Cumin seed

Masala Kamal Kakri/ Lotus stem

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Kamal kakadi masala 1Masala Kamal Kakri/ Lotus stem

Lotus Stem. Hindi Name: Bhein or Kamal Kakri. Also known as lotus root it is a root vegetable from India and China, used widely in Indian, Chinese and Japanese food. They are the edible parts of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and has a flavor like water chestnut

Crunchy, delicate flavored, lotus root is an edible rhizome (root) of lotus plant. Almost all the parts of the plant: root, young flower stalks, and seeds are being used in the cuisine.

Lotus is herbaceous, perennial aquatic plant belonging to Nelumbonaceae family. Scientific name: Nelumbo nucifera. It is popular as renkon in the Japan. Since centuries, lotus has held high esteem in the far East regions, especially in Chinese and Japanese cultures.Also known as lotus root it is a root vegetable from India.It is usually crunchy and  has a flavor like water chestnut. It has a delicate flavor.

Hi friends!  Here is delicious , easy , never failing recipe of mine with thinly sliced Lotus stem cooked in a variety of masalas. You will like to have this dish on your menu regularly.

Ingredients:
    • 200 gm lotus stems
    • 1 tsp ginger, finely grated
    • 1 tsp cumin seeds
    • 2 tsp coriander seeds
    • 1 tsp cumin seeds
    • 1/4 tsp asafetida
    • 1/2 tsp chili powder
    • 2 tsp Amchoor /dry mango powder
    • 1/2 tsp garam masala
    • 1/2 cup yoghurt 1/2 tsp salt or /Salt to taste
    • 2 tbsp Olive oil or any other cooking oil
    • 2 tsp Cilantro /coriander leaves, finely chopped

Method :

Step 1.

Lightly peel / scrape off the outer layer of the lotus stems and wash well as they are generally caked with dry mud.

Step 2.

Cut the stems into diagonal, 1/4 cm thick slices. Keep aside

Step 3.

In a pressure cooker take one cup water and add the sliced lotus stems. Close the lid and place the cooker on high flame. The moment full pressure is formed reduce the heat to low flame. After fifteen minutes switch off the stove. when cooker cools to room temperature, open the lid and take out the lotus stem slices in a bowl.

( If there is no pressure cooker available, boil in 5-6 cups of water simmer till tender. Takes about 30-45 minutes. Drain and cool. )

Step 4.
In a grinder take ginger grated, 1 tsp cumin seed and two tsp coriander powder, add quarter cup of water. Grind the ingredients to a fine paste. Keep aside.

Step 5.

Take heavy bottom pan/ wok / kadahi add oil to it when it is little hot add asafetida to it. when asafetida is light pink in colour, add cumin seeds.
Step 6.

When cumin starts crackling add the ground ingredients (step 4), fry for few seconds. Add the steamed / cooked Lotus stem slices (step 3), amchoor / dry mango powder to the mixture, and stir well.

Step 7.

Add the whisked yoghurt and the garam masala powder cook over high flame, bring it to boil , reduce the heat and cook for ten minutes on low flame, gravy thickens. Switch off the stove.

Step 8.

Serve hot, garnished with finely chopped fresh coriander leaves with any Indian bread of choice.

Health benefits of Lotus root:

Lotus stem is very healthy being a great source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It boosts the production of red blood cells. It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity.

