Discover the World of Indian Spices: Essential Indian Spices List and Recipes
Indian cuisine is renowned for its bold flavors, aromatic ingredients, and the intricate use of spices that create a symphony of taste in every dish. The cornerstone of this culinary tradition is undoubtedly the diverse range of Indian spices. Let’s embark on a journey to explore the essential Indian spices list, understand the role of Indian food spices, and uncover some delightful Indian spices recipes. Essential Indian Spices
The backbone of any Indian kitchen, spices are more than just flavoring agents; they are the soul of Indian cooking. Here are some must-have spices that feature prominently in the Indian spices list:
Turmeric (Haldi) Known for its vibrant yellow color and earthy flavor, turmeric is an essential spice in Indian food spices. It’s not only used for its taste but also for its health benefits, including anti-inflammatory properties. Cumin (Jeera) Cumin seeds have a warm, nutty flavor and are often used in both whole and ground forms. This spice is a staple in many Indian spices recipes, adding depth to curries, stews, and even beverages like jeera water. Coriander (Dhaniya) Coriander seeds and powder are integral to Indian spices recipes. They impart a citrusy flavor that balances out the heat of other spices. Coriander leaves, also known as cilantro, are often used as a garnish. Garam Masala A quintessential blend of various spices including cinnamon, cloves, and cardamom, garam masala is a cornerstone of Indian food spices. It’s typically added towards the end of cooking to enhance the flavor of the dish. Mustard Seeds (Rai) These tiny seeds are commonly used in Indian spices recipes for tempering. They have a pungent flavor that adds a unique touch to dals and vegetable dishes.
Popular Indian Spices Recipes
To truly appreciate the magic of Indian spices, let’s delve into some recipes that showcase their versatility and flavor. Tandoori Masala Tandoori Masala is a spice mix used to marinate vegetables, paneer, mushroom etc. before cooking them in a tandoor or oven. This blend typically includes a mix of Indian spices like cumin, coriander, turmeric, and cayenne pepper. Marinate your ingredients with yogurt and this spice mix for a flavorful and aromatic dish. Its one of the popular north Indian recipes that is most consumed in northern parts of india. Chana Masala
A beloved dish in Indian cuisine, Chana Masala features chickpeas cooked in a spiced tomato gravy. The robust flavors come from a blend of Indian food spices including cumin, coriander, turmeric, and garam masala. This dish pairs wonderfully with rice or naan, making it a staple in many households. Enhancing Your Indian Spices Knowledge
To deepen your understanding and use of these Indian spices, consider exploring dishes from various categories. Indian Snacks like samosas or pakoras often use a combination of these spices for their distinctive flavors. For a sweet touch, Indian Desserts Recipes like spiced carrot halwa or masala chai bring a unique twist to traditional sweets. Incorporating Healthy Recipes like spiced lentil soup or turmeric-infused dishes can provide nutritious options without compromising on taste. More Indian Spices Recipes Rasam Rasam is a tangy and spicy soup coming from south indian recipes made with tamarind, tomatoes, and a blend of Indian spices such as mustard seeds, cumin, and black pepper. It’s a comforting dish that’s perfect for a light meal or a starter. Biryani Masala
A fragrant and flavorful spice mix, Biryani Masala is essential for making the iconic biryani. This blend includes cardamom, cloves, cinnamon, and other spices, providing the rich aroma and complex taste that biryani is known for. Use this spice blend to elevate your rice dishes and bring an authentic touch to your cooking. Biryani comes from indian rice recipes that are popular both in the south and in the north while up north spices are minimal but process is slow in south the spices are rich and process may be shorter. Frequently Asked Questions (FAQs) Q: What are some essential Indian spices?
A: Some essential Indian spices include turmeric, cumin, coriander, garam masala, and mustard seeds. These spices form the foundation of many Indian spices recipes. Q: How can I use Indian spices in my cooking?
A: Indian spices can be used in various ways, such as in spice blends like garam masala or tandoori masala, or individually in dishes like curries, stews, and even desserts. Explore different Indian spices recipes to see how these spices can enhance your meals. Q: What is the difference between whole spices and ground spices?
A: Whole spices retain their flavor longer and can be toasted or ground as needed. Ground spices are more convenient but may lose their potency over time. Both forms are commonly used in Indian food spices. Q: Can Indian spices be used in non-Indian recipes?
