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Jal Jeera

August 15th, 2007 Mona Posted in Black Salt/Kala Namak, Blog Events/Entries/Polls, Brown Sugar, Cilantro/Kothmir (fresh), Cumin seeds/Zeera, Drinks/Sharbat, Mint/Pudina (fresh), Red Chilli powder, Tamarind/Imli 3 Comments » 4,521 views

Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months.

This post is my contribution to Sunita’s monthly event on Spices – Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here’s my entry:

Recipe Source: India’s Vegetarian Cooking, by Monisha Bharadwaj

Serves : 4

Ingredients:

  • Cumin Seeds – 2 tsp
  • Tamarind Concentrate – 1 tbsp
  • Hot water – 600 ml
  • Brown Sugar – 6 tbsp
  • Red Chilli powder – 1/2 tsp
  • Black Salt/Kala Namak - 1 tsp
  • Cilantro - few, finely chopped
  • Mint Leaves – few, finely chopped

Method:

  • Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.
  • Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.
  • Let it cool and stir in the coriander leaves.
  • Pour this mixture into a small jug and let it chill in a refrigerato

    • Luv,
    Mona

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    Imli Ki Chutney

    July 10th, 2007 Mona Posted in Black Salt/Kala Namak, Chutneys and Pickles, Cumin seeds/Zeera, Jaggery/Gud, Red Chilli powder, Sugar/Shakkar, Tamarind/Imli 4 Comments » 4,737 views

    Tangy Chutneys and sauces go very well with fried bhajiya’s and crisp pakodas (Indian snacks) in cold weather when it is raining outside. You can also use this pungent chutney along with Indian chaats.

    Store this sweet, sour and hot chutney in air-tight glass jars in the refrigerator. Use in within a month.

    Imli Ki Chutney – Tamarind Sauce source

    Imli Ki Chutney – Tamarind Sauce

    Ingredients:

    Tamarind – 250 gms
    Jaggery/Gud – 300 gms (you can also use sugar instead)
    Red Chilli Powder – 1 tsp
    Cumin seed/Zeera powder – 1 tsp
    Black salt/Kala Namak - a pinch

    Method:

    1. Soak the tamarind in a small bowl with warm/hot water just enoughg to cover ir for 1 hour. Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibres.
    2. Take a heavy bottom pan and cook the pulp. Add sugar and keep stirring till it becomes thick. Add spices and salt and cook it 3 mins more Remove from heat. Pour into sterlised bottle and store upto 1 month in a refrigerator.

    Luv,
    Mona

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