Top 5 Indian Spoonful of Spices - internationalnewszone.com

Top 5 Indian Spoonful of Spices :

1) Spoonful of Spices Biryani:

Biryani: A fragrant rice dish cooked with meat, vegetables, nuts, and spices. There are many types of biryani, such as Hyderabadi biryani, Lucknowi biryani, and Kolkata biryani, each with their own style and ingredients.

First, you need to marinate the meat or vegetables in yogurt, spices, herbs, and salt for at least an hour or overnight. This will make them tender and flavorful. You can use chicken, lamb, beef, or any other meat of your choice, or use paneer, tofu, or mixed vegetables for a vegetarian option.
Next, you need to cook the basmati rice until it is almost done, but still has some bite to it. You can add some whole spices, such as cardamom, cloves, bay leaves, and cinnamon, to the rice for extra flavor and aroma. You can also soak some saffron strands in warm milk and set aside for later.
Then, you need to fry some sliced onions in oil or ghee until they are golden and crisp. These will add a sweet and crunchy texture to the biryani. You can also fry some cashews, raisins, or almonds for garnishing.
After that, you need to layer the rice and the meat or vegetables in a large pot or pan. You can start with a layer of rice, then a layer of meat or vegetables, then some fried onions, cilantro, mint, and ghee. Repeat the layers until all the ingredients are used up, ending with a layer of rice. Sprinkle the saffron milk over the top layer for a beautiful color and fragrance.
Finally, you need to seal the pot or pan with a tight-fitting lid or with some aluminum foil or dough. This will trap the steam and the flavors inside the biryani. Cook the biryani on a low heat for about 20 to 30 minutes, or until the meat or vegetables are cooked through and the rice is fluffy and moist.
Enjoy your biryani hot with some raita, salad, or pickle on the side.

2) Spoonful of Spices Butter chicken:

Spoonful of Spices Butter chicken: A creamy and rich chicken curry made with tomatoes, butter, cream, and spices. It is one of the most popular dishes in Indian restaurants around the world. It is usually served with naan bread or rice.

First, you need to marinate the chicken pieces in yogurt, spices, herbs, and salt for at least an hour or overnight. This will make them tender and flavorful. You can use chicken breast or thigh fillets, cut into bite-sized pieces.
Next, you need to cook the basmati rice until it is almost done, but still has some bite to it. You can add some whole spices, such as cardamom, cloves, bay leaves, and cinnamon, to the rice for extra flavor and aroma. You can also soak some saffron strands in warm milk and set aside for later.
Then, you need to fry some sliced onions in oil or ghee until they are golden and crisp. These will add a sweet and crunchy texture to the butter chicken. You can also fry some cashews, raisins, or almonds for garnishing.
After that, you need to layer the rice and the chicken pieces in a large pot or pan. You can start with a layer of rice, then a layer of chicken, then some fried onions, cilantro, mint, and ghee. Repeat the layers until all the ingredients are used up, ending with a layer of rice. Sprinkle the saffron milk over the top layer for a beautiful color and fragrance.
Finally, you need to seal the pot or pan with a tight-fitting lid or with some aluminum foil or dough. This will trap the steam and the flavors inside the butter chicken. Cook the butter chicken on a low heat for about 20 to 30 minutes, or until the chicken is fully cooked through and the rice is fluffy and moist.
Enjoy your butter chicken hot with some raita, salad, or pickle on the side.

3) Spoonful of Spices Chaat:

Chaat: A term for various street snacks that are savory, spicy, sweet, and sour. Chaat can include items like samosas, pakoras, pani puri, bhel puri, dahi vada, and papdi chaat. Chaat is often enjoyed with chutneys, yogurt, and sev.

Spoonful of Spices Aloo chaat: This is a simple and easy chaat made with fried or boiled potatoes, spices, chutneys, and sev. It is crispy, tangy, and spicy.
Spoonful of Spices Chana chaat: This is a protein-rich chaat made with cooked chickpeas, onions, tomatoes, cucumber, spices, chutneys, and coriander leaves. It is filling, refreshing, and flavorful.
Spoonful of Spices Papdi chaat: This is a crunchy and creamy chaat made with crispy flatbread (papdi), boiled potatoes, chickpeas, yogurt, chutneys, and sev. It is sweet, sour, and spicy.
Spoonful of Spices Dahi puri: This is a soft and melt-in-mouth chaat made with hollow crispy balls (puri), stuffed with potatoes, chickpeas, onion, and spices, and topped with yogurt, chutneys, and sev. It is smooth, tangy, and sweet.
Spoonful of Spices Bhel puri: This is a puffed rice salad chaat made with puffed rice (murmura), onion, tomato, potato, spices, chutneys, and sev. It is light, crispy, and zesty.

