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.