Two well-roasted drumsticks of Tandoori Chicken on a white serving plate with garnishes of thinly sliced onions and a wedge of lemon.

Oven Roasted Tandoori Chicken Recipe

Authentic Tandoori Chicken Recipe in Oven

Name: Authentic Kozhi Rasam (Chicken Rasam) Recipe: A Chettinad Delicacy
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: Serves 3-4
Cuisine: Chettinad Cuisine
Ingredients: 250 grams chicken (bony pieces); 15 shallots; 1 tomato; 1/2 teaspoon red chilli powder; 1 teaspoon turmeric powder; 5 cups water; 1 teaspoon peppercorns; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1 teaspoon coriander powder; 2 dry chillies; 4 shallots; 5 cloves garlic; 1 tablespoon oil; 1/4 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 1 sprig curry leaves; A few sprigs fresh coriander leaves

Tandoori Chicken

Tandoori Chicken is undoubtedly one of the most famous and sought-after dishes in Indian cuisine, beloved worldwide. Originating from the Mughal era, this iconic dish has been a staple in Indian culinary traditions. Here, I share an authentic way to prepare Tandoori Chicken using an oven, bringing the classic flavours to your home kitchen.

Historical Background of Tandoori Chicken

Tandoori Chicken originated in Punjab before the independence of India and Pakistan. Although tandoor-cooked chicken dates back to the Mughal era, it is believed to have been perfected by Kundan Lal & Gujral, who ran the famous Moti Mahal restaurant in Peshawar. Their move to Delhi introduced this dish to a broader audience, including Indian Prime Minister Jawaharlal Nehru. Over time, Tandoori Chicken became a delicacy enjoyed worldwide.

Traditional Tandoori Cooking

In India, tandoori cooking is traditionally associated with Punjab. Tandoor ovens, made of clay and heated with coal or wood, reach temperatures around 900 degrees Fahrenheit. This intense heat cooks the chicken to perfection, making it crispy on the outside and tender inside, with a distinct smoky flavour. Tandoori Chicken is often used as a base for various Indian and Middle Eastern curries. While commonly served as an appetizer, it is also enjoyed as a main course with Naan, Kulchas, Roti, Parathas, or Chapatis.

My Oven-Baked Tandoori Chicken Recipe

After extensive research and experimentation, I have perfected a Tandoori Chicken Recipe for the oven. This method ensures a genuine Indian restaurant-style Tandoori Chicken with the convenience of an electric oven. This recipe is an easy and healthy way to enjoy authentic Tandoori Chicken at home. I’ve also included a simple technique to infuse a smoky charcoal flavour into the chicken.

For a wide range of Starters/Appetizers, click here...

Cuisine - North Indian
Course - Side Dish, Appetizer/Starter
Spice Level - Medium - High
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 3-4 Hours/Overnight
Cooking Time - 45 Minutes - 1 Hour

For Delectable Recipes from Punjabi Cuisine, explore the link...

"Step-by-Step Guide to Making Homemade Restaurant-Style Tandoori Chicken in Oven"

Ingredients for Tandoori Chicken Recipe in Oven

Chicken Marinade:

Chicken Drumsticks - 6 Medium-Sized Pieces
Thick Curd - 6 tablespoons
Ginger-Garlic Paste - 1 tablespoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Kashmiri Red Chili Powder - 1 tablespoon
Turmeric Powder - 1/4 teaspoon
Chat Masala - 1 teaspoon
Pepper Powder - 1 teaspoon
Black Salt - 1/2 teaspoon
Lemon Juice - 1 tablespoon
Optional: Red Food Colour - 1/4 teaspoon
Crushed Kasoori Methi (Dried Fenugreek Leaves) - 1 teaspoon
Salt - to taste
Oil - 1 tablespoon

For Smoky Flavour:

Charcoal Briquette - 1 Big Piece
Ramekin - 1
Vegetable Oil - 2 tablespoons

Method: How to Make Tandoori Chicken in Oven

Prepare the Chicken:

Clean and pat dry the chicken drumsticks, making slits for better marinade absorption.

Marinate the Chicken:

Mix all marinade ingredients in a large bowl until well combined. Coat the chicken drumsticks thoroughly, adding oil gently. Marinate in the refrigerator for 3–4 hours or overnight.

