VARIETIES OF HERBS and USES OF HERBS

 VARIETIES OF HERBS

Culinary herbs are basically distinguished from vegetables in

that they are used in smaller amounts, and they also provide flavor,

rather than substance, in food. A number of herbs are used in food

throughout the world. Some of the popularly used herbs are listed

below.

VARIETIES OF HERBS

Mint

 

Mint is used throughout the world to flavor

everything from lamb to candy. It's also a

great garnish and breath freshener.

Spearmint is the variety of mint and it's the

best choice for savory dishes.

Basil

Basil is also known as Sweet Basil or Tulsi.

Basil is most commonly recommended to be

used fresh; in cooked recipes it is generally

added at the last moment, as cooking quickly

destroys the flavour. Basil is absolutely

essential for Italian cooking.

Cilantro or Coriander

 

Cilantro or coriander not only has two common

names, but two entirely different identities and

uses. Cilantro, Coriandrum sativum, describes

the first or vegetative stage of the plant's life

cycle. After the plant flowers and develops

seeds, it is referred to as coriander.

Cilantro is the Spanish word for coriander

leaves. It is also sometimes called Chinese or

Mexican parsley. Technically, coriander refers

to the entire plant. It is a member of the carrot

family.

Coriander is the dried seed of the cilantro. The

seeds are round like tiny balls. They are used

whole or ground as a flavoring for food and as

a seasoning. The seeds are used in curries,

curry powder, pickles, sausages, soups,

stews, and ratatouille. The essential seed oil is

used in various herbal remedies and dietary

supplements, and to flavor gin, vermouth,

liqueurs, tobacco and perfumery.

Chervil

Chervil often referred to as the “gourmet or

French parsley,” chervil tastes mildly of licorice

combined with pepper imparting certain

freshness to a dish. Fresh or dried, it is a

bright green and quite delicate and should be

added to a dish at the end of cooking. Chervil

has a tendency to enhance the flavors of other

herbs when used in combinations.

 

Dill

Fresh and dried dill leaves (sometimes called

"dill weed" to distinguish it from dill seed) are

used as herbs. The leaves and umbels of dill

are a traditional favorite for pickling, but they

can be used with a wide range of foods. Dill

leaves provide a pleasantly strong seasoning

when chopped into garden salads, cottage

cheese, potato salads, meat or fish dishes,

soups, stews, and sauces.

Chives

These slender, hollow shoots have a mild

onion flavor. Many cooks use scissors to cut

fresh chives, sprinkling them like confetti on

potatoes, eggs, and salads. They lose much

of their flavor when they're frozen or freezedried.

Anise

Anise is the dried ripe fruit of the herb

Pimpinella anisum. Anise is used whole or

crushed in cookies, cakes, breads, cheese,

pickles, stews, fish, and shellfish. Roasting

enhances the flavor.

Fennel

The leaves and stems can be used in much

the same way as celery. Florence fennel bulbs

are used in salads or as the main ingredient in

a salad or lightly steamed as a vegetable

accompaniment. Fennel seeds are the

ingredient that gives Italian sausage its

characteristic taste.

Marjoram

Marjoram is sweeter and milder than its

close relative, oregano. It's often used to

season meats and fish, and works best when

its added near the end of the cooking period.

Fresh is best, but frozen or dried marjoram are

acceptable substitutes. It combines well with

many other herbs and is used with thyme,

tarragon, bay, and parsley to make a bouquet

garnish.

 

Oregano

(Pronounced: uh-REG-uh-no)

Oregano is a popular herb in Mediterranean

countries, where it's often used to season

tomato sauces, meat dishes, and pizzas.

Mexican oregano has a mintier taste than

ordinary oregano.

Bay leaves

Bay leaves are used extensively in

Mediterranean cuisines, lending a woodsy

flavor to sauces, stews, and grilled meats. It's

best to add whole leaves, then remove them

before serving the dish.

Hyssop

(pronouced: HISS-up)

The leaves and small blue flowers of this plant

are used as a garnish or to impart a mild,

slightly bitter flavor to salads, soups, and

liqueurs.

Parsley

Parsley is prized both for its looks and for its

fresh, grassy flavor. There are two common

varieties: the mild curly parsley and the more

flavorful Italian parsley. Frozen parsley is a

good substitute for fresh, but dried parsley

adds only color.

