Cumin seeds have a distinctive pungent, earthy aroma and warm flavor. They add an instant earthiness to any dish. They go great with so many Indian recipes especially potatoes, rice and meats.
Cumin seeds are ubiquitous in Indian cooking, either as whole seeds or ground. A vaghaar, the process of heating oil of ghee in a pan and adding whole spices (known as tadka in Hindi and tempering in English) forms the flavor base of so many Indian recipes. And the vaghaar usually begins with cumin or mustard seeds.
Cumin seeds, along with coriander seeds, are a main ingredient in garam masala. Cumin seeds also form the backbone of Gujarati cooking in the form of dhana jeeru.
Cumin has been used as a spice in cooking for thousands of years. It can be traced back to ancient Egypt where it was not only used as a spice but also as a preservative in mummification.
It has also been used in Indian cooking for a thousand years. No wonder it serves as the starting block of so many Indian recipes.
Tuvar ni kachori, or lilva kachori, is a much treasured Gujarati snack made from fresh tuvar, called toor in Hindi or pigeon pea lentils in English. Tuvar is in season in winter in India, and I have fond memories of collecting tuvar, making these snacks and eating them with my family. It was always an… Continue reading Tuvar ni Kachori (Lilva Kachori)
Kalingar nu shaak, or watermelon rind curry, is a traditional Gujarati curry and a great way to fight food waste. Who hasn’t stared at those uneaten rinds of watermelon and wondered if there were something that could be done rather than throwing it all away? It turns out, watermelon rind is very useful. There are… Continue reading Watermelon Rind Shaak (Kalingar nu Shaak)
Cucumber Raita is an essential side dish in Indian cooking. It is ever-present in home-cooking across India and equally so on restaurant menus. Cucumber raita is the most common of the many variations of raita in Indian cuisine. Raita in general is made up of a combination of yogurt and cucumbers, beets, onion, pineapple, or… Continue reading Cucumber Raita
We Indians love our mango, but mango season only lasts from April to July. How do we get our mango the rest of the year? Inventive Indians solved this problem long ago by finding ways to preserve mango so they could eat it all year. One answer is chundo. Chundo, also called chunda, or aam chunda… Continue reading Chundo, A Sweet Gujarati Mango Pickle | Chunda
Indian fried rice is called “Vagharelo Bhaat” in Gujarati or “Fodni Bhaat” in Marathi. Fried rice is a great way to reheat leftover rice, completely transforming it into a delicious meal. I make it with leftover rice and a simple Gujarati vaghar. Many other regions of India would make it similarly. It is the simple… Continue reading Vagharelo Bhaat (Indian Fried Rice)
Dal was a big part of my childhood. Pretty much every time my grandma cooked for us, there was dal. And she cooked for us a lot. My grandma’s Gujarati dal was different than my mom’s. While mom’s was spicy and comforting, grandma’s dal had a whole different flavor profile. Grandma’s dal was traditional Gujarati… Continue reading My Grandma’s Gujarati Dal
The Super Bowl is coming up already. That means it’s about time for one of my favorite things… Chicken Wings! For this recipe, I use my favorite spice, cumin, and I go easy on the heat for a change. I went to lunch with a couple of my co-workers on Friday and the conversation eventually… Continue reading Jeera Chicken Wings (Cumin Chicken Wings)
These Masala Cheese Toast Sandwiches are a simple combination of boiled potato, cilantro chutney and cheese on bread. There is a delicate crunch to the bread, with a soft interior of savory potato, and just the right amount of gooey cheese. These masala sandwiches are served with sweet and tangy ketchup and a spicy cilantro… Continue reading Potato Sandwiches: Masala Cheese Toast Sandwich
Kichidi and chaas is my all-time favorite comfort food. My mom used to make kichidi for me whenever I felt a little under the weather. The combination of steaming hot rice and lentils with a cold glass of chaas always made me feel better. Chaas is a simple combination of yogurt, salt, water and cumin.… Continue reading Khichdi Chaas (Rice and Lentils with Yogurt Drink)
Jeera Rice is a simple, fragrant cumin rice. “Jeera” is hindi for cumin. The toasted cumin along with some lemon zest make this simple dish pop with flavor. When I was 11 I developed an obsession with Jeera Rice. I refused to eat anything unless this rice was on my plate. Not long after I… Continue reading Jeera Rice (Cumin Rice)
I think of picnics as a major part of Indian culture, so much so that school field trips were even known as “picnics.” We would picnic to “National Park” in Bombay, or my family would often picnic at the beach. I used to talk about having picnics a lot in Virginia but it took a… Continue reading Indian Style Cumin-Ginger Potato Salad
Steve and I went to a bluegrass jam and barbecue last weekend at a friend’s house. Steve’s been playing bluegrass guitar for a few months now.He’s always practicing around the house. And now it’s as if we’ve always been surrounded by bluegrass music. I’ve learned a whole bunch of songs and can sing them start… Continue reading Mango Avocado and Corn Salsa
