Text by: Tanya Munshi
D
Dill – Hindi – Sowa. Dill is often used to flavour meats, soups, salads and its stem and blossom heads are used for preparing dill pickles.
F
Fenugreek – Hindi – Methi. Fenugreek leaves are widely used in India to make vegetable dishes like methi-aloo, methi-paneer and methi-parantha. Its leaves offer a slight woody and bitter taste but are perfectly enjoyed as a staple diet in India. Fenugreek seeds are used for seasoning and flavouring curries as well. Fenugreek is known to have cooling properties. Soak a teaspoon of fenugreek seeds overnight in a glass of drinking water. Next morning, strain this water and drink it on an empty stomach.
Fennel – Hindi – Saunf. Fennel seeds are used for flavouring meat, soups, confectionary, sherbet and sauces. Its leaves are used in salads and garnishing dishes.
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Ginger – Hindi – Adrak. Ginger in any form – whether dry, powder or fresh ginger adds a distinctive woody and spicy flavour to your dish. Predominantly used in non-vegetarian cuisines, ginger is also used in pickles, sauces and sherbets. Ginger tea is known to provide relief from cold and cough during winters and monsoons.
Garlic – Hindi – Lehsun. Garlic the wonder herb has several medicinal as well as culinary properties. Garlic is used widely in non-vegetarian and vegetarian cuisines. It is also used to flavour breads, sauces, powders and pickles. With regard to medicinal properties it is known to be a health booster due to its nutritive properties. Like they say – a garlic clove a day, keeps the doctor away.
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