HISTORY OF SPICES IN INDIA

Indian cooking is colorful, fragrant, and delicious. It depends on a wide array of spices, legumes, and grains for its distinct character. An Ancient Treasure India is the world’s chief supplier of spices and has been for at least thirty-six hundred years. These fragrant and flavorful plant substances, which often have been more prized than jewels, have drawn people from all over the world to India throughout history. Unlike spice seekers from other nations, Indians have always had access to a wide array of different spices. Some of the most popular spices include mint, bright orange turmeric, pungent cumin, curry leaves and many more.

 Indians use spices the way artists use paint, blending them together in hundreds of different combinations and proportions. For a dish to be considered well cooked, no single spice should ever dominate. Instead there must be a perfect balance of ingredients, with each dish having its own distinctive taste, color, and perfume. This means that cooks need to understand the characteristics of each spice and how they mix together.

 “Spices are the heart and soul of Indian cooking. Knowing how to use the spices is the key that unlocks the secrets of alluring aromas and magical flavors of classic Indian cuisine.” Indian cooks blend spices in a number of ways. They create a masala (mah-saah-laah), a general term that refers to any combination of ground spices. They make masala by grinding different spices together into a powder. Garam masala (gah-rah- mah-saah-laah), a favorite spice mixture, is a specific blend of different spices that is widely used in Indian cooking. It features cinnamon, black pepper, cloves, cardamom, bay leaf and black pepper.

Spices were first introduced in India by Portuguese. Green chilies were brought by Portuguese in India via Afghanistan. Whenever Greeks and Portuguese used to travel to India they bring seeds of vegetables and spices along with them to grow. Black pepper, sweet potato and pumpkin are the only few things which are cultivated by India itself. Rest all vegetables and spices were brought to India by Portuguese, Greeks and Romans.

So i would like to share some basic masala’s preparation which are used in everyday cooking wheather its a hotel, restaurent or home.

  • Khada masala: Also known as whole spice its contain whole black pepper corn, cloves, cinnamon, mace, blackand green cardamom, bayleaf, coriander and caraway seeds. In Indian rice and curries preparation always use them whole in a hot oil at the starting of preparation of the dish. this helps to give distinct aroma to the dish.
  • Garam masala powder: Garam masala powder is a mixture of whole spices which are roasted and later finely ground(powdered). It contain coriander seeds, cumin seeds, fennel seeds, green and black cardamom, cloves, black peppercorn, cinnamon, bayleaf, nutmeg, star anise and mace. once the powder is prepared transfer it into an airtight container as it can loose the aroma. Use the garam masala powder during the preparation or sprinkle at the end of the dish to achieve aromatic and flavourful dish.
  • Maharashtrian Garam Masala: Also known as Goda masala it’s a special blended powdered masala which is used in the preparation of maharastrian food. The masala includes Caraway seeds(shahi jeera), Niger seeds(ramtil), Asafoetida(Hing), Sesame seeds(til), Cumin seeds(jeera), Coriander seeds(dhaniya), Dedicated coconut(sukha nariyal). Dry roast all the ingredients until the coconut is slightly starts to brown.
  • Channa Masala: An aromatic blend of spice powder which is used in preparation of chana or Punjabi chole. The masala includes Coriander Seeds, Cumin Seeds, Dry Red Chilli, Black Peppercorn, Black Cardamom, Green Gardamom and Cloves. Dry roast all the ingredients and grind them until fine powder.
  • Chaat Masala: A very unique blend of spice which gives tangy flavour  to the food. As the name indicate this masala can be used in different types of Chaat, salads and cut fruits. The preparation of masala include Cumin seeds, coriander seeds, whole black Peppercorn, Black salt, Dry Mango Powder, Asafoetida (Hing), Salt.    First dry roast cumin, coriander and black Peppercorn then transfer it into a blender along with salt, Black salt, Asafoetida and dry mango powder. Blend it until powder forms. Use it as required.
  • Panch Phoran: It’s a traditional spice mix which is used in Bengali cuisine. The Panch means five and Phoran means spice, so the blend of 5 spice is called Panch Phoran. The Panch Phoran masala can be used as a whole or in a powdered form. The masala include Cumin seeds, mustard seeds, fenugreek seed(methi daana), fennel seeds(saunf), kalonji(onion seeds).

These are some basic masala preparation which are used in Indian cooking

Continue reading “HISTORY OF SPICES IN INDIA”

HALWA

Halwa is a popular sweet that has many varieties and a very rich history. Different type of cultures had an influence on Halwa as it travel the world through the ages. In India Halwa is also used as a Prasad during worshiping of God.

Origin of Halwa.

Halwa was derived from a Turkish word which is ‘halw’ in 7th century. The Turkish people used to prepare Halw with a starchy product. The first known written Halwa recipe was appeared in the early 13th century in an Arabic book named ‘KITAB-AL-TABIKH( Book of dishes). In the 7th century Halw was a paste made from dates and milk. It evolved into a thicker confection with the addition of semolina to which fruits,sweeteners,nuts and even rose water were added.

Halw became Halwa when it comes to India and many varities grew out. The Indian version contained semolina,ghee,flour,nuts,fruits and sometime coconut and milk. The Turkish had links with Arab traders and the Arab traders had 2 ports in India, one in Karachi and one in kerela. When Halwa moved to Karachi a special Karachi Halwa was introduced.

The mughals are the one by whom Halwa became famous.

Variations of Halwa.

