In India, Cumin is known in as “Jeera or Jira”. The use of cumin is very common in Indian and Pakistani foods. Black cumin seed (also called black seed) should not be confused with the herb, cumin. It is know as Shahi jeera and is the essential spice for so many aromatic preparation.

It is an herbaceous annual plant, with a slender branched stem 20-30 cm tall. The leaves are 5-10 cm long. Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in colour. Cultivation of cumin requires a long, hot summer of 3-4 months, with daytime temperatures around 30°C (86°F); it is drought tolerant, and is mostly grown in Mediterranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil.

Today, cumin is identified with Indian, Tex-Mex, Cuban and Northern Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses like Leyden cheese, and in some traditional bread from France.

A few of cumin’s medicinal uses include treating asthma, tumors, colic, fever, and snakebite.
Additionally it also acts as a stimulant as well as a great herb for digestive disorders and even as a antiseptic of sorts. The seeds themselves are rich in iron and are thought to help stimulate the secretion of enzymes from the pancreas which can help absorb nutrients into the system. It has also been shown to boost the power of the liver’s ability to detoxify the human body.

I wish to recreate a simple recipe which is being used in India for centuries and is the real cold drink with all the goodness to fight the extreme summers of the sub-continent.

Jeera Pani
2 tablespoon cumin seeds, toasted until fragrant
570 ml water
15 grams fresh mint leaves
1 teaspoon rock salt
1 teaspoon sugar
1 tablespoon lemon juice

Method
Put water in a saucepan and bring it to boil. Remove from heat and allow cooling slightly.
Crush cumin lightly to release flavor, add to the water alongwith mint, salt, sugar and lemon juice. To have a smooth drink, you can also strain the water but for additional character, I like to serve with all the ingredients. If you wish to spice up the drink, you can also add finely chopped green chili. Chill and serve.

- Kuntal.

Tags: dosa, lentil, karahi, handi, kebab, gosht, roti, desi, idli, indian food

Indian Cuisine - The Nutritional aspects by Kuntal Kumar

Traditionally India has never been so conscious about the nutritional breakdown but with general awareness level going up, most of the Indian dishes are coming under nutritional scrutiny. There has been effort by the Indian chefs to provide even the calorific breakdown of the Indian dishes in some of the restaurants. The meals have become not only light but also far more adaptable keeping in mind the preference of the diners who demand no less than the customized preparations of the dishes they order.

The western concept of segmenting the food as three main macronutrients as carbohydrate, protein and fat have ever present in the Indian meal known as Thali without much realization or analysis.

Indian Thali

India has a long tradition of regional “Thalis” which is like a combo platter (made of either, silver, stainless steel or iron) with small bowls which contain small amounts of various local dishes. Let’s do a close evaluation of an Indian Thali and see how it performs vis-s-vis western approach.

Carbohydrate- Most of the Indian Thalis comprises of Indian bread such as rotis, chapati, poori etc. and rice preparation like steamed rice, lemon rice, jeera (cumin) rice etc. and the meal is centered around them.

Protein- You may find around two to three preparation along with dal (Indian lentil preparation) which provides the bulk of vegetable protein. Some of the thalis may also contain meat or fish as well.

Fat: Some of the vegetables also contain fat apart from the cooking medium used for various delicacies for the Thali. Most of the Indian sweets also contain good amount of fat.

Besides, adequate fiber, vitamins and minerals are also present; hence tomorrow we can be sure of the nutritional balance of the Indian meal provided they are prepared in a healthy manner.

Tags: kebab, lentil, tikka masala, bhatura, vindaloo, balti, gosht, kulfi, dal, dosa