Spicy Masala

There are many type of popular Indian food like South Indian, Maharashtrian, kathiavadi, Rajasthani, and North Indian style etc. When we talk of north Indian style the first thing that comes to our mind is Panjabi Food. Panjabi Style has become a significant style of the north region. Off course Punjab comes in the northern region, but it is not the only one. Kashmiri style also comes in the northern state. Northern part of India is a generally cold place, so the spices people use are hot in nature, which keeps them warm. E.G. Black cardamoms, Cinnamon, Cloves, and coriander seeds, Cumin seeds, Bay Leaves, Red Chilies, Poppy Seeds, Melon Seeds, Black Pepper, Must. Panjabi Food can be easily prepared with the help of Khasiyat's Panjabi Masala Seeds, Fenugreek etc ...Panjabi Food can be easily prepared with the help of Khasiyat's Panjabi Masala.

Any Type of food can prepare in PUNJABI style. Take three tbs .MOTHER SAUCE and add paste of tomato puree Mix in KHASIYAT PUNJABI MASALA stir thoroughly and your choice of pre cook item [“that could be vegetables, dry beans dal, chicken, lamb, goat or beef meat also see food] and add saved stock in it. Then cook it for some time.

Other Information

• Ingredients Of Khasiyat Punjabi Masala:
  Black cardamoms, Cinnamon, Cloves, and coriander seeds, Cumin seeds, Bay Leaves, Red Chilies, Poppy Seeds, Melon Seeds, Black Pepper
• Various Punjabi Dishes:
  Usal-Panv, Misal-Panv, Patal-Bhajee, Rahni Kombdi, Bakara Rasadar [Could Be Lamb, Goat Or Beef], Koli Machhi [Could Be Fish Or Prawn]
• Port of Dispatch:
  Ahmedabad
• Packaging Details:
  Type of Packing - Food Grade Pet Jar Pack
  Available Unit Weight - 50 Grams, 500 Grams, 1 Kilogram, 2.5 Kilograms, 5 Kilograms
  Type of Packing - Food Grade Beg Pack
  Available Unit Weight - 10 Kilograms, 20 Kilograms,
  Note : 1 kilogram = 2.20462 Pound

Biryani is dish of royal family's. Biryani is a festival favorite.
In Muslims Biryani with mutton is desired but in general people like chicken Biryani that is marked often. Now vegetable Biryani is also becoming popular.

Strong but sweet aroma encourages hunger with its name only.

There are many way of cooking Biryani like mixing veg. Chicken, mutton or fish/prawn curry with rice. Other type of Biryani can cooked directly with desired item and rice but most popular stile is dumm stile. It is believed that dumm stile is original stile. Dumm stile cooking is to cook in Nero neck wide pot on low heat after sealing lead with doe. Partly pre cook rice and gravy with any desired item and in layer form reputing it to top, then backing with heat on top and bottom.

It is strictly advice not to over cook. After open toping up it with saffron and milk mixture spreading all around as top layer and re sealing lead.

Most important part of Biryani is Masala that used to give aroma to this cuisine, there KHSIYAT'S BRYANI NAZAKAT ACT AN IMPORTANT ROLE. Biryani Nazakat is designed to rich authentic aroma and taste.

Other Information

• Ingredients Of Khasiyat Chaat Masala:
  
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• Port of Dispatch:
  Ahmedabad
• Packaging Details:
  Type of Packing - Food Grade Pet Jar Pack
  Available Unit Weight - 50 Grams, 500 Grams, 1 Kilogram, 2.5 Kilograms, 5 Kilograms
  Type of Packing - Food Grade Beg Pack
  Available Unit Weight - 10 Kilograms, 20 Kilograms,
  Note : 1 kilogram = 2.20462 Pound

Fenugreek commonly known as “Methi” (Trigonella foenum graecum) belongs to Fabaceae - Family. Major producing states are Rajasthan, Madhya Pradesh, Gujarat, Uttar Pradesh, and Tamil Nadu. It is used as a condiment for flavouring of foods. It has got medicinal value, hence used as medicine. Another species of fenugreek known as “Kasuri” or “Champa Methi” (Trigonella corniculata) belonging to same family is also cultivated in some states of India.

Climate and soil
Fenugreek is a Rabi crop, it require cool climate during vegetative growth while warm dry climate during maturity. It is tolerant to frost. It can be cultivated in all most all types of soils but well drained loamy soil suits well. For better growth and development of fenugreek, soil pH should be 6.0 to 7.0.

Botanical Name : Trigonella Foenum-graecum
Family : Fabaceae
Hindi Name : Methi
Part Used : Seed

One of the most popular and essential spices of India is Cumin. Besides being used for medicinal purposes like for proper digestion and nutrient assimilation, healing of stitches and pain, cumin seed and powder are essential ingredients in many mixed spices, chutneys, and chili and curry powders. They give a distinctive warm flavor to an enormous range of savory dishes and are especially popular in Asian, North African, and Latin American cuisines. Our production and export of cumin has earned us a reputed name.

Botanical Name : Cuminum Cyminum
Family : Apiaceae
Hindi Name : Jeera
Part Used : Fruit 

Ginger is used since time immemorial. It is a major crop cultivated in India and marketed as fresh and dried spice. It is a small grassy plant grown in all seasons throughout the year. Indian Ginger is famous for its flavour, texture and taste.

