Deep Rezepte, Cream Ice Fried Bars Taste

A deeper look at three spices: ajowan, amchoor, and Urfa

Spices are an integral part of Asian cuisine, adding depth, flavor, and aroma to dishes. Today, we will delve into the world of three unique spices: ajowan, amchoor, and Urfa.

Ajowan

Ajowan, also known as carom seeds, is a spice commonly used in Indian and Middle Eastern cooking. It has a strong, pungent flavor with hints of thyme and cumin. Ajowan is often used in spice blends, pickles, bread, and savory dishes. It is known for its digestive properties and is believed to alleviate bloating and indigestion.

Recipe Ingredients:

• 1 teaspoon ajowan seeds
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• Water, as needed

Instructions:

1. In a bowl, mix together the flour, salt, baking powder, and ajowan seeds.
2. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
3. Add water gradually, kneading the dough until it comes together and is smooth.
4. Cover the dough and let it rest for 30 minutes.
5. Divide the dough into small balls and roll them into thin discs.
6. Heat oil in a deep pan and fry the discs until golden brown and crispy.
7. Remove from the oil and drain on a paper towel.
8. Serve hot with chutney or dip of your choice.

Ajowan adds a unique flavor and aroma to these crispy fried discs, making them a delightful snack or accompaniment to a meal.

Amchoor

Amchoor, derived from dried unripe mangoes, is commonly used in South Asian cuisine. It has a tangy, sour flavor and is often used as a souring agent in curries, chutneys, and marinades. Amchoor also acts as a natural tenderizer, adding a subtle sweetness to dishes.

Recipe Ingredients:

• 2 teaspoons amchoor powder
• 1 cup yogurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• 500 grams chicken, cut into pieces

Instructions:

1. In a bowl, mix together the amchoor powder, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
2. Add the chicken pieces and marinate for at least 30 minutes.
3. Heat oil in a pan and add the marinated chicken.
4. Cook until the chicken is tender and cooked through.
5. Serve hot with rice or roti.

The tangy flavor of amchoor enhances the taste of the chicken, making it a flavorful and aromatic dish.

Urfa

Urfa, also known as Urfa biber or isot pepper, is a Turkish chili pepper with a unique smoky flavor. It is often used in Turkish and Middle Eastern cuisine to add heat and depth to dishes. Urfa is dark red or purple in color and has a slightly sweet and earthy taste.

Recipe Ingredients:

• 2 tablespoons Urfa pepper flakes
• 1 cup yogurt
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt, to taste

Instructions:

1. In a bowl, whisk together the yogurt, Urfa pepper flakes, fresh mint, olive oil, lemon juice, and salt.
2. Refrigerate for at least 30 minutes to allow the flavors to meld together.
3. Serve chilled as a dip with vegetables, chips, or bread.

The smoky and spicy flavor of Urfa adds a unique twist to this creamy yogurt dip, making it a perfect accompaniment to snacks or as a party appetizer.

These three spices - ajowan, amchoor, and Urfa - bring a burst of flavors to Asian dishes, taking them to a whole new level. Incorporate them into your cooking and explore the vibrant world of Asian cuisine!

Preparation Time: 45 minutes