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Urdu Name Roman Urdu Name Remarks Flax seeds: السی: Aalsi Star anise: بادیان : Baadyan Ginger: ادرک: Adrak Grated or paste Mango powder: آمچور: Amchoor Dried unripe mango slices or powder Pakistani pickles: اچار: Achar Different types of pickles Parsley: جعفری: Jafari Carom seed اجوائن: Ajwain Emblica ...
This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices. Pomegranate seed Dried and ground in the Middle East. (Hindi: Anardana अनारदाना) Poppy seed: Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto
Jakhya (Garhwali: जख्या; Urdu: زخیا) (also called dog mustard or wild mustard) is the seed of the Cleome viscosa plant used for tempering on culinary dishes. It is mostly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal. [1] The seeds are dark brown in color, and crackles on being heated in oil.
Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility. [17] The mustard seed is mentioned in the Quran: "And We place the scales of justice for the Day of Resurrection, so no soul will be treated unjustly at all. And if there is [even] the weight of a mustard ...
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger , garlic, and onion, which are generally fried for 10 minutes.
taṛkā (तड़का) [6] in Hindi; taṛkā in Urdu; tuṛkā (तुड़का) [7] in Garhwali; tuṛkā (ਤੁੜਕਾ) in Punjabi; rāi (راءِ) in Sindhi; Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages: čhuṅka (ଛୁଙ୍କ) in Oriya; čhaunk (छौंक) in Hindi
Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent.It is eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.