Friday, 2 September 2011

Fennel Seed


People feel nutritious (diet) food is boring…..bland…..tasteless….so here I am to tell u all about spices n how u can use them in day to day cooking.
So come on guys SPICE UP YOUR LIFE……get going..


Fennel Seed
Also know as ANISEED / SAUNF. In India, the seeds are often chewed after a meal, both as a digestive and to sweeten the breath
Not only loaded with powerful antioxidants fennel also contains fiber, folate, potassium, and vitamin C. It is believed to boost the immune system, reduce blood pressure, and aid in detoxification of the body. It contains compounds that help relieve smooth muscle spasms, which in effect, helps ease abdominal cramping, menstrual cramps and spasms. Fennel is also a mild appetite suppressant. it is also helpful for problems like flatulence, colic and bloating that comes from gas.

Uses in daily cooking
Can be added to dal, paratha, soup,  pickles,  laddu along with methi
Can be used in fish and chicken preparation, roasting the seed until it gives off an aroma, then grind it and uses it as the main spice. It’s all quite wonderful.
Sherbath made with aniseed.
Saunf powder is widely used in kashmiri cusine.


1 large cup of paneer, cubed
1 teaspoon saunf (fennel seeds)
1 onion, sliced
7 methi (fenugreek) seeds
1 tsp kalonji (black onion seeds)
½ tsp jeera (cumin seeds)
¼ tsp hing (asafetida)
¼ tsp mustard seeds

Mix all the ingredients, except paneer and onions, and throw into a tablespoon of moderately hot olive oil in a small wok.
When seeds crackle and release aromas, add onion and sauté till translucent.
Add the paneer and ½ tsp turmeric powder and ½ tsp red chilli powder. Toss.
Add black salt to taste.
Sprinkle with chopped parsley or coriander

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