Traditional Gujarati Dal Test Recipe

Step by step process of cooking Gujarati Dal: (test recipe) 

First, tuvar Dal is washed and cleaned then placed within a pressure cooker.

The Dal is to be cooked until two of the whistles are blown from the pressure cooker.

In a pan, oil, mustard and cumin seeds are added and fried. The curry leaves are then added shortly after.

The pan is then cooled before adding tomatoes otherwise it is splatter.

Once the tomatoes are added, the ginger cube and two chillies are added.

The spices and other ingredients are then added within the dish, such as chili powder, turmeric, salt, sugar, peanuts and desiccated coconut are added.

The tomatoes are then reduced till it is a thicker mixture.

fresh coriander is then added to the tomatoes, however this can also be added right before serving.

Once two whistles had finished from the pressure cooker, the mixture (once cooled) is chopped using a food processor.

The mixture is then added to the tomato base sauce.

Water is then added to thin out the mixture more clearly and then boiled for 10 minutes. Once this is completed the Dal is served.

Crispy Okra (Dry) Test Recipe

Step by step process of cooking crispy dry okra: (test recipe) 

First, the okra are washed and cleaned using a paper towel to remove all the dirt. 

The okra is then cut into smaller pieces, leaving in all the seeds as they add a crunch.

Once all the okra are washed and cleaned, and after being cut, they should be placed into a bowl.

Some onions are then finely slices which is to be added during the first part of the cooking.

Cumin seeds are fried in some oil within the pan before other ingredients are added.

First onions are caramelised within the oil until they are soft. The okra are then added afterwards and cooked.

The spices are then added to the dish, including turmeric, chili powder, salt, cumin and coriander powder, sugar, garam masala and a small amount of tomato.

Fresh coriander is then topped on top of the vegetables to add a more fresh flavour.

This is the finished dish after it had been completely cooked with the fresh coriander.

Garam Masala Powder

Garam masala powder, also known as 'curry powder' is a mix of various spices in one powder. Within traditional cooking, it is not common to use this powder as spices tend to be mixed by scratch every time based on the recipe or only used as a sprinkling on top of the food before serving. There are many different blends of this powder, as different recipes cause for varied spices and amounts to be used. Depending on the blend, the spice mix can be more sweet, fragrant or spicy.

The common spices used within garamm masala is coriander seeds, cumin seeds, caradmom (green and black), cloves, peppercorns, cinnamon, bay leaves, dried chillies and nutmeg. They can also be roasted to release more flavour and a slightly nutty tone, or kept in its basic form. The powder is created by grinding the spices in a mortar and pestle to form the masala mix. Though it may not be particulary common in all forms of cuisine, it is still used throughout many dishes in India, espeically northern Indian.

The range of spices used within this mix, makes it highly beneficial when it comes to health. The use of pepper has anti-bacterial qualities and rich in minerals, making it a healthy product. Cardamom is used for heath burn and soothing upset stomachs and is also anti-bacterial. Cinnamon is also used in lowering blood sugar levels and is a natural painkiller. All the spices combined within one mix makes it a very healthy product, as well as providing a punch of flavour when added to dishes.

Fennel Seeds

Fennel seeds, which look much like cumin seeds, are dried seeds that come from the fennel herb plant. It has an aniseed flavour and sweet yet warm aroma. This seed, though not very common in dishes, is used in mixed spices to add another detail of flavour. It does, however, have an acquired taste as it can become very strong if lots of it had been used. Fennel can also be used in its fresh form. but the seeds have the capability to withhold a vast amount of pungent flavour.

Fennel seeds can release more flavour when they are grounded using a pestle and mortar or fried on oil. This makes the flavour more vivid and powerful, and perfect for if you want a strong flavour in some of your dishes. This seed goes well with most fish and meat dishes, however also work very well in vegetarian dishes and can be used to flavour the sauces. If the strong flavour of this seed is too pungent, dill or caraway seeds may be the best alternatives to use.

