Posted in Experiments, Recipes

Rajasthani Roti

Rajasthani Roti 1

Some months ago, I featured a simple basic Indian flatbread known as Roti. This more complex version, more specifically a form of Paratha, allows me to illustrate the use of two basic ingredients, Besan and Ajowan Seed, that we took a look at recently. The recipe here, although a bit of an improvisation, is one that would likely be quite at home in the North-East Indian state of Rajasthan, especially since that particular corner of the country is by far the greatest producer of the flavorful Ajowan Seed… Continue reading “Rajasthani Roti”

Posted in Spicery

Spice: Ajowan Seed

Ajowan Seed 1

Ajowan Seed, also spelled ‘Ajwain’ sometimes called ‘Carom Seed’ in English, is used occasionally in the cuisines of Iran, Afghanistan and East Africa, but is most widely used in Indian cookery, particularly in the Northeastern states of Gujarat and Rajasthan. It is not a spice that you will come across in many western spice cabinets, nor on the shelves of mainstream supermarkets, but you can find it fairly easily in Indian or Middle-Eastern groceries or online, if you don’t mind shopping for spices that way. I certainly wouldn’t say that this is an essential spice in my collection, but it does have its uses and is worth looking for… Continue reading “Spice: Ajowan Seed”