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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!
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 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.
paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.
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
nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with amazing 15 pictures. Who doesn’t like nacho chips? From a kid to the most elderly every one enjoys nachos. Nacho chips are supremely versatile. There’s no better option than making homemade Mexican nacho chips gulping it all down with guacamole. Nacho chips are crispy treat for your taste buds and tooth. The characteristics of corn chips are quite different from other chips due to the combination of maize flour and plain flour. The methods of making nacho chips is easy. They are readily available in India but making them at home is healthy and efficient. We have started with knead a dough, combine maize flour, plain flour, oil, carom seeds, dried oregano and salt. We have used little plain flour as maize flour is gluten free and doesn’t have stretchy quality and can break while rolling, so plain flour helps in binding. Knead into a soft dough, make sure it is not sticky. Divide the dough into equal portions and roll them into a roti and cut into triangles. Further take a fork, prick them so that they don’t puff up and comes out crispy. Fry them till golden brown and your fresh deep fried Indian style nacho chips are ready! You can also store homemade Mexican nacho chips in an air tight container or atleast 15 days. corn chips makes a perfect jar snack for your kids and everyone at home. You can also make nacho chips healthy by baking it rather than frying. Enjoy crunchy nacho chips with your favourite dip. Nacho chips can also be used to add a crunch to soups and salads like Mexican Nacho Soup and Mexican Salad. We have also used crushed nacho chips in our recipe for Burrito Bowl, a satiating one-dish meal. Enjoy nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with detailed step by step photos and video below.
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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