#whole garam masala

[planetseraspice]

Unveiling the Warmth: Planetsera's Garam Masala - A Symphony of Flavors

Garam masala, the soul of Indian cuisine, isn't just a spice blend; it's a fragrant story waiting to be told. And Planetsera, renowned for its commitment to quality and authenticity, crafts a garam masala that sings on your palate. Today, we embark on a journey to explore this magical blend, its secrets, and how it can elevate your culinary creations.

More Than Just Heat: A Balanced Melody

Planetsera's garam masala goes beyond the fiery reputation that generally comes with the moniker. Their blend is a carefully crafted collection of 12 spices, each playing a unique role in the harmonious orchestra of flavor. Coriander and cumin provide an earthy basis, while black pepper adds a bit of heat. Cinnamon, cardamom, and star anise combine sweet and fragrant flavors, resulting in a mesmerizing complexity. Nutmeg and mace give hints of nuttiness, while bay leaves and dry ginger add depth and gentle heat. It's a symphony of tastes, expertly calibrated to excite your palate.

Unlocking Culinary Potential: Beyond the Usual Suspects

While Garam masala shines in curries, biryanis, and dals, its versatility extends far beyond. Sprinkle it on roasted vegetables for a smoky depth, or add a pinch to soups and stews for an exotic twist. Elevate your marinades with its warmth, or experiment with it in sweet dishes like rice pudding for a unique flavor profile. Planetsera's garam masala is your culinary passport to explore a world of possibilities.

Quality You Can Trust: From Source to Seasoning

Planetsera sources its spices directly from Indian farms, ensuring freshness and authenticity. They meticulously clean and grind each ingredient, preserving their individual essence while creating a cohesive blend. Free from artificial colors, preservatives, and fillers, Planetsera's garam masala is a testament to its commitment to pure, unadulterated flavor.

Experience the Magic: Add Planetsera's Garam Masala to Your Kitchen

Ready to embark on a flavorful adventure? Look no further than Planetsera's garam masala. With its balanced blend, premium ingredients, and endless versatility, it's the perfect addition to your spice cabinet. So, open a pouch, breathe in the intoxicating aroma, and let your culinary creativity take flight.

This blog is just the beginning. You can further explore:

Recipes featuring Planetsera's garam masala: Share specific examples with links or create your own.

Health benefits of garam masala: Briefly mention its digestive and antioxidant properties.

Comparison with other garam masala brands: Highlight Planetsera's unique qualities.

User reviews and testimonials: Add social proof to build trust.

Call to action: Encourage readers to purchase Planetsera's garam masala.

[morethansalad]

Baked Traditional Samosas (Vegan)

[askwhatsforlunch]

Lamb Rogan Josh

Spicy, fragrant and hearty, this beautiful Lamb Rogan Josh brings back memories of travelling through Southern India ten years ago (oh, dear!) I had fallen in love with the dish, as well as with the country, and remember relishing the gorgeous flavours at a seaside restaurant in Goa! I am so happy, and rather proud, with how it tastes. It might require a bit of time, but it makes a very special lunch on a slow Sunday, and is well worth the effort! Have an excellent one, friends!

Ingredients (serves 4):

3 tablespoons sunflower oil

1 tablespoon Mustard Seed Oil 

1 teaspoon Graines à Roussir 

1 teaspoon Garam Masala

1 teaspoon ground turmeric

4 cloves

6 cardamom pods

1/2 teaspoon Red Chili Flakes 

1 large onion

4 garlic cloves

1 heaped tablespoon Ginger Paste 

1 teaspoon coarse sea salt

2 bay leaves

4 Whole Peeled Tomatoes + 1/4 cup of their juice

1.2 kilos/2.65 pounds lamb meat, like lamb shoulder

1 cup water

1/2 cup plain yogurt

1 teaspoon demerara sugar

4 fluffy sprigs Garden Cilantro 

In a large Dutch oven over a medium-high flame, heat sunflower oil with Mustard Seed Oil.

Add Graines à Roussir, Garam Masala, turmeric and cloves. Fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven, along with Red Chili Flakes. Fry, 1 minute more.

Peel onion and, using the coarse side of a box grater, grate it.

Stir grated onion into the oil and spices, and fry, a couple of minutes.

Using the thinner side of the box grater, grate garlic cloves.

