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On Herbs and Spices Day, we teach you how to cook your way to health
On Herbs and Spices Day, city chefs tell us how to innovatively use the ingredients 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
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
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
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
