indian
pomegranate seeds are
sprinkled on yoghurt raitas and
sprouted pulses as a pretty
garnish.
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AJOWAN
Indian name
AJWAIN
Latin name
TRACHYSPERMUM
AMMI
Ajowan goes particularly well
with green beans , root
vegetables and based, all of
which from an important part of
India`s vast vegetarian cuisine.
Snacks like Bombay mix andpotato balls depend on spices
like ajowan for a special zing.
Breads are also flavoured with
the spice. It is often added to
lentils and pulses as they aredifficult to digest
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FENUGREEK
Indian name
METHI
Latin name
TRIGONELLA
FOENUM
Fenugreek is used to flavour all
Indian savouries like kadhi,
sitaphal etc. It is an essential
ingredient for curry powder and is
widely used in southern Indian
cookery in breads, batters,chutneys and lentils. The leaves
are eaten in number of ways.
Fenugreek is also used as a
essential ingredient for pickle.
( PANCH PHORAN )
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Essence (Ruh)
Essence are concentrated liquid
flavourings extracted from various plant
products, including flowers, barks, and
wood by steam distillation. The 2commonly used extracts in indian cooking
are ruh-kewra and ruh-gulab. These are
used to aromatise pillaus, desserts andbeverages.
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Khoya or mawa
This fudge like soft dough is made by
cooking milk slowly until 85% of its water
content evaporates. Khoya is mainly used
in desserts and especially in mughalcuisine.
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Yogurt, Curd (Dahi)
Is one of the common ing to all regions of
India. This dairy product always
accompany our food in one way or the
other- mixed with vegetables and spicesas a raita, in a hot or cold soup or most
commonly just a little plain yogurt .
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Paneer or Cottage Cheese
Paneer is a fresh white cheese with a
mellow flavour and creamy texture. Like all
cheese, it started as a way to preserve
fresh milk, and has become a favouritefood in its own right.
The first step in making paneer is to add
an acidic ingredient to the fresh milk tocause it to curdle (separate into semisolid
curds and liquid whey)
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Paneer or Cottage cheese
Its cooking qualities differ considerably
from other types of cheese; it has enough
body to saut, or deep fry without
crumbling, softening or getting stringy.
Most can be assembled cooked ahead of
time, which is a boon to the modern cook.
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Rotis or Indian Breads
From the clay oven to the iron griddle,
breads have a significant status in Indian
folkfore. Rotis the famed primary food is
generic term for all breads. Although madefrom the same basic ingredients
stoneground grains and water. Indians
breads vary tremendously from tissue thinand crackly to soft, moist and chewy.
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Breads
Numerous flour mixtures, shaping
techniques, and cooking methods yield an
astounding range of flovours and textures.
Varieties; rotis,
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The vegetarian cooking
Th C li V b l
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The Culinary Vocabulary
Baghar (Tempering):
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Baghar (Tempering):
Spices and herbs are added one at a time to
hot oil and this tempering is either done as the
first step in the cooking process before adding
the vegetables or as the last,pouring the tempered oil over dal. The oil
extracts and retains all the sharp flavours of the
rai, kadipatta, jeera, hing, etc and coats the
entire dish being prepared.Also known as tadka
or chonk.
Bhunao(Saute/Stir-fry):
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Bhunao(Saute/Stir-fry):
Small quantities of water, yogurt, and stock
are introduced to the pan if and when the
ingredients start to stick. Usually onions,
tomatoes, ginger, garlic and green chillies arefried in oil, but to make sure that this doesnt
stick, burn or cook unevenly, a small amount
of water is added, repeatedly. After the oil
separates from the mixture, the main
ingredient vegetables are added and cooked.
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Dhuanaar (Smoking):
Glowing charcoal is placed in a small katori, orbowl, cooked vegetables are placed around this.Dry spices and ghee are poured on top of the
coals and a lid is quickly placed over thevegetables. This smoking adds a delicate flavourto the prepared fooe. In Rajasthan, for example,matha or buttermilk is served after ghee is
poured over hot coals and placed under a lidalong with an earthenware pot of buttermilk for aminute or so.