Add grated garlic, along with Ginger Paste to the Dutch oven, and cook, another minute.

Cut lamb meat into generous chunks, and add to the Dutch oven, in batches, browning well on each side. Season with coarse sea salt, and stir in bay leaves.

Finely chop Whole Peeled Tomatoes, and stir, along with their juice, into the Dutch oven. Cook, 1 minute.

Finally, stir in the water and plain yoghurt, and bring to the boil. Once boiling, reduce heat to medium-low, cover with the lid, and simmer, one hour to one hour and a half, until the sauce has darkened, reduced and thickened.

Remove the lid, and stir in demerara sugar until completely dissolved.

Finely chop Cilantro, and stir into the Dutch oven.

Simmer, about 5 minutes more.

Serve Lamb Rogan Josh hot, onto Cardamom Rice, and with warm Podeena Paratha.

[ogranicsoul]

Organic Soul - 100% Pure and Organic Spices for your kitchen Choose Organic Soul for that Extra Organic mix Garam masala. Amazon. Prime Delivery is Available. https://www.amazon.in/s?i=merchant-items&me=A1Y409G6UV10VK

[seedcleaningspice]

Exquisite Indian Spice Blends: Authentic Flavors & Aromas

India, a land renowned for its diverse and vibrant culinary heritage, owes much of its gastronomic appeal to its rich variety of spices blends india. These spices not only enhance the flavour of Indian cuisine but also contribute to its distinctive aroma and depth. As Indian cuisine gains popularity worldwide, the demand for authentic Indian spices has surged. In this context, Swani Spice Mills Pvt Ltd emerges as a pivotal player, offering a range of exquisite spice blends that capture the true essence of Indian cuisine.

Swani Spice Mills Pvt. Ltd. isn't just a name in the spice trade; it's a legacy. Since 1864, this biggest spice supplier in India has been a trusted source of authentic, high-quality spices for discerning chefs and home cooks around the globe. Their story is one of passion and dedication. For seven generations, the Swani family has nurtured a deep love for spices, translating it into an unwavering commitment to excellence. This dedication has made them the go-to partner for businesses seeking the finest wholesale spices to cater to their target audience.

Swani Spice Mills Pvt Ltd takes immense pride in its meticulously crafted spice blends, designed to bring the authentic taste of Indian cuisine to kitchens around the globe. These blends are not just about combining spices; they are about creating harmony and balance in flavour, ensuring that every dish prepared with Swani spices exudes the traditional Indian taste that food lovers crave.

One of the key aspects of their quality assurance process is steam sterilization. This method effectively eliminates harmful microorganisms without compromising the flavour or nutritional value of the. Steam sterilization is a safe and environmentally friendly way to ensure that spices are free from contaminants, making it a crucial part of Swani Spice Mills' commitment to delivering high-quality products.

NABL-Accredited Testing Lab

Swani Spice Mills' dedication to quality is further demonstrated through its rigorous testing and certification processes. They have a NABL-accredited Testing Lab (ISO 17025:2017) that ensures top-quality testing through rigorous proficiency programs. This accreditation underscores their commitment to maintaining the highest standards in spice testing and quality control.

Their laboratory covers various types of analyses, including:

●       Physical Analysis - Ensuring the physical characteristics of spices meet the required standards.

●       Microbiological & Allergen Testing - Detecting and preventing contamination by harmful microorganisms and allergens.

●       Instrumentation - Pesticide Residue & Mycotoxins - Using advanced instrumentation to detect pesticide residues and mycotoxins, ensuring that the spices are safe for consumption.

These rigorous testing protocols guarantee that every batch of spices from Swani Spice Mills meets the highest quality standards, providing customers with products they can trust.visit here organic spice suppliers in india

One of the standout features of Swani spice blends is their customizability. Swani understands that each chef has a unique palate and specific flavour preferences. Therefore, they work closely with their clients to understand their requirements and provide customized solutions. Whether it’s a specific blend of spices or a particular flavour profile, Swani can create a blend that perfectly aligns with their client’s culinary vision.

Consistency is key in culinary excellence, and Swani Spice Mills Pvt Ltd excels in delivering consistent flavour profiles in every batch of their spice blends. Each blend is carefully crafted to ensure that it delivers the same rich, authentic taste every time. This reliability allows chefs to create dishes with confidence, knowing that the flavours will remain consistent and true to tradition.