Pre-heat the Oven:

Preheat your oven to 450°F (230°C).

Method 1 - Oven Roasting in the Tray

Prepare the Tray: Sprinkle oil on a cooking tray and arrange chicken pieces evenly.
Oven Roasting: Place on the top rack. Adjust to middle rack if browning too quickly. Roast for 15–20 minutes.

Method 2 - Oven Roasting in a Rotisserie:

*(Use if you have a Rotisserie attachment)

Prepare the Rotisserie: Follow manufacturer instructions to set up and preheat to 400°F / 200°C.
Cooking in the Rotisserie: Secure chicken on skewer, start rotisserie motor, and cook evenly, rotating slowly.

Oven Roasting the Tandoori Chicken:

Basting and Roasting: Baste with butter, flip and roast 10–15 minutes until fully cooked.
Check Doneness: Ensure thorough cooking. Adjust time as needed.

Adding Smoky Flavour (Optional)

Smoky Infusion: After cooking the tandoori chicken, place a small ramekin with vegetable oil in the middle of the tray. Burn the charcoal briquette until red-hot, then place it in the oil-filled ramekin. Cover the tray with aluminium foil and let it sit for a while to infuse the chicken with a smoky flavour similar to traditional tandoor cooking.

Serving Suggestions:

Serve: Hot with onion rings, thin slices of capsicum, coriander, lemon juice, and chaat masala. Serve with green chutney.

Green Chutney Recipe

Grind mint leaves, coriander leaves, and 1-2 green chillies with lemon juice. Add black salt to taste, adjusting salt levels as needed. A pinch of sugar can help retain the green colour.

Notes and Tips for Making the Best Oven-roasted Tandoori Chicken

Use chicken pieces or a whole chicken for this recipe.
Adjust tandoori masala and oven temperature accordingly if grilling a whole chicken.
Deep-frying is an alternative cooking method.
For authentic smoky flavour, use a barbecue grill or tandoor oven.
Kashmiri chilli powder provides less heat and vibrant red colour without food colouring.
If kasoori methi is unavailable, dry roast fenugreek seeds and powder finely.
Adjust cooking time and temperature based on your oven's settings.
Smoky flavour infusion is optional but enhances authenticity.

Experience Authentic Tandoori Chicken at Home

Enjoy this delicious, authentic Tandoori Chicken Recipe, which hails from traditional Punjabi Tandoori Cooking, now conveniently prepared in your oven. Experience the rich history and flavours of Indian cuisine with this easy-to-follow guide. This Indian Restaurant-Style Tandoori Chicken is perfect for appetizers or as a main course, and this dish will surely impress your family and friends. Whether you are hosting a dinner party or simply craving a taste of Indian culinary heritage, this Tandoori Chicken Recipe in Oven is guaranteed to be a hit.

January 17, 2016 No comments

Close-up of a bowl of Kozhi Rasam (Chicken Rasam) on a rustic wooden plank, garnished with coriander leaves.

Authentic Kozhi Rasam - Chettinaad chicken Rasam

Kozhi Rasam / Chicken Rasam: A Hearty Chettinaad Delicacy

Kozhi Rasam, also known as Chicken Rasam, Koli Saaru, or Charu, is an authentic speciality of Chettinad Cuisine. Famous for its robust flavour and aromatic taste, this dish features bony chicken pieces slow-cooked with a medley of spices and herbs, resulting in a rich and savoury broth. Traditionally, free-range chicken, known as Nattu Kozhi, is used for this recipe, adding to its authenticity and depth of flavour.

Why You’ll Love This Recipe

Authentic Chettinad Flavours: Utilises freshly ground rasam powder and local spices.
Nutritious and Comforting: Perfect for cold days or when you need a comforting meal.
Versatile Serving Options: Enjoy it with rice or as a standalone soup.

A Personal Connection: The Essence of Tradition

As the song 'Sooriyano Chandirano' from Sankar's Sivaji Movie says, "Ammiyil arachu vacha Nattu Kozhi Patta Kilappum," this Kozhi Rasam is an utter delicacy when prepared with freshly ground rasam powder and Nattu Kozhi. The use of local spices, ingredients, and traditional cooking methods in this recipe reflects the essence of South Indian village lifestyle and cooking.

