Spices and Recipes

The name cardamom (sometimes written cardamon) is used for species within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum.

The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

• Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
• Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general,

• Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei.
• Amomum is used as an ingredient in traditional systems of medicine in China, India, Korea, Japan, and Vietnam.
• Can be used as a traditional flavouring to Turkish coffee.

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.

In India, green cardamom (A. subulatum), or “elaichi,” is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.

Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. “Tsaoko” cardamom is cultivated in Yunnan, China, both for medicinal purposes and as a spice.

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested in India, and Sri Lanka.

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia and in occasional coffee bars in the West, mixed with marijuana to create marijuana spliffs (joints). Cloves are also an important incense material in Chinese and Japanese culture. Clove essential oil is used in aromatherapy and oil of cloves is widely used to treat toothache in dental emergencies.

Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in tea along with green cardamoms. In the south Indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice.

Along with the recreational uses of cloves, they are also said to be a natural anthelmintic.

Ingredients:

• Fresh green peas - 250 gms
• Paneer - 300 gms
• Cloves - 3
• Cumin - 1 tsp
• Cardamom - 5
• Cinnamon - 1 stick
• Onion, medium chopped - 1
• Tomato, medium - 1
• Ginger garlic paste - 50 gms
• Red chillie powder - 1 tsp
• Coriander powder - ½ tsp
• Turmeric powder - ½ tsp
• Curd (Yogurt) - 1 tbsp
• Salt to taste
• A pinch garam masala powder
• Oil

Method:

1. Make a Puree out of tomato in a blender.
2. Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
3. When they crackle add chopped onions and fry till golden brown.
4. Add ginger garlic paste, puree and stir.
5. Cook green peas with salt for a while and add turmeric powder, coriander powder and chilli powder.
6. Beat the curd to a smooth texture and stir for 2 minutes.
7. Reduce the burner to low temperature, stirring occasionally till gravy is thick.
8. Add garam masala powder and close the lid.
9. Cut the fresh paneer into cubes and fry in oil till golden.
10. Dip in cold water, squeeze the paneer and add to gravy.

Serve hot with Roti, Naan or Paratha.

Ingredients :

• Wheat flour
• 1 tsp salt
• 1 tsp ghee

Method :

1. Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
2. Knead well. Let the dough be a little softer than that of puri.
3. Keep aside for an hour.
4. Then shape parts of dough into balls bigger than the ones fit for puris.
5. Dust with wheat flour.
6. Roll into chapatis on a rolling board.
7. Smear chapati tawa with ghee. Keep on flame.
8. Roast both sides of chapati on the tawa moderately.
9. Ready to serve.

Ingredients:

• Mixed vegetables (Carrot, Peas, Potatoes, Cauliflower), boiled - 2 cups
• Onions, chopped - 1
• Paneer - 100 gms
• Tomato paste - 3 tbsp
• Dry fruits (cashews, almond, kismis) - 4 tbsp
• Crushed pineapple - 4 tbsp
• Ginger, garlic paste - 2 tsp
• Turmeric powder - ½ tsp
• Dhania powder - 2 tsp
• Red chilli powder - 1½ tsp
• Garam masala powder - 1½ tsp
• Milk - 1 cup
• Whip cream - 2 tbsp
• Ghee - 3 tbsp
• Salt to taste

Method:

1. Dice paneer into pieces and deep fry and keep it aside
2. Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it
3. Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and little water
4. Then add the boiled vegetables and let it boil for some time till the gravy is thickened
5. Then add milk and cream. Boil for a minute
6. Before removing from fire add the paneer pieces, dryfruits, Pineapple
7. Garnish with coriander or cilantro leaves

Serve Hot with Roti, Naan, Kulcha or Paratha