Rosemary

The Italians are particularly fond of this

pungent herb with its needle-like leaves. They

often use it to flavor meats and tomato

sauces. Rosemary stems, stripped of their

leaves, can also be used as skewers for

kabobs. Dried rosemary is an excellent

substitute for fresh.

Thyme

 

This herb is widely used in Mediterranean

countries to flavor stews and meat sauces. It's

often used in combination with other herbs,

like rosemary, parsley, and oregano.

 USES OF HERBS

The culinary uses of herbs are vast.

1) Palatability - The flavour and the colours make the dish

more palatable.

2) Enhance flavour - Those wishing to retain flavor while

reducing their intake of salt find herbs indispensible in

their cooking.

3) Improve Appearance: The appearance of the food

4) Helps in digestion – Herbs aid in digestion.

5) Cost Effective – Herbs are relatively cheaper. They are

affordable by all.

6) Nutritional Benefits - Everyone benefits nutritionally when

herbs are part of a recipe. For example, parsley is the

third most nutritious vegetable rich in vitamin A and

chlorophyll which contributes to healthy red blood cells.All

fresh herbs are a healthy addition to main courses,

soups, salads, and side dishes.


                                              yours chef somu0408

Recipe of dosa

Murgh malai Kabab

Murg Malai Kabab
Amount		Food Items
1000	g	Chicken, Boneless
100	g	Ginger garlic paste
20	g	Malt Vinegar
20	g	Salt
150	g	Processed Cheese
5	g	Corn Flour
60	g	Egg
40	g	Chopped Corriander stems
100	g	Chopped Green Chilli
50	g	Melted Butter
80	g	Lemon
200	g	Cream
5	g	Kabab Masala
Method
Marinate the chicken with salt, ginger garlic paste and malt vinegar for 1/2 an hour.
Cream the cheese and add the corn flour, egg, chillies and corriander stems.
Add the chicken and mix in the cream.
Skewer onto a seekh and cook in a medium hot tandoor.
Remove and from the tandoor and sprinkle with kebab masala, melted butter
and lemon juice.
Place onto a garnihsed platter

 

Hyderabadi Kacha Ghost ki Biryani

Ingredients



1 kg Lamb (cleaned and cut

into medium size pieces)



1 cup Yoghurt



4 tbsp Ghee



½ kg Rice (washed)



4 large onions (sliced finely)



4 tbsp Ginger & Garlic (equal

amounts crushed)



1 Lemon



4 tbsp Almond (ground)



2 Cinnamon sticks



2-3 Cloves



4-6 Cardamoms



2 tbsp Milk



Quater tsp Saffron



2-3 Green Chillies



½ tsp Black Jeera



½ tsp Garam Masala (equal

amounts of Black Jeera,

Cardamom & Cinnamon sticks,

with half amount of cloves)



Salt to taste



Coriander and Fried Onions to

Garnish

Method

1. In a large bowl mix the meat, yogurt, almonds, chopped green chillies,

ginger and garlic, salt, and ground garam masala.

2. To the mixture add half a teaspoon each of chilli powder and turmeric.

Marinate for at least 4-6 hours in the fridge.

3. Fry the onions in ghee until golden brown and crisp. Drain away any

excess ghee and then remove the onions and spread over a large

plate. This should keep the onions crispy. Once they have cooled crush

the onions with your fingers and add this to the marinated meat mixture.

4. In a large pan fill half with water and add salt, whole garam masala and

one green chilli. Bring this to the boil and add the washed rice and cook

until the water boils. Once the water has boiled drain the rice in a

colander and rinse with a little cold water.

5. Grease the saucepan generously with ghee and transfer the meat

mixture. Level the surface and now spread the rice evenly over the

meat.

6. Squeeze the lemon and pour the juice over the rice.

7. Warm the milk and crush the safron into it.

8. Pour the milk/saffron mixture over the rice. Do it generously with ghee.

9. To garnish spread the fried onions and coriander over the rice.

10. Cover the saucepan tightly. Allow to steam on high heat for about 10

minutes and then lower the heat and cook for another 1 ½ to 2 hours.

Before removing the pan from the cookeer ensure that there is no

moisture left in the meat. This can be checked by simply listening for a

sizling sound. If there is no sizzling then the Biryani is ready.

11. Serve hot with Raita and Mirchi ka salan .

Idly Chaat