GramFlour also known as “Besan” in Indian household is a fine textured flour madefrom roasted ground chickpeas. Some people use raw chickpeas for makingflour but its bitter in Taste,used daily in Indian kitchen it is also a Staple ingredient of Pakistan and Nepal.
– It is the Basic Ingredient Of Chilla(pancake), Boondi and Bhujjia.
– It is the Most Common Ingredient of Gujarati Cuisine widely used in making Dishes like Khandvi,Dhokla,Fafda etc.
– It is a very Important Binding agent used in various dishes and can be replaced with EGG for binding.
– it is used in many Desserts and Gluten Free Baking.
– It is also Primary ingredient of very famous Indian Pakodas ( Fried Snacks)
– It is Gluten free and full of Proteins,which controls Cholesterol level in blood.
– It keeps our brain young and reduces the risk of colon Cancer.
– It is good source of Folic Acid Which produces red blood cells.
Semolina also known as Rawa, Sooji is a cource flour made from durum wheat. It is widely used for makin Pasta due to high Gluten content.There are mainly two types of semolina.
1- Soft wheat durum used for making idli upma and other coarse dishes
2- Hard whear drum used for making Pasta, Gnocchi.
-It is use for making couscous and acts as a base for souffle.
-It is used for making indian desserts like Halwa and Kheer.
-Used for making South indian dishes like Idli,Dosa,Upma
-Added to Bread Flour for a little Crust.
-It can be used as an outer coating for frying Fhicken or Fish for an outer crust.
It is full of carbohydrates and Protiens, Low in cholestrol and high in Fibre.Being a high carbohydrate food, it provides lot of energy.It also contains some amount of potassium, calcium and fibre, with some iron, zinc, manganese and copper.
Spinach an edible herb is though to have originated in Persia.Spinach is a very common and healthy herb used in various food stuffs.Spinach first appeared in England and France in the 14th century, probably via Spain, and it gained quick popularity because it appeared in early spring, when other vegetables were scarce.
-Spinach is widely used in culinary as it has a bitter and astringent taste due to presence of Oxalic acid.
-It is widely used in making omelette,pesto,curries, soups and various sea food. It is added to Pasta to give it a rich green color.
– Spinach also makes a drool-worthy stuffing to gnocchi, tortellini or ravioli.
-Cheese and spinach go well Hand in Hand.Cooked and pureed spinach makes a delicious soup.
-Raw spinach leaves make a great and tasty substitute to lettuce when making s Sandwich.
Blanch it in hot water for a rich color and Taste.
Don’t be shy with your portions as it reduces on cooking.
HEALTH BENEFITS: Spinach is an excellent source of vitamin K, vitamin A , manganese, foliate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is a very good source of dietary fibre, phosphorus, vitamin B1, zinc, protein.
Cardamom has a unique Flavor and Aroma that is hard to put into words.It is compellingly strong, yet delicate; sweet, yet powerful and one of my favourates among all Indiam spices.One of the world’s most ancient spices, green cardamom comes from the seeds of a ginger-like plant and is native to southern India.
Specific uses of green cardamom vary with different cuisines and cultures. Cardamom is a key ingredient in sweet baked. In India it is widely used in various sweets (Mithia). Some indian even use it in milk due to its various health benifits.I love to use this ingrident in making traditional north indian style curries mainly in chicken dishes.
HOW TO USE:
For sweet dishes powdered cardomon is used. It is necessary to heat the pouds to essential Aroma and oils from the seeds which gives the dish real flavour. But in basic curries i like to use its raw seeds as they gets automatically roasted . But excess flavour can Totally ruin your Dish
TO MAKE POWDER:
After Roasting it on High heat
Crack open the pods with the pestle
Powder it in a mortar and pestle.
It Gets its best contrast with Cinamon or Rose Water.