Capers

Name- Capers
Category- Unripe flower buds of a spiny shrub
Introduction-

Capers are the unripe flower buds of a spiny shrub native to southern Europe and the Mediterranean region. The buds are picked before they have a chance to open and then pickled in vinegar or salted.

Botanical name- Capparis spinosa
Also known as- ….
Known as in India- Capers
Native to- Southern Europe, Mediterranean region
Other uses- …..

Nutritional profile-
Measurement unit- 1 tablespoon drained, canned capers
Calories- 2
Protein- 0.2 gram
Fat- a trace
Carbohydrate- 0.4 gram
Dietary fiber- 0.3 gram
Vitamin A- 0.2 mg
Vitamin C- 0.2 mg
Iron-0.1 mg

How to use it in cooking-
Capers add a salty, sour piquancy to salad dressings or meat and chicken stews. They are particularly good in sour cream sauce.

It’s substitute-
Toushi, an Asian condiment consisting of fermented black beans.

Recipe which includes capers-

Name- Roasted Peppers With Caper Dressing

Introduction-

• A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate.
  
  Ingredients-
  Red bell peppers - 2
  Yellow bell peppers - 2
  Capers - 2 tablespoons, drained
  Anchovy paste - ¾ teaspoon
  Wine vinegar - 1 ½ teaspoons
  Lemon juice - ½ teaspoon
  Salt - ¼ teaspoon
  Freshly ground black pepper – ¼ teaspoon
  Olive oil - 2 tablespoon

Method-

Roast the peppers over a gas flame or grill or broil them, turning with tongs,until charred all over, for about 10 minutes. When the peppers are cool enough to handle, then pull off the skin. Remove the stems, seeds and ribs. Cut the peppers lengthwise into ½-inch strips. In a bowl, mix together the lemon juice, anchovy paste, vinegar, salt and pepper. Whisk in the oil. Mix to well incorporated. Add the peppers and capers and toss. Serve.

Bay Leaf

Name- Bay leaf
Category- Leaf
Introduction-


The bay leaves used in food come from an evergreen tree that may grow to a height of 40 feet in its native Mediterranean area. The leaves have a spicy fragrance; when crushed, they emit an aroma similar to that of bay rum.

Botanical name- Laurus nobilis
Also known as- Sweet bay, bay laurel, sweet laurel
Known as in India- Tej patta
Native to- Mediterranean region
Other uses- Insect repellent

Nutritional profile-
Measurement unit- 1 teaspoon crumbled bay leaf
Calories- 2
Carbohydrates- 0.5 gram
Protein- traces
Fat- traces
Dietary fibers- 0.4 gram
Vitamin A- 0.3 mg
Vitamin C- 0.3 mg
Iron- 0.3 mg

How to use it in cooking-
Bay leaves are one of the few herbs that should be added early in cooking because they require a lot of simmering or marinating before their flavor permeates food.
Bay leaves are more often used in tomato sauces, curries or in stews.

Recipe which includes bay leaf-

Name-Indian Chicken Curry

Introduction-

• This is the authentic Indian chicken recipe, more often cooked and served.
  
  Ingredients-
  Chicken - 1 kg, cut into pieces
  Onions - 3, finely chopped
  Ginger-garlic paste - 1 tablespoon
  Cinnamon stick - 1
  Green cardamom - 5
  Cloves - 5
  Curd - 3 tablespoons
  Bay leaves - 2
  Red chili powder - 2 teaspoons
  Coriander powder - 2 teaspoon
  Turmeric powder - ½ teaspoon
  Salt - to taste
  Tomato puree or sauce - 3 tablespoons
  Pepper powder - ½ teaspoon
  Oil - 3 tablespoons
  Lemon juice - 1 tablespoon

Method –

Heat oil in a pan, fry chicken pieces until brown. Remove and set aside. Now add cinnamon, bay leaves, cardamom and cloves in hot oil, stir, now add chopped onions and cook until light brown add ginger-garlic paste and cook for 2 mins. Now add powdered spices, curd and tomato puree and stir for 1 min. Now add chicken pieces, water, bring to a boil, cover and simmer for 30
mins by occasionally stirring it. Garnish with butter and green coriander leaves and serve hot with roti or rice.

Served with- Rice or roti

Cardamom

Name- Cardamom
Category- Dried fruit
Introduction-

• Cardamom is the world’s third most expensive spice, right behind saffron and vanilla. Dried cardamom is sold whole or ground. Indian groceries also stock cardamom seeds pods, either black (sun-dried, deeply flavored) or green (mildly flavored, dried indoors in large kilns).
  
  Botanical name- Elettaria cardamom
  Also known as- Cardamom seeds
  Known as in India- Elaichi
  Native to- India
  Other uses- Pharmaceutical flavorings
  
  Nutritional profile-
  Measurement unit- 1 tablespoon cardamom powder
  Calories- 18
  Protein- 0.6 gram
  Fat- 0.4 gram
  Carbohydrates- 4 grams
  Dietary fibers- 1.6 grams
  Vitamin C- 1.2 mg
  Calcium- 22 mg
  Iron-0.8 gram
  
  How to use it in cooking-
  Cardamom is used in curry powders, baked goods and candles, it’s oil is used to flavor liquors and pharmaceutical drug products.
  Cardamom powder is also used to flavor tea and coffee.
  