Cuisine - South India (Chettinad Cuisine)
Recipe Type - Rasam/Soup
Spice Level - Medium - High
Difficulty - Easy
Serves - 3–4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 15–20 Minutes

For more delectable Rasam Recipes, click here...

Step-by-Step Instructions: Cooking the Perfect Chicken Rasam

Ingredients:

Flavourful Kozhi Rasam:

Chicken (bony pieces) - 250 Grams
Shallots - 15 nos.
Tomato - 1
Red Chilli Powder - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Water - 5 cups

For the Rasam Powder:

Peppercorns - 1 teaspoon
Cumin Seeds - 1 teaspoon
Fennel Seeds -1/2 teaspoon
Coriander Powder - 1 teaspoon
Dry Chillies - 2 nos.
Shallots - 4 nos.
Garlic - 5 cloves

For Tempering:

Oil - - 1 tablespoon
Fennel Seeds - 1 teaspoon
Cumin Seeds - 1 teaspoon
Curry Leaves -1 sprig

To Garnish:

Fresh Coriander Leaves: A few sprigs

Method:

Prepare the Aromatic Rasam Powder:

Dry grind the peppercorns, cumin seeds, fennel seeds, coriander powder, dry chillies, shallots, and garlic to a fine powder.

Cook the succulent Chicken:

In a pressure cooker, add the chicken pieces, shallots, tomato, red chilli powder, turmeric powder, and 5 cups of water.
Cook on a high flame for 3 whistles. Then, lower the flame and simmer for another 6–8 minutes or for 3 whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure is released, open the lid and strain the broth from the cooked ingredients.

Combine and Simmer for Maximum Flavour:

Add the ground rasam powder to the strained broth.
Boil the mixture for another 5 minutes on a medium heat.
Reduce to a low flame and let it simmer for a few more minutes.

Tempering: The Finishing Touch

In a separate pan, heat the oil and add fennel seeds and cumin seeds. Let them splutter.
Add curry leaves and fry for a few seconds.
Pour this tempering mixture into the simmering rasam and give it a quick stir.

Garnish and Serve: Ready to Enjoy!

Garnish with finely chopped coriander leaves.
Serve hot with rice or as a soup.

Notes & Pro Tips for the Best Kozhi Rasam:

You can add shredded chicken pieces from the cooked chicken for extra texture.
Using free-range chicken (Nattu Kozhi) enhances the flavour of this dish.
For a richer taste, you can temper the spices with gingelly (sesame) oil or ghee.
Adjust the amount of spices according to your preference.

Experience the True Essence of Chettinad Cuisine:

Kozhi Rasam is more than just a dish; it's a reflection of traditional South Indian village life and culinary heritage. Its bold flavours and health benefits make it a perfect choice for any meal. Try this recipe to experience the true essence of Chettinad cuisine!

January 17, 2016 No comments

LETS SPICE IT UP {A-B}

ALLSPICE

ALLSPICE

Allspice is a berry that has combined flavors of pepper, nutmeg, and cinnamon. Add it to stews, soups, and desserts for depth of flavor. Allspice comes from Jamaica, Guatemala and Honduras.

Medicinal Uses:

Rheumatism
Flatulence
Toothache
Muscle aches
Digestive aid

Culinary Uses:

Soups, Stews and Curries
Pickling Spice
Spiced tea Mix
To flavour Cakes, cookies and Pies
To flavour Ketchup and Sausages

AJWAIN/CAROM SEEDS

Ajwain is a seed similar to caraway in texture. It is also called carom seeds, thymol seeds and bishops seeds. It is used in baked goods for depth of flavor.

Medicinal Uses:

Flatulence
Digestive aid
Nausea and vomiting
Anti-spasmodic
Colic

Culinary Uses:

Used in many Indian snacks like Murukku.
To season lentil curries.
Pickling Spice.
To Flavour pasta sauce.
To Season soups and stocks.

ANISE

Anise refers usually to the seeds of a plant with aromatic leaves and stems that taste like licorice, fennel or tarragon.