A: Absolutely! Indian spices like cumin, turmeric, and coriander can add a delightful twist to non-Indian dishes. Experimenting with these spices can lead to exciting new flavors in your cooking. Q: What are some health benefits of Indian spices?
A: Many Indian spices have health benefits. Turmeric is known for its anti-inflammatory properties, cumin aids digestion, and coriander has antioxidant properties. Including these spices in your diet can contribute to overall well-being. Conclusion
Exploring the world of Indian spices is like opening a treasure chest of flavors and aromas. Whether you’re looking for an Indian spices list to stock your pantry, seeking to understand the role of Indian food spices, or eager to try new Indian spices recipes, this journey promises to be a flavorful adventure.
So, gather your spices, experiment with new recipes, and enjoy the rich and diverse world of Indian cuisine. Happy cooking and happy eating!
By incorporating these spices and recipes into your cooking, you’ll be able to enjoy a wide variety of delicious and nutritious foods.
Whether you’re preparing snacks, main courses, or desserts, there’s a spice that can elevate your dish. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!
Tofu and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and it is enjoyable for just about anyone's taste palette.
1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores
1tbsproasted cumin seeds powder (jeera)
1 tbspsalt
¼tbspturmeric (haldi)
¼tbspblack pepper
¼tbspred chili powder
1tbspfinely shredded ginger
¼ cup brown sugar
Instructions
Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
Squeeze the Tofu gently keeping between your both palm.
Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.
Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
Sweet and Sour Tofu tastes great served over plain rice.
Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people.
In a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well.
Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin.
Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying.
Cut each of the rolled dough into about 1/2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1-1/2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.
After Spicy Namak Paras come to room temperature they should become crisp.
Notes
Experimenting and making the recipes to your taste is the best part of cooking.Try different variations by adding your choice of flavors.
Need a simple healthy appetizer that is sure to be enjoyed by all? Try serving my "Masala Paneer Cubes" at your next get together! It is homemade paneer mixed with a variety of spices. Serve with crackers, or fruit plate. Masala paneer can be used for many different ways, like paneer pakoras, paneer paratha.
Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally.
When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
To test whether enough water has been removed from the paneer, rub a little piece of paneer on your palm with your fingers. After rubbing the paneer 15-20 seconds, you should be able to make a firm, smooth ball.
In a small frying pan heat the clarified butter (ghee) over medium heat. When ghee is moderately hot add cumin seeds as seeds crack add green chili and ginger, turn off the heat. Stir fry for few seconds and set aside.
In a mixing bowl mix the paneer with all the ingredients fried cumin mix, salt, black pepper, chili flakes, black pepper and lemon juice.
Mix it well, do not knead the paneer. Put the paneer in a flat bowl and press it to spread evenly. Cover it and refrigerate for at least two hours.
Notes
Notes For this recipe full fat milk works better otherwise paneer will be too dry.Do not knead the paneer that will make paneer little chew.
Explore the perfect fusion of flavors with our delectable masala paneer appetizers and snacks. Satisfy your cravings for gluten-free delights featuring the rich essence of paneer. Indulge in these flavorful snacks that redefine the joy of snacking.
Preparing Masala Paneer at Home:
Indulge in the culinary art of crafting masala paneer by following this easy step-by-step guide on how to make paneer masala at home. Begin the process by boiling milk in a heavy-bottomed pan over medium heat, ensuring the pan is wet to prevent burning. Stir occasionally as the milk comes to a boil. Gradually introduce lemon juice to curdle the milk, separating the curd from the whey. This initial step sets the foundation for a delightful paneer butter masala.
Draining and Squeezing the Curds for Paneer Butter Masala:
After successfully curdling the milk, the next crucial step in the paneer butter masala recipe involves draining the whey. Employ a strainer lined with muslin cloth to filter out excess liquid. Wrap the curds in the cloth, rinse under cold water, and squeeze thoroughly. Testing the paneer’s water content is key; a firm, smooth ball should form after rubbing it on your palm for 15-20 seconds. This meticulous process ensures the perfect texture for your homemade paneer butter masala.
Flavor Infusion with Cumin Mix for Masala Paneer:
Enhance the taste of your paneer butter masala by preparing a flavorful cumin mix. Heat clarified butter (ghee) in a small pan, adding cumin seeds until they crack. Introduce green chili and ginger, stir-frying for a few seconds. This aromatic blend serves as a crucial ingredient in the masala, imparting a distinct and savory touch to your how to make paneer butter masala adventure.
