There's something enchanting about sweet treats that can cast a spell on us. The allure of sugar and the enticing aromas can transport us to a world of pure delight. From the moment we lay our eyes on these delicacies, our senses are awakened, and we are under their sweet sweet spell. It begins with the sight of a perfectly crafted pastry or the vibrant colors of an assortment of candies. The temptation is almost irresistible as we imagine sinking our teeth into the sugary goodness. Each bite becomes a moment of sheer bliss as the flavors dance upon our taste buds.
Butter paneer masala is a very popular Indian recipe and something to try on first if you are trying Indian food for the first time.
NOTE Don t throw away the water with veggies that collected due to steam, keep it in a separate bowl, it is flavorful and we shall use it later to adjust the consistency of the curry. Before we left on our trip, we did a pre-trip interview to document our expectations for a year of travel, and to track how our answers might change over time.
Each bite becomes a moment of sheer bliss as the flavors dance upon our taste buds. The combination of textures, such as the crunch of a cookie or the smoothness of a creamy filling, adds another layer of pleasure to this enchanting experience. The spell doesn't end there, for sweets have the power to evoke memories and emotions.
Indian Food: 20 Magical Secrets
Indian cuisine has very complex flavours because it uses and celebrates more spices and ingredients than probably any other cuisine.
At least 40 spices are used on a regular basis and that's not counting all the powders, podis, oils, masalas, different types of chillies and additional tastemakers. Each Indian delicacy is more similar to a complex sentence than a single word.
In spite of this variety, some spices or condiments are bigger in one regional cuisine or another and others get left on the shelf.
Let's let you in on a few secrets and explore ingredients that you may have never thought to use or need to use better.
Photograph: Kind courtesy Rajesh Gupta/Wikimedia CommonsMustard Oil
A not very overpowering quantity of mustard oil is great for frying eggplant or bhindi or alu or adding to khichdi or the tadka of dal or for frying fish or prawns.
Bengalis and Biharis know that very well. If mustard oil is too pungent for you, consider mixing it with the regular oil you use.
Photograph: Kind courtesy Delince/Wikimedia CommonsDagar phool/pathar ke phool/kalpaasi or stone flower
Almost unheard of, this is a really secret spice and often hard to locate. I found it more readily before in spice shops, but now I buy it online.
This lichen-like spice that has a woody taste is a great addition to cauliflower sabzi, raseela alu, coconut chutney, alu poha, biryani or you can even add it to your sambar powder or garam masala while grinding it.
Photograph: Kind courtesy Keerthinellikkalaya/Wikimedia CommonsSambar powder
Sambar powder has a far more gentle, kinder taste than garam masala and adds special taste to north Indian curries, dals and sabzi.
I even season chudas with it. Sambar powder is not used enough and garam masala is overused.
It is best made at home and stored in the fridge or freezer.
Photograph: Kind courtesy Sushant Savla/Wikimedia CommonsKashundi
I discovered this paste for the first time at a Bengali wedding years ago where it was being served as a sauce for Alu Chop and have always stocked my kitchen with bottles and bottles of it since, because it isn't always available in any grocery store.
Kashundi is extremely versatile and can be used just about anywhere including pasta dishes, salads, burgers, sandwiches and with sausages, but it especially useful in marinates for meat or added to an alu curry or a khichdi.
Photograph: Kind courtesy Ashish Bhatnagar/Wikimedia CommonsKalonji or onion seeds
Most tempering ingredients are standard hing, jeera, rai and haldi. Try omitting the jeera or rai and add kalonji instead. Yum.
It's a good tadka ingredient for bhindi, eggplant, paneer, nimki snack, alu and can be had on top of naans (standard usage).
Photograph: Kind courtesy Midori/Wikimedia CommonsGhee + Butter
Nothing elevates a dish more than at least half a tsp of ghee. And if you add both ghee and butter. wah!
Photograph: Kind courtesy Lauri Andler/Wikimedia CommonsJust a pinch of sugar
Sugar figures big in Gujarati food. Too big. But a dash of sugar always makes a dish have a much more well-rounded flavour.
A dash because its taste must be imperceptible since many do not like sweetness in their food.
Photograph: Kind courtesy Jelly boots/Wikimedia CommonsBlack salt
It should be a star ingredient while marinating fish or prawns.
Photograph: Kind courtesy I'mHereToMock/Wikimedia CommonsSouth Indian gunpowder or mulgapodi
A wonderful seasoning for fried crispy food like alu chips, arbi sticks, kandh or purple yam or bhindi.
Photograph: Kind courtesy Tricholome/Wikimedia CommonsHing or Asafetida
Hing is a subtle but excellent spice but in most cooking folks add way too little.
Hing needs to be tasted. A teaspoon or so is definitely not too little to add to dal or sabzi tadka and is a nice surprise ingredient in meat, fish and prawn fries or curries.
Photograph: Kind courtesy SafariTravelPlus and অজয় দাস/Wikimedia CommonsAmbe Mohur rice
Good rice, good rice, good rice, good rice.
Nothing uplifts a meal like a better quality rice, which is not necessarily basmati. Ambe Mohur, though expensive, makes a Sunday rice lunch special. So does the Sona Masoori or the Bengali Govindbhog or South Indian ponni.
Basmati is best for pulaos and biryanis.