Medicinal Uses:

Indigestion
Flatulence
Breath-sweetener
Coughs
Sore throat
Wards of epileptic attack

Culinary Uses:

Used in baking
For spicing Fish and shell fish
Used in Mediterranean cooking
For making tea

ARROWROOT

It is a plant based starch obtained from rhizomes that is usually used as a thickening agent. It is made into a light white powder and is usually odorless but has a faint odor when mixed with water.

Medicinal Uses:

Cure gangrene
Cure septic wound
Treats Spider bite or scorpion bite
Used in treatment of Small Pox
Used against indigestion discomfort
And for diarrhea
Improves bowel movement

Culinary Uses:

Used in baking
Used as a thickening agent
Used in making jellies and puddings
For making Ice creams & Biscuits.

ASAFOETIDA

It is a gum that is from the sap of the roots and stem of a giant fennel that exudes a vile odour. It has a pungent smell of rotting onions or sulfur. When cooked, it adds an onion-like flavour.

Medicinal Uses :

Flatulence
Treats respiratory conditions like asthma, bronchitis and whooping cough.
Deterrent to germs.
Calms hysteria
Cure for alcoholism.

ASAFOETIDA POWDER

For Recipes which use ASAFOETIDA, Click here...

Culinary Uses :

Used mostly in Indian Vegetarian cooking.
Used in many lentil dishes (often to prevent flatulence).
Flavour vegetarian soups and pickles.
It is also used while cooking Fish & certian Meat dishes.
It is used while preparing South Indian Curries like Sambar & Rasam.
It is widely used in South Indian Pickles.
Some Pappadams are seasoned with Asafoetida.

BASIL

Basil is a bright green, leafy plant, which is in the mint family. Basil is widely used in Italian cuisine and is often paired with Tomatoes. It is also used in Thai cooking.

Medicinal Uses :

Anti-bacterial
Anti-inflammatory
Antioxidant
Anti-aging properties
Treats diabetes
Respiratory disorders
Allergies
Impotence and infertility.

Culinary Uses:

Used in Italian cooking
To spice up tomato and pasta dishes
Spice baked lambs, chicken and fish
Used in Thai cooking.
To garnish soups and curries.

BAY LEAVES

BAY LEAF

Bay Leaves come from the sweet bay or laurel tree. The elliptical leaves of these Bay Trees are green, glossy, and grow up to 3 inches long. Bay Leaves are pungent and have a sharp, bitter taste.

Medicinal Uses :

Astringent
Diuretic
Appetite stimulant properties
Soothe stomach ulcers
Relieve flatulence and colic pain
Treatment of arthritis, muscle pain
Treats bronchitis and flu

For Recipes which use BAY LEAF, Click here...

Culinary Uses:

Used widely in Indian cooking
Used for making Biriyanis, Puloas and Kormas.
Used in the preparation of court bouillon.
Used in flavouring classic sauces.
Used in flavouring Lamb, chicken, fish.
Flavour sweet breads, custards, creams etc.,

BLACK CUMIN/KALONJI/NIGELLA SEEDS

Prophet Mohammad reportedly said that seeds of the black cumin plant could cure anything but death itself. Black Cumin have remarkable healing and health properties that make it one of the most powerful medicinal plants known to man. They have an aroma reminiscent of oregano. They have a slightly bitter and peppery taste with a crunchy texture.

Medicinal Uses :

Headache
Carminative
Digestion aid
Stimulant
Treat bowel disorders
Induce post-natal uterine contraction
Promote lactation
Flatulence
Toothache
Asthma
Allergies

Culinary Uses :

Used in India and the Middle East as a spice and condiment
Used in Europe as both a pepper substitute and a spice.
It is widely used in Indian cuisines.
Used in Mughlai cooking
Used in mildly braised lamb dishes such as korma.
It is also added to vegetable and dhal dishes as well as in chutneys.
The seeds are sprinkled on to naan bread before baking.
It is an ingredient of some Garam Masalas.
Used to flavour meat, chicken and biriyanis
To flavour Lassi, Kebabs, Indian breads.
It is one of the five spices in panch phoran. (A Bengali spice mix)
In the Middle East nigella is added to bread dough.
Used in Middle Eastern cuisines-Yemeni zhoug & Saudi Arabian baharat

BLACK PEPPER

PEPPERCORNS

Black Pepper is a berry that has a distinctive spicy taste. Add it to nearly any savory meal for some subtle heat. It is processed in different ways to yield different kinds of Peppers( from white to black). The cooked and dried unripe fruit is black pepper, the green pepper is from the dried and unripe fruit, and white pepper are the seeds from the ripened fruit of the plant.

