Moong Dal Puri

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Making Moong Dal Puri needs special instructions, especially when you want to make it tastes delicious, like the one you can have only in Rajasthan.
Indian Bay Leaf

Indian Bay Leaf

Commonly known as Tej Patta, tejpat, or Tamalpatra in Indian subcontinent, is used to flavor various Indian curries and rice. The leaves have slightly aromatic flavor like cinnamon. However, this is not that bay leaf commonly used in western cooking. Even though they are from one of the group of Cinnamonum trees, within the Lauraceae family, which is native to India, Nepal, Bhutan, and China, but Indian bay leaf gives a different taste than bay leaf, when you use in your recipe.The style of using Indian bay leaf is different too, when cooking, dried Indian bay leaves first browned in the oil to increase the aroma. It is also known as Malabar leaf, Indian bark, Indian cassia, or malabathrum, and used extensively in the cuisines of India, Nepal, Bangladesh, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in tsheringma herbal tea in Bhutan.
Carom

Carom

Commonly known as Ajwain, Ajowan, or Jowan, carom are tiny fruit pods that has very strong flavors that smells and tastes almost similar to Thyme, anise and oregano, because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent, even a small amount of fruit pods tend to dominate the flavor of a dish. Usually dry roasted lightly at first, or tempered in hot oil or ghee to season a dish. It has an oval shape, resembling caraway and cumin. In Indian cuisine it is often part of a baghaar, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. The plant is mainly cultivated in Iran and northern India.[4] Rajasthan. Besides culinary uses, it is used for medicinal purposes to aid in digestion and also as an antiseptic.