  • Moong dal Halwa.
  • Gajar ka Halwa.
  • Sooji ka Halwa.
  • Aate ka Halwa( also know as khada Prasad)
  • Karachi Halwa.

We are talking about the origin of Halwa. So let’s share the recipe of first ever ‘karachi halwa’.

KARACHI HALWA.

Ingredients. Serving:10 pax

Cornflour 1cup. Sugar 2.5cups. water 1liter saffron 0.5gm. orange food colour Few drops chopped cashewnuts 2tablespoon. Ghee 1tablespon

METHOD.

  • In a bowl combine cornflour and 2 cups of water, mix properly to avoid lumps.
  • Heat the remaining water in a pan over medium flame, add sugar and stir until the sugar is properly dissolved.
  • Bring it to boil add cornflour mixture add saffron to it and mix with a wooden spatula. Add orange food colour to the mixture.
  • When the mixture start to stick at the pan, add tablespoon of ghee and stir again.
  • When it reach to the Halwa consistency and start to leave the sides of the pan, then transfer the mixture to the greased tray.
  • Sprinkle chopped cashewnut and some saffron strings and keep in fridge to set.
  • Take out and cut into desired shape

I hope you like the recipe. Try at your home. So keep cooking, eat healthy and stay fit.

BIRYANI

If someone ask which is the most online ordered dish in India is? Then the answer is ‘Biryani’. If it’s a five star hotel, restaurant,outlet or a hawker everyone adopt the biryani with so much love and respect.

Now a day’s we can find 100’s of variations of biryani. But the history of biryani is very interesting and fascinating. Just like there are many variations of this flavourful dish, we have different stories related to the journey and evolution of biryani.

So let me take you the the past and let’s talk about the interesting journey of biryani.

Biryani originated in Persia and might have taken couple of different routes to arrive to India. The Biryani is derived from a Persian word ‘BRINJ’ or’BIRIYAN’ which means rice. In Persia Biryani is a dish which only consist meat patty which is slow cooked over charcoal with Dum technique. later on the rice is added in it when it comes to India. It came from Persia via Afghanistan to North India. In 1800 during the Mughal time when lucknow was known as Awadh they give risen to Awadh Biryani. In 1865 when Britishers deposed Nawab wajid ali shah zafar to kolkata he along with his maharaj(chefs) modified the biryani by adding whole braised potato in it.

One more story which i like the most is ‘ Mumtaz, wife of shah jahan one day she visited to army compound and saw that mughal soldiers look undernourished. So to provide a balance diet to the soldiers she asked the chefs to prepare a dish with a combination of meat and rice. Well the most biggest misconception regarding biryani is that only the basmati rice should be used for the biryani preparation which is not true. In south they used Jeera sambal rice, in Mapla they use pearl rice and in most of the places Sela rice is used. Actually strong aromatic rice should never be used for the preparation as they do not intake the flavour and aroma of spices.

Some of the famous biryani variations are:

  • Mughlai Biryani
  • Hyderabadi Biryani
  • Lucknowi Biryani
  • Kolkata Biryani
  • Ambur Biryani
  • Goan fish Biryani
  • sindhi Biryani

Among all these my favourite is lucknowi biryani. so i would like to share the recipealong with you.

LUCKNOWI BIRYANI

INGREDIENTS

  • 1 inches cinnamon stick
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 2 star anise
  • 3 green cardamom
  • 1/2 kilograms mutton
  • 2 teaspoon salt
  • 2 1/2 cup milk
  • 2 cup basmati rice
  • 10 clove
  • 1 teaspoon fennel seeds
  • 1 teaspoon black pepper
  • 1/2 teasoon mace powder
  • 2 black cardamom
  • 3 teaspoon ghee
  • 4 tablespoon refined oil
  • 1 pinch saffron
  • 1 large onion

For Marination

  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • 2 teaspoon crushed to paste cashews
  • 4 teaspoon yoghurt (curd)
  • 1 teaspoon garlic paste
  • 1 teaspoon red chilli powder
  • 1 pinch garam masala powder

METHOD OF PREPRATION

Step 1

To make the Biryani masala, dry roast all the whole spices( cinnamon,cumin,coriander,star anise,green cardamom,balck pepper,black cardamom,fennel seeds). Once they are roasted, transfer them to a masala grinder and grind them finely. Simultaneously, wash the basmati rice and drain excess water. Boil the rice in double the amount of water and remove from fire and drain till it is half done.

Step 2

For mutton marination, to half kg mutton, add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, Biryani masala, curd and whisk it. Cover it with a lid and put it in the refrigerator for an hour. This process is important to allow the flavour of spices to infuse in the mutton.

Step 3

Thinly slice the onion and deep fry it in some oil and keep aside. Now, take out the mutton from refrigerator and season the meat with salt. Add ghee and oil in the handi. Once it is sufficiently hot, transfer the marinated meat from the bowl to the handi.

Step 4

Stir and cook the meat for a few minutes on high flame, till it is roasted. Cover with the lid and simmer it for another half an hour. Meanwhile, add saffron to the milk and mix well so that the saffron releases its colour and aroma in the milk. Now layer the mutton with cooked rice and add the saffron-milk mixture.

Step 5

Add a little salt, Garam Masala, fried onions and the remaining ghee over it. Add mace powder and mix well. Cover the Handi with the lid and weight it down with something heavy. Keep the flame low. Cook for about half an hour. Serve it hot with Raita or salad

I hope you like the recipe. For more updates keep in touch with me your foodie friend Chef Venkatesh sharma.

Keep cooking, Eat healthy and stay Fit.

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