Mixing and Chilling for the Best Paneer Butter Masala:
In a mixing bowl, combine the prepared paneer with the cumin mix, salt, black pepper, chili flakes, and lemon juice. It’s essential to achieve a thorough mix without kneading the paneer. Place the paneer in a flat bowl, press it evenly, and cover it. Allow it to refrigerate for a minimum of two hours. This cooling period not only solidifies the paneer but also intensifies the flavors for an extraordinary paneer butter masala recipe.
Savoring the Delight of Homemade Paneer Butter Masala:
Once refrigerated, your homemade masala paneer is ready to elevate your culinary experience, especially when preparing the tantalizing paneer butter masala. Explore the rich flavors and follow a simple how to make paneer butter masala recipe to create a dish that delights your taste buds and showcases your culinary prowess. Relish the satisfaction of crafting a delectable paneer butter masala from scratch, bringing the authentic taste of Indian cuisine to your dining table.
Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!
1cup rice preferred basmati rice available in Indian grocery stores
2tbspclarified butter or ghee
1/2tbspcumin seeds (jeera)
About 1 inch piece cinnamon stick (dal chini)
1/2tbspsalt
About 1/4cup cilantro finely chopped (hara dhania)
2cup water
For vegetables
About 3cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
1/2cup paneer cut into about 1/2 inch cubes
4cup tomatoes chopped
1 green chili cut into pieces
About 2tbspginger cut into small pieces
3tbspoil
1 tbspcumin seeds (jeera)
1/8tbspasafetida (hing)
2tbspcoriander powder (dhania)
1/2tbspturmeric
1/2tbspred chili powder
1-1/2tbspsalt
1tbspsugar
1/4cup cashew powder
1/4cup cilantro chopped
1/4tbspgaram masala
Instructions
Rice:
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Vegetables
Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav
Shahi pulao is a fragrant and rich rice dish from Indian cuisine. “Shahi” translates to “royal,” indicating the dish’s royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.
Rice Preparation: Creating the Perfect Base for Pulav
Washing and Soaking Rice to Enhance Texture
Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi pulao recipe.
Tempering Oil with Aromatic Spices
In a saucepan, elevate the essence of your pulav by heating the oil to the perfect temperature. Gauge the oil’s readiness by dropping a cumin seed – it should crackle instantaneously upon contact, signalling the ideal heat level for infusing flavors. Once the oil reaches the desired temperature, introduce cumin seeds and a cinnamon stick, allowing them to crackle and permeate the oil with their delightful aroma, setting the stage for a tantalizing pulav experience.
Incorporating Rice and Seasonings for Flavorful Base
After the spices have crackled to perfection, introduce the washed and soaked rice into the saucepan, along with freshly chopped cilantro and a dash of salt. Stir-fry the rice for about a minute, ensuring each grain is enveloped in the aromatic oil and spices, laying the foundation for a flavorful shahi pulao base that will elevate your biryani pulav or mixed vegetable pulao to new heights of deliciousness.
Cooking Rice to Perfection for Pulav Indian Delight
Pour water into the saucepan, ensuring the rice is fully immersed, and bring it to a gentle boil. Once the water reaches a steady boil, reduce the heat to low and cover the pan, allowing the rice to simmer gently for approximately 15 minutes or until it reaches the desired tenderness and the water has evaporated. This slow and meticulous cooking process ensures that each grain of rice is cooked to perfection, ready to absorb the rich flavors of the accompanying vegetables in your mix vegetable pulao recipe.
Fluffing Rice to Achieve Light Texture
Once the rice has achieved the ideal level of tenderness, turn off the heat and delicately fluff the grains with a fork. This crucial step helps to separate the rice and prevent it from clumping together, ensuring a light and fluffy texture that is characteristic of a delectable pulav Indian masterpiece like biryani pulav or mixed vegetable pulao.
Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao
Creating a Flavorful Tomato Puree
Begin the vegetable preparation for your mix vegetable pulao by blending fresh tomatoes, green chilies, and ginger into a smooth puree. For a milder flavor, remove the seeds from the green chilies before blending, adjusting the spice level to your preference.
Tempering the Oil with Aromatic Spices
In a separate saucepan, heat oil over medium-high heat until moderately hot. Add cumin seeds and a pinch of asafetida, allowing them to crackle and release their flavors into the oil.
