Leaves of the curry tree have got nothing in common with the curry powder which is a blend of spices. It is also known as karipatta in common parlance or otherwise as sweet neem leaf. Even though resemble neem leaf; the curry tree is just about 3-4meter high with slightly pointed leaves.

Curry leaf is extensively used in Southern and western Indian cuisine though conspicuously absent in Goa. The leaves releases its fragrance after being fried for a while which makes it aromatic. If it is added to the curries, it requires a couple of minute of cooking to release its flavor to the curry.  They should be used fresh as far as possible as they do not keep well for a long time. Alternatively they can be fried and kept in airtight container for a few days but make sure to use them soon or else they will turn rancid because of the presence of oil. Some people also use it dry but the dried version has got very little flavor as most of the fragrant volatile compound have already vanished by then.

As it comes from the same family as neem, they almost exhibit the same medicinal properties like anti- bacterial properties. The dried leaves are also used as organic pesticide for plants.
Most of the recipe calling for curry leaves use it as one of the flavouring ingredient but not just on its own. Here we share peanut chutney flavoured with curry leaves which can be eaten during any meal.

Peanut Chutney
1 cup peanut with skin
1 tbsp tamarind pulp
2 green chilies (optional)
1 tsp rock salt
10 curry leaves
1 tsp peanut/ groundnut oil
½ tsp cumin seeds
½ tsp fenugreek seeds
½ tsp split urad dal
½ cup grated fresh coconut

Method:
Roast the peanut on a griddle until lightly blistered, approximately 5-8minutes. Remove from heat and allow to cool. Once cooled, loosen skin from peanut. Heat oil in a pan and fry the curry leaves briefly until fragrant, add urad lentil and fry for another minute until the lentil is lightly colored. Remove from heat and cool. Put all the ingredients in a blender and grind to a paste. If you require to add water, add a little to facilitate the blending.

Tags: kulfi, curries, bhatura, tandoor, palak, chettinad, murgh, vindaloo, indian food, tikka masala

One surprising aspect of coriander plant is that almost every part of it is edible and full of flavour. While their usage will vary from cuisine to cuisine but it has found acceptance in almost all the kitchen including the much reluctant French chefs,  The leaves have got different name across the globe like “Dhania” in India, “cilantro” in US, “coriander” in UK, “Chinese parsley” in China and so on, but one thing has not changed; the taste and the aroma which reminds of the citrus overtones.

The leaves have actually found their role in Vietnamese kitchen, Indian kitchen, Mexican salsa and guacamole etc. Chopped coriander leaves are also used as a garnish on cooked dishes such as Dal (Indian lentil preparation) and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.

The dried fruits of the plant are known as coriander seeds which can be either used whole, preferably roasted or powdered. They are used extensively in staple curries found in Indian home. It is also a key spice in hot spice powder.

Modern therapeutics recommend coriander fruits as adjuvant in: anorexia, dyspepsia, intestinal worms, dysfunctions of the mammal glands and abdominal pains.

Coriander chutney (helps in salivation and is good digestive)

1 big handful coriander leaves, roughly chopped
3 green chilies, roughly chopped (remove seeds to avoid extra heat)
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lime/ lemon juice
1 tsp brown sugar (use plain as alternative)

Method:

Place all the ingredients but salt and sugar in a blender along with 4-5 tbsp of water and blend until the mixture become a coarse paste. Alternatively, use a pestle and mortar. Add seasoning and taste. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

Aromatically yours,

Kuntal Kumar.

Tags: desi, roti, bhatura, karahi, naan, bhatura, tandoori, chana, handi, chicken

Like ginger, garlic also has a long association with Indian cuisine and has long been considered a herbal “wonder drug”, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! Some of the usage of garlic ranges from treating mild acne to managing high cholesterol level and even to repel the ever nasty mosquitoes in Indian houses and locality. Modern science, through its studies, has shown us that garlic is a strong antibiotic in general ways and its benefits continue over a period of time.

As a matter of fact, the stronger the character of garlic, the higher the sulphur content will be, which entails greater health benefits. Off late, people have turned towards using the organically grown garlic which not only tastes better but also devoid of harmful chemical pesticides and fertilizers. Some people have even gone to the extent of taking the garlic supplements to avoid bad breath and pungent taste.

Relevance of Garlic in Indian cuisine

Garlic, otherwise known as Lahsun or lassan, is considered hot by some perspective and does not find favour with people eating “Jain/Aesthetic” food but most of the Indian curries or preparations are not complete without it. It is staple in ginger-garlic paste which is the most widely used paste in the Indian kitchen.

Besides garlic bulb, it’s also popular as dehydrated, powdered or oil form and is exported to many parts of the world.

Garlic chutney

• 6 garlic cloves, peeled
• Half a bunch of coriander leaves, cleaned and chopped coarsely
• 1 green tomato, chopped
• 2 green chilli, chopped
• 2 tbsp mustard oil
• Salt to taste

Method:
Place garlic, coriander leaves, tomato, green chili and adequate water in a blender. Blend, first on low speed and then on high speed until the mixture is smooth and paste consistency. Add mustard oil and salt and stir well. Rest in the refrigerator for 30minutes. Eat with bread, pakodas (Indian fritters) or samosas.

- Kuntal

Tags: palak, kulfi, lentil, idli, chicken, roti, dosa, dal, bhatura, sambhar

Some of the herbs and spices are almost synonymous with Indian cuisine and ginger is one of them and much so for the medicinal properties it exhibits. There has been a long tradition to the use of ginger which is well amplified by the practitioners of Ayurveda where it was used as a mild cure for flatulence, nausea and vomiting. Ayurvedic “trikatu” powder where dried ginger is used to strengthen the digestive tract.

Right from the eponymous curries to morning non caffeine tea, ginger is in vogue everywhere either in young, mature or dry form. Ginger and garlic paste finds its way into most of the North Indian curries and so is the chopped and julienned ginger. Ginger lemon and honey drink is a very good morning refresher and supposed to fight diabetes if taken early morning besides fighting cold and flu symptoms. Secondly it also helps getting rid of the empty stomach bed tea habit which is damaging to the intestinal lining.

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Tags: lentil, vindaloo, chana, curries, idli, kebab, naan, desi, bhatura, paneer

Buzzword : “Pakwan” in Hindi means a cooked meal.

Quick Dip: Mint Chutney

Ingredients:
2 1/2 cups curds, 1 cup mint leaves, 3 nos. Chilies
1/4 cup water, salt

Method:
a. Combine all ingredients, except the curds, and grind to a
very fine paste.
b. Add salt to the curds and beat until it becomes smooth. Add the ground paste and beat again to mix all ingredients. Use it as dip or salad dressing.

Buzzword: DUM
“Dum” describes a process whereby the material is cooked between two gentle fires, one above and one below. Usually, the one below is a wood fire and is drawn, should the heat be excessive. The one above is live charcoal, extensively used for making Biryani or Hyderabadi Dishes.