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.

For more RECIPES WITH GARLIC, Click here...

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

SWEET CORN CHICKEN SOUP

     If I say, this lockdown period was one kind of a busy holiday, then it is surely not going to be an exaggeration. We are all in an eating spree & and I have been cooking a lot, several family favourites and few which I had in my to-cook list. Soups are such recipe which I do not much frequent at home & it is also that we do not order Soups when we dine out. If at all we order then it would always be Sweet Corn Chicken Soup. Ya, for one exception, I should say that one of the most frequented Soups at home is Thai Tom Yum Soup.
     This Sweet Corn Chicken Soup would always be one recipe which would come to my mind when I buy Sweet Corn and it happens that sometimes I end up not having Chicken and when I have Chicken I wouldn't have Sweet Corns. After a long pull & push game, I finally planned ahead saved some Chicken pieces, a batch of homemade Chicken Stock and bought fresh Sweet Corn. It’s a comforting soup with fresh Sweet Corn Kernels, Shredded Chicken in flavourful homemade chicken stock, thickened with blended Corn Kernels & Corn Starch. It’s simple to make, warming and delicious.
If you want to make it from scratch or with ready-made ingredients, both ways this Creamy Sweet Corn Chicken Soup can be incorporated within minutes. This recipe is prepared with homemade ingredients - like I have cooked the Sweet Corn Kernels and then I have blended half the amount of Corn for the Creamy Soup which can be done by using a Can of Cream of Corn. And I have used homemade Chicken Stock as the Soup base which can easily be substituted with store-bought Chicken Stock or Chicken Stock Cube.
      Boneless Chicken Pieces are cooked along with the Sweet Corn Kernels shredded from the Cob. And then it is cooked along with the Cob which helps to get an intense flavour in the Soup. Once cooked discard the Cob. Once the Chicken Pieces and Sweet Corn Kernels are well cooked, remove the Chicken Pieces and shred it up. Then take half the amount of cooked Sweet Corn and blend it into a coarse paste.

For a detailed recipe on HOW TO MAKE CHICKEN STOCK, Click here...

Cuisine - Cantonese
Recipe Type - Soup
Spicy Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

For more SOUP RECIPES, Click here...

HOW TO COOK SWEET CORN CHICKEN SOUP

I have given two Methods of preparing Sweet Corn Chicken Soup here,

The Easy Method with Store-bought ingredients &
From Scratch Method with all home-made ingredients.

You can make Sweet Corn Chicken Soup in two ways. If you want to whip up the soup quickly, just head over to the grocery shop for a can of cream corn & a can of Chicken Stock. Alternatively, get your fresh Sweet Corn and prepare it from Scratch. Both ways the Soup taste fantastic.
Though making it from scratch is a bit time consuming and if you can plan ahead then the job gets much easier. If you want to use home-made Chicken Stock like how I have used it in this recipe then make it ahead and store it in the refrigerator or freezer.

METHOD 1 - WITH STORE BOUGHT INGREDIENTS

SWEET CORN CHICKEN SOUP

INGREDIENTS:

To Cook Chicken & Sweet Corn:

Chicken Pieces(boneless) - 125 Gms
Cream of Corn - 1 Can
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Chicken Stock -200 ml
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

Clean, wash and cut Chicken pieces into thin strips.
Add Chicken Pieces along with a dash of Salt and Pour in the Cream of Corn into a Saucepan or a Pressure Cooker.
Cook until the chicken Pieces turn soft & tender.
Once the chicken pieces are cooked, shred it up into small pieces
Heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
Pour in the Chicken Stock and allow it to boil.
Pour in the cooked Chicken Pieces and Cream of Corn to the above and give a quick stir.
Add in Pepper Powder and adjust the amount of Salt.
Adjust the consistency of the Soup by adding Water.
Mix Corn flour along with 2 Tbspns of Cold Water. Make sure there are no lumps.
Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
Cook on a very low flame for few minutes or until you get the desired consistency.
Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
Serve hot.

