Ingredient: Ajwain

Ajwain

Interesting Facts

  • is the small seed-like fruit similar to that of the bishop’s weed (Ammi majus) plant, egg-shaped and grayish in color
  • smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent.
  • In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but “brighter”.

Nutritional Facts

  • Serving Size: 100 gram
  • Calories: 305
  • Total Fat: 25 gram
  • Cholesterol: 0 milligram
  • Sodium: 10 milligram
  • Total Carbohydrate: 43 gram
  • Protein: 16 gram
  • Vitamin A: 0 %
  • Vitamin C: 0 %
  • Calcium: 0 %
  • Iron: 0 %

**** Discretion is being able to raise your eyebrow instead of your voice ****

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Matho

Matho

Indian condiment based on yoghurt and used as a sauce or dip

English Translation

  • Matho = Thick spicy yoghurt drink

Preparation

  • 1 cup plain yogurt
  • ½ teaspoon cumin powder
  • ¼ cup sour cream
  • ½ -1 green chili chopped fine
  • 1 clove garlic chopped fine
  • ½ teaspoon salts
  • 5 sprigs cilantro, chopped fine
  • ½ teaspoon sugar
  • ¼ cup water

Assemble

  • Blend all the above ingredients in a blender keep at room temperature.
  • Enjoy with biryani.

**** A smooth sea never made a skillful mariner ****

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Dahi Bhaat

Dahi Bhaat

Delicious creamy rice with yoghurt

English Translation

  • Dahi = Yoghurt
  • Bhaat = Rice

Preparation (Serves 6)

  • 1¼ cups basmati rice (cooked)
  • ½ onions chopped
  • 1 teaspoon cumin seeds
  • 3 tablespoons oil
  • 3 tablespoon yogurt
  • ¼ teaspoon turmeric
  • 1 teaspoon sesame seeds
  • 1 level teaspoon salt
  • 2 tablespoon chopped cilantro

Assemble

  • Wash rice several times until water runs clear
  • Add 6 cups water and cook the rice on high heat until slightly grainy
  • Drain the rice in a colander and keep aside
  • In a non stick pan, heat oil over medium heat
  • Add cumin seeds, when the seed starts to sizzle add the chopped onion, fry until translucent
  • Add the yogurt, turmeric, salt and mix
  • Add the cooked rice and mix very gently, turn the heat to low
  • Sprinkle sesame seeds and cilantro on top
  • Cover and turn down heat

**** Don’t get good at doing something if you don’t like doing it ****

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Bhatura

Bhatura

Very delicious deep fried white bread

English Translation

  • Bhatura = A soft and fried Indian bread

Preparation (Serves 6)

  • 2¼ cups self raising flour
  • ¼ cup oil
  • ¼ teaspoon salt
  • 2½ tablespoon yogurt
  • ¾ cup warm water (pour gradually not all at once)
  • Oil for frying

Assemble

  • Mix the flour oil and salt until it resembles crumbs.
  • Mix the yogurt then gradually add the warm water.
  • Make semi firm dough and keep covered for 15 minutes.
  • Fill a pan with at least 4-5 cups oil and heat to 350 F.
  • Test the temperature by dropping a small pinch of dough. If the dough rises in a couple seconds then the oil is ready to fry the bhatura.
  • To make bhatura knead the dough one more time and make 16-20 balls.
  • Roll out each ball 3-4 inches in diameter.
  • Keep the rolled out bhatura separate on a floured surface.
  • Fry bhatura 1 at a time, turn once after it rises.
  • Fry for a few seconds on the other side and remove with a slotted spoon and drain on wire rack or paper towel.
  • Fry the remainder and serve with Chole.
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Mango Lassi

Mango Lassi

Lassi is a popular and traditional Punjabi yoghurt-based drink

English Translation

  • Lassi = Yoghurt drink

Preparation (Serves 6)

Assemble

  • Blend all the above ingredients in the blender and serve chilled or with ice.
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