  • Lotus root is one of the moderate calorie root vegetables. 100 g root-stem provides about 74 calories. Nevertheless, it composed of several health benefiting phyto-nutrients, minerals, and vitamins.
  • Lotus rhizome is very good source dietary fiber; 100 g flesh provides 4.9 g or 13% of daily-requirement of fiber. Dietary fiber together with slow digesting complex carbohydrates in the lotus root help reduce blood cholesterol, sugar, body weight and constipation conditions.
  • Fresh lotus root is one of the excellent sources of vitamin C. 100 g root provides 44 mg or 73% of daily-recommended values. Vitamin C is a powerful water soluble anti-oxidant. It is required for the collagen synthesis inside the human body. Collagen is the main structural protein inside the body, required for maintaining integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy, develop resistance against viral infections, boosting of immunity, wound healing and to scavenge cancer causing harmful free radicals from the body.
  • In addition, the root contains moderate levels of some of valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, niacin, riboflavin, pantothenic acid, and thiamin. Pyridoxine (vitamin B-6) acts as a coenzyme in the neuro-chemical synthesis in the brain which influences mood. Adequate pyridoxine levels help control nervous irritability, headache, and tension. It also cuts heart-attack risk by controlling harmful homocysteine levels in the blood.
  • Further, the root provides healthy amounts of some important minerals like copper, iron, zinc, magnesium, and manganese. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Along with iron, it is also required in the production of red blood cells.
  • Crunchy, neutral yet delicate flavor of root lotus is because of its optimum electrolyte balance. It composes agreeable ratio of sodium to potassium at the value 1:4. While sodium gives sweet taste to the root, potassium acts to counter negative effects of sodium by regulating heart rate and blood pressure.

Ref. http://www.nutrition-and-you.com/lotus-root.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Butter murukkus

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Butter murukkus     Murukku press        Butter murukkus                                                                             Murukku Press

Hi friends! We are a big fans of butter murukkus. The murukkus available in stores are very different from the home made ones. The texture and taste of the murukkus changes with the proportion of ingredients used in making the murukkus. While making this snack, the ratio of rice flour and the other flour will give different look and taste to the snack.

Recipe Cuisine: Indian, South Indian

Recipe Category: Snacks

Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

  • 1 cup Rice flour
  • 2 tbsp Bengal gram flour/ Besan
  • 2 tbsp roasted gram dal flour/ Chutney dal flour
  • 2 tbsp Butter, melted
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Cumin seed/ Jeera
  • 1 tbsp sesame seeds / Til
  • 1/2 tsp Asafetida / heeng
  • 1 tsp salt / or as per taste
  • Oil For deep frying

Method:

Step 1.

Powder roasted gram dal flour/ Chutney dal flour in a grinder. Keep aside.

Step 2.

In a mixing bowl take rice flour, roasted gram dal flour/ Chutney dal flour, Bengal gram flour/ Besan, salt, pepper, asafetida , sesame seeds, cumin seed and butter. Rub in the melted butter well with your finger tips.

Step 3.           

Slowly add water to make a smooth soft dough easy enough to press.

Reason is we want the butter murukku in strips, not long, broken strips, bite sized. So if its but dry, it breaks by itself as we squeeze. But its not a must, you can either squeeze little and use ur hands to break or squeeze long strips and break later, or even make murukku shape. 3-rub

Step 4.

Heat oil in a wok / kadahi/ pan on the medium flame. Fill in the prepared soft dough in the murukku press with the three star plate at the base in the press. Squeeze the dough pressing the handle, and give it a little shake for the dough to break and fall into the oil. Fry these two to three inches long murukku pieces in to the hot oil. Cook on medium flame stirring in between and flipping the murukkus until cooked from all sides.

Step 5.

Drain the fried murukkus in a paper kitchen towel lined tray. Cool completely before storing in an airtight container.

Notes:

If you hold the press at an angle while squeezing the dough above the hot oil the murukku pieces break easily into the oil.

You can either press the dough down directly in the hot oil or make random lengths on a tray and gradually fry in batches.

Do not over crowd the wok / kadahi/ pan while frying the murukkus as murukkus absorb more oil.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Tomato Paneer

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tomato paneer 3

Hi friends! Cottage cheeses chunks in tomato gravy with mild spices, tossed together in olive oil.