At Swani, the commitment to providing top-quality spice blends goes hand in hand with a dedication to sustainability and social responsibility. Swani Spice Mills Pvt Ltd is not just about producing spices; it’s about making a positive impact on the environment and the community.

Their Green Footprint program embodies this commitment through initiatives such as Water Conservation, Soil Management, and the AAIRa tree planting project, which aims to plant at least 10,000 trees by the end of 2030 to combat climate change and reduce the carbon footprint. Additionally, their efforts in empowering livelihoods ensure that their operations benefit local communities.info here private label spice manufacturers india

Swani offers a variety of spice blends that cater to different culinary needs, each crafted to perfection with a unique blend of spices.

Curry Masala - Curry masala is a staple in Indian cooking, known for its vibrant and deeply flavourful characteristics. This blend typically consists of aromatic spices such as coriander, cumin, turmeric, fenugreek, and cardamom. Curry masala adds a warm, earthy flavour to curries, stews, and vegetable dishes, making it a versatile addition to any kitchen.

Chicken Curry Masala - Tailored specifically for chicken dishes, chicken curry masala brings a delightful balance of spices to elevate the taste of poultry. With ingredients like red chili, black pepper, cloves, cinnamon, and coriander, this blend adds a rich and smoky undertone to chicken curries and marinades, enhancing the overall dining experience.

Tandoori Masala - Tandoori masala is synonymous with the renowned Indian tandoori cuisine. This spice blend typically features a combination of spices like paprika, cumin, cloves, cinnamon, cardamom, and garlic. Adding a delightful smokiness and mild heat, tandoori masala is perfect for marinating meats, especially for grilling or oven-roasting, imparting that authentic tandoori flavour.

Chaat Masala - A burst of tangy and zesty flavours awaits with chaat masala. Typically composed of dried mango powder (amchur), cumin, coriander, black salt, and various other spices, chaat masala is predominantly used in street food. It adds a refreshing and tangy twist to snacks like samosas, pakoras, and fruit salads, making it an essential ingredient for those who love the vibrant taste of Indian street food.

Garam Masala - Garam masala is a versatile and widely used spice blend in Indian cuisine. Comprising spices like cloves, cinnamon, cardamom, black pepper, and nutmeg, it oozes warmth and depth. This aromatic blend is a common addition to curries, biryanis, lentil dishes, and even desserts, enhancing their overall taste and aroma. Garam masala is a must-have in any kitchen aiming to recreate the authentic flavours of Indian dishes.

Swani Spice Mills Pvt Ltd stands out not just for its exceptional spice blends but also for its unwavering commitment to quality and sustainability. Their dedication to providing the best spice blends in India is matched by their efforts to create a positive impact on the environment and society. Whether you are a professional chef looking to create authentic Indian dishes or a home cook wanting to explore the rich flavours of Indian cuisine, Swani’s spice blends offer a perfect solution.

Customization and Private Labeling in Spice Blends India -

Understanding that one size doesn't fit all, Swani Spice Mills goes the extra mile with private labeling and packaging services. Their team, leveraging their extensive knowledge of global cuisines, can craft bespoke spice blends tailored to your specific requirements. This ability to customize makes Swani the preferred partner for renowned restaurants, food manufacturers, and distributors worldwide.

Swani's private labeling services allow businesses to offer high-quality spices under their brand names. This flexibility helps clients build their brand identity and meet their unique market demands. The company's expertise in packaging ensures that spices are not only preserved for maximum freshness but also presented attractively, enhancing their appeal to consumers.

Swani's reach extends far beyond Indian borders. As the biggest spice supplier in India with a global presence, they export their products to countries across continents, allowing international chefs and home cooks to experience the magic of their spices. Their dedication to quality and freshness has earned them a loyal following and a well-deserved reputation in the global spice market.

The company's global reach is supported by a robust distribution network and strategic partnerships with international clients. Swani Spice Mills' ability to meet the demands of diverse markets has positioned it as a leading player in the global spice industry. Their spices are used in a wide range of applications, from household kitchens to high-end restaurants and food processing units.