Cooking the Spices and Creating the Base
Once the cumin seeds crackle, add the freshly prepared tomato puree to the saucepan, along with ground coriander, turmeric powder, a hint of sugar, and salt to taste. Stir the spice paste occasionally until it thickens and the oil starts to separate from the sides of the pan.
Adding Vegetables and Cooking Until Tender
Incorporate a variety of vegetables into the spice paste, along with a quarter cup of water, ensuring they are evenly coated with the flavorful mixture. Cover the saucepan and allow the vegetables to cook over medium heat for about 5-6 minutes, stirring occasionally to prevent sticking. Add paneer mix and cook for another 3-4 minutes until the vegetables are tender yet firm.
Flavoring the Vegetable Mixture and Allowing to Rest
Once the vegetables are cooked to perfection, turn off the heat and sprinkle garam masala and freshly chopped cilantro over the mixture. Stir gently to incorporate the spices, then cover the pan and let the flavors meld together for a few minutes before serving atop the hot, fluffy rice.
This meticulous step-by-step approach ensures that each component of your biryani pulav or mixed vegetable pulao is prepared with care and attention, resulting in a flavorful and aromatic dish that will delight your senses. If you loved this mix vegetable pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.
Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.
In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
After spices cool of grind them into the powder. Set aside.
In a blender crush the tomatoes do not make a paste. Set aside.
In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.
Notes
I like to serve tomato chutney with rava dosa, vada or spread on sandwich.
Mysore bondas are south indian fried dumplings dish made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney.
To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
Mysore bond a should be crispy from outside and should be soft inside.
Notes
Serve them with coconut Chutney.You will also enjoy Rava Idli another quick South Indian dish.
Exploring the Delights of Mysore Bonda: A Flavorful South Indian Treat
Originating from the vibrant culinary landscape of South India, Mysore bonda is a delectable snack cherished for its crispy exterior and soft, fluffy interior. This beloved dish is a favorite among locals and has gained popularity worldwide for its irresistible taste and unique texture. Traditionally served as a tea-time snack or as part of a festive spread, Mysore bonda captivates food enthusiasts with its distinct flavors and comforting appeal.
Directions:
To embark on the delightful journey of preparing Mysore bonda, follow these simple steps:
Gathering Ingredients: Start by assembling the necessary ingredients. You’ll need urad dal (black gram lentils), rice flour, finely chopped green chilies, chopped cilantro (coriander leaves), ginger paste, salt, and asafoetida (hing).
Preparing Batter: Begin by soaking urad dal in water for a few hours. Once soaked, drain the water and grind the urad dal into a smooth paste using minimal water. Transfer the paste into a mixing bowl and add rice flour, chopped green chilies, cilantro, ginger paste, salt, and a pinch of asafoetida. Mix the ingredients thoroughly to form a thick batter.
Frying Bonda: Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, take small portions of the batter and gently drop them into the oil using your fingers or a spoon. Fry the bondas until they turn golden brown and crispy on the outside, ensuring they are evenly cooked.
Draining Excess Oil: Once fried to perfection, remove the bondas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve Hot: Your crispy and fluffy Mysore bondas are now ready to be served. Enjoy them hot with coconut chutney or a tangy tomato sauce for a delightful culinary experience.
Tips:
For best results, ensure the consistency of the batter is thick enough to hold its shape when dropped into the hot oil.
Adding a pinch of baking soda to the batter can enhance the fluffiness of the bondas.
Use freshly ground urad dal for optimal taste and texture.
Variations:
Spice it up by adding grated carrots to the batter for extra flavor and crunch.
Experiment with different spices such as cumin seeds or curry leaves to customize the taste according to your preference.
For a healthier twist, try air-frying the bondas instead of deep-frying them.
Suggestions:
Serve Mysore bonda as a delightful appetizer or snack during gatherings or festive occasions.
Pair it with a piping hot cup of masala chai or filter coffee for an authentic South Indian culinary experience.
Garnish with freshly grated coconut or chopped cilantro for added visual appeal.
FAQs:
Q: Can I use store-bought rice flour instead of grinding rice at home?
A: Yes, you can use store-bought rice flour as a convenient alternative to grinding rice at home. However, freshly ground rice flour may yield better results in terms of texture and flavor.