To make any chaat, you will need some basic ingredients, such as:

Spoonful of Spices Chaat masala: This is a spice blend that gives chaat its distinctive flavor and aroma. It usually contains cumin, coriander, black salt, mango powder, black pepper, and asafoetida.
Spoonful of Spices Tamarind chutney: This is a sweet and sour sauce made with tamarind, jaggery, dates, and spices. It adds a tangy and fruity taste to chaat.
Spoonful of Spices Green chutney: This is a spicy and minty sauce made with coriander, mint, green chilies, lemon juice, and salt. It adds a fresh and zingy taste to chaat.
Spoonful of Spices Sev: This is a crispy and crunchy snack made with gram flour, oil, and spices. It is used as a topping for chaat.
Spoonful of Spices Coriander leaves: These are fresh herbs that add a bright and refreshing flavor to chaat. You can chop them finely and sprinkle them over chaat.

To make chaat, you will need to follow these general steps:

Prepare the base ingredient for your chaat, such as potatoes, chickpeas, papdis, puris, or puffed rice. You can boil, fry, or bake them as per your preference and recipe.

4)Spoonful of Spices Dal:

Spoonful of Spices Dal: A term for various lentil dishes that are cooked with spices, herbs, and sometimes vegetables. Dal is a staple food in India and can be eaten with rice, roti, or as a soup. Some common types of dal are dal tadka, dal makhani, and dal fry.

First, you need to choose the type of lentils you want to use for your dal. There are many kinds of lentils, such as toor dal, masoor dal, moong dal, chana dal, urad dal, etc. Each lentil has a different color, texture, and flavor, and you can use one or a combination of them for your dal. You can also use split or whole lentils, depending on your preference and cooking time.
Next, you need to rinse the lentils well under running water until the water runs clear. This will remove any dirt, dust, or stones from the lentils. Then, you need to soak the lentils in enough water for at least 20 minutes or up to an hour. This will help the lentils cook faster and more evenly, and also make them easier to digest.
Then, you need to cook the lentils in a pressure cooker, an instant pot, or a pot on the stove. You can add water, salt, and some whole spices, such as bay leaf, cardamom, cloves, and cinnamon, to the lentils for extra flavor and aroma. You can also add some turmeric powder, which will give the dal a nice yellow color and some health benefits. You need to cook the lentils until they are soft and mushy, and then mash them slightly with a spoon or a whisk.
After that, you need to prepare the tempering or tadka for your dal. This is a process of frying some spices, herbs, and aromatics in oil or ghee, and then adding them to the cooked lentils. The tempering adds a lot of flavor and richness to the dal, and you can customize it according to your taste and preference. Some common ingredients for the tempering are cumin seeds, mustard seeds, asafoetida, curry leaves, red chili, garlic, ginger, onion, tomato, green chili, coriander leaves, etc. You can also add some tamarind paste, lemon juice, or jaggery for some sourness and sweetness to balance the flavors of the dal.
Finally, you need to mix the tempering with the cooked lentils, and adjust the salt and consistency of the dal as per your liking. You can add some water if the dal is too thick, or simmer it for some time if it is too thin. You can also garnish the dal with some more coriander leaves, and serve it hot with rice, roti, or naan bread.

5)Spoonful of Spices Dosa:

Spoonful of Spices Dosa: A thin and crispy crepe made from fermented rice and lentil batter. It is a popular breakfast dish in South India and can be stuffed with various fillings, such as potatoes, onions, cheese, or eggs. It is usually served with sambar, a spicy vegetable stew, and coconut chutney.

To make dosa batter, you will need to soak rice and urad dal (split black lentils) separately in water for about 6 hours. You can also add some fenugreek seeds and chana dal (split chickpeas) for extra flavor and crispiness.
After soaking, you will need to grind the rice and urad dal separately in a blender or a wet grinder until smooth and fluffy. You can add some water as needed to adjust the consistency. Then you will need to mix the rice and urad dal batter with salt in a large bowl or container.
The next step is to ferment the batter in a warm place for about 8 to 10 hours or overnight. The batter will rise and become bubbly and sour. This is a sign of good fermentation and will give the dosa a nice texture and taste.
To make dosa, you will need to heat a cast-iron pan or a non-stick tawa over medium-high heat. Grease the pan lightly with oil or ghee. Then you will need to ladle some batter on the pan and spread it thinly and evenly in a circular motion. Drizzle some oil or ghee around the edges and cook the dosa until golden and crisp. Flip and cook the other side if you prefer. Repeat with the remaining batter.
You can serve the dosa hot with coconut chutney, tomato chutney, mint chutney, sambar, or potato masala. You can also stuff the dosa with potato masala and fold it to make masala dosa.

Top 5 Indian Spoonful of Spices :

1) Spoonful of Spices Biryani:

2) Spoonful of Spices Butter chicken:

3) Spoonful of Spices Chaat:

4)Spoonful of Spices Dal:

5)Spoonful of Spices Dosa:

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