Certifications and Transparency

Certifications play a vital role in establishing trust and credibility in the industry. Swani Spice Mills holds multiple certifications, including USDA Organic, BRC, FSMA, ECOCERT, INDOCERT, and more. These certifications underscore Swani's adherence to stringent quality standards and food safety regulations, instilling confidence in their clients regarding the authenticity and quality of their products.click here best spices exporters in india

Transparency is key at Swani. Through advanced traceability systems, customers can trace the journey of their spices from the farm to their kitchen. This ensures accountability at every stage of the supply chain, giving you peace of mind about the origin and quality of your spices. Swani's commitment to transparency and accountability has helped build trust and loyalty among their customers.

With Swani, you get more than just spices; you get a promise of consistency, quality, and authenticity. Each blend is a testament to their expertise in spice blending and their understanding of the intricacies of Indian cuisine. By choosing Swani, you are not only enhancing your culinary creations but also contributing to a sustainable and socially responsible business.

Indian cuisine's global popularity has led to a growing demand for authentic Indian spices. Swani Spice Mills Pvt Ltd meets this demand with its exceptional range of spice blends, crafted with precision and a deep understanding of Indian culinary traditions. Their commitment to sustainability and social responsibility further sets them apart as a leading spice supplier. With Swani spice blends, chefs and food enthusiasts alike can bring the rich, authentic flavours of India to their kitchens, ensuring consistency and quality in every dish.

Explore the world of Swani spice blends and elevate your culinary creations with the true essence of Indian flavours. For any culinary needs, Swani Spice Mills Pvt Ltd is the go-to destination.

[impex-1]

[lvnfoods]

LVNFOODS- Dry Fruits, Masala, Spices, Herbal Powder

Genuine herbs are offered by LVN Foods in their purest forms. The way mother nature intended for our meals to be: Everything Natural. The purchase, wholesale distribution, import, and export of Ayurvedic natural herbs, herbal powders, seeds, spices, dried flowers, and dry fruits is the bulk of our company.

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[dw]

pupusas: proceso + producto!

pupusas de carnitas y nopal — carnitas preparadas por hervir cubitos de puerco con especias enteras de garam masala (hojas de laurel, semillas de cilantro, anís estrellado, canela, y otros que no me recuerdo), pimienta negra, comino, y sal hasta que se evaporó toda la agua y entonces triturarlos y freírlos; nopal; y queso oaxaca dentro de unas tortillas de maíz

pupusas de garbanzos refritos y queso — frijoles refritos de garbanzo, jalapeño, ajo, y queso cotija; y queso oaxaca dentro de unas tortillas de maíz

salsa roja salvadoreña — tomates cherry de heirloom (algunas del jardín de mi mamá!), jitomate, y jalapeños preparados por hervirlos y licuarlos antes de cocinarlos otra vez

servidas con kimchi de rábano en lugar de curtido, rábanos dulces en vinagre, y salsa verde de aguacate

no tuve frijoles pintos pero he tenido garbanzos por mucho tiempo y quería usarlos pues hice una versión de frijoles refritos con ellos. tampoco no tuve curtido que es tradicional, no me gustó lo que tuvieron al supermercado, ni no quise hacerlo entonces usé kimchi porque son suficientemente similares

¡inglés por abajo! — english below!

pupusas: process and product!

pork and cactus pupusas — pork boiled with whole garam masala spices (bay leaves, coriander seeds, star anise, cinnamon, and others i can't remember), black pepper, cumin, and salt until water evaporated and then shredded and fried; cactus; queso oaxaca all in masa harina shell

chickpea refried beans and cheese pupusas — "refried" chickpeas with jalapeños, garlic, and queso cotija; queso oaxaca all in masa harina shell

salvadoran red salsa — cherry heirloom tomatoes (few from my mom's garden and others leftover from when i made steak dinner salad), roma tomato, jalapeño all boiled, blended, and cooked again

served with radish kimchi, sweet pickled radish, and green avocado salsa

i didn't have pinto beans and i've had chickpeas in my pantry for forever so i made the refried beans using those. i also didn't have curtido which is normally served with pupusas, i didn't like the ones they had at the store, nor did i want to make it so i used kimchi since it was similar enough

[invisible-goats]

Hello! I hear you're vibrating with barely contained positivity so I'd appreciate it if you could weigh in on what I should make for dinner. Last night we had roast cauliflower and black bean tacos with chipotle crema and a sort of curtido style slaw, so I want to do something different tonight. Maybe Indian? Or Thai? Any ideas?