Q: Can I make the batter in advance and fry the bondas later?
A: While it’s best to fry the bondas immediately after preparing the batter to retain their crispiness, you can refrigerate the batter for a few hours before frying. Just ensure to bring the batter to room temperature before frying.
Q: Can I freeze leftover bondas for later consumption?
A: Yes, you can freeze leftover bondas in an airtight container for up to a month. When ready to enjoy, simply reheat them in a preheated oven until heated through.
Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.
2 tbspbesan (gram flour) available in Indian grocery stores
1 tbsprice flour
Oil to fry
Instructions
Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
Kurkuri bhindi, crispy okra is ready to be served.
When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi. First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.
Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
Add garam masala and amchoor, mix it well.
Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
Dal is ready.
For the Bati
Preheat the oven to 350 degree F.
In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
Break one bati from one side to make sure they have cooked through.
Notes
How to Serve
Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
If you have baked the batties earlier heat the batties in oven for about 10 minutes.
How to make Dal Bati: A Flavorful Rajasthani Specialty
Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.
To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.
After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.
For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.
Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.
Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.
To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.
Tips for Perfect Dal Bati
Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.
Variations of Dal Bati
Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.
Benefits of Dal Bati
High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.
Frequently Asked Questions (FAQs)
Can I make dal bati without an oven?
Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.
Can I use different types of lentils for the dal?
Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.
Is Dal Baati a vegetarian dish?
Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.
Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.
1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
1 tablespoons salt
1teaspoon red chili powder, adjust to taste (lal mirch)
1/4teaspoons turmeric (haldi)
1tablespoons coriander seeds crushed(dhania)
1tablespoon fennel seeds crushed(Saunf)
1 teaspoon fenugreek seeds (sabut mathi)
1 teaspoon nigella seeds/kalonji
2tablespoons mustard oil or olive oil
Instructions
Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
Spicy Bread Pakoras, Pakoras are all time favorite snack, at least for me. Bread Pakoras are made so many different ways, but this time I have layered the bread with spicy sweet and sour potatoes like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. Bread Pakora is all time favorite snack; at least for me. I have made these bread pakoras so many ways, but this recipe is different, and taste great. I have layered these pakoras with spicy sweet and sour potato like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. You don’t need any chutney or dipping sauce, but green cilantro or mint chutney enhance the flavor.Recipe will serve 4.
In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.
Filling
In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.
Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.
Taste the potato mix it should be spicy after you spread the mix to bread and fry with batter spice level will go down. I always keep the mix extra spicy. Mix is ready keep aside.
Making Pakoras
Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.
Remove the crest from the bread all sides and slice them in the shape you like. I am slicing them in 6 pieces because the bread I am using have big slices.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.
Spicy Bread Pakora is a popular vegan Indian street foodsnack loved for its crispy exterior and flavorful filling. This spicy bread pakora recipe offers a tantalizing twist to the traditional version, making it a perfect choice for those who enjoy a bit of heat in their appetizers. If you’re wondering how to make spicy bread pakora, look no further! Follow along for a step-by-step guide to creating this delicious treat.
Step 1: Prepare the Filling
To start making spicy bread pakora, prepare the filling mixture. Combine mashed potatoes, finely chopped green chilies, chopped cilantro, grated ginger, garam masala, amchur (dry mango) powder, and salt in a bowl. Mix well to ensure all the ingredients are evenly incorporated. This flavorful filling adds a delightful kick to the bread pakora. If you prefer a milder version, you can adjust the amount of green chilies according to your taste preferences.
Tip: For a variation in filling, you can add crumbled paneer or shredded cheese to the potato mixture for added richness and texture. Check out Manjula’s recipe for Paneer Pakora for inspiration.
Step 2: Prepare the Batter
Next, it’s time to prepare the batter for coating the bread slices. In a separate bowl, combine chickpea flour (besan), rice flour, salt, ajwain (carom seeds), turmeric powder, cumin seeds, and red chili powder. Gradually add water to the dry ingredients while whisking to form a smooth, lump-free batter. The consistency should be thick enough to coat the bread slices evenly. This flavorful batter is what gives spicy bread pakora its signature crunchy coating.
Variation: For a gluten-free option, you can substitute rice flour with cornflour or a gluten-free flour blend. Manjula offers a recipe for Gluten-Free Rice Flour Pakoras that you might find useful.