Preparation Time : 10 minutes

Cooking time : 25 minutes

Servings : 6

Cuisine: North Indian

Course: Main Course

Level Of Cooking: Easy

Ingredients :

  • 250 grams Paneer /cottage cheese
  • 8 medium size tomatoes, pureed
  • 1/2 cup Fresh cream
  • 1 tsp Cumin seeds
  • 1/4 tsp Asafoetida / heeng
  • 2 green chillies , made into paste
  • 1/2 tsp turmeric powder
  • 1/2 nutmeg / jayaphal, powdered
  • 1tsp Sugar
  • 1/2 tsp Garam masala
  • 8 green cardamoms , powdered
  • 1 tsp or /Salt to taste
  • 2 tbsp Olive oil

Method :

Step 1

Cut paneer/cottage cheese into small cubes fry the cubes in a non stick pan lightly. Cut tomatoes and puree in the blender, keep aside.

Step 2

In a non stick pan heat oil, add asafoetida fry till slightly pink, put cumin seeds when it starts crackling add turmeric powder, nutmeg powder, sugar, salt and mix well sauté for a minute.

Step 3

Add tomato puree, green chilli paste, and mix well bring it to a boil. Lower the heat and cook till the oil surfaces.

Step 4

Add cottage cheese pieces and fresh cream. Sprinkle cardamom powder, mix well. Let the mixture come to boil. Switch off the stove. Serve hot with any Indian bread of your choice.

Note: After adding cream do not cook for long period, over cooking alters the texture and taste of the dish. Nutmeg goes well with certain types of savory dishes like cheese dishes etc.

Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, has not been matured and it is rather bland. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification.Bacteria acidify the milk and play a role in defining the texture and flavour of most cheeses. There are hundreds of types of cheese.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Cumin Seeds/Jeera

~ saanjhachullha ~ 2 Comments

Cumin seed / Jeera, Botanical name: Cuminum cyminum

Jeera NG

Spices play an important role in enhancing the taste and flavor of dishes they are used in. Cumin is a spice extensively used in Indian cookery. Cumin seeds or “jeera” is basically a tiny seed of a Mediterranean plant in the parsley family. It is an aromatic spice used in Indian, Chinese, Middle Eastern, , North African, Mexican and western cuisines. In India, cumin seeds are generally fried or roasted for use in cookery. There are different varieties of cumin seeds. one variety of cumin is called black cumin seeds or Shah jeera .

Usage of Cumin seed/ jeera (Cooking/Eating)

Cumin is an important ingredient in Indian kitchen. Both ground and whole cumin seeds are used to season a variety of recipes such as curries, soups and stews. Cumin seeds should be lightly roasted or fried before adding them to any recipe to obtain their full aroma and flavour. Given below are certain tips for using this spice.

Jeera rice:Jeera rice is  popular dish in India which is prepared by frying cumin seeds in cooking medium and cooking rice in it with water.

Flavour In Dal And Curry Varieties:

Cumin seed is a healthy addition to enhance the flavor of lentils, beans, curd/ yogurt based dishes etc. Its aroma and taste greatly complements the recipe .

Tadka / Tempering / Seasoning In Dals / lentils:

Dals/ lentils are regarded as a staple diet in India. Whole cumin seeds are used for Seasoning/tempering (providing tadka) to the dals, thus imparting a wonderful flavor/ aroma to the dals. It is also used to temper meat dishes.

Seasoning Vegetables:

Vegetables can be seasoned with cumin. For instance, potatoes can be easily prepared with cumin.

Chicken Preparation:

Besides dal and vegetables, cumin can be used in preparing chicken.

Panch Phoron:

Cumin seeds are used in preparing Bengali spice mixture known as “panch phoron”. It is basically a combination of nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds and cumin. This spice mix is used in several dishes such as potato curry, pan roasted potatoes and salmon.

Flavouring In Rasam:

Roasted cumin seeds along with ground black pepper are used in flavoring rasams.  They are toasted with coriander to provide a distinct aroma and are widely used in South Indian and Sri Lankan cuisines.

Preparation Of Soups, Sauces And Pickles:

Cumin seeds are used in the preparation of soups, barbecue sauces, pickling and is one of theingredients in curry powder. Black cumin seeds are used as a spice in Persian and Mughlai cuisine.

Besides its culinary uses, this aromatic spice is known for its medicinal properties.

