Seasoning adds taste to any insipid food. The smell and sound that emanates when seasoning gets done brings the kitchen to life.
There are so many vegetables that are tasteless and odorless but when they are packed with health benefits we have to include them in our diet. And that is the time we have to look for seasonings that can make that vegetable palatable.
There is this seasoning where oil is heated on medium flame, dry chillies broken in pieces are added along with some uradh dhal, and mustard seeds. Once the mustard stops crackling the vegetables are added and cooked on slow fire I had prepared French Beans the other day with this seasoning and added a bit of shredded coconut, a piece of jaggery and a bit of salt. French Beans do not come under my favourite vegetables list
Then we have the curry leaves seasoning. This is normally used for dal fry. You need to heat oil on medium flame, add some mustard seeds and when it stops crackling add crushed garlic flakes. When the garlic flakes turn brown add curry leaves and keep frying until the leaves turn colour.
Seasoning for meat is normally done by heating ghee and adding finely sliced onion. When the onion turns golden brown the masala paste is added and the masala is fried in the seasoning before finishing the dish.
Seasoning with golden brown onions also goes well with pullao and biryani.
Even fish dishes taste gtood when the masala is fried in onion seasoning.
These seasonoings have been there from time immemorial. My mother and my grand mother cooked food this way.
Snacks such as upama, get a seasoning using mustard and curry leaves.
When seasoning is get ready in the kitchen the whole house gets its aroma thus getting the taste buds ready to savour be it time for breakfast, lunch or dinner.
In other words I could say seasonings are appetisers.
Some recipes call for seasoning before the food is cooked and some after the food is done.
Image Source: https://commons.wikimedia.org/wiki/File:Wok_Cooking.jpg
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Good recipes for the readers but the essay is informative for the new cook but useless for old cook.
There will be any number of new cooks who will gain from this Blog :grin:
There's a whole lot of spices and tasty ingredients. Some foods are quite bland. They'll a little spicing up. Appreciate the share of the suggested ingredients above.
Specially when food has health benefits but quite bland spicing it up is the only way to consume it.
I agree with you. Seasoning is very important in almost all Asian food. It gives life to the dish. Even without seasoning, one can prepare an item but once it is seasoned the taste differs. There are some secrets which will not be revealed to the public when you are on the business line.
In the Hotels the Chef is known for his specialty and expertise. He makes even an ordinary item taste rich.
Even a black Pepper Rasam will become rich in taste when once it is seasoned.
Generally, people add mustard seeds in the seasoning. It is a must. Some items need urad dal for seasoning and some Onion or White Onion. Cooking is a great art. One who masters the art he will be the king anywhere in the world and will never suffer from food shortage or allow his colleagues to suffer.
I love to cook provided I have help around to do the chopping and cleaning :grin:
My hubby's about to drive me nuts with curry spice! But I'm curious to try curry leaves. I imagine it's similar to how you use a bay leaf, if you want to put it in a soup or stew. Can it be used that way?
Bay leaf us just added but curry leaf needs to be put in hot oil and kept there till it changes its colour and that is when the seasoning gets its aroma. My garden is filled to capacity with curry leaf saplings and trees.
good recipe and seems great that I just finished my food few hours ago but that make me hungry again, I have garden of some spices that have bay leaf but never add to other than stew, as I feel it has so powerful smell and taste that may make the food too strong that taste, what do you think should i added it and how many leafs?
Thank you for your good recipes and do post more so we add to our recipe