Step 3: Assemble the Bread Pakoras
Now, it’s time to assemble the spicy bread pakoras. Take a slice of bread and spread a generous amount of the prepared potato filling mixture on one side. Place another slice of bread on top to form a sandwich. Carefully cut the sandwich into desired shapes, such as triangles or rectangles. Dip each sandwich piece into the prepared batter, ensuring it is coated evenly on all sides.
Tip: To enhance the flavor and aroma, you can add a pinch of chaat masala to the batter before dipping the bread slices. Manjula shares her recipe for Chaat Masala, which you can make at home with a blend of aromatic spices.
Step 4: Fry the Pakoras
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the coated bread pakoras into the oil, making sure not to overcrowd the pan. Fry the pakoras until they turn golden brown and crispy on all sides, flipping them occasionally for even cooking. Once done, remove the pakoras from the oil and drain excess oil on paper towels.
Benefit: While spicy bread pakoras are undoubtedly indulgent and delicious, they are best enjoyed in moderation as a treat due to their deep-fried nature. Pair them with a fresh salad or chutney for a balanced snack.
Step 5: Serve and Enjoy!
Once fried to perfection, serve the spicy bread pakoras hot and crispy alongside your favorite chutney or dipping sauce. They make for a delightful appetizer or tea-time snack, perfect for sharing with friends and family. The combination of crunchy exterior and flavorful filling is sure to tantalize your taste buds and leave you craving for more.
By incorporating these tips and variations, you can elevate the classic bread pakora into a spicy and irresistible snack that’s bound to impress your guests. Check out more appetizer recipes on Manjula’s Kitchen for further culinary inspiration, such as her Vegetable Pakoras or Samosas. Cheers to delicious snacking!
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar. Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
Add everything except the pears to a large pot and bring to a boil.
Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
Remove soft pears with a big spoon and put into serving bowls.
Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
If you can see runny liquid, it needs to be cooked more.
Serve the sauce over the pears when you're ready.
I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
Bhel Puri is a simple spicy snack with a light crunch! This is a popular snack with street vendors in Mumbai. Every vendor has his own twist to bhel puri but two main ingredients remain the same . . . puffed rice (murmura) and fine sev. Bhel Puri is low-fat, nutritious, delicious snack!
3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.
1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.
1 cup papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.
1/2 cup of chopped boiled potatoes
1/2 cup of chopped cucumber
1/2 cup of chopped tomatoes remove the seeds
2 tablespoons chopped cilantro
1/2 teaspoon salt (adjust to taste)
4 tablespoon of hari cilantro chutney
4 tablespoon of tamarind chutney
1 tablespoon minced green pepper optional
For Garnish
1/4 cup fine sav
2 tablespoons lemon juice
Instructions
Method
In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve
Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.
When ready to serve, combine the dry ingredients and potato mixture.
Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.
Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy
Notes
Tips
Puffed rice (murmura) loses some of its crispness with time. Roasting restores the crispness and freshness.
Bhel Puri Chaat is a delightful combination of appetizers and snacks, popular as street food, particularly cherished during summer. This vegan dish, rooted in chaat culture, embodies the essence of Indian street food recipes with its refreshing blend of flavors and textures. In this bhel puri chaat recipe, we’ll explore the delightful world of Indian street food with a crunchy, spicy snack that’s bursting with flavor.
Bhel puri chaat is a popular dish enjoyed across India, known for its unique blend of textures and tangy taste. Whether you’re craving a savory snack or hosting a gathering, this recipe is sure to impress your taste buds and guests alike.
Step 1: Gathering Ingredients
To begin making bhel puri chaat, assemble the following ingredients: puffed rice, sev (thin strands of fried gram flour), tomatoes, boiled potatoes, cilantro, green chilies, tamarind chutney, mint chutney, chaat masala, and salt. These ingredients can be found in most Indian grocery stores or online.
Step 2: Preparing the Base
Start by preparing the base of the bhel puri chaat. In a large mixing bowl, combine the puffed rice, tomatoes, boiled potatoes, cilantro, and green chilies. Mix well to ensure all the ingredients are evenly distributed. This step is crucial as it sets the foundation for the flavor profile of the dish.
Step 3: Adding Crunch with Sev
Next, add a generous amount of sev to the mixture. Sev not only adds a crunchy texture to the bhel puri chaat but also enhances its visual appeal. Feel free to adjust the amount of sev according to your preference for texture and crunchiness.