  Recipe which includes cardamom-
  
  Name-Chicken Liver Curry
  
  Introduction- This dish is mostly served as a finger food.
  
  Ingredients-
  
  Chicken livers[kaleji], cut into small pieces - 500 grams
  Onions, finely chopped - 3
  Garlic, finely chopped - 18 cloves
  Garlic, finely chopped - 1 + ½ teaspoons
  Green chilies, finely chopped - 4
  Turmeric powder - ¼ teaspoon
  Coriander powder - 2 teaspoons
  Red chili powder - 1 + ½ teaspoons
  Salt - to taste
  Garam masala - ½ teaspoon
  Cumin powder - ½ teaspoon
  Bay leaf - 1
  Black cardamom, crushed - 2
  Oil or ghee - 3 tablespoons
  Fresh coriander leaves, finely chopped - 3 tablespoons

Method-

Wash and drain kaleji well and set aside.
Heat oil or ghee in a pan over medium-high heat, add bay leaf and cardamom
and cook for 30 seconds, now add onions, ginger, garlic and green chilies and
cook until brown. Now add all the powdered spices with 1 cup of water and
cook until oil comes out on the surface. Now add chickn livers, stir and cook
until all the moisture is absorbed. Now transfer it to the pressure cooker with
water and cook for 3 whistles. Let it open. Garnish it with chopped coriander
and serve.

Asafetida

Name- Asafetida
Category- Plant

Introduction-

Asafetida, a member of the carrot family, is a foul-smelling plant native to Afganistan, Iran and Turkistan.
The plant tastes and smells like onions and garlic, only stronger. The gum from the root and rhizome (underground stem) of asafetida is used as an ingredient in Worcestershire sauce.

Botanical name- Ferula assafoetida
Also known as- Assafoetida, Devil’s dung, food of the Gods.
Known as in India- Heeng
Other uses- Animal repellent

Nutritional profile-
(-)

How to use it in cooking-
Gum from the asafetida root and rhizome( underground stem) is used as an ingredient in Worcestershire sauce, and small quantities of asafetida are used as a condiment and flavorings in Indian and Iranian cooking.

It’s substitute-
You can substitute it with garlic.

Recipe which includs asafetida-

Name of the recipe- Urad dal

Introduction-

It is a simple recipe. You can also cook dal in a normal pan
until tender. Asafetida dominates in this recipe and gives it a unique taste and aroma.

Ingredients-
Urad dal, well washed - 1 cup
Water - 5 cups
Onion, finely chopped - 1
Garlic, finely chopped - 4 cloves
Ginger, finely chopped - 1 teaspoon
Tomato, finely chopped - 1
Cumin seeds - ½ teaspoon
Turmeric powder - ¼ teaspoon
Red chili powder - ½ teaspoon
Asfoetida [heeng] - a pinch
Whole red chilies - 2
Salt - to taste
Clarified butter [ghee] - 2 teaspoons
Fresh coriander leaves, finely chopped - 1 tablespoon

Method-

Wash dal well, put it in a pressure cooker with 5 cups of water, salt, chili powder and turmeric powder and pressure cook by 3 whistles, let it open by it self. Heat ghee in a pan, add cumin seeds, whole red chilies and asfoetida, when cumin starts to splutter, add ginger, garlic and onions and sauté until lightly browned. Now add chopped tomatoes and cook for 2 minutes, add dal, stir, bring to a boil, garnish it with coriander leaves and serve.

Served with- Rice or roti.

All spice

Name- All-spice
Category- Fruit
Introduction-

All-spice is a dried, nearly ripe fruit of an evergreen tree that grows in Jamaica, Mexico, Guatemala and Honduras.
It gets its name from the fact that it tastes like a natural combination of Cinnamon, Nutmeg and Cloves.

Botanical name-Pimenta dioica; Pimenta officinalis
Also known as- Pimenta, Jamaica pepper
Known as in India-All spice
Native to- West Indies, Central America, Mexico
Other uses- Fragrance

Nutritional Profile-
Measurement units- 1 teaspoon (2 gram)
Calories - 5
Protein - 0.1 gram
Fats - 0.2 gram
Carbohydrates – 1.4 grams
Fibers - 0.4 gram
Calcium - 13 mg
Iron - 0.1 mg
Sodium - 1 gram
Vitamins - A & C

How to use it in cooking-
All-spice is available as whole, small reddish brown berries or as a powder.

It’s substitute-
Combine 1 part nutmeg with 2 parts each cinnamon and cloves.

Alfalfa

Name - Alfalfa

Category - Herb

Introduction -
Alfalfa is a perenniel plant, a member of the pea family widely used as a cattle feed.
It is also sold in health food stores as a tea or in tablets.
commersially it is used in making paper largely.

Botanical Name - Medicago sativa
Also Known as - Lucerne, Buffalo grass
Known as in India - Garari
Native to - Europe
Other uses - Animal feed

Nutritional Profile -
Masurement Unit - 1/2 Cup
Calories - 5
Fat - 0.5 gram
Protein - 0.5 gram
calcium - 5.5 mg
Iron - 0.2 mg

How to use it in Cooking -
It is commonly used as sprout seeds, to sprout, soak 1/4 cup of seeds overnight in onne cup of water. In morning, drain water, then put seeds in a wild mouthed jar covered with cheesecloth.
put jar in dark but airy place. when seeds develop sprouts at least 1-2 inches long, refrigerate them , use only in morderation to add crunch to salads, soups etc.