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Learn how to make at home with our Chef Ruchi Bharani
Ingredients:
Turmeric Powder (Haldi Powder)
Red Chilli Powder (Laal Mirch Powder)
Coriander Powder (Dhaniya Powder)
Roasted Cumin Seed Powder (Jeera Powder)
Garam Masala Powder
Mustard Seeds (Rai)
Cumin Seeds (Jeera)
Asafoetida (Hing)
Raw Mango Powder (Amchur Powder)
Chaat Masala
Pepper Powder (Kali Mirch Powder)
Cinnamon Stick (Daalchini)
Bay Leaf (Tejpatta)
Green Cardamom Pods (Choti Elaichi)
Coriander Seeds (Dhaniya Seeds)
Fennel Seeds (Saunf)
Cloves (Laung)
Black Cardamom (Badi Elaichi)
Black Peppercorns (Kali Mirch)
Fenugreek Seeds (Methi Seeds)
Learn how to make at home with our Chef Ruchi Bharani
Ingredients:
Turmeric Powder (Haldi Powder)
Red Chilli Powder (Laal Mirch Powder)
Coriander Powder (Dhaniya Powder)
Roasted Cumin Seed Powder (Jeera Powder)
Garam Masala Powder
Mustard Seeds (Rai)
Cumin Seeds (Jeera)
Asafoetida (Hing)
Raw Mango Powder (Amchur Powder)
Chaat Masala
Pepper Powder (Kali Mirch Powder)
Cinnamon Stick (Daalchini)
Bay Leaf (Tejpatta)
Green Cardamom Pods (Choti Elaichi)
Coriander Seeds (Dhaniya Seeds)
Fennel Seeds (Saunf)
Cloves (Laung)
Black Cardamom (Badi Elaichi)
Black Peppercorns (Kali Mirch)
Fenugreek Seeds (Methi Seeds)
Category
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LifestyleTranscript
00:00 Indian food is impossible without spices.
00:02 And today's video is all about spices.
00:05 So I'm going to show you all the masalas or spices
00:08 that you're going to need for basic cooking.
00:11 So let's take a look.
00:12 Here I have a traditional masala dabba,
00:15 which is there in every Indian household
00:17 and is being used since yesteryears.
00:20 Generally these masala dabbas come with these different bowls
00:23 or compartments which are convenient to use in everyday cooking.
00:28 This is Haldi or Turmeric which has healing properties
00:31 and gives your curries or your vegetables a gorgeous colour.
00:35 Turmeric has antiseptic properties and is also high on antioxidants.
00:40 Haldi Doodh or now known as Turmeric Latte
00:44 is consumed during sickness
00:46 and also Haldi is used in every other Indian recipes.
00:50 Red Chilli has a hot pungent aroma with a strong bite to it.
00:56 It also helps in weight loss as it generates heat in the body.
01:00 Coriander powder or Dhaniya powder
01:02 is used in everyday cooking in most recipes.
01:06 This improves bone and heart health.
01:09 Just like coriander powder, roasted cumin seed powder
01:13 is also used in most Indian cooking.
01:15 It has high iron content.
01:17 This improves bone and heart health.
01:20 Garam masala is a spice blend of a lot of whole spices
01:25 like cinnamon, cloves, cardamom, bay leaves, red chilli etc.
01:30 It's used in small quantities as it gives good aroma
01:35 and is good for your immune system.
01:37 Mustard seeds or Rai is used in most Indian Tadkas
01:41 and it has a pungent flavour.
01:43 It not only stimulates appetite but is also good for digestion.
01:47 Cumin seeds or Jeera is used in most temperings or Tadka
01:52 and is a cooling spice.
01:54 These are the basic spices that go in a masala box
01:57 but there are a few more that I'm going to show you.
02:00 So here I have some Asafoetida or Hing as we call it.
02:04 This is also a tempering spice or a Tadka spice
02:09 when added in Ghee or Oil, it gives an amazing aroma.
02:13 But you shouldn't smell it directly as it has a very raw and pungent aroma.
02:19 Amchoor powder or raw mango powder has a very nice tangy or sour flavour.
02:24 It is packed with vitamins A, C and D.
02:27 It gets rid of harmful toxins and detoxifies the body.
02:31 Chaat Masala is a spice blend of Amchoor, pepper powder, cumin seed powder etc.
02:37 It adds a very nice zingy flavour to the food.
02:40 It is generally sprinkled on Pakodas, sandwiches, fruits etc.
02:46 Pepper powder is a very heaty spice. It hits the throat when eaten in large quantities.
02:52 It detoxifies your body, rich in vitamin B, potassium and produces calcium.
02:58 These are some of the basic spices that are used in everyday cooking.
03:01 And now moving on to the whole spices.
03:04 Cinnamon is used as a stick and as well as in powdered form.
03:08 It is known to improve gut health and also lowers blood pressure.
03:13 Bay leaf is used as it is in tempering and it adds a nice flavour to Biryanis and Pulaos.
03:20 It is also a good source of vitamin A, B6, C.
03:25 These vitamins are all known to support healthy immune system.
03:29 Cardamom pods or Elaichi holds tiny little black seeds inside.
03:34 The seeds are taken out and used whole in cooking or in the form of powder.
03:40 It is used in a lot of Indian cooking whether it is vegetables, rice or even desserts.
03:46 Often eaten as a mouth freshener and it also reduces inflammation.
03:51 Coriander seeds or Dhaniya is grinded and is used as coriander powder.
03:57 It contains iron, magnesium and dietary fibre.
04:00 These Saunf or Fennel seeds, these might look like cumin seeds but when looked closely,
04:06 they are actually greener and wider.
04:08 These are also dry roasted and used with tiny sugar candies to make mouth fresheners or after meals.
04:15 Fennel seeds are known for digestive qualities.
04:19 Clove or Laung is extensively used in Indian cooking.
04:24 The flavour it imparts to the food is strong and warm.
04:28 Clove is mostly used to flavour spicy food where the whole clove is cooked in oil or ghee.
04:35 Black Cardamom or Badi Elaichi has an intense flavour which emerges as they are cooked slowly
04:42 and for a prolonged period of time.
04:44 That is why it is used a lot in braising food or flavouring Indian curries, stews, lentils and pulaos.
04:52 Black peppercorns is high in antioxidants and has anti-inflammatory properties.
04:58 This again is used in making garam masalas, an integral part of kadas because of its medicinal properties.
05:05 Nephi seeds or Fenugreek seeds are slightly bitter in taste but is very good for digestion.
05:12 It is also used as a tempering spice or can be soaked for 5-6 hours, boiled and used in vegetables
05:20 or can be made into a paste which boosts hair growth.
05:25 Any more information that we need to keep in mind?
05:27 So basically, powdered blends are made by roasting the whole spices.
05:32 When you roast the whole spices, it releases their natural oils which intensifies the flavours.
05:38 Also, the masalas should be stored in airtight containers in a dry place.
05:44 This was some basic information about all the spices that you will need for everyday Indian cooking.
05:49 If you have any more queries, do comment below.
05:52 I'll see you soon. Bye bye.
05:54 Bye-bye.
05:55 (upbeat music)
05:58 (upbeat music)