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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Jan 18, 2013 in Spices | 0 comments

Cumin

Cumin

Do you cook with spices?Do you have overused spice in your pantry? I do and ane of the most used spice in my pantry is CUMIN.I want to say,i use it everyday for one thing or another but that would be wrong because we do eat leftovers here ūüôā Recently my aunt Rita,took a trip to the part of the state,Gujarat, she grew up in.She came back with pictures and tale to tell.It was fascinating to hear so i thought why don’t I tell you the story I heard ? So,first the place where cumin is growing in India. Little ‘Rann of Kutch‘.No it is not misspelled.It is ‘Rann‘.It means desert in ‘Gujarati’.This desert is located in a place called ‘Kutch’. Along the way,you will notice mud and straw huts.. Historical places and ¬†house where peacock walks the roof Scorched earth,shrubs and dusty roads Cattle herd,who are seemingly curious to see who is stirring the peaceful monotony of desert And the birds of the oasis in Little Rann of...

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Posted by on Dec 11, 2012 in Salad, Spices | 0 comments

Nit’ir Qibe

Nit’ir Qibe

After Berbere another most important ingredient of Ethiopian cooking is Nit’ir Qibe.As i found out,the star ingredient of the show is¬†clarified¬†butter or “Ghee” as Indians have known it.I am very well used to “Ghee” growing up.My grandmother churned the milk and made ghee,something i have watched growing up.Aroma is just intoxicating when that happens. Nit’ir qibe is basically spice infused ghee.Isn’t that clever?When you ¬†are making dish using Nit’ir Qibe,your five senses will awaken and your kitchen would be filled with aroma. PrintNit‚Äôir Qibe Ingredients1/2 cup Ghee 1/4 small chopped onion 1 clove garlic crushed 1/2 tsp Fenugreek 1/2 tsp Oregano 1/2 tspTurmeric 1 tsp grated ginger 1 tsp cumin 1/4 tsp sage 4 cardamom pods brokenInstructionsIn a pan,add ghee along with rest of the ingredients. Keep cooking at low heat for 20 mins or so. Strain the spices and rest is edible liquid gold...

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Posted by on Dec 11, 2012 in Condiments, Spices | 0 comments

Berbere

Berbere

Berbere is a ¬†quintessential¬†¬†Ethiopian spice mix.It reminds me of a blend of Indian curry powder with a hint of slightly exotic “garam masala”,i have been accustomed to using.It is a basis of Ethiopian cooking.I believe you can buy it premixed.I didn’t had that choice when i wanted to use it,so i ended up making my own.I pretty much had most of the spices it requires in my pantry. I didn’t had dry ginger powder,so i grated ginger from my freezer as i was cooking. I also added bit of ground mace,outer covering of nutmeg,to make up for allspice that i was out of. Berbere is SPICY.We don’t handle hot chili in my family all too well,so i added only couple of flakes of dry chili flakes and some white peppercorns,in addition to the black peppercorn. Ground spices such as nutmeg,mace,paprika,turmeric,cinnamon were added in the end after grinding the whole spices. Mix is adapted from this spice mix recipe. PrintBerbere Yield: 1/2 cup IngredientsWhole Spices 2 tsp. coriander seeds 1...

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Posted by on Oct 11, 2012 in Spices | 1 comment

Cardamom

Cardamom

Let me take you today to the trip of Southern most tip of India,to a place called ‘Munnar’ in a state of Kerala.Though i have never been to ‘Munnar’ personally,i did spend two months in this¬†picturesque¬†state of Kerala.Absolutely GORGEOUS from cloud hugging hills to green valley.Coconut trees and backwater and the evening walk,oh the imagery is so vivid that i am taking a trip as i talk. If you ever go to India,you must go to Kerala.B.E.U.T.I.F.U.L My aunt visited the spice capital and tea valley of India a month ago and sent me the pictures.I am still soaking it in.I was¬†absolutely¬†mesmerized¬† looking at the pictures of spices in their natural habitat.I understand what could have drawn explorers like Vasco da Gama to India.It is no wonder Columbus was after Indian Spices,even though he ended in a new world. If you ask me one of my most favorite spice.I would say ,Cardamom.Sweet and mellow aroma cardamom adds to ‘kheer‘ or ‘Biriyani’ or ‘Swedish¬†meatballs‘ is unmistakable.To those who haven’t used...

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Posted by on Apr 11, 2012 in Spices | 0 comments

Spice Overview

Spice Overview

Spices are the heart of Indian¬†cuisine.Every part of India has the distinctive list of spices which is used in the cooking.I grew up in North Indian household.For higher studies and work thereafter ¬†i moved around to South India.Food could not have been any different.I had lots of adapting to do.It took me a while to adjust to the taste of curry leaves and¬†Tamarind.And i am so glad i did. There are different category of spices used in Indian cooking.Each has different purpose and different use .I will keep adding to this list.For now,let me focus on the following. Seasoning Spices:Indian cooking involves seasoning the oil,you are going to cook with.By that i mean,before we add vegetable or meat to cook in ¬†the heated oil.It is seasoned with mix of ‘whole’ spices.We let it splutter and bloom in the hot oil before adding anything to it.It is very important that Oil is hot,not smoking and burning, before you add the spices.If you add your veg/meat before spices had the chance...

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