METHOD 2 - FROM SCRATCH WITH HOME-MADE INGREDIENTS

SWEET CORN CHICKEN SOUP

INGREDIENTS:

To Cook Chicken & Sweet Corn:

Chicken Pieces(boneless) - 250 Gms
Sweet Corn - 1 Cob
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Homemade Chicken Stock - 2 Cups
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

Clean, wash and cut Chicken pieces into thin strips.
Place the Corn Cob on a Cutting board upright and gently slice through the Corn Kernels with a sharp knife.
Collect the Kernels and the Cob.
Place the Chicken Pieces, Corn Kernels and the Cob along with a dash of Salt in a Saucepan or a Pressure Cooker.
Pour in enough water & Cook until the Chicken Pieces & the Kernels turn soft & tender.
Remove the Cob and discard it.
Once the chicken pieces are cooked, shred it up into small pieces.
Remove half the amount of cooked Kernels from the Saucepan and allow it to cool.
Once cooled, blend the Corn kernels into a coarse paste and keep it aside.
Meanwhile, heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
Pour in the homemade Chicken Stock and allow it to boil.
Add the shredded Chicken Pieces, cooked Corn Kernels along with a dash of Salt & Pepper and give a quick stir.
Pour in the blended Corn Paste to the above and mix well
Adjust the consistency of the Soup by adding Water.
Cook this on a low flame for about 5-10 minutes.
Mix Corn flour along with 2 Tbspns of Cold Water. Make sure there are no lumps.
Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
Cook on a very low flame for few minutes or until you get the desired consistency.
Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
Serve hot.

SWEET CORN CHICKEN SOUP

NOTES:

Increase the amount of Sweet Corn & Chicken Pieces if you prefer a strong flavour of the ingredients in the Soup.
Cooking and shredding the Chicken Pieces initially helps to get soft texture chicken pieces in the Soup.
Adding it directly into the soup can make it cling to each other and you may find it difficult to break it up and shred.
Once the cooked Chicken Pieces are added into the Soup base make sure to cook it on a low flame.
Vigorous boiling can toughen the chicken meat.
If you want to have a very smooth soup, do not cut the corn too close to the cob and blend the corn for at least 2 minutes.
Adjust the amount of Salt and Pepper depending on your personal preference.
Store-bought Chicken Stock may have added Salt & Seasoning in it. Adjust accordingly.
Adjust the consistency of the Soup to suit your preference.
This is a creamy style slightly thick Soup.
While adding the Corn Flour mixture to the soup make sure the flame is at low and stir the soup continuously for a silky even texture.
Some recipe calls for adding Eggs in this Soup. If doing so beat an egg and add it to the soup slowly while stirring continuously and cook it on a low flame for about 5 Minutes.
If you want to produce very fine strips of egg, remove the soup from heat and pour in the egg liquid in a very fine stream. Keep stirring continuously in one direction.

May 15, 2020 No comments

A bowl of golden French Onion Soup with caramelized onions, served with slices of French baguette and a small bowl of cheese topped crouton.

Rich and Aromatic French Onion Soup

French Onion Soup: A Classic French Bistro Favourite

Name: Rich and Aromatic French Onion Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 3-4 servings
Cuisine: French
Ingredients: 6–8 Onions, thinly sliced; 2 tablespoons Butter; 2 tablespoons Olive Oil; Salt, to taste; 1 teaspoon Sugar; 1/4 cup All-Purpose Flour (optional); 1/2 teaspoon Pepper Powder; 1 Bouquet Garni (Bay Leaf, Thyme, and Parsley); 4–5 cups Beef Broth; 1/2 cup Wine, Brandy, or Sherry (optional); 8 slices Baguette or Bread; 100 grams Cheese, grated

French cuisine is celebrated worldwide for its finesse and flavour, and French Onion Soup (Soupe à l’oignon) is a quintessential dish that embodies this tradition. This traditional French soup is made from simple ingredients—onions and beef broth—yet delivers a complex, comforting taste. Typically served with croutons or toasted baguettes topped with melted cheese, French Onion Soup has a history dating back to Roman times. Although originally considered a peasant’s dish, the modern version of this soup has been refined since the 18th century.

The Secret to Its Rich Flavour: Caramelized Onions

The key to the unique flavour of French Onion Soup lies in the caramelization of onions. Slowly cooking the onions until they reach a deep, golden-brown colour releases their natural sweetness. A splash of brandy, sherry, or wine is often added during this process, further enhancing the soup's depth of flavour.

