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Gulab jamun are cake-like fried milk balls in scented syrup. The dough for this dish takes only minutes to assemble but the balls must be fried veryslowly under carefully controlled temperatures. Some recipes increase the flour content in order tominimize the importance of the heat regulation but the less flour there is in the dough the better the quality of the gulab jamun. If the balls arebrowned too quickly or not fried long enough they tend to collapse in the sugar syrup. Because theballs must be constantly agitated while they fryunplug the phone pull up a stool and put on yourfavourite record. Gulab jamuns are good sweets for festive moments such as holidays and entertaining. They may be served warm or at room temperature. Swad introduces this authentic Indian dessert ready-to-eat soft spongy milky balls soaked in cardamom scented syrup. Just heat and indulge in the traditional sweet enjoyed in India for centuries. Delicious with fresh cream Kulfi or ice cream. To make it even more fancy it is often served sprinkled with gold leaf...really!
Mutter Paneer is a delicious medium-hot dish created to sustain the cold winds of North India. Prepared by blending the mouthwatering taste of fresh green peas in a thick sauce with lightly fried paneer (traditional Indian cottage cheese). It makes an excellent main course when served with hot rice naan breads or chapattis. Or serve it as a side accompaniment of Indian meals.
Dal Tadka is a specialty of North India. This scrumptious preparation of lentils with a mixture ofIndian spices can be eaten with curries Indian breads and rice. Lentils are a favorite amongst Indians and they include it in almost every meal theyeat.
Aloo Mutter is a delicious medium-hot dish from the rich pastures of Punjab in Northern India. Blending the mouthwatering taste of fresh green peas in thick sauce with potatoes it makes an excellent main course when served with hot rice naan breads or chapattis. Or serve it as a side accompaniment to Indian meals.
A succulent dish comprised of chick peas tomatoes onions and spices. A quick dinner to prepare just boil the foil packet in water or microwave the contents and serve! This product is free of artificial preservatives colors and flavorings.
From the cold regions of Northern India we bringto you this delightfully traditional mashed aubergine (eggplant) preparation. Roasted to enhance its exotic flavor this delicacy has the pungent goodness of ginger and chillies. Served as a main-course accompanied with rice naan bread chapatti or as a side dish.
The term pulav or pilaf refers to a dish of meat or vegetables cooked with rice can be traced as far back as the second century A.D. This pulav dishis made with green peas and spiked with aromatic cumin. It goes well with any vegetarian dish.
This was originally a dish of the British Raj named after Colonel Frazer of the British Raj army and is now found on many restaurant menus. Generally cooked with chicken peppers onions and green chilies Jalfrezi has an aromatic zesty flavor with an added 'kick'. Jalfrezi or jhalfrezi means dry fry and as such this deliciously hot dish does not have much gravy. Instead the spicy thick sauce tantilisingly clings to the chicken or meat.
Saag which means spinach is one of the most common vegetables throughout India. A green vegetable is a must in any Indian daily main meal. Saag can be used on its own as a vegetable or can be added with meats or any seafood of your choice. Saag is also a popular Indian restaurant menu item not only in the UK but all over the world. This recipe combines Saag with Geeta's carefully selected spices to enable a restaurant quality meat prawn or potato Saag to be easily reproduced in your own home.
Pudina which means "mint" is used more in North Indian cooking than South and was probably introduced into Indian cuisine by the Muslim rulers of Delhi. Mint was used to perfume and flavor their meats and as such their cuisine was developed to include mint flavored briyanis pulaos and tikkas. Tikka is derived from the Hindi word "tukra" which means pieces or small bite - small pieces of meat or Indian cheese (paneer) are roasted usually in a tandoor oven. More recently this latter dish has been developed for the Western palate to produce the popular 'Tikka Masala.' Geeta has combined the flavor of mint with this more Western dish to produce a tasty combination. UPC: 502118550203
This tangy hot chutney is delicious and ideal for those preferring something a little hotter. Made with fresh Kagzi limes green chillies and finest spices to my own traditional recipe it can add a special touch to any meal. With all natural ingredients it is truly an exciting eating experience. Serve as a meal accompaniment or with Indian breads and papadums.
This has always been a highly valued spice. Its origins are in India's Malabar coast. It is an important part of today's gourmet pantry. It is as versatile and loved as saffron and vanilla and can beadded to both savory and sweet dishes. A very pleasing and important spice to have in the pantry. Try to surprise guests with whole cardamoms in the dish. The seeds which posses most of the sweet highly-perfumed citrus fragrance should at their best be black and sticky with essential oil. Cardamom is an expensive spice second only to saffron. Cardamom comes from India Guatemala and Ceylon.
It is one the most widely used spice in Indian cooking. Mexican cooking and MiddleEastern cooking also use it often. It is also a very important element in Indian and ayurvedic cooking and has been used for millennia. North Indian curries and dry vegetables are mostly flavored with whole cumin seeds. Cumin is considered to have digestive properties and is also considered to have cooling properties.
Fennel is mainly grown in Egypt and India. Fennelhas an anise-like flavor but is more aromatic sweeter and less pungent. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Fennel sometimes form part of garam masala powder. It is not essential to fry fennel powder as itis very aromatic. Used widely in the cuisine of Bulgaria Romania Hungary Greece Turkey Italy France Germany Egypt India and China. Hint: Toasting Fennel Seeds accentuates their flavor. Fennel Seeds (Lucknow). -Small and thin form Fennel seeds split into two, one sometimes remaining on the stalk. They are 4 -8 mm (1/8 - 5/16 in) long, thin and curved, with colour varying from brown to light green (the green being superior). Bouquet: warm, sweet and aromatic. Flavour: similar to a mild anise. The major constituents of Fennel, which include the terpenoid anethole, are found in the volatile oil. Anethole and other terpenoids inhibit spasms in smooth muscles, such as those in the intestinal tract, and this is thought to contribute to fennel's use as a carminative (gas-relieving and gastrointestinal tract cramp-relieving agent). Related compounds to anethole may have mild estrogenic actions, although this has not been proven in humans. Fennel is also thought to possess diuretic (increase in urine production), choleretic (increase in production of bile), pain-reducing, fever-reducing, and anti-microbial actions. The Fennel seeds are used as a flavoring agent in many herbal medicines, and to help disperse flatulence. The seeds, and roots, also help to open obstructions of the liver, spleen & gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.
In many parts of Pakistan and India, roasted fennel seeds are consumed as Mukhwas, an after-meal digestive and breath freshener.
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