PEPPER POWDER

Pepper Powder can be ground out of Pepper corns. Just a sprinkle of Pepper Powder can converts the dishes into a tasty treat with its subtle heat and aroma.

Medicinal Uses:

Digestive system tonic
Rheumatism
Nausea
Flatulence
Laxative
Relieves cold and cough
Prevents Cancer
Enables weight loss
Improves skin
Anti-depressant

For more Recipes with PEPPERCORNS & PEPPER POWDER, Click here...

Culinary Uses:

Used in Indian cooking.
Flavour vegetables, chicken, lamb, fish etc.,
Used in soups and Rasams.
Used widely in south Indian dishes.
Flavour Fried Rice and Ven Pongal etc.,
Can make tea with pepper powder(good to treat sore throat).

January 17, 2016 No comments

LETS SPICE IT UP {C-D}

CAMBODGE

Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ It is a native of Western Ghats of Kerala (India). It is also found in Sri Lanka and Malaysia. A souring agent used in Fish & Sea Food Curries.

CAMBODGE

Medicinal Uses :

Rheumatism
Arthritis
Digestive disorders
Gum disease
Treats worms & parasites
Dysentery
Tumors
Weight Loss
Rich in Vitamin C

Culinary Uses:

Used in Fish & Sea Food Curries
Can be used as a food preservative
Used for Curing fish.
To make juices and syrups
To make pickles

CANDLE NUT/BUAH KERAS

Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more. It should not be eaten raw as candlenut is mildly toxic. Candlenut needs to be cooked for its toxicity to be removed.

CANDLE NUT/BUAH KERAS

Medicinal Uses :

Improves Digestive System
Serves as a mild laxatives.
Promotes regular bowel movement
Have antimicrobial properties
Used in the treatment of dysentery.
Increase the levels of good cholesterol
Benefits Healthier Joints and Stronger Bones
Flowers and the sap are used to treat Tooth Ache

Culinary Uses:

Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine.
Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
Roasted kernels are mixed into a paste with salt, seaweed or chilli pepper to make the condiment inamona, a key ingredient in traditional Hawaiian in Hawaii.

CARAWAY SEEDS

Caraway Seeds otherwise called as Persian Cumin/Shahi Jeera is highly aromatic and have a distinctive mild anise like flavour that adds a welcome and subtle licorice hint to many dishes.

Medicinal Uses :

It strengthens the stomach function.
It relieves stomach ailments.
Activates the glands.
Relieves flatulence.
Helps to overcome bad breath.

Culinary Uses:

It is used to flavour Breads, Biscuits, Cakes & Cheese.
Caraway Seeds are also used to Liquors.

CARDAMOM

Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, aroma, with a coolness similar to mint. Green Cardamom is one of the most expensive spices. Cardamom has a spicy-sweet taste that works well with cinnamon and honey. Use only a little bit for a lot of flavor. Cardamom has an intense, pungent and sweet flavor.

BLACK CARDAMOM

Black Cardamom otherwise called as hill cardamom or bengal cardamom. Its seed pods have a strong camphor- like flavor, with a smoky character derived from the method of drying oven open flames. The pods are used as a spice, its flavour differs from Green Cardamoms and they are rarely used in sweet dishes. It is an inferior substitute for green cardamoms. Black cardamom well suits for meat stews and meat dishes.

Medicinal Uses :

Digestive aid
Respiratory conditions
Inflammatory conditions
Liver complaints
Flatulence

Culinary Uses:

It is one of the ingredient in Garam Masala
Used in Tea and coffee
Flavours curries, biryanis, pulaos and kebabs
Flavour Indian desserts
Black cardamoms well suits with meat dishes.