Photograph: Kind courtesy Nithyasrm/Wikimedia CommonsFreshly ground dhania or coriander
Most people use dhania powder in their food. But where did you get that powder?
Please, please, don't say from a shop. Dhania should always be ground at home to give a dish the best taste.
Grind small quantities so it's fresh tasting or larger quantities if kept in the fridge or freezer to preserve freshness.
Photograph: Kind courtesy Thamizhpparithi/Wikimedia CommonsEnough garlic!
Most recipes you locate on the Internet or in cookbooks are very prissy about the garlic they add. Lesun khaana hai to daba ke khao.
Preferably freshly and finely chopped or mashed garlic (subtle pieces not big fat obvious pieces) and not those readymade un-pungent insipid garlic pastes.
Photograph: Kind courtesy Phadke09/Wikimedia CommonsKokum juice
Sour and sweet, this Maharashtrian ingredient can be added to all kinds of gravies and curries including dal for a nice tangy taste.
Photograph: Kind courtesy Raimiga/Wikimedia CommonsBlack pepper powder
How often do you use black pepper powder in your Indian cooking? Not much right?
Lovely addition in meat fries, fish fried and gravies. Great, in pinches, in dals and sabzi like green banana fry.
Photograph: Manisha Kotian/Rediff.comKasuri methi
Dried fenugreek leaves or kasuri methi is a magical ingredient to any paneer or meat preparation or vegetable pulao. Don't have fresh methi for theplas on hand? Use kasuri methi that and can be added to the paratha aata.
Photograph: Kind courtesy Hubertl/Wikimedia CommonsAam chur or lemon or lime or imli or green mango
Just like sugar rounds out the taste of a dish so does something sour. It is good idea to rotate between sour additives.
And unless the dish is meant to be noticeably sour just add a tiny quantity to add body to the dish's taste.
Photograph: Kind courtesy Adriao/Wikimedia CommonsMixed vegetable pickle or mango pickle or lemon pickle
A huge dollop of a vegetable or mango pickle or lemon pickle spices up paneer or an alu fry or a chicken fry in ways you never knew.
Photograph: Kind courtesy Bedekar'sGoda masala
It's a very Maharashtrian masala, but a great alternative to garam masala for a fresh new taste. Season suran, tindli, fish curries and more with it.
Photograph: Kind courtesy Yercaud-elango/Wikimedia CommonsLess jeera please!
Okay, that's not a secret ingredient. A very unsecret one. So cheating a bit here.
But what often ruins the food you may eat at a restuarant or a wedding is the excess of garam masala and so so so much jeera.
For instance does Jeera Pulao have to have that much jeera?
Does a biryani or vegetable pulao need jeera? Rest that spice a bit or add it only in pinches please.
Hide that spice and push it to the back of the spice rack. Sometimes jeera powder -- freshly pounded -- is far more ideal and subtle ingredient.
It's a good tadka ingredient for bhindi, eggplant, paneer, nimki snack, alu and can be had on top of naans (standard usage).
A bite into a warm chocolate chip cookie can transport us back to our childhood, to a time when life seemed simpler and sweeter. The scent of freshly baked bread or the taste of a homemade pie can bring comfort and a sense of warmth. In addition to their sensory appeal, sweets also have a way of connecting people. Whether it's gathering around a birthday cake, sharing a box of chocolates with a loved one, or exchanging homemade cookies during the holidays, these sweet treats have the ability to foster love, joy, and togetherness. However, we must remember the delicate balance of indulgence. While sweets can bring immense pleasure, too much can tip the scale and lead to negative consequences. It's important to savor these sugary delights in moderation and to be mindful of our overall health. In the end, the sweet sweet spell that treats weave upon us is a magical experience that brings joy, comfort, and connection. So, let us embrace these enchanting delights, not only for their indulgent pleasures but also for the moments of happiness and togetherness they bring to our lives..
Reviews for "The Power of Sweet Spells: The Influence of Confectionery in Society"
1. Sarah - ★☆☆☆☆ - I was really disappointed with "Sweet sweet spell". The plot felt incredibly predictable and cliché, and the characters were one-dimensional. I also found the writing to be quite weak, with clunky dialogue and excessive descriptions. Overall, I did not find this book enjoyable at all and I would not recommend it to others.
2. Mike - ★★☆☆☆ - "Sweet sweet spell" had an interesting concept, but it fell flat for me. The pacing was incredibly slow, and it took too long for anything substantial to happen. The romance felt forced and lacked chemistry, making it difficult to become invested in the relationship. Additionally, the worldbuilding was lacking, leaving many unanswered questions. I wanted to enjoy this book, but unfortunately, it just didn't live up to my expectations.
3. Emily - ★★☆☆☆ - I found "Sweet sweet spell" to be a bit boring. The story lacked depth and the characters felt superficial. The writing style was monotonous and lacked any sort of flair or excitement. I struggled to become emotionally invested in the plot or connect with the characters. Overall, I believe there are much better fantasy romance novels out there, and I would not recommend this one.
4. Jason - ★☆☆☆☆ - I really struggled to get through "Sweet sweet spell". The writing was incredibly repetitive and the story felt like it was going in circles. It lacked any sort of originality or creativity, and I found myself losing interest quickly. The characters were also incredibly flat and lacked any development. Ultimately, I was highly disappointed with this book and would not recommend it to others.