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You are here: Aromatic Chicken with Raisins and Cashews --> AJOR0002

Organic Fennel Whole

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Brand :	Aanya Produc
Size :	1 oz
Number :	AJOR0002
Price :	$3.99
Quantity :
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Ingredients :

Organic aniseed/Sweet Fennel (Saunf)

About the Product :

- Fennel has an anise-like flavor but is more aromatic, sweeter and less pungent
- Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor
- Fennel is very healthy-it's used as a digestive
- Fennel nicely complements almost any kind of fish preparation
- Fennel a key ingredient in several spice and herb blends such as Indian curry powders, Chinese Five Spices, Panchporan and the French Herbes de Province.
- Fennel flavors coffee, sauces and curries

Health Benefits of Fennel
Fennel's medicinal properties were discovered long before its use as a herb. The Roman naturalist Pliny extolled its virtues as an eye-strengthener. A few sprigs of fennel can be added to tea as a remedy for indigestion. It is also known that funnel can boost the production of milk in a nursing mother. Fennel is also a good source of Vitamin C. Also, the substance that gives fennel its anise-like taste - anethole - has been scientifically proven to fight against cancer and inflammation.

Recipe :

Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes. Heat the oil for deep frying, on a medium flame. Fry all the potatoes till golden brown. Drain on paper towels and keep aside. Mix the yoghurt, Kashmiri chilli, ginger, cardamom and fennel powders. Add the potatoes to this mix and keep aside. Heat mustard oil in another pot on a medium flame. Add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil. Reduce heat to low. Add potato and yogurt mix. Mix. Cover the pot. Cook on a low flame for 10-15 minutes. Turn off the flame, remove the cover and add the cumin ,garam masala powder and cover again quickly. Leave for 5 minutes. Pickled Baby Eggplant served as a side vegetable with Indian meals Ingredients: 1/2 kg baby eggplant washed, dried and quartered almost to the top. 4 tbsps vegetable/ canola/ sunflower cooking oil. 2 tbsps mustard oil. 2 tbsps garlic paste. 1 tbsp ginger paste. 1 large onion grated. 1 1/2 tbsps fennel seeds. 1 tbsp mustard seeds. 1 1/2 tbsp onion seeds (kalonji). 1 tsp coriander powder. 1/2 tsp turmeric powder. 1 tsp red chilli powder. 1 tsp amchur powder. Salt to taste. Method : Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl. Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Keep aside. Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame. Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out.

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