Step 4: Drizzling Chutneys
Now, it’s time to add the tangy and flavorful chutneys to the bhel puri chaat. Drizzle tamarind chutney and mint chutney over the mixture, ensuring that each bite is infused with the deliciousness of these sauces. The combination of sweet and tangy chutneys elevates the taste of the dish to a whole new level.
Step 5: Seasoning with Chaat Masala
Sprinkle chaat masala and salt over the bhel puri chaat to enhance its savory flavor profile. Chaat masala is a blend of spices commonly used in Indian cuisine, adding a unique and aromatic touch to the dish. Be sure to taste the mixture and adjust the seasoning according to your taste preferences.
Step 6: Mixing Thoroughly
Using a gentle hand, mix all the ingredients thoroughly, ensuring that the flavors are well incorporated. This step is crucial for achieving a harmonious balance of flavors in the bhel puri chaat. Take your time to mix the ingredients evenly, ensuring that each bite is bursting with flavor.
Step 7: Serving the Bhel Puri Chaat
Once the bhel puri chaat is well mixed, transfer it to serving bowls or plates. Garnish with additional cilantro and sev for an extra pop of color and crunch. Serve immediately and enjoy this delightful snack with family and friends.
Tips for Making the Best Bhel Puri Chaat
To add an extra kick of heat to the bhel puri chaat, finely chop some green chilies and mix them into the dish.
For a refreshing twist, squeeze some lemon juice over the bhel puri chaat just before serving to enhance its tanginess.
Customize the bhel puri chaat according to your taste preferences by adding your favorite toppings such as chopped raw mango, peanuts, or grated carrots.
Variations of Bhel Puri Chaat
Aloo Bhel Puri Chaat: Add diced boiled potatoes to the bhel puri chaat mixture for a heartier version of the dish.
Fruit Bhel Puri Chaat: Incorporate diced fruits such as mangoes, apples, and pomegranate seeds for a sweet and tangy twist on the classic recipe.
Healthy Bhel Puri Chaat: Substitute puffed rice with roasted murmura (puffed rice) for a healthier alternative without compromising on taste.
Benefits of Bhel Puri Chaat
Nutrient-Rich: Bhel puri chaat is packed with essential nutrients from the vegetables and puffed rice, making it a wholesome snack option.
Quick and Easy: This recipe is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
Versatile: Bhel puri chaat can be customized with various toppings and chutneys to suit individual taste preferences, making it a versatile dish for any occasion.
FAQs about Bhel Puri Chaat
Q: Can I make bhel puri chaat ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components of the bhel puri chaat ahead of time and assemble them just before serving to maintain the crunchiness of the dish.
Q: Can I adjust the spiciness of the bhel puri chaat?
A: Yes, feel free to adjust the amount of green chilies or skip them altogether if you prefer a milder version of the dish.
Q: Can I store leftover bhel puri chaat?
A: Due to the nature of the ingredients, leftover bhel puri chaat may lose its crunchiness over time. It’s best to consume it immediately after preparation for the best taste and texture.
For more delicious recipes, check out Manjula’s Kitchen. Explore a wide range of authentic Indian dishes to tantalize your taste buds!
By following these simple steps and tips, you can easily recreate the magic of bhel puri chaat in your own kitchen. Whether you’re craving a flavorful snack or looking to impress your guests, this recipe is sure to be a hit!
More Recipes to Explore
If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen?
Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicyvegetables. This is a very popular street food with roadside vendors.
Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don't add too much water, just enough to cook.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
Next add the red chili powder, fennel seed and turmeric, mix it well.
Add mashed vegetables.
Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
Add salt and two tablespoons of ghee, stir-fry for another minute.
Add about ¼ cup of water or as needed, and let it cook for a minute.
Turn off the heat.
Add garam masala, and lemon juice, mix it well
Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.
Notes
Variations:
You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
If you don’t eat potatoes, use green bananas for the base.
Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. It is still used in rituals of the hindu religion. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.
Manage your privacy
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
To provide the best experiences, we and our partners use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us and our partners to process personal data such as browsing behavior or unique IDs on this site and show (non-) personalized ads. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Click below to consent to the above or make granular choices. Your choices will be applied to this site only. You can change your settings at any time, including withdrawing your consent, by using the toggles on the Cookie Policy, or by clicking on the manage consent button at the bottom of the screen.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
