Indian Name: Sarso, Rai Mustard seeds are mostly used for tempering and these seeds are added into very hot oil to splutter and release the aroma. In South India, it is typically combined with green chilies and curry leaves for tempering. The green leaves of mustard plant is also edible. And is known as Sarso…

Indian Name: Jeera It is an essential part of Indian spice blends either as a whole spice or ground. There are many different ways to use cumin in Indian recipes. I use it mostly in three different ways, whole cumin, cumin powder, and freshly roasted and crushed. The raw whole cumin seeds are tempered in…

Indian Name: Dhania Here comes my favourite ingredient, be it the whole coriander or the fresh leaves. Ahaaa !!! Fresh Coriander leaves is my love, there is really nothing like this magical ingredients. I could write an another blog to describe my love for the coriander leaves 🙂 It is an essential ingredient of many…