ok what you're gonna do is put your protein of choice in a bowl with some natural yoghurt, turmeric, garlic, ginger, chili powder and ground coriander seed and leave that in the fridge for at least half an hour

then you're gonna toast some cardamom, cinnamon, and garam masala in a pan, then chuck in some chopped onion, garlic, and ginger, and a whole chili until the whole thing's fragrant af

then you're gonna pour in some almond milk, plus some red wine if you feel fancy, simmer it for a bit, and blend the shit out of it

brown off your protein *in the same pan*, add your protein back in, and simmer some more

then you're gonna stir in some cream and serve over rice, and add some flaked almonds if you're feeling *extra* fancy

(it's pasanda it's my fav curry by a country mile)

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[ogranicsoul]

A healthy future begins now with the Organic Soul Garam Masala Whole & Powder!

DM us or call WhatsApp us at +91 99101 88337 to Order.For Amazon Prime Delivery Order - Go to the link of our bio.

https://www.amazon.in/s?i=merchant-items&me=A1Y409G6UV10VK

[seedcleaningspice]

A Legacy of Quality in India's Spice Export Industry

The spice trade has been an integral part of India's history for over 2,000 years. From the ancient spice routes that snaked through South Asia to the modern-day globalized market, India has consistently played a key role in supplying the world with high-quality best spice exporters in india.

This rich heritage has fostered a deep understanding and appreciation for spices within the country, translating into meticulous cultivation, processing, and export practices. The nation's deep-rooted expertise in spice cultivation is not merely a tradition but an art form that has been perfected over centuries.

Historical Significance of the Indian Spice Trade

India's spice trade can be traced back to ancient civilizations, with references in historical texts and records indicating the significant role spices played in trade and commerce. Spices like black pepper, cardamom, cinnamon, and turmeric were highly sought after and traded along the Silk Road, linking India to Europe, the Middle East, and beyond. These spices were prized not only for their culinary uses but also for their medicinal properties, making them valuable commodities.

The spice trade flourished during the reign of various Indian empires, including the Maurya and Gupta dynasties, which established extensive trade networks. The advent of maritime trade routes further bolstered India's position as a hub of spice trade, with ports like Calicut (Kozhikode) becoming bustling centers of commerce. European explorers, such as Vasco da Gama, were drawn to India in search of spices, leading to a new era of global trade.

The Evolution of India's Spice Export Industry

The modern era has seen the transformation of India's spice industry from traditional methods to advanced, technology-driven practices. Today, India is one of the largest producers and exporters of spices, supplying a significant portion of the world's demand. The industry has evolved to meet the stringent quality standards of international markets while preserving the authenticity and richness of Indian spices.

India's spice export industry is characterized by a diverse range of products, including whole spices, ground spices, and value-added spice blends. The country's agro-climatic diversity allows for the cultivation of a wide variety of spices, each with its unique flavour profile and characteristics. This diversity, combined with modern agricultural practices, has enabled India to maintain its competitive edge in the global spice market.

Swani Spice- A Beacon of Excellence

Among the multitude of talented spice exporters in India, Swani Spice stands out as a frontrunner in the industry. Established in 1864, Swani Spice has carved a niche for itself through its unwavering commitment to quality, innovation, and customer satisfaction. Their journey to a globally renowned spice exporter is a testament to their dedication and passion for the world of spices.

Capabilities That Set Swani Spice Apart -

Several factors contribute to Swani Spice's position among India's best spice exporters. Let's delve into some of their key capabilities -

State-of-the-Art Facilities - Swani Spice boasts a sprawling infrastructure encompassing over seven units with a combined built-up area of 100,000 square feet. This impressive setup is equipped with cutting-edge processing technology, ensuring efficient and hygienic spice production. The facilities are designed to handle large-scale operations while maintaining the integrity and quality of the spices.

Unmatched Production Capacity - With its advanced facilities, Swani Spice has a remarkable annual production capacity exceeding 70,000 metric tons. This enables them to cater to the demands of a large clientele while maintaining the highest quality standards. Their ability to produce such large quantities without compromising on quality is a testament to their operational efficiency and expertise.

