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Manufacturer: Ajika / AJSP021 - 3 oz

Ajika Ajwain Seeds

$4.50
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Similar to cumin seeds in appearance, ajwain seeds are grayish-green in color, with stripes and atiny stalk attached to it. Ajwain adds a perky freshness to lentils. When kept in its raw state, ajwain is hot and quite bitter. When cooked in food,the .... (more info) Similar to cumin seeds in appearance, ajwain seeds are grayish-green in color, with stripes and atiny stalk attached to it. Ajwain adds a perky freshness to lentils. When kept in its raw state, ajwain is hot and quite bitter. When cooked in food,the flavor balances out and becomes enjoyable.The seed has a similar size and shape like celery seeds. The taste is strong but has a certain freshness to it. Carom, a seed high in thymol (found in thyme), is popular in some Indian dal dishes and in breads and potatoes where it is used as a spice very much like cumin. It is rarley used with meats.(close)
Ingredients Directions To Use Notes Recipes <>

Ajwain seeds Uses of ajwain seeds: Usage is mainly for potatoes and lentils It is also very good for fishbr /3. Good in any root vegetable dishbr /4. Used in curry powder specifically for vegetables and lentilsbr /5. Used in fried Indian fritters/appetizers called bhajia or pakorabr /6. Used to flavor flat breads including Indian breads like parantha and pooris and fried snacks The Ajika Spice System: 1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities. 2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices. font face=arial,helvetica,sans-seriffont size=2Ajwain flavors a spicy Indian snack called Pakora or Indian Tempura.br /font face=arial,helvetica,sans-seriffont size=2Ingredients:br /2 large onions, peeled and sliced into 1/3 or 1/2 cm. thick discs/circles or 2 potatoes peeled and sliced or one each onion and potato cut in 1/2 inch cubes br /1 cup chick pea flour or besan br /Enough water to make a thick batter like pancake mix batter br /1/2 tsp. ajwain or carom seeds br /1 level tsp. Garam Masala br /1/2 tsp. chili powder (adjust to taste) br /1-2 green chilies, chopped (optional) br /1 tbs. kasoori methi or dry methi (fenugreek) leaves (optional) br /1/2 tsp. baking powder (optional - this makes the pakoras crisp) br /Oil and wok for deep frying. br /font face=arial,helvetica,sans-seriffont size=2Method:br /1. Place besan in a bowl, along with salt, baking powder, chilli powder and Garam masala. Add water and beat well, to make a thick batter of coating consistency.br /2. Add ajwain seeds and methi leaves and mix. br /3. Heat oil in a wok or kadhai. When hot, test with a drop of batter. If it is ready, the batter drop should sizzle and rise to the top quickly. The oil should not be smoking hot. Pakoras should be cooked on medium heat, if you want them to be crisp. br /4. Now dip each onion disc/slice into the batter and drop gently into the oil. When all the oil surface is covered with sizzling pakoras, do not add any more. Cook stirring and turning them frequently, until golden brown and crisp. Continue cooking in batches until finished. br /5. Serve hot with out Chutneys especially mint, cilantro or tamarind chutneyfont face=arial,helvetica,sans-seriffont size=2Amritsari Fish (Fried) br /This is a dish from punjab, India, and is sold in streets corner in Amritsar. do not forget to squeeze lemon juice before eating. Try with mint-cilantro chutney.br /font face=arial,helvetica,sans-seriffont size=2Ingredients:br /8 pieces fish fillets (medium size, any kind for frying) , Clean, wash and cut fish into one and a half inch size cubes. br /7 oz. gram flour br /1 tablespoon garlic paste br /1 tablespoon ginger paste br /1 teaspoon ajwain seedsbr /1 tablespoon red chili powder br /1 tablespoon lemon juice br /1 egg br /2 tbsp. yogurt (whole milk) br /oil for fryingbr /salt br /font face=arial,helvetica,sans-seriffont size=2Method:br /Mix salt, lime juice, ginger, garlic paste and red chili powder and apply on the fish. Keep aside for 20 minutes. br /Make a batter of gram flour, yogurt, egg, ajwain, salt and water. br /Keep the already marinated fish pieces dipped in this batter for 15 minutes. br /Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp. br /Serve hot sprinkled with chaat masala and lemon wedges.

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