Cumin benefits  blood circulation:

Iron rich cumin seeds are good for the body. Iron is necessary for the formation of hemoglobin in the blood. The use of Cumin protects from Anemia.

Cumin benefits digestion:

In Cumin seeds there are Enzymes present that help to breakdown foods and helps in digestion.

Drinking jeera water is very advantageous for the major organs like liver, stomach and kidney.

Soak a teaspoon of jeera in a glass of water for the entire night and drink it in morning, it facilitates the bile production by the liver which relieves from the bloating, acidity, abdominal gas etc.

Jeera water clears up the respiratory passage by diluting all the collected mucous in chest. It acts as an antiseptic which kills the microorganisms and prevents from the cold, cough and fever.

Cumin benefits Skin:

Cumin is rich in content of vitamin E which keeps our skin healthy and glowing. Also, the essential oils in cumin have disinfectant and anti-fungal properties which protect our skin from fungal and microbial infections.

Direct application of cumin paste on boils, pimples, eczema, psoriasis and other skin disorders facilitates quick healing.

A dash of ground cumin powder can also be added to a face pack to treat skin issues.

Cumin is also a good source of dietary fiber which helps in the cleaning process and removes toxins.

Cumin is also a good source of dietary fiber,it helps in the cleaning process and removes toxins.

Cumin’s combination of antioxidant effect and antibacterial property  provides us with a healthy, beautiful skin that lasts till our old age.

If you are suffering from body heat and skin itchiness, boil some cumin seeds in water, after cooling it, take a bath with that water.

Benefits of Jeera Water for Skin

Drinking luke warm jeera water is considered to rehydrate the human body and keep refresh all the time.

Jeera seeds are full of dietary fibers which remove the toxic materials in the body and cleanse the skin to make it clean, fresh and rejuvenate.

It makes the facial skin naturally glowing and healthy.

Regular intake of the jeera water in the morning provides enough vitamins (vitamin A, C and E) to the body which nourishes the skin.

Taking jeera water with some ginger soothes the sore throat.

Regular intake of jeera water helps in treating the sleep disorder and enhances the sound sleep.

It soothes the skin by relieving the burning sensation of the skin.It boosts up the skin functioning and enhances its ability to absorb more essential nutrients to be nourished and healthy.

It has necessary minerals (potassium, calcium, selenium, copper, manganese) playing vital role in keeping the skin supple, soft and smooth.It replenishes the skin and prevents from getting wrinkled thus aids in preventing the premature aging.

It manages the proper blood content in the body and lowers the blood sugar level in the blood.

Because of its richness in the iron content, it helps in treating the anemia by maintaining the hemoglobin content of the blood.It increases the blood hemoglobin level thus enhances the oxygen carrying capacity of the cells throughout the body.

Jeera/Cumin seeds act as a good broncho dilator and have a compound called Thymoquinone which helps in reducing the inflammations and treating asthma.

It is a very good anti-oxidant spice which fights with the free radicals in the body and enhances the body immunity to better fights with all the infections.

Starting every morning with a glass of jeera water helps to fight with the various disorders such as morning sickness, diarrhea, flatulence, nausea, dyspepsia, mal absorption syndrome as it helps in stimulating the secretion of enzymes which breaks the carbohydrate, glucose and fat.

Potassium content available in the jeera maintains the blood pressure and heart rate thus preventing the hypertension.

Benefits of cumin / jeera water for Hair

Jeera water nourishes the hair follicles and makes it long, flawless, shiny and strong because of its vitamins and minerals. It nourishes the hair by the root and makes it silky and lustrous.

Cumin oil  benefits Cumin seeds oil extract works as a good stimulant, carminative, anti-oxidant and diuretic.It is greatly used for purposes of aroma therapy, massage and scalp treatment to get rid of dandruff.

Cumin benefits Weight Loss It slightly aids in the strategy of the weight management as it stimulates the appetite, removes toxins from the body and treats various digestive disorders including gas and bloating problems.

 Ref.http://www.stylecraze.com/articles/amazing-benefits-of-cumin-jeera/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.