Extensive Product Range - Swani Spice offers a comprehensive selection of spices, encompassing whole spices suppliers, ground spices, and blended spice mixes. Their product range caters to various culinary needs, from everyday cooking to gourmet creations. This diversity allows them to serve a wide array of customers, from individual consumers to large food manufacturers.

Rigorous Quality Control - Swani Spice prioritizes stringent quality control measures throughout its production process. From meticulous sourcing of raw materials to employing sophisticated cleaning and sterilization techniques, they ensure that their spices are pure, fresh, and free from adulteration. Their commitment to quality is evident in every step of their operations.

Unwavering Commitment to Certifications - Adhering to the most rigorous national and international quality standards, Swani Spice possesses certifications like BRCGs, USFDA, and India Organic, which guarantee the safety and hygiene of their products. These certifications are a testament to their adherence to the highest standards of food safety and quality.

Building Strong Client Relationships - Swani Spice understands the importance of fostering long-term relationships with their clients. They provide exceptional customer service, technical support, and customized solutions to cater to specific requirements. Their client-centric approach has earned them a loyal customer base and a reputation for reliability and excellence.

Active Participation in Industry Events - Swani Spice actively participates in prominent industry events like the World Spice Conference, Indian Spice Conference, SIAL Paris, Delhi, Anuga Germany, and more. This not only showcases their commitment to the industry but also allows them to stay updated on the latest trends and technologies. Their presence at these events reinforces their position as industry leaders and innovators.

The Global Impact of Swani Spice -

Swani Spice's impact extends far beyond the borders of India. Their commitment to quality and innovation has earned them a global reputation, making them a preferred choice for spice importers and consumers worldwide. The company's spices are used in a wide range of applications, from household kitchens to high-end restaurants, food processing units, and pharmaceutical companies.

By consistently delivering high-quality products, Swani Spice has played a crucial role in enhancing the perception of Indian spices in the global market. They have set a benchmark for excellence, inspiring other spice exporters to elevate their standards and practices. Their success has also contributed to the overall growth and development of India's spice export industry, creating opportunities for farmers, traders, and other stakeholders.

In addition to providing bulk spices blends, and seasonings, Swani also offers private labelling services, catering to businesses' growing need to establish their unique brand identity and carve a niche in the competitive spice industry.

One of the critical aspects of delivering pure spices is ensuring their quality remains untarnished from the moment they are packed until they reach the client. Swani has leaped into the future by investing in advanced packaging machines that not only save floor space but also enhance product sterility and quality.

Fill, Seal (FFS) Machines have four vertical forms, each designed to cater to specific packaging requirements:

FFS Machines with Dual Feeding System - Precision in packaging is assured, providing a competitive edge.

Multi-head Filling System - Ideal for packing whole products, it ensures the spices' freshness remains intact.

Auger Filling System - Perfect for powders, this system preserves the texture and flavour of the spices.

Pouch Orientation - Versatile options like pillow pouches with three-sided seals meet varied packaging needs.

Packaging is not merely about aesthetics; it plays a pivotal role in preserving the quality of spices throughout their shelf life. Swani considers packaging a top priority, offering a wide array of options to cater to diverse products and sizes.

Sustainability and Ethical Practices -

In addition to its focus on quality and innovation, Swani Spice is committed to sustainability and ethical practices. They work closely with farmers to promote sustainable agricultural practices, ensuring that their spices are grown in an environmentally friendly manner. This includes the use of organic farming methods, conservation of natural resources, and reducing the carbon footprint of their operations.

Swani Spice also prioritizes fair trade practices, ensuring that farmers receive fair compensation for their produce. By supporting the livelihoods of farmers and promoting sustainable spice in india agriculture, they contribute to the well-being of local communities and the preservation of the environment. Their ethical approach to business has earned them respect and admiration from customers and partners alike.

Looking Ahead - The Future of Swani Spice

As the demand for authentic Indian spices continues to rise globally, Swani Spice is well-positioned to continue its journey of excellence. The company is constantly exploring new opportunities for growth and expansion, investing in research and development to innovate and diversify its product offerings. They are also leveraging technology to enhance their operations, improve efficiency, and ensure the highest standards of quality.

Swani Spice's vision for the future includes expanding its global footprint, reaching new markets, and introducing more people to the rich flavours and aromas of Indian spices. They aim to build on their legacy of quality, innovation, and customer satisfaction, continuing to set new benchmarks in the spice export industry.

