Recently I have visited one of my friend house where I found Fennel seeds & Ajwain seeds (Trachyspermum Ammi) plants. I have captured some images of those now I am sharing it’s here.
Fennel seeds
Ajwain seeds
Recently I have visited one of my friend house where I found Fennel seeds & Ajwain seeds (Trachyspermum Ammi) plants. I have captured some images of those now I am sharing it’s here.
Fennel seeds
Ajwain seeds
Hello @biswa_ju1 ,
Thank you for showing us your interesting photos! Do you use these seeds as spices for cooking? It would be great if you can share some of your favourite recipes with us.
I just wanted to let you know that I have changed the label of your post from Local Stories to Food & Drink as it’s related to food. You can find more information about the different sections of the forum in the article What are the Connect topics?.
Hello @RadieN
Thank you for your comment and sorry for late reply
We usually eat Ajwain seeds after dinner and lunch for fast digestion.
Bengali cuisine means adding lot of spices. We Bengalis use spices in our food to enhance taste, flavor and fragrance. Funnel seeds is popular spice use in many Bengali dishes.sometime we eat it as mouth freshener.
Example: Malpoya (Sweet), Radhaballavi (Type of puri).
Ingredients of Malpoya (Sweet)
Procedure
At first in a bowl take milk, flour, khoya, sugar and mix it very well. After proper mixing add fennel seed, raisin, cashew and salt. Stirred well. Now batter is ready to fry. Batter is not very thick or thin.
Take a pan and add oil and hit it up. Then sim the flame in medium low temperature. Take full spoon of batter add in oil and fry it golden brown. Now Malpoya is ready.
Hi @biswa_ju1 ,
Thank you very much for this recipe, the Malpoya looks really delicious! Is it like a pancake or it’s harder like a cookie? I like the combination of cashews and raisins.