Category: Jeera

Recently I had been to Sanjeevanam a health restaurant in Bangalore and realized that food was cooked with very little oil and was happy to see people in decent numbers. However I felt that use of spices and herbs and few other nuts and oil seeds would have really enhance the palatability of food and nutritionally more wholesome and healthy.

 Then I thought to my self let me start my first write-up on the soul of cooking healthy and wholesome foods – spices and herbs.Imagine plain sautéed mix of several finely chopped greens  or Okra (lady’s finger) with out spices ………. yes don’t worry I am not asking you to do that to stay healthy 🙂

What I would like to highlight is the first thing that we need to have in our kitchens  is the spice and herbs box. Traditionally this has been used by our grand mom’s and few mom’s 🙂 and slowly losing ground named,  Tikhat Mitha cha daba in Marathi, Ogrenni samaan in Kannada, Popu Dabba in Telugu, Paanch Phorna in Bengali etc…

We are lucky to be in a land blessed with a variety of spices. The use of spice is different in different regions of India. However due to fast paced lifestyles we minimize the use of spices  and herbs in our foods which are actually small concentrated store houses of  nutrients  and antioxidants  and very small quantities can bring in all the magic to the recipe. Before I go ahead and detail individual spices and herbs and which are the most important, in the followings days of this week. I shall like to share few key basics that we should have it handy in our kitchens especially when you intend to dish out  healthy Indian recipes.

10 must have spices in your kitchen  !

Always keep the following spices handy in small bottles (preferably in glass or steel) and whats important : Store tightly closed after each use!

 1.Mustarad seeds  (Raie) (big/small as per your preference)

2.Cumin seeds (Jeera)

3.Fenugreek seeds (Methi seeds)

4.Coriander seeds (Dhaniya dana)

5.Redcilly powder (Lal mirchi powder)

6. Red chillies (whole) (Lal mirch khada)

7.Turmeric powder (Haldi powder)

8.Pepper powder (Kali Mirch powder)

9.Asafoetida powdered (Hing powder) &

*10. Masala powder (Kala /Goda /Garam) {mix of  equal quantities of Cinnamon (Dalchini), cardamom(Elaichi), Cloves (Lavang), Black Cumin seeds ( Shah Jeera), Bay leaves (Tej patta), Star Anise (Badal phool) Black Stone Flower ( Dagad phool, it’s a form of lichen)}

 *Masala powders vary from region to region and liking for specific herbs and spices , however my idea behind using the way I have mentioned, these spices are commonly available globally and if roast these and powder and save it can be used for a long time without losing its flavours and nutritive values. However fresh ground masala is the best when you plan to make a large quantity of  particular recipe which requires garam/ goda/kala masala.

 On a typical rush hour we dice up a vegetable and stir fry it in a seasoning of mustard seeds, cumin , turmeric powder and red chilly powder  and finally finish with a dash of fresh herb like coriander and green chillies and salt as per taste. In the same time if you can add  a few more of these listed spices , provided you keep all these ingredients handy  your food will not only taste healthy but will heal you holistically. A set of different vegetables when cooked in combination of specific spices they enhance the nutritive value and also make the food more healthy and palatable. So folks keep watching for more posts this week to spice up your diced veggies 🙂 the healthy way!

Coming up next , my favourite spice (Jeera)

Jeera to jazz up your food!