The legacy of quality in India's spice exporter in india  industry is a testament to the country's rich cultural heritage and deep-rooted expertise in spice cultivation. Swani Spice, with its unwavering commitment to excellence, innovation, and sustainability, embodies the best of this legacy. Their journey from a small-scale enterprise to a globally renowned spice exporter is a remarkable story of dedication, passion, and success.

As the global appetite for Indian spices continues to grow, Swani Spice is poised to lead the way, offering the world a taste of India's rich culinary heritage. With their state-of-the-art facilities, unmatched production capacity, extensive product range, rigorous quality control, and commitment to sustainability, they are setting new standards in the industry and paving the way for a bright and flavourful future.

[starwarsanthropology]

Fuck Canon Tiingilar

i hate the canon tiingilar recipe with my whole heart. Look at this (original source Galaxy's Edge cookbook). This is supposed to be "blisteringly spicy Mandalorian stew or casserole"? This is a mild chicken curry.

It sounds good, but it's not the rich, spicy, flavor-packed mandalorian stew of my dreams.

Let's start by breaking down the etymology of tiingilar.

Tiingilar is broken into 3 parts: Tiin, gi, and lar.

Tiin is an underived form of tiin'la, or coarse.

Gi is the word for fish.

Lar is a bit up in the air; it could be related to laar, for sing (which anyone who's seen someone bite into something spicier than they can handle can understand), or galar, for spill/pour (makes sense for stew), or even olar for "here", which I suppouse could be extrapolated to mean "whatever is here" for a stew which has flexible ingredients.

But the really important bits are the "tiin" and the "gi"! The first chunk of tiingilar means "coarse/rough fish(y)".

The other food word we have with "gi" in it from canon mando'a is "gihaal", (which, hilariously, breaks down into fish-breath), a pungent fishmeal. It's long lasting and stable which means its probably a staple ration food. It sounds like it'd put most people off at first, but given mandalorian tastes prioritize strong flavors (draluram), possibly including pungent flavors, and "richly nourishing" foods (yaiyai) it's probably a pretty common ingredient.

Guess what fishmeal is! A very high protein (typically 50-60%, but up to 70% for some varieties!), nutritionally dense, and coarsely textured! It's used in any cuisines; some is processed for human consumption but I cannot find any sources that use it in food except in research aiming to combat malnutrition (shout out to researchers at the Abeokuta University of Agriculture for being the best resource about fishmeal in food!). Although we can't know that gihaal would be the same as our version of fishmeal (which is normally processed from whole fish), I think that we can assume that mando'ade woudn't be skimping on the inclusion of bone, which include a lot of valuable nutrients, and would make it coarse.

So, gihaal is a pungent, likely coarse fishmeal that is a staple nutritional supplement in, at minimum, field cookery. It would make nutritionally-dense, protein packed, and strongly flavored base for tiingilar. Makes sense linguistically and practically for mandalorians to build their cooking around nutritionally valuable and shelf-stable rations.

Which brings me to the mandalorian values in food! Draluram (bright mouth: intense, bold flavors), heturam (spicy as in heat burning in the mouth), hetikleyc (spicy as in sinus burn), and yai'yai (richly nourishing, which I personally take to mean both nutritionally dense and satiating) are the 4 canon words that express the priorities in mandalorian cuisine.

These values fit in with the inclusion of gihaal as a base for tiingilar, adding yai'yai if not draluram, but where's my spice? Where's my layers of spice, the sharp sinus burn that makes your eyes water and the creeping warmth that leaves you panting and the bright heat and the numbing and tingling sensation at your lips?

Definitely not in that yellow curry recipe.

The inclusion of ginger and cinnamon (from garam masala) are both nice, but think bigger and broader! Obviously, we don't have mandalorian herbs, but add spice with chilies, cayenne, ginger, horseradish, mustard seeds, sichuan pepper! Bring out warming spices like cinnamon, nutmeg, cloves, star anise! Highlight the different elements of spice and warmth and flavor with enthusiasm and delight!

As for draluram, I think the pungent flavor of fish is a nice, bold addition to something for a unique flavor, but let's not forget other players. Aliums like garlic and onions are always lovely, but what about citrus? If mandalorians have behot, what's stopping you from adding in citrus juice or peel or some kaffir lime leaves? What about strong bitter flavors from vegetables you choose, like mustard greens or kale, or the rich savory taste of browned meats if you want more protein in your dish?

