Katie O’s Food Carnival s5 e2: Spice it Up Global Style, p1

Follow Katie around the world as she introduces you to exotic spices from around the world, and shows you how to easily add these to your cooking repertoire PART 1

Nigella seeds. Fennel flower pungent slightly bitter hint of sweetness. Commonly used in Bengali cooking
Lamb ribs with nigella and cumin
Nigella seed and squash soup
Nigella Turkish pastries
Nigella paneer jalfrezi with buttery rice
Pear and berry crumble with nigella seeds

Kala jeera known ask black cumin popular in northern Indian cuisine to flavor rice and meat dishes. Rich nutty flavor slightly grassy. Seeds have sharp bitter odor.
Kala jeera chicken briyani
Aloo gobi mutter (Cauliflower with kala jeera)
Bengali red lentil risotto
Mughlai karahi gosht (lamb curry with kala jeera)
Kala jeera biscuits with chai tea
Indian beverage with kala jeera

Amchur powder made from unripe mangoes that have been sliced, sundried then ground into powder. This is used as a souring agent in North Indian cooking
Amchur dusted Trout and green mango salad
Chana masala sweet potato with cucumber mint riata and cilantro garnish
Chana masala chick peas stuffed in sweet potato
South Indian Amchoor rice
Best ever Indian potatoes with amchur

Ajwain also known as await caraway, carom, or bishops weed. Similar flavor to thyme or caraway only stronger. Used in small quantities after it has been dry roasted or fried in ghee. Used in Indians and Pakistani cuisine
Ajwain seed and carrot soup
Chicken xacuti
Stir fried spicy prawns with garlic chili and lemon
Mushroom tikka with Ajwain
Naan bread

Anardana dried seed of pomegranate. Sour slightly fruity. Seasons fish or marinade for meat. Common ingredient in chutney
Sindhi koki also has aradana
Aradana Chutney with pakora.
Aradana bhindi ingredients to demo
Maunika gowardhan Parathas, red onion and chillies
Grilled and fresh fruit with aradana
Raita, Indian pickles, chutneys are welcome

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