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Dum (Steaming):
In the olden days, the utensil wassealed with atta (dough) to capture themoisture within the food as it cooked
slowly over a charcoal fire. Some coal isplaced on the lid to ensure evencooking. The food continues to cook inits own steam, retaining all its flavour
and aroma. Dum means, to steam ormature a dish.
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Handi:
The cooking is done in a thick bottom
pan so that the food does not stick or
burn; the lid helps retain the aroma and
flavour. Both bhunao and dum are
aspects of Handi cooking
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Talna (Frying):
In Indian cooking frying, when it is
called for, is done in a wok or kadhai.
The round bottom uses less oil and
cooks the food evenly.
List of Equipments Used In
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List of Equipments Used In
Indian Kitchen Belan
Chakla
Haandi
Hammam Dasta
Jhaari
Kadahi
Kadchi
Paraat
Sil Batta
Tawa
Tandoor
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Kitchen Equipments
Kadahi is used for frying, sauteing, and
just about all other forms of stove top
cooking.
Tava a round single burner iron griddle
used in toasting spices, chappatis. Its
smooth with a concave surface
Rolling pin or belan, about a foot long witha long taper from the centre.
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Kitchen Equipment
Spice grinder (chakki ) a peep into an old
time or modern Indian kitchen will reveal a
wide variety of grinding stones. So
important is the spice blend to Indiancookery that in some parts of the sub
continent, the bride ensures a solid
foundation to the marriage by making hervows standing on the grinding stone
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Cooking Mediums
Deis ghee is made by melting butter and
separating water and milk solids. It has its
own sweetish nutty flavour.
Mustard oil made from the extracts of
sarson seeds. There are 2 kinds kacchi
ghani and pacci ghani (cold and hot
compress ) Seasme oil (til ka tael )
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Cooking Mediums
Coconut oil most popular in south
Peanut oil
Seetha phal seed oil
Lauki seed oil
Almond oil
Walnut oil Varieties of flavoured oil
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Garnishes
Warq : gold & silver
Dry Fruit Garnishes : almonds, pistachio
cashewnuts, walnuts, dessicated coconut,
etc.
Vegetables : coriander, ginger & green
chillies, mint, lemon etc.
Innovation garnishes: slivers of fried
pumpkin, morrels, bhujia etc.
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Silver and Gold leaves (warq)
Fragile and delicate as butterfly wings,
these thin sheets of silver or gold foil are
especially associated with Mughal
cooking. Warq is made by placing minutesilver pellets between sheets of tissue
paper, which is then enclosed in a leather
pouch and hammered to form feather thinfoil.
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Cookery class
List of vegetables we will cook
History of vegetable
Varieties Famous dishes from the vegetable
Name of dish we will cook
Practical cooking
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Vegetables we will cook
Potatoes
Ghia
Colacasia
Pumpkin
Dried Peas
Tomatoes
Chillies
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Potato
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History of potatoes
There is generalagreement betweencontemporary botaniststhat the potato originatedin the Andes, all the wayfrom Colombia tonorthern Argentina, butwith a concentration ofgenetic diversity, both in
the form of cultivated andwild species, in the areaof modern day Peru
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Varieties
Potatoes have been bred into
many standard or well-known
varieties, each of which have
particular agricultural or
culinary attributes. Varieties
are generally categorized intoa few main groups, such as
Russets, Reds, Whites,
Yellows (aka Yukons), based
on common characteristics.
Popular varieties found inmarkets may include
Desiree
Kipfler
Nicola
Pink Eye Pink Fir Apple
Pontiac
Russet Burbank
Spunta Baby Potatoes
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Nutrition
Potatoes are an importantsource of carbohydrate.Oncethought to be fattening we nowknow that, on thecontrary,potatoes can be anexcellent part of caloriecontrolled diet- provided, ofcourse they are not fried in oilor mashed with too muchbutter.
Potatoes are also very good
source of vitamin C, andduring the winter potatoes areoften the main source of thisvitamin. They also containpotassium, iron and vitamin B.
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Carrot
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History of Carrots
Until the middle ages,
carrots came from
holland,from where they
were exported in the
seventeenth andeighteenth centuries.
Although purple and
white carrots continued to
be eaten in france,nowadays they are
something of a rarity.