More than a spice ginger is considered as a taste maker, a drug, an appetizer and a flavourant. Superior quality of ginger is produced from Kerala though it is grown throughout the country. The congenial climate and the fertile soil helps to produce quality ginger.

In the world market Indian ginger is popularly known as 'cochin ginger' (NUGC) and 'calicut ginger' (NUGK).

Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. Garbled/ungarbled, bleached/unbleached and powder forms of ginger is also marketed.

India has a predominant position in ginger production and export. The principal buyers are the Middle East, USA, UK and the Netherland

For relief from cold, headache and cough.... Mix 6 grams of dry ginger powder and 30 grams jaggery with melted ghee. Store this mixture as a bolus and swallow it mornings and evenings

Garlic is a hardy bulbous perennial of the lily family, with narrow flat leaves. It has an attractive flavour and acknowledged medicinal value. It is one of the 'trinity' of flavours along with ginger and onion in Indian cuisines. Garlic acts as a flavouring agent in variety of dishes. In Pickles it acts as a preservative-flavourant. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic oil are used in ready-made spice-mixes, pharmaceuticals and disinfectants. Garlic is cultivated in most parts of India. Some of the internationally acclaimed varieties of Indian garlic are 'poona ', 'Nasik', 'Madurai' and 'Jamnagar'. Besides, Garlic powder and dehydrated flakes, India also exports oils and oleoresins. Garlic help to purify the blood and lower blood pressure. It also aid digestion, lower cholesterol and prevent flatulence. It is considered as a cure for heart ailments. It improves hair growth.

Star Anise
 

Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. It was first introduced into Europe in the seventeenth century. The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks.

Spice Description:

Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried. The stars are available whole, or ground to a red-brown powder.

Bouquet:

Powerful and liquorice-like, more pungent and stronger than anise.

Flavour:

 Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.
Hotness Scale: 3

Preparation and Storage:

 The whole stars can be added directly to the cooking pot; pieces are variously referred to as segments, points and sections. Otherwise, grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year.

Culinary Uses:

 Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d'oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener - an oriental comfit. In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as “Chinese Five Spices”.

Attributed Medicinal Properties:

 Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavouring for medicinal teas, cough mixtures and pastilles.

Plant Description and Cultivation:
A small to medium evergreen tree of the magnolia family, reaching up to 8m (26ft). The leaves are lanceolate and the axillary flowers are yellow. The tree is propagated by seed and mainly cultivated in China and Japan for export and home markets. the fruits are harvested before they ripen, then sun dried.

Other names:

Anise Stars, Badain, Badiana, Chinese Anise
French: anis de la Chine, anise étoilé, badiane
German: Sternanis
Italian: anice stellato
Spanish: anis estrllado,badian
Chinese: ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah
Indonesian: bunga lawang
Malay: bunga lawang

Especially with a herb like hyssop that has great potential in the kitchen, is a herb of great antiquity, and definitely deserves a spot in every herb garden.

As most of our recipes dates from pre-computer days (meaning they are in files and files of hand written notes), I'm not including the 'authors/creators' of all these recipes. As we simply collected recipes for our own purposes, never with the intention of sharing them with a wide audience, I did not always record the source. If I infringe your 'copyright' by not giving you credit please accept my apologies.

Parts used: We use the leaves fresh or dried; the flowers only fresh.

When to harvest: The leaves can be harvested at any time during the year. We pick the flowers and young flowering tops as flowering begins.

How to dry: Hang in a warm, dark, well ventilated place.

How to store: Fresh leaves and flowers - In tightly sealed plastic bags or 'tupperware' containers in the refrigerator. Dried leaves - In airtight containers in a cool, dark place.

Cooking tips: At first use small amounts of leaves (especially dried) in your dishes as the bitter, slightly minty (or camphor-like if you wish) flavour can easily overpower a dish. As you become used to the flavour you will increase the amounts naturally. We never use both the leaves and flowers to flavour the same dish as the stronger flavour of the leaves dominate that of the delicate flowers. The leaves stand up well to long cooking periods but we prefer to add it just before serving. Experiment a bit to find out what suits your taste buds.

Taste good with/in: Dried or fresh leaves - soups, stews, herbal teas. Fresh leaves - soft cheeses such as goat cheese and cottage cheese, flavoured butters, sandwiches, sauces, dips, hot or cold pasta dishes. Flowers - green salads.

Bouquet Garni's: Mostly used on its own but we often combine it with one or more of the following: chervil (my favourite combination), chives, parsley, bay, basil and sage (especially in fatty dishes, but be careful as both can overpower). Tip: Both hyssop and sage aids digestion of fatty fish and meat.

Historical uses: As I've pointed out in last weeks newsletter it is frequently mentioned in the Bible, from Moses to John the Baptist. It was also venerated by the Arabs. The ancient Greeks boiled it with rue and honey, and used it as a cough remedy. Much used as a medicinal herb. Also used to flavour liqueurs, such as the well known Chartreuse. A wine called hyssopites, made from hyssop was mentioned by the Roman writer Pliny (first century AD).