On Herbs and Spices Day, we teach you how to cook your way to health | health and fitness | Hindustan Times
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On Herbs and Spices Day, we teach you how to cook your way to health

health and fitness Updated: Jun 10, 2016 08:42 IST
Sapna Mathur
Sapna Mathur
Hindustan Times
Highlight Story

On Herbs and Spices Day (June 10), chefs tell you how you can use these spices and herbs to cook meals at home.

They are commonly available and frequently used. But not many know that herbs and spices are loaded with health benefits. For instance, the five-spice powder, which comprises cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn, can help with medical conditions such as asthma and diabetes. Herbs such as rosemary and coriander help against bloating and control cholesterol, respectively. They also make a dish flavoursome.

Read: Top 10 tips to enjoy a healthier, yummier breakfast

On Herbs and Spices Day (June 10), chefs tell you how you can use these spices and herbs to cook meals at home.

Read: Gobi dumplings, chana masala win healthy cooking challenge in US

Chulahe Ke Shikhar

Chulahe Ke Shikhar

Ingredients

200gm boneless lamb

20gm onions; sliced

20gm fresh curd

2gm roasted cumin powder

5gm khus ki jad (vetiver roots)

4gm paan ki jad (betel flower roots)

4gm green garlic leaves

5gm naag kaser

5gm pathar ke phool (black stone flower)

20ml ghee

10ml ginger-garlic paste

3gm dry ginger powder

2gm dry fennel powder

1gm rose petal powder

120ml lamb stock

Salt to taste

Method

1) Marinate the lamb with the dry spices, cumin powder, khus ki jad, paan ki jad, green garlic leaves, ginger powder, curd and mustard oil. Mix the ingredients for 15 minutes

2) In a pan, add oil and sliced onions. Sauté till the onions turn brown. Add the lamb mixture. Cook with the lamb stock for 20 to 30 minutes

3) After cooking, add salt to taste

4) Garnish with fresh ginger paste and coriander.

- Chef Rahul Kaushik, The Sahib Room & Kipling Bar, Lower Parel

Onion Rings

Onion Rings made using togarashi powder.

Ingredients

150gm onion rings

3.5tbsp corn meal

2tbsp flour

2tbsp milk

2.5tbsp togarashi powder

3.3tbsp oil

2tbsp mayonnaise

0.2tbsp crushed black pepper

Salt to taste

Method

1) Cut onions in the shape of rings, and keep them in cold water for 20 minutes

2) To make the togarashi mayo, mix mayonnaise and togarashi powder. On the side, make a batter by mixing flour with milk until it has a smooth consistency

3) Remove the onion rings from the cold water, and dry them. Dip the onion rings in the batter. After dusting, freeze the onion rings

4) Heat some oil in a pan, and deep-fry the onion rings till they turn golden brown

5) Serve hot with the togarashi mayo.

- Chef Paul Kinny, Craft, Kurla

House Spiced Smoked Chicken with Five-Spice Jus

No salt is used to make House Spiced Smoked Chicken with Five-Spice Jus.

Ingredients

250gm chicken leg/breast

1gm rosemary

10gm garlic paste

5gm green peppercorn

40ml oil

2gm garlic

20ml red wine

100ml chicken stock

10gm five-spice powder

80ml chicken jus (demi-glaze)

20ml double cream

40gm onions; sliced

80gm potatoes; sliced

50gm French beans

2gm black pepper

20gm unsalted butter

2gm parsley

For the five-spice powder

50gm cinnamon

50gm cloves

50gm fennel seeds

50gm star anise

50gm Szechuan peppercorn

Method

1) De-bone the chicken. Marinate it with chopped rosemary, garlic paste and crushed green peppercorn. Place it inside a smoking chamber for 10 minutes. Now, add oil to a pre-heated pan

2) Take the chicken out of the smoking chamber, and season it with black pepper. Sear the chicken on two sides with crushed garlic, and deglaze the pan with red wine

3) Add the chicken stock, jus and five-spice powder to the chicken, and pan roast the dish for 15 minutes, at 180 degrees Celsius. In the meantime, bake the onions and potatoes for 15 minutes at 180 degrees Celsius. Add parsley and chicken stock to the bake

4) Place the chicken, and the baked potatoes and onions, on a plate. Add double cream

5) Butter-toss the French beans, and place them over the baked potato with a small side salad. Serve hot.

- Chef Glyston Gracias, Smoke House Deli