A Comforting Bistro Classic

If you're craving something warm and satisfying, this French Onion Soup recipe is a bistro classic that will not disappoint. Despite its rich taste, the soup is made from a handful of frugal ingredients: onions, broth, salt, and butter. These simple components undergo a magical transformation during the slow cooking process, resulting in a luxurious bowl of soup with silky-textured onions swimming in a dark, savoury broth.

Why This Soup Is a Must-Try

Though it sounds sophisticated, French Onion Soup is surprisingly easy to make at home. It's one of the simplest yet most satisfying soups you'll ever try, perfect for both novice and experienced cooks. The key to mastering this dish lies in the quality of the ingredients and the patience to cook it low and slow.

Essential Tips for Perfect French Onion Soup

Time and Patience - The secret to an authentic French Onion Soup is time and patience. The onions must be caramelized slowly in a wide, heavy-bottomed pan to develop their rich, sweet flavour. Once the onions are perfectly caramelized, they are simmered in the broth for an extended period. This slow cooking process allows the broth to evaporate and concentrate, creating a deeply flavoured soup that is close to divinity. Don't rush the process—skimping on time will compromise the final result.

Herbs and Wine - While the traditional French Onion Soup recipe uses basic ingredients like onions, broth, butter, salt, and pepper, you can add your own personal touches to elevate the dish. My go-to method includes using a Bouquet Garni, a bundle of herbs typically comprising parsley, thyme, and bay leaf, tied together with a string. Sometimes, the exterior leaves of a leek are used to wrap the herbs. Additionally, Julia Child recommends finishing the soup with a splash of brandy or wine, but this is entirely optional and can be adjusted to your taste.

A Staple in French Cuisine

French Onion Soup is just one example of the many soups in French culinary tradition. French cuisine boasts a rich repertoire of soups, ranging from clear soups like bouillon and consommé to hearty, thick soups. This classic French Onion Soup is not just a dish; it's a comfort food experience at its finest.

Close-up of a cheesy crouton floating on French Onion Soup, topped with herbs and melted cheese.

Cheesy French Onion Soup and Crouton

The Ultimate Cheesy Toast: A French Onion Soup Essential

The crowning glory of French Onion Soup is undoubtedly the cheesy toast that tops it off. This delicious finishing touch is more than just a garnish; it’s a key component that elevates the soup to a heartier, more satisfying dish. There are various opinions on how the cheese and toast should be prepared, but culinary legend Julia Child suggests allowing the cheese to melt into the soup, creating a rich, cohesive flavour.

To achieve this, toast a baguette slice with finely grated cheese, then place it on top of your soup. The toast should soak up the onion broth, becoming tender enough to cut with your spoon while still retaining a bit of texture. If you prefer a thicker, more substantial layer of cheese, consider adding extra layers of grated cheese during the baking process, allowing it to form a relatively unmelted, golden-brown lid.

Cuisine: French
Recipe Type: Soup
Spicy Level: Low
Difficulty: Easy
Serves: 3-4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 1½ - 2 Hours

For more delicious Soup Recipes, click here!

"How to Cook French Onion Soup -

Soupe à l’Oignon: A Classic French Delight!"

A full spread of French Onion Soup with caramelized onions, French baguette slices, and a cheese crouton, served on a white plate.

French Onion Soup Served with Baguette

French Onion Soup is a timeless dish renowned for its rich flavours and comforting warmth. This iconic French cuisine recipe, known as Soupe à l’oignon in French, is a delightful combination of caramelized onions and savoury broth, topped with cheesy toast that will leave you craving more. Whether you’re a seasoned cook or a kitchen novice, this step-by-step guide will show you how to create the perfect French Onion Soup that’s sure to impress.