CHILLIES

GREEN CHILLIES

There are actually numerous varieties of Chillies around the world. Most have varying degrees of spiciness. Each Cuisine specializes in locally available variety of Chillies. From fresh varieties of Green, Yellow to Red and Dry Red Chillies prepared from these fresh ones are used in cooking.

RED CHILLIES

Medicinal Uses :

Pain relief
Rheumatoid arthritis
Osteoarthritis
Ear infections
Psoriasis
Weight loss
Treats Migraines & headaches
Normalize Blood pressure
Improves blood circulation
Breaks up cold/flu mucus
Decongestant
Peptic ulcers
Treats Bronchitis & Sinusitis

Culinary Uses:

Used in any type of savoury dishes.
Used to flavour vegetables, meat, poultry & fish
Used in the preparation of chili sauce, pizzas, rolls.
Used to make curry powder in many Asian countries.
Used as a condiment in soups, spicy water, vinegar-spice mix.
Used to make dips & salsas.
Chillies fresh and dry are used in making Chutneys.
Green Chillies are used to make Pickles.

CINNAMON

Cinnamon is the dried bark of various laurel trees. Commonly Cinnamon is derived from the cassia tree. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon has a sweet, woody fragrance in both ground and stick forms.

Medicinal Uses :

Diabetes
Antibacterial
Diarrhea
Indigestion
Loss of appetite
Intestinal colic
Diabetes
Antibacterial
Diarrhea
Indigestion
Loss of appetite
Intestinal colic

Culinary Uses :

Common baking spice
Used in cakes, cookies, and desserts
Used in savory chicken and lamb dishes
Paired with apples, pears and cereal dishes.
Used in pickling
Flavoring hot beverages.

CLOVES

Cloves are the rich, brown, dried, unopened flower buds. Cloves have strong, pungent, and sweet taste. They have a distinctive smell.

Medicinal Uses :

Local anesthetic
Aphrodisiac
Nausea, vomiting
Flatulence
Indigestion
Tooth aches

Culinary Uses :

Add flavor to meats, curries, and marinades
Pairs well with fruits such as apples, pears or rhubarb
Give aromatic and flavor to hot beverages
Used in pumpkin pies, ginger bread, cookies.
Used in applesauce, muffins, cakes, and other sweets

CORIANDER

Coriander is the seed portion of the Coriander plant, from which Coriander leaves grow. Dry Coriander Seeds are finely ground to Coriander Powder. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. It has a citrus-like flavour and tang. It is widely used in Curries and the fresh leaves are used as a garnish and to make chutneys and relishes.

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

Medicinal Uses :

Anti-microbial
Flatulence
Loss of appetite
Digestive aid
Headaches

Culinary Uses :

Coriander Powder is used in Indian dishes
Essential ingredient of many curries and gravies
Ground coriander is used in pancake and waffle mixes
Coriander powder is used to make herbal tea & coffee
Coriander leaves are used to make chutneys and dips.
Fresh leaves are used as a garnish.

CUMIN

CUMIN SEEDS

Cumin seeds seed has a bitter taste that is an integral part to most Middle Eastern and Indian cuisines. Cumin has a distinctive, slightly bitter yet warm flavor.

Medicinal Uses :

Diuretic
Flatulence
Diarrhoea
Indigestion
Muscle spasms

Culinary Uses:

It is used as a seasoning to bring out the natural flavour of foods.
Flavour stews, soups and vegetables.
Used in Indian Rice dishes and curries
Used in the preparations of candies, condiments, appetizers and soft-drinks

CURRY LEAVES

The curry leaves tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor. The leaves of curry leaf tree is used as a spice and for tempering.

Medicinal Uses :

Anti-inflammatory
Antioxidant
Cure for diarrhea and stomach ulcers
Digestion aid
Beneficial for Diabetes
Excites the taste buds

Culinary Uses:

Used as a seasoning in Asian Countries
Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.
Used for making chutney & podis.

DILL

Dill is an aromatic herb with delicate, feathery green leaves. Otherwise called as Lao coriander, is an aromatic ingredient. It has a delicate sweet flavor. It has a light brown oval shaped seed. Seeds emit an aromatic odour. The leaves have pleasant aromatic smell and a warm taste. Both seeds and leaves (fresh & dried) are valued as a spice.

