• 732. Santula – Odia Style Mixed Vegetable Curry

    December 11, 2017mayurisjikoni

    Those Tiny Spices Make All The Difference It’s really amazing how addition of small amounts of spices can make a dish taste so different. Every Indian household has it own spice (masala) box or dabba (tin) which we use for our everyday cooking. Some spices like turmeric powder and red chili powder will be standard in any spice box. The variations come with the other spices. Don’t get me wrong, all the spices are used all over India but in some cuisine some spices are used in a larger quantity than others. My spice box has the typical  spices that will be found in the masala dabba of most Gujaratis. Mustard seeds(rai), Cumin seeds (jeeru), fenugreek seeds (methi), carom seeds (ajmo), turmeric powder (hardar), red…

     
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  • 258.drumstick (saragvo) curry

    April 24, 2013mayurisjikoni

    can we eat drumsticks? The scientific name for drumstick tree is moringa oleifera. The evergreen tree has a slender trunk and branches from which hang long slender triangular drumstick like pods. Many tropical countries tend to use the pods and leaves for medicinal purposes and as food. Drumsticks are very popular in India as they are widely used in sambhars in the south, cooked in coconut or other spicy gravies. Its an inexpensive product and therefore considered a poor man’s vegetable. Some regions of India and South East Asian countries also tend to use the tender leaves for cooking. Fresh pods and seeds are a rich source of oleic acid, a health benefiting mono unsaturated fat. The pods are rich in several minerals like copper,…

     
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