Ingredients

For French Onion Soup:

6–8 Onions, thinly sliced
2 tablespoons Butter
2 tablespoons Olive Oil
Salt, to taste
1 teaspoon Sugar
1/4 cup All-Purpose Flour (optional)
1/2 teaspoon Pepper Powder
1 Bouquet Garni (Bay Leaf, Thyme, and Parsley)
4–5 cups Beef Broth
1/2 cup Wine, Brandy, or Sherry (optional)

For the Toast:

8 slices Baguette or Bread
100 grams Cheese, grated

Method:

For Cooking French Onion Soup

Preparing the Onions:

Peel and slice the onions thinly.
In a wide, heavy-bottomed pan, melt the butter with olive oil over medium-low heat.
Add the onions to the pan and sauté on medium-low heat.
Once the butter's foam subsides, stir the onions and cover the pan.
Reduce the heat to low and cook for about 12–15 minutes, stirring occasionally.
After 15 minutes, the onions should be translucent and softened.
Add salt, pepper, and sugar to the onions. The sugar helps in caramelizing the onions.
Continue to cook on low heat for another 20–30 minutes until the onions turn a light brown colour. Stir occasionally to prevent burning.

Caramelizing the Onions:

The key to a perfect French Onion Soup is slow-cooking the onions until they are evenly caramelized. Avoid rushing this step, as the deep flavour of the soup comes from the caramelized onions.
Boil the beef broth in a separate pan while the onions are cooking.
Once the onions are caramelized, sprinkle flour over them (if using) and stir until well combined. Cook for about a minute.
Gently pour the hot beef broth into the pan with the onions.
Add the bouquet garni and bring the soup to a boil.
If using, add the wine, brandy, or sherry at this point.
Lower the heat, partially cover the pan, and let the soup simmer on low heat for at least an hour, allowing the flavours to meld and the broth to reduce slightly.

For Preparing the Cheesy Toast

Baking in an Oven:

Preheat your oven to 180°C (350°F) and position a rack in the middle.
Divide the soup into small, deep oven-safe bowls.
Top each bowl with a slice or two of toasted baguette.
Sprinkle a thick layer of grated cheese over the bread, ensuring it reaches the edge of the bowl.
If desired, add a sprinkle of herbs on top.
Place the bowls on the middle rack and bake for 20–30 minutes until the cheese is melted, browned, and bubbling.
Remove carefully from the oven and allow the soup to cool slightly before serving.

Melting in a Microwave:

Divide the soup into small, deep microwave-safe bowls.
Top each bowl with a slice or two of toasted baguette.
Sprinkle a thick layer of grated cheese over the bread, ensuring it reaches the edge of the bowl.
If desired, add a sprinkle of herbs on top.
Microwave on high for 2–3 minutes until the cheese is melted, slightly browned, and bubbling.
Carefully remove the bowls from the microwave and let the soup cool slightly before serving.

Notes & Tips:

Onions: Feel free to use more onions if you prefer a richer flavour.
Caramelization: Slow cooking is essential for perfect caramelization. Avoid burning the onions; they should caramelize evenly.
Flour: Adding flour thickens the soup, but it's optional. For a gluten-free version, omit the flour and use gluten-free bread.
Bouquet Garni: I used a bouquet garni with bay leaf, thyme, and parsley. You can customize with your favourite herbs.
Broth: Beef broth is traditional, but you can substitute it with chicken stock or vegetable broth.
Make-Ahead: This soup can be made ahead and refrigerated for 2–3 days. Add the cheesy toast just before serving

Savour Every Bite of Authentic Soupe à l’Oignon

Enjoy the comforting flavours of this classic French Onion Soup at home. With a few simple ingredients and a bit of patience, you can create a luxurious bowl of Soupe à l’oignon that’s sure to warm your heart and soul. Perfect for a cosy night in or as an elegant starter for a dinner party. French Onion Soup is more than just a simple soup. It's a dish steeped in history, bursting with flavour, and surprisingly easy to prepare at home. Whether you're an experienced cook or just starting out, this recipe will guide you to creating a bistro-quality soup that will impress your family and friends. So grab your onions, your broth, and your patience—you're about to make a French classic that will warm your soul.

July 06, 2020 No comments

LETS SPICE IT UP {O-R}

ONION

ONION

Onions are the indispensable vegetable. The onion is an edible bulb. Though it is a vegetable, it also considered as a spice. Onions are available in many variations of colour, shape and size. The colour varies from white to pink to red to purple, the shape from spherical to almost conical. Fresh onions are pungent and have a sharp bity taste, whereas cooked onions lose the heat and develop a rich sweetness and flavour.