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Nutrition
The carrot is: Low in Saturated Fat and
Cholesterol
High in Dietary Fiber, Vitamin A,Vitamin C, Vitamin K, Potassium,Thiamin, Niacin, Vitamin B6,Folate and Manganese
The nutritional value and healthbenefits of carrots make themideal for:
Maintaining optimum health
Weight loss
Don't include too many carrots in
your diet if you're interested in: Weight gain
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Nutrition
Carrots contain largeamounts of carotene andvitamin A, along withuseful amounts ofvitamins B3, C and E.
When eaten raw they alsoprovide good quantity ofpotassium, calcium, ironand zinc, but these are
reduced when carrots areboiled.
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Beans
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History
Being a crop of the arid regions,the origination of guar iscontroversial as different peoplehave different opinions about it.
The actual place of origin is notknown but it is believed that itgrew wildly in the hot and arid
areas of Africa or the deserts ofMiddle East. The Arab people firstdomesticated guar to feed theirhorses with it. When the tradestarted flourishing in the MiddleEast during the silk route tradingdays, the traders brought withthem the pods of guar whereverthey went and as a result theseeds of this crop got scattered inthose countries. This is how guarwas introduced into India.
Production of guar in
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Production of guar inIndia
India produces 600000 lakh tons ofguar annually i.e. the maximum levelof production in the world. It
contributes to around 80% share inthe worlds total production. Themajor producing regions of this crop
in India are
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Nutrition
Beans are high inprotein andcarbohydrates andare also a good
source of vitaminsA,B1 and B2. Theyalso providepotassium and iron as
well as several otherminerals.
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Pumpkin
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History of pumpkin
The name pumpkin originated from theGreek word for "large melon" which
is "pepon." "Pepon" was nasalized by
the French into "pompon." The
English changed "pompon" to
"Pumpion." Shakespeare referred to
the "pumpion" in his Merry Wives of
Windsor. American colonists changed
"pumpion" into "pumpkin." The
"pumpkin" is referred to in The
Legend of Sleepy Hollow, Peter,
Peter, Pumpkin Eaterand Cinderella.
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Varieties of Pumpkin
Acron Squashes
Butternut Squashes
Delicata Squashes
English Pumpkins
Hubbard Squashes
Kabocha Squashes
Onion Squashes
N t iti
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Nutrition(1 cup cooked, boiled, drained, without salt)
Calories 49Protein 2 gramsCarbohydrate 12 gramsDietary Fiber 3 gramsCalcium 37 mgIron 1.4 mgMagnesium 22 mgPotassium 564 mg
Zinc 1 mgSelenium .50 mgVitamin C 12 mg
Niacin 1 mgFolate 21 mcgVitamin A 2650 IUVitamin E 3 mg
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Corn
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History of Corns
In 1492, as christophercolumbus disembarked on theisland now called cuba, he wasmet by american indiansoffering two gifts of hospitality-one was tobbaco and othersomething the indian calledmais. The english word forstaple food was then corn, sothat when columbus and hiscrew saw that maize was thestaple food for Indians, it wasdubbed Indian corn
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Varieties
There are five main varieties ofcorn-
Popcorn, sweet corn, dentcorn, flint corn and flour corn.
Dent corn is the most
commonly grown worldwide,for animal feeds and oil, andthe corn we eat on the cobs issweet corn. Baby sweet corncobs are picked whenimmature and are cooked and
eaten whole.
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Nutrition
Diet Nutrition & Corn:
Corn contains beta-carotene, small amountsof B vitamins and vitamin
C. It is a useful source ofprotein and is rich infiber. Canned corn is lessnutritious, higher incalories and usuallymuch higher in addedsodium.
Calories in Corn:1 x 5" ear = 65 calories1 cup cooked = 170
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Cauliflower
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History of cauliflower
Cauliflower is thought to havecome origanally from chinaand thence to the middle east.The moors introduced it tospain in the twelfth century andfrom there it found its way to
england via established tradingroutes. The early cauliflowerwas the size of a tennis ballbut they have gradually beencultivated to the enormoussizes we see today. Ironically,baby cauliflower are nowfashionable.
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Varieties
Green and occasionallypurple cauliflower areavailable in the shops.Dwarf varieties ofcauliflowers are nowcommonly available inshops, as well as babywhite cauliflower.