Medicinal Uses :

Colic
Digestion
Mild bowel disorders
Promote milk production
Flatulence
Antiseptic
Lowers Cholesterol
Get rid of hiccups
Headaches

Culinary Uses:

Used as a condiment in soups, salads and pickling
To flavour processed meats, sausages.
For indigenous medicinal preparations
Essential oil is used in the manufacture soaps
Enhance the flavours in fish, shellfish, vegetables and dips.

January 17, 2016 No comments

LETS SPICE IT UP {F-J}

FENNEL

FENNEL SEEDS

Fennel is a flowering plant species which belongs to the Carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. Its bulb, stalk, leaves and seeds are edible. Fennel has an anise-like flavour but is more aromatic, sweeter and less pungent.

Medicinal Uses:

Flatulence
Intestinal colic
Lactation stimulant
Muscle spasms
Eyewash
Mouth Freshener

Culinary Uses:

Leaves are used for garnishing.
Leaves and stalks are used in salads.
Essential ingredient in Italian sausages.
Used to sprinkle on pizza
Used for flavouring soups, meat dishes, sauces.
Used in pastries, confectioneries and liquors
Used as a masticatory.

FENUGREEK

FENUGREEK SEEDS

Fenugreek seed is the ripe fruit of fenugreek plant. It is one of the oldest medicinal plants. It is considered as a wonder herb. The sprouts, leaves and seeds of this plant are edible. Dried leaves are used to flavour food in many cuisines. Sprouts and leaves are eaten as vegetables, it is one of the most commonly used ingredients in preparing pickles, curries and pastes in Indian households.

KASURI METHI

The dried leaves of Fenugreek are referred to as 'Kasuri Methi' which is primarily used for cooking and garnishing in various cuisines.

Medicinal Uses:

Fever
Tuberculosis
Alleviate pain
Beneficial for diabetes
Appetizer
Aphrodisiac
Dyspepsia
Dysentery & diarrhoea
Hair Growth
Increase memory power
Lactation
Flush out kidney stones

Culinary Uses:

Sprouts and Leaves are used as vegetables.
Dried leaves called Kasuri Methi are used for garnishing.
Seeds are used in seasoning and tempering.
Used in pickles and curries for flavour

GALANGAL

Galangal, is otherwise called "Laos Root," which is an immensely pungent and fiery rhizome related to the common Ginger. It has a distinct taste. It is abundantly used in Indonesian, Malaysian & Thai cooking.

Medicinal Uses:

Bowel spasms
Dyspepsia
Angina
Nausea
Anti-oxidant
Rheumatism

Culinary Uses:

Used in sauces, soups, satays, curries and sambals.
Used in chicken, meat and vegetable curries.
Mainly used to flavour fish and shell fishes.
Used in Tom-yum soups and fish sambals.

GARLIC

Garlic

Garlic is a bulb that can add a lot of flavour and potency to any meal.  Garlic has a distinctive odour and flavour. Garlic is used in Cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods.

To Read more about GARLIC & ITS HEALTH BENEFITS, Click here...

Medicinal Uses:

Antioxidant
Cancer prevention
High blood pressure
Respiratory condition
Lowers Cholesterol

Culinary Uses:

Used for flavouring various dishes.
Used in mayonnaise products, salad dressings.
Garlic powder, garlic salt, garlic vinegar.
Garlicked potato chips, garlicked bacon.
Garlic cheese croutons, garlic bread.
Used in pickles & curry powders.
Curried vegetables, meat preparation.
Flavouring agent in soups, canned foods & sauces.

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GINGER

Ginger is a root that has a spicy flavour. The plant is refreshingly aromatic. Its aroma is rich, sweet, warm, and woody. Whether raw or dried, it is valued as spice.

DRIED GINGER

Dried Ginger has loads of medicinal benefits.

Medicinal Uses:

Aids Digestion
Eases Bowel movement
Carminative
Dyspepsia
Aphrodisiac

Culinary Uses:

To flavour meats & fish.
Used to make Ginger Wine, Ginger Ale, Ginger Beer etc.,
Used in manufacturing cordials, cocktails, liquors & drinks.
Used in making Pickles & Relishes.
Ginger is also used while making Teas.

