1. Due to the strong aroma and distinctive taste of ajwain it is used as part of the tadka for many dishes, especially dals and subzis like Mooli ki Subzi and Rangoon na vaal.2. Carom seeds are the popular choice of seeds added to the dough and batter of various street food items ...
In Indian cooking, the whole seeds are usually added to hot oil or ghee. This process known as tadka or tempering brings out the complex flavor and aroma of the spice. Whereas cumin powder is added to dishes while simmering (curries/gravies) orat the finishing stage like in stir fry dish...
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· The Tadka is a stir fry of on oil of asafetida, cumin seeds, and chilli powder and green chilies. · The hara Masala or green seasoning blend has a blend of ginger, garlic and green chilies and is added to the base of curries along with the cook's choice of spices and herbs. T...
Coriander is a component of many different cuisines, from Middle Eastern and South Asian to South American and Asian. It’s often used whole for its texture, since it lends a nice light crunch. The spice is used in Indian cuisine in curries, tadka, andgaram masala, while many Latin Americ...
In Indian recipes, ajwain is used in curries and as a tadka in pakoras and dals, as well as a flavoring in breads. Middle Eastern recipes incorporate carom to boost the flavor of meat and rice dishes and as a preservative in chutneys, pickles, and jams. ...
In this stage, he will come to know that he is a diabetic only if he checks his blood sugar levels as he may not have any symptoms and he feels apparently normal. Similarly, it is for BP, cholesterol, etc. Most of these deranged parameters do not cause any kind of symptoms in...