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Tomatoes
Hi f
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History of tomatoes
Tomatoes are natives to western southamerica. By the time of the spanish
invasions in the sixteenth century, they were
widely cultivated throughout the whole of
south america and mexico. Hernan Cortes,
conquerer of the Aztecs, sent the first
tomatoes plants, a yellow variety to spain.
However, people did not instinctively take to
this golden apple. English horticulturists
mostly grew them as ornamental plants to
adorn their gardens and had little positive to
say about them as food. Spain is recorded
as the first country to use tomatoes in
cooking, stewing them with oil and
seasoning. Italy followed suit, but elsewhere
they were treated with suspicion.
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Chilli
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Chillies
Hi t
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History
Indigenous to Central and SouthAmerica and the West Indies, they
have been cultivated there for
thousands of years before the Spanish
conquest, which eventually
introduced them to the rest of the
world. Mexican cooking is one of the
worlds oldest cuisines, the explorers
of the New World brought back the
tomatoes and peppers, red hot chillis,
avocados, various beans, vanilla and
chocolate, these flavours were to
change the flavour of Europe
V i ti
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Varieties
N t iti
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Nutrition
Chillis are: Low in Saturated Fat, Cholesterol, and Sodium
High in Vitamin A, Vitamin C, Vitamin K, Vitamin B6,Potassium, Copper, Manganese, Dietary Fiber, Thiamin,Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus
The nutritional value and health benefits of chilli makes itideal for:
Maintaining optimum health
Weight loss
Don't include too many chillis in your diet if you'reinterested in: Weight gain
Vegetable Specialities we will
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g p
cook
Khatta meetha seetaphal
Aloo methi
Bhuni Arbi Arhar daal
Mangaudi pullao
Ghiya raita
G tt
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Gatta curry
Ingredients Quantity For gattas
Bengal gram flour(besan) 1 cups
Ginger inch piece
Fresh mint leaves 5-6
Yogurt 2 tbsps Cumin seeds tsp
Red chilli powder tsp
Turmeric powder tsp
Salt to taste
Soda-bicarbonate a pinch
Garam masala powder tsp
Oil to deep fry
S k
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Snacks
Moong kishmish pakori
Mathri
Mattra (kulch)
S t
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Sweets
Badaam halwa
Aamra
Kesari Phirni
G tt C
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Gatta Curry
For gravy Onions 2 medium sized
Yogurt 1 cups
Red chilli powder 1 tsp
Coriander powder 2 tsps
Turmeric powder 1 tsp Oil 2 tbsps
Cumin seeds 1 tsp
Cloves 4
Asafoetida a pinch
Garam masala powder tsp
Salt to taste
G tt C
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Gatta Curry
1.Sieve besan. Peel, wash and grate ginger. Wash and chop mint leaves. Mix all theingredients for the gattas except oil, add a little water to make a stiff dough. Divideinto six equal parts and roll into cylindrical shapes.
2.Cook in two cups of boiling water for ten to fifteen minutes. Drain and reservewater for making gravy. Let gattas cool and cut into one-inch pieces.
3.Heat oil in a deep frying pan and deep fry gattas to a golden brown. Drain and keepaside.
4.For gravy, peel, wash and grate onions. Mix yogurt, red chilli powder, corianderpowder, and turmeric powder.
5.Heat oil in a pan, add cumin seeds, cloves and asafoetida. When cumin seedsbegin to change colour, add grated onions and cook on high heat till onions turn pink.
6.Add spiced yogurt and cook on low heat for five minutes.
7. Add gattas and the reserved water. Add salt to taste. Simmer till gravy
thickens. Garnish with garam masala powder and serve hot.
La ki ke Kofte
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Lauki ke Kofte
Ingredients Quantity
Bottle gourd (Lauki) 1 kg
Besan cup
Salt to taste Red chilli powder 1 tblspn
Tamarind with seeds 10-12
Oil for deep-frying
Lauki ke Kofte
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Lauki ke Kofte
Gravy Tomato 2 medium sized
Onion 2 medium sized
Ginger two 1" knobs
Garlic 6-8 cloves
Dry red chilli 6-8
Turmeric powder tsp
Coriander powder 2 tblspns
Cumin powder 1 tsp
Garam masala powder tsp
Salt to taste
Fresh coriander leaves a few sprigs
Oil 4 tblspn
Lauki ke Kofte
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Lauki ke Kofte
Method of preparation:
3. Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside forfifteen minutes. Squeeze to remove excess water. Add besan, red chillipowder and mix to make dough. Divide it in to ten to twelve equal portions.