For RECIPES WITH GINGER, Click here...

HORSE RADISH

Horseradish is a hot, pungent condiment from a plant which belongs to the mustard family. Both leaves and roots are edible. They are used raw or processed.

Medicinal Uses:

Sinus and throat conditions
Expectorant
Diuretic
Counter-irritant
Source of vitamin C
Digestive aid
Treats arthritis & gout
Fever
Treats urinary infections.

Culinary Uses:

Condiment for roast beef, fish, and oysters.
Leaves are used in salads and sandwiches.
It is used to make horseradish cream, sauce or relish.

JALAPEÑO PEPPERS

Jalapeño peppers are a type of hot chilli peppers. Use them fresh or dried to add heat and spice to any meal. Their heat level ranges from moderate to high depending on the variety.

Medicinal Uses:

Anti-cancer
Topical analgesic
Weight-loss
Arthritis
Muscle aches
Rich source of vitamin A & C
Supports skin and eye health
Anti-inflammatory

Culinary Uses:

Used in Tomato and Mango Salsas.
Can make Jalapeño Poppers
Used in Nachos.
Used in black and Pinto beans and corn-based dishes.
Used in making pickles and sauces.

Medicinal Uses :

Bowel spasms
Dyspepsia
Angina
Nausea
Anti-oxidant
Rheumatism

Culinary Uses:

Used in sauces, soups, satays and sambals.
Used in chicken, meat and vegetable curries.
Mainly used to flavour fish and shell fishes.
Used in tom-yam soups and fish sambals.

GARLIC

Garlic is a bulb that can add a lot of flavour and potency to any meal. Garlic has a distinctive odour and flavour. Garlic is used in cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods.

Medicinal Uses :

Antioxidant
Cancer prevention
High blood pressure
Respiratory condition
Lower cholesterol

Culinary Uses:

Used for flavouring various dishes.
Used in mayonnaise products, salad dressings.
Garlic powder, garlic salt, garlic vinegar.
Garlicked potato chips, garlicked bacon.
Garlic cheese croutins, garlic bread.
Used in pickles & curry powders.
Curried vegetables, meat preparation.
Flavouring agent in soups, canned foods & sauce.

GINGER

Ginger is a root that has a spicy flavour. The plant is refreshingly aromatic. Its aroma is rich, sweet, warm, and woody. Whether raw or dried, it is valued as spice. Dried Ginger has loads of medicinal benefits.

DRY GINGER

Medicinal Uses :

Digestive aid
Bowel colic
Carminative
Dyspepsia
Aphrodisiac

Culinary Uses:

Used in making ginger bread & confectioneries.
Used in curries and pickles.
To flavour meats & fish.
Used to make ginger ale.
Used in manufacturing cordials, cocktails, liquors & carbonated drinks.

HORSE RADISH

Horseradish is a hot, pungent condiment from a plant which belongs to the mustard family. Both leaves and roots are edible. They are used raw or processed.

sprouts and leaves are eaten as vegetables, it the most commonly used ingredient in preparing pickles, curries and pastes in Indian households. The dried leaves of fenugreek are referred to as kasuri methi which is primarily used for cooking and garnishing in various cuisines.

Medicinal Uses :

Sinus and throat conditions
Expectorant
Diuretic
Counter-irritant
Source of Vitamin C
Digestive aid
Treats arthritis & gout.
Fever
Treats urinary infections.

Culinary Uses:

Condiment for roast beef, fish, and oysters.
Leaves are used in salads and sandwiches.
Used to make horseradish cream, sauce, or relish.

JALAPENO PEPPERS

Jalapeno peppers are a type of hot chilli pepper. Use them fresh or dried to add heat and spice to any meal. Their heat level ranges from moderate to high depending on the variety.

Medicinal Uses :

Anti-cancer
Topical analgesic
Weight-loss
Arthritis
Muscle aches
Rich source of vitamin A & C
Supports skin and eye health
Anti-inflammatory

Culinary Uses:

Used in tomato and mango salsas.
Used in nachos.
Used in black and pinto beans and corn-based dishes.
Used in making pickles and sauces.

January 17, 2016 No comments