These seeds also come with health benefits, much like many other spices. Its use as a medical value gives it properties that can protect from infections with its powerful anti-oxidants, improve the digestive system and lower cholesterol. There are also many concentrated minerals within the seeds, needed for a healthy body, including iron, calcium, potassium, magnesium and zinc.

Fenugreek

Fenugreek, also known as 'Methi' is a complex sweet, yet bitter herb/spice. It is often added with other aromatic spices to infuse curry sauces with a deep flavour. Its caramelised qualities make the dishes it is used it to have a natural sweetness without the need of sugar. It can be used both as a herb or a spice, depending on how the product has been packaged. They are available fresh, dried or frozen and each used during different methods of cooking. Dried leaves retain most the flavour and can be used at the last moment to add another dimension to a dish. Frozen fenugreek is good for those who want convenience, it lasts a long time and can be taken out and used at any time.

Fenugreek often works very well with strong, bold flavours, such as cumin, coriander and chillies. It has the ability to infuse the flavour into the curry base sauce and gives a slight bitter tone. It should be noted that too much fenugreek can result in a highly bitter curry and not enjoyable to eat. When used in moderation, it can accompany the other spices and herbs used in harmony.

This herb/spice also has many health benefits, and has been known to treat arthritis, asthma, bronchitis, improve digestion and treat sore throats. Studies have also shown that fenugreek can help lower blood glucose and cholestrol levels, making it beneficial to those who many consume the product. This shows that not only can fenugreek be used as a culinary spice, it also has the ability to heal.

Coriander and Cumin Powder

Coriander and cumin powder (also known as Dhana - jiru) is a mixture of crushed whole cumin and coriander seeds. It has a deep, distinctive taste that is often used to season dishes. It is often used within vegetarian cooking, and lots of it is used. It is also often used as the main base for making a more complex curry powder which is a mixture of many spices. This spice can be bought ready made within a shop, or can be made using the whole ingredients and blending them. Freshly made coriander and cumin powder is much more flavourful and intense and can instantly enhance the flavour of a dish.

The mixture of this powder is in equal proportions, and some are used with black pepper to enhance the heat and spiciness of the powder. In northern Indian cooking, there is often no pepper used within this mixture, leading to a mild flavour rather than extreme heat and spice, leading to a more flavourful and deep tone to dishes. This powder is mellow brown in colour, very similar to the colour of garam masala buy slightly more green from the coriander seeds.

This spice also has many health benefits. Not only does it have a deep flavour, the seeds used to create them have many healing and cooling properties, making it useful in medicine as well as culinary purposes. The coriander used within the powder has many pain relieving properties, such as from headaches, muscle pain, stiffness and arthritis. It can also be mixed with other substances to aid the digestive system properly.

Tumeric Powder

Turmeric is a peppery, bitter and warm flavour when added to dishes. It is used in most northern Indian recipes in order to brighten the colour of dishes and also add a contrast of bitterness to the sweetness and sourness from tomatoes. This spice, however, is used in moderation in comparison to the other spices as it can be very overpowering if too much is added, creating a very bitter tasting sauce which may be unpleasant to eat for some. Turmeric comes from the root of the 'curcuma longa' plant, which has thick dark brown skin and a vibrant orange flesh inside.

Turmeric is used in both Indian and Chinese forms of medicine as it has often been used as a powerful anti-inflammatory spice. It is known that it can heal sore throats easily, just by gargling with salt due to its healing properties. When consumed within curries and other Indian dishes, it not only releases flavour to harmonise with other spices, but also improves indigestion due to its healthy properties.

Many health benefits are created from using turmeric in different ways, used in a large variety of conditions such as bruises, toothaches, chest pains and hemorrhage. The powerful antioxidant effects of the plant make it especially good with anti-inflammatory problems and has also been known to relieve some forms of arthritis and also as a cancer prevention as it can be used to protect the cells from damaging cellular DNA. It is a versatile spice that is used to enhance the flavour of dishes as well as having huge health benefits.