Medicinal uses :

Antiseptic
Diuretic
Expectorant
Rubefacient.
Treats skin complaints (acne)
Antidote for insect bites
Treats hemorrhoids, boils & toothache

Culinary Uses :

Onion is a basic flavouring in the kitchen.
To flavour the dishes.
Accompanies well with meat
Used in soups, pickles and cooked vegetable dishes.
Used in sauces, bean and lentil dishes.
It is a common ingredient in marinades
To flavour stocks and courts-bouillons.
The shallot is frequently used in Mediterranean and American cookery,
Spring onions are common in fresh summer salads and in Chinese and Japanese cookery.

OREGANO

Oregano means "Delight of the Mountains" in Greek. This herb is native to the Mediterranean region. It belongs to the mint family. Its leaves have a characteristic aroma. They are warm and have a slight bitter taste. Their intensity varies with their quality. A good-quality oregano is so strong that it almost numbs the tongue.

Medicinal uses :

Control blood cholesterol levels
Carminative
Stomach ache
Diuretic
Diaphoretic
Used to treat whooping cough and bronchitis
Externally applied for healing wounds.
It has antioxidant and anti-microbial properties
Anti-septic, Anti spasmodic
Used as expectorant and stimulant
Used in treatment of colds, influenza, mild fevers
Treats painful menstruation conditions

Culinary Uses :

Used in meat, sausages, salads and dressings
Used in stews, soups, omelet, sauces, and pickling.
Oregano oil and oleoresin is used in food and beverages.
Oregano oil is used in alcoholic beverages and in baked goods.
It is a most common spice for pizza.
Freshly chopped oregano leaves is a great addition to green/fruit salad.

PAPRIKA

Paprika is a carotenoid that is often used to add color and flavour to food. It is a type of pepper. It ranges from mild to hot and sweet to spicy in flavor.

Medicinal uses :

Source of vitamin A
Source of vitamin C
Antioxidant
Weight loss

Culinary Uses :

Paprika is the main flavor in Hungarian cooking.
Used in dishes such as Goulash and Chicken Paprikash.
In the United States, it is used as a garnish on stuffed eggs, fish,cheese and vegetable casseroles.
Spanish Paprika flavours shellfish, rice, and sausage dishes.
In Morocco, Paprika is used in tomato dishes and salads.

PARSLEY

This wonderful, fragrant rich biennial herb is native to the Mediterranean region. The leaves are larger by size and milder in flavour than coriander. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present. There are two varieties of parsley, namely the flat leaf-parsley and the curly leaf-parsley.

Medicinal Uses :

Diuretic
Carminative
Anti-pyretic
The juice of the fresh leaves is used as an insecticide
Used as local anesthetic and anti-septic agent for teeth and gum diseases.
Reduce blood sugar levels among diabetics

Culinary Uses :

Used for garnishing and seasoning of foods.
Fresh leaves are used in salads, soups, stews and sauces.
Used as a seasoning in meat and poultry.
The roots are used as a vegetable in soups.
The dried leaves and roots are used as condiments.

POPPY SEEDS

Poppy seeds have a nutty and pleasant in taste. Poppy seeds are nutritious oil seeds used as condiment in cooking.

Medicinal Uses :

Lower Cholesterol
Laxative
Expectorant
Sedaative

Culinary Uses :

Used as a source of fatty oil
Used in breads, cakes, cookies & pastries
Used in curries, sweets and confectionery

ROSEMARY

Rosemary is an herb in the mint family. It has a tea-like aroma and a piney flavor. It is pungently aromatic and smells like camphor.

Medicinal Uses :

Carminative
Anti-depressant
Anti-spasmodic
Anti-microbial
Anti-inflammatory
Carcinogen blocker
Liver-detoxifier
Anti-rheumatic
Protects from Oral and lung cancer

Culinary Uses :

Fresh leaves are used for garnishing
Flavouring of cold drinks
Dried and powdered leaves are used as condiment
Used to flavor in salads, soups, baked vegetables, and meat dishes.
Used to make rosemary tea.

January 17, 2016 No comments

LETS SPICE IT UP {A-B}

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

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