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 Ajwain uses, Carom Seeds

  Last Updated : Jan 02,2019






10 Uses of Ajwain (Carom Seeds) 

Ajwain is an herb belonging to the cumin and parsley family that are tiny, erect and oval-shaped with a sharp and penetrating taste. It has been used since ancient times for its culinary, aromatic and medicinal properties.

1. Due to the strong aroma and distinctive taste of ajwain it is used as part of the tadka for many dishes, especially dals and subzis like Mooli ki Subzi and Rangoon na vaal.

2. Carom seeds are the popular choice of seeds added to the dough and batter of various street food items and snacks, the most common one of which is Samosa. It is also added to the batter of Fafda, which has a distinct ajwain taste, paneer pakodas and bhajiyas. 

3. You can also add a little ajwain when preparing the dough for paratha and rotis as it imparts a wonderful, penetrating aroma when the paratha roasts on the Tava. Missi roti is a Rajasthani roti typically known for its significant use of ajwain and is eaten with a launji

4. Ajwain is a popular choice to add to the doughs of snacks like papdis and mathri. It is also added to a maize flour dough that is used to make nachos and tacos. 

5. It gives a very different taste when added to marinades as well. You can marinate any vegetable in a batter that has Ajwain in it, from paneerto broccoli or baby corn. 

6. Ajwain is known for its medicinal properties as well. It is either had plain or boiled along with water to help with digestion, cold and stomach ache. Ajwain helps reduce the flatulence causing effect of beans. 

7. It can be combined with jaggery and had to help cure a cough. 

8. It forms a part of the after meal snack, Mukhwaas, as well. This is used as a mouth freshener and a digestive aid. 

9. It is also added to pickles for its preservative qualities.

10. Another unique way to use carom seeds is to add it to tomato based chutneys and pizza and pasta sauces. This gives a great twist to the original. 

 

To know about Recipes using Carom Seeds, check out our collection.

ajwain uses

Made using big rangoon vaal beans, there is only one word to describe the look, feel and taste of this ‘khatta meetha’ dish – yummy!
2.  
 by Tarla Dalal
Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Subzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens.
Local 'halwaais' frying mouthwatering samosas in huge kadhai is a common sight in nearly any part of India. Golden brown and crispy on the outside and soft and spicy on the inside Punjabi Samosas taste as good as they look. The traditional Punjabi Samosa is large and its filling is mainly made up of potatoes and peas. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack. For that extra zing you can also add some anardaana or black salt to the filling mixture. Also, while frying adjust the flame as needed for different batches as the oil should be medium hot and do not overcrowd the pan. Piping hot samosas taste amazing with Khajur imli ki chutney or spicy green chutney. You can even top them with hot chole to make Chole Samosa Chaat Other than that with a drizzle of coconut kadhi , you can make a unique Samosa Kadhi Chaat For others who don’t like complicated chaats, you can make this easy and quick Samosa Chaat smeared with whisked curd and chutney. Apart from these chaats, Mumbaikars make various sandwiches by stuffing samosa between bread slices. Try these fabulous Samosa Chips Sandwich and Toasted Samosa Sandwich for a tasty and innovative evening snack. You can make different stuffings of your choice and make varieties of samosa. Our website also has other samosa variants like the Mini Spinach and Cheese Samosa Hariyali Samosa, Chinese Samosa, Cheese and Spring Onion Samosa that you can try making at home. Enjoy how to make Punjabi Veg Samosa recipe with detailed step by step photos.
While traveling across the Punjab one comes across the one of the most delicious yet simple snack. . . The pakoda. Pakodas can be made from nearly any vegetable be it spinach, onions, cauliflower, potatoes and even chilies by dipping them in a seasoned batter of besan and then deep-frying. Pakodas taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their fingertips. A perfect choice for a High Tea Party . Serve along with crunchies like Herbed Sticks , Jowar Til Nimki , Soya and Til Crispies or Baked Chaklis .
Fafda is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess. You need to shape and loosen the dough tactfully, and also have to fry the Fafda on a medium flame. Otherwise, it will remain soft and not become crispy and golden brown like we need them. However, Fafda is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra .
 
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Punjabi food embodies spices at their best! The Paneer Amritsari Tikka proves this fact once again. Succulent strips of paneer are marinated in a tongue-tickling mix of carom seeds and other spicy ingredients. Once the spongy paneer soaks in all the vibrant flavours, it is ready to be deep-fried and served fresh with a seasoning of peppy chaat masala. Your taste buds will revel in the burst of flavours that every single piece of paneer is sure to create on your palate.
A tomato-based chutney with the zesty overtones of garlic and carom seeds, this Tamatar ki Chutney is a handy ingredient for desi food lovers. It can be used to make chaats like Bhel Puri or Sev Puri , or innovatively used as a spread or dip too. You can make a batch of this chutney and store it for around three days in an airtight container in the fridge, and use it as and when required to add a revitalizing flavour to any snack! Try other chutney recipes that can be used in making chaats like Sweet Chutney and Green Chutney .
8.  
 by Tarla Dalal
Crispy treats for your tooth and taste buds, Nacho Chips have a characteristic texture that is quite different from other chips, perhaps due to the combination of maize flour and plain flour. While a sprinkling of carom seeds and oregano imparts enough aroma and flavour for most purposes, you can add a little chilli powder if you like your chips spicy. Enjoy crunchy Nacho Chips with your favourite dip.
9.  
 by Tarla Dalal
These are a regular part of a Rajasthani meal and sometimes variations are made by adding methi leaves or coriander leaves to flavour the dough. Missi Rotis are eaten throughout the year except in the winters when bajra rotis are preferred. Serve these with a spicy vegetable or a tongue tickling launji to make a delicious meal.
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