4. Stuff one-piece tamarind into each portion of this mixture. Wet your palm
and shape the stuffed portion into a ball. 5. Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two
to three minutes or until golden brown in colour and crisp from the outside.Drain and remove onto an absorbent paper.
6. Peel and finely chop onion. Clean and remove stems from dry red chillies.Peel ginger, garlic and grind to a fine paste along with dry red chillies.
Lauki ke Kofte
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Lauki ke Kofte
1. Wash and puree tomatoes in a blender. Clean, wash and finely chop freshcoriander leaves.
2. Heat oil in a pan, add chopped onions and saut until light golden brown.
Add ginger, garlic and red chilli paste, stir-fry briefly.
3. Add turmeric powder, coriander powder, cumin powder and red chilli
powder. Continue to cook on medium heat for one minute, stirring
continuously4. Stir in tomato puree and cook on high heat, stirring continuously till oil
begins to separate. Add two cups of water and bring it to a boil. Add salt,
reduce heat and simmer for five minutes.
5. Gently add the fried koftas and simmer for another three to four minutes.
6. Sprinkle garam masala powder and serve garnished with chopped fresh
coriander leaves.
Kaddu ki Subzi
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Kaddu ki Subzi
Ingredients Quantity Red pumpkin 500 gms.
Oil 1 tbsp.
Methi seeds 1 tsp.
Green chillies, chopped 2
Red chilli powder 1 tsp. Turmeric powder tsp.
Coriander powder 2 tsps.
Salt to taste
Sugar 1 tsp.
Lemon 1
Coriander leaves, chopped 1 tbsp.
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Bharwan Mirch
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Bharwan Mirch
Ingredients Quantity
Green chillies (Bhavnagri) 8 large sized
Salt to taste
Oil 5 tbsps
Asafoetida a pinch Mustard seeds tsp
Turmeric powder 1 tsp
Coconut (scraped) 2 cups
Red chilli powder 1 tsp
Aniseed powder tsp Cumin powder tsp
Coriander powder tsp
Raw mango (grated) 1 small sized
Fresh coriander leaves (finely chopped) a few sprigs
Bharwan Mirch
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Bharwan Mirch
Method of preparation
1. Slit green chillies and deseed. Apply a little salt and keep aside forthirty minutes. Wash and drain well.
2. Heat two tablespoons of oil and temper with asafoetida, mustard seedsand turmeric powder.
3. Add coconut and saut till lightly coloured.
4. Add red chilli powder, aniseed powder, cumin powder, corianderpowder and raw mango. Saut till well mixed and dry.
5. Add salt and chopped coriander leaves. Remove from heat and setaside.
6. Stuff mixture into chillies and keep aside.
7. Heat remaining oil in a shallow pan. Place chillies, cover and cook forfive minutes.
8. Remove and serve hot.
Bhutte ka Shahi Kees
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Bhutte ka Shahi Kees
Ingredients Quantity
Grated corn 500 gm
Onion 250 gm
Green chillies 8-10
Ginger 2 inch
Fennel 1 tsp
Jeera 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Milk 1 litre
Ghee 250 gms
Lemon 1
Sugar 1 tsp.
Coconut (finely sliced) cup
Badam, raisin, cashew nut 1 cup
Green coriander 1 cup
Mawa 100 gms
Salt to taste
Bhutte ka Shahi Kees
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Bhutte ka Shahi Kees
Method of preparation: - 1.Heat ghee in a non-stick kadai, add the coconut chips saut till golden
brown and remove and keep aside.
2.Add jeera and fennel in the same kadai when crackled, add chopped
onion and saute till translucent, add chopped green chillies, chopped ginger,
red chilli powder, turmeric powder and saut.
3.Add salt, add grated corn and saut.
4.Add milk and cook till the all the milk has evaporated.
5.Add grated mawa, mix well, cover and cook for 5 minutes.
6.Add sugar and lemon juice and mix well. Remove from heat and mix in
the dry fruits.
7.Remove in a plate serve garnished with coconut chips and chopped
green coriander.