Yai'yai, we have a good base of protein and fat and nutritional content from the fishmeal, but why not build it out? Add sugar, both to balance flavors and because energy is energy and mandalorians certainly like their sweets. Fats and oils, other meats and proteins, vegetables and carbs. Add nuts, peanut butter, sesame for added bulk and another element of flavour. I want to see an end product that sticks to your ribs, that makes me skip seconds on not because I don't want more, but because I'm full on one serving.

Back to the etymology. Mild chicken curry is not tiin, nor does it have gi. It's fairly yai'yai, got decent draluram, negligible heturam, and no hetikleyc.

Tiingilar with a gihaal base (in irl cooking, any kind of fish base) and heavier seasoning to add multiple kinds of heat would fit all of those categories so much better.

So I guess in the end, I'm saying I don't have an idea of tiingilar as any one recipe, but tiingilar as a general dish that leans into mandalorian food culture and the literal meaning of the word. Maybe it's little gritty and somewhat fishy, but it's a rich and spicy and flavorful meal you can make with whatever on hand as long as you have a handful of staples.

Sources:

Adegoke, Bakare & Adeola, Abiodun & Otesile, Ibijoke & Adewale, Obadina & Afolabi, Wasiu & Adegunwa, Mojisola & Akerele, Rachael & Bamgbose, Olaoluwa & Alamu, Emmanuel. (2020). Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Food Science & Nutrition. 8. 1-21. 10.1002/fsn3.1919.

https://en.wikipedia.org/wiki/Fish_meal

https://mandocreator.com/tools/dictionary/index.html# for mando'a translations and definitions

https://www.reddit.com/r/Mandalorian/comments/mp1x7o/recipe_for_tiingilar_medium_heat_add_garlic/ for the recipe

[iwonderwh0]

You know what, I crave to try new things and so I wanna start a tag game

Tag 5 blogs and share your go-to recipe(s) you cook regularly that you think more people should try

You can type or link a recipe, use whatever way you prefer. Doesn't have to be a meal, could be a drink or a snack or something. No pressure to participate.

@tartrazeen @unlisshed @alcatrazoutpatient @justanotherhumblebagel @heyyjae @feltsticker @kishavo @nothinggathers @senorpugbean @verved @radibe5 (I'm tagging a whole lot of you, sorry) and feel free to participate everyone who sees this post and feels like it

I've already shared mine on multiple occasions (hi @tartrazeen) , but I'll do it again before I love dal and I can't really think of anything else to share (that's why I'm making it!)

Ingredients in the order of how they're added, orange ones are the ones I always add and consider essential, blue are optional. No precise measurements because I never measure it and just do how I feel like. This dish can be prepared in so many different variations you really can't get it wrong, it'll always end up delicious

Some oil or butter heated in a pot

Some cumin seeds added to the pot and heated

One diced onion. I usually have red ones but use whatever you prefer, whatever size you like. Fried until translucent before adding next ingredient

Garlic and/or ginger. Can be freshly diced/grated or can be premade paste. I add both in paste because it's convenient and easy

Chilli/Jalapeño peppers if you have any and like it spicy

A can of chickpeas (some variations of this dish don't have chickpeas in it but I always add them in mine)

Garam masala spice mix (I don't remember the exact content of what's in it)

Two-three diced tomatoes or a can of tomatoes of you're feeling lazy/don't have fresh tomatoes

Additional tomato paste/puree

Additional veggies if you want/need to use them. Pretty much anything will do, but I enjoy cauliflower the most, and if you make it more like a soup with more water in it, potatoes can be nice addition

Lentils (I use regular red ones + I add some moong dall chilka just because I can)

Water + bouillon cube (any) or just salt if not

(now just put a lid on and cook it until lentils are ready. Mix once in a while or add more water of it's getting too thick for your taste)

Greens like spinach or parsley if you have/want them

A can of coconut milk is optional but really nice addition + it can help if you accidentally made it too spicy

More greens (like parsley or coriander)

If you didn't use coconut milk, you can enjoy it with sour cream or some plain yogurt or without

I guess you can also add lemon/lime juice but tbh I've never done this

Enjoy!