Shahi Jeera is a spice that is made from ground dried fenugreek leaves. It is the most common spice used in Indian cooking. Shahi jeera is also known as jeera powder because it has a strong and pungent flavour. Shahi jeera is made in North India and South India. Shahi Jeera has a pungent and sweet aroma. It remains fresh for a year in the refrigerator (5 to 10 days). So, preparing the Shahi jeera recipe is a very good way to store it. How to make Shahi jeera:Ingredients:
1 .5 cup Shahi Jeera Powder 2 tablespoons cashew nuts 1 medium boiled potato pods and deseeded 1 tablespoon oil 1 teaspoon cumin seeds powder.
2.5 to 3 tablespoons water (depending on the number of fresh herbs)Method: Wash the washed potatoes in soft water for about an hour. Peel them, and keep them aside. Heat a wok over medium heat. Once the wok is hot, add oil and cumin seeds. When it begins to splutter, add potato pods and stir-fry for a minute or two. Add water (if required) and cook for about 40 seconds longer until the potatoes are cooked through. Add cashew nuts and stir-fry for another minute or so until soaked in the jeera oil. Remove from the wok and drain any excess water. Season with salt, if necessary. Serve as a side dish, or add to your favourite curry recipe. Serve this Shahi Jeera for breakfast with a cup of hot chai or tea.
How To Make Shahi Jeera From Scratch?
There are many different ways to make shahi jeera. The most popular way is to soak the seeds in water and then grind them with masala and add it to a pot of boiling water. This makes the shahi jeera very strong but also very salty. I prefer to make the shahi jeera stronger by grinding the seeds with water and adding more masala. The second method is to soak the seeds in hot water for a few hours before you grind them. This way makes the shahi jeera extremely strong but it also makes it very salty. The third method is to make senjaree/jeera powder. This is a very simple process. These are the ingredients you need to make sangaree/jeera powder: 1 cup of dried shahi jeera seeds4-5 cups of water (more for extra strong jeera)Sugar or honey if you wish (to taste) Heat the water in a pot. Make sure it is boiling. The water should be boiling very fast. Add the jeera seeds to the pot. Make sure they are well soaked and they will start cooking (no more than 3 minutes). Turn off the heat. Crush your jeera with a mortar and pestle or use a mallet to do it. Use your hands to crush for as long as you can without burning them ( 3 minutes is ok). Keep the jeera moist and massage it gently. Thoroughly rinse your hands (especially the palms) in running water and pat dry with a towel. Add to the pot of boiling water. This makes the shahi jeera very strong but also very salty. I prefer to make the shahi jeera stronger by grinding the seeds with water and then adding it to the boiling water. Mix the infused water with the shahi jeera by mixing in a glass. Add honey or sugar to taste and if you like your cup of jeera tea to be extremely salty add some salt. It is well worth the effort. Enjoy! This is a very good recipe for people who want an extra strong sweet tea (very nice for those who have a strong sweet tooth). I usually just mix the three parts together and enjoy. Not too bad to make this at home, but I’d recommend picking up some spice seeds that are readily available. The packets of cinnamon, nutmeg and cloves are fairly inexpensive as well.
What is the Best Way to Prepare Jeera or Shahi Peera?
Shahi Peera is a staple food of Indian cuisine. It is prepared with rice, lentils and spices and cooked in a clay pot. It is considered a speciality of the Punjab region. The dish is made with spices including black pepper, mustard seeds, cumin seeds, and green chiles. The dish is served hot – either plain or with a mixture of raisins and chickpeas.Ingredients: – 2 cups Basmati rice – 300 grams lentils – 2 green chillies, de-seeded and chopped – 1 tbsp. ginger- ¾ cup chopped onions – 1 tbsp. garlic powder (optional) – 3 to 4 black peppercorns (dried) 4 tsp. mustard seeds peppercorns salt to taste a pinch of Asafoetida (optional) Instructions: – Wash the rice, rinse thoroughly and boil from 3 to 4 minutes. – Drain the water and pour this aside. – In a large bowl add boiled rice, and lentils tempered with salt. Now add all the other ingredients, and stir well to avoid lumps. When everything is ready mix well to make a separate entity called Shahi Dal. – If you want to make use of the asafo idea, add a pinch to one batch. – Heat 2-3 tbsp. oil in a Kadai or pan and deep fry the separate dal till golden brown on all sides. – Serve hot with your favourite curries and salads.
How to Make Delicious Shahi Jeera at Home?
Shahi jeera is a spicy, tangy and sweet Indian pickle. It is prepared by soaking the dried fruits in water for several days and then adding sugar and salt. The result is a richly flavoured pickle with a complex taste. and aroma. Shahi jeera is prepared in a traditional way and the fruits are soaked in a mixture of water, sugar and salt for several days. After soaking, the fruits are dried by sunning and then soaked again in water. The result is a pickle with a distinctive taste and aroma.This recipe also works well with mangoes, cashews or any other dried fruits.
How to Prepare a Perfectly Cooked Shahi Jeera Curry?
The most popular and simplest way to cook shahi jeera curry is by using a pressure cooker. But, if you are not familiar with this method then you can also use a regular cooker. The pressure cooker works like magic when it comes to cooking shahi jeera. It gives the same flavour and taste but at a much faster pace. It is also very easy to maintain because it does not require any special preparation or cooking skills.
Dietary Guidelines for Making Shahi Jeera
The Indian government has decided to re-evaluate the dietary guidelines for making Shahi Jeera. This is a traditional Indian condiment made from black pepper, coriander and cumin seeds. This is a very popular spice in India and Pakistan and is considered to be an integral part of the traditional local cuisine. The government’s guidelines recommended that daily intake of the spice should not exceed 5 mg per 100 grams of food, with a maximum limit of 20 mg. Shahi Jeera is almost always cooked as an authentic Indian curry, or by itself as a flavouring, for non-curry dishes. Jeera has been a part of the Indian diet for centuries. It is described in ancient Vedic literature. In due course, it was used to maintain the purity of the Indian food supply system and to prepare and preserve ingredients that could not otherwise be preserved. Then came the British colonial administration, which replaced these traditional practices with their own, and the duration of Jeera was halted.
The main ingredient in this curry is young green Indian mung bean, known as Arborio or Himalayan green beans. The Indian food industry uses a variety of other vegetable parts, such as mustard leaves, ginger, garlic and turmeric for colour and flavourings. Today, these vegetables are mainly used for the production of sauces and condiments, whereas the main ingredient in the curry is Jeera. The Indian food industry has also developed a large number of synthetic chemicals for this purpose. The resulting mixture is known as Jeera powder, or simply Jeera. It is one of the most important ingredients used in Indian food preparation even today . Jeera (mung bean) seeds are yellowish-brown to brownish-olive in colour and are divided into three groups: group A, group B, and group C. Groups A and B contain the lowest amount of protein, while group C contains the highest amount of protein. Jeera seeds have a very delicate flavour that can be used as a flavouring agent or medicine.