Gobhi Shalgham ka Achar
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Gobhi Shalgham ka Achar
Ingredients Quantity
Carrots (gajar) 1 kg.
Cauliflower (gobhi) 1 kg.
Turnips (shalgam) 1 kg.
Ginger 250 gms.
Garlic 100 gms. Mustard 100 gms.
Cumin seeds tbsp.
Peppercorns 20
Cinnamon 2 one inch pieces
Cloves 10
Black cardamoms 2. Mustard oil 250 300 gms.
Red chilli powder (deghi mirch) 2 tsps
Jaggery 400 gms.
Vinegar 1 cup
Salt 200 gms
Gobhi Shalgam ka Achar
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Gobhi Shalgam ka Achar
Method of preparation 1.Peel, wash and cut the carrots into quarters lengthwise. Further cut them into one
and a half inch sized pieces.
2.Wash the cauliflower thoroughly and separate into mediums sized florets.
3.Peel, wash and cut the turnips into quarters lengthwise. Further cut them into one
and a half inch sized pieces. Blanch all the vegetables in boiling water for five
minutes. Drain and dry thoroughly. 4.Peel, wash and crush ginger and garlic. Coarsely grind mustard, peppercorns,
cumin seeds, cinnamon, cloves and black cardamoms.
5.Heat oil to boiling point. Cool for a while. Heat again and add crushed ginger-
garlic and saute till brown. Add the coarsely ground spice powder, red chilli powder
and salt. Take off the heat and add jaggery and vinegar. Keep covered for five
minutes. 6.Add the blanched vegetables and mix well. When completely cooled store in
sterilised bottles.
Moong Dal Halwa
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Moong Dal Halwa
Ingredients Quantity Green gram split (moong dal) 1 cup
Sugar 1 cup
Saffron pinch
Milk cup
Ghee 1 cup
Khoya/mawa (crumbled) cup
Almonds (blanche & slivered) 10-12
Moong Dal Halwa
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Moong Dal Halwa
1.Wash and soak moong dal for six hours. Grind it coarsely usingvery little water.
2.Prepare one-string sugar syrup with sugar and one and half cups
of water.
3.Soak saffron in hot milk.
4.Heat ghee in a thick-bottomed pan and add the ground moong
dal. Keep stirring over low heat till the dalturns golden brown.
5.Add the sugar syrup and saffron milk. Stir till they are thoroughly
incorporated and the halwa is of dropping consistency. Add mawa
and cook till it dissolves.
6.Serve hot garnished with almond slivers.
Gulab Jamun
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Gulab Jamun
Ingredients Quantity
Khoya (mawa) 1 cups
Chenna (paneer) cup
Soda bicarbonate tsp
Refined flour(maida) 3 tbsps
Green cardamom powder tsp
Sugar 2 cups
Ghee/oil to deep fry
Gulab Jamun
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Gulab Jamun
Method of preparation 1.Grate khoya and mash chenna and keep aside.
2.Mix the two along with soda bicarbonate, refined flour, green
cardamom powder and a little water to make a soft dough.
3.Divide into sixteen equal portions and shape into balls.
4.Prepare a sugar syrup with sugar and two cups of water. Clear the
syrup by removing the scum, if any.
5.Heat ghee/oil in a kadai. Add the balls and deep fry on low heat
till golden in colour.
6.Drain and soak in the sugar syrup for atleast fifteen to twentyminutes before serving.
Phirni
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Phirni
Ingredients Quantity Rice 5 tbsps
Milk 5 cups
Pistachios 10-15 Saffron 8-10 strands
Sugar cup
Green cardamom powder tsp
Phirni
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Phirni
Method of preparation 1.Pick, wash and soak rice for half an hour in two cups of water.
Drain and grind to a coarse paste.
2.Blanch pistachios in half a cup of hot water for five minutes. Drain,cool, remove skin and slice.
3.Bring milk to a boil. Add rice paste dissolved in a little water orcold milk. Cook till rice is completely cooked. Stir constantly. Addsaffron and mix well.
4.Add sugar, cardamom powder and cook till sugar is completelydissolved.
5.Pour into earthenware or china bowls and garnish with slicedpistachios.
6.Chill in a refrigerator for an hour before serving.
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