Ask Ashna

Hi All,

I am starting this thread as an effort to answer your queries. I am sure there can
be many solutions to one problem so I am inviting all of the members too to
join me in answering questions and queries raised by any of the members.

Regards,
Ashna

meenaprakash
Senior Member
Join Date: Aug 2005
Location: Karnataka, India
Posts: 301

query - spice rack
Hi Ashna,

Nice to see another rasoi - a different one in that.
your initiatives are highly appreciated.

I've a query on ur spice rack. for anardhana, can I dry the seeds of pomegranate in sunlight and store it for further use. can I use the yellow tissues that act as compartments or only seeds??? whats the storage period for these???? do I powder it or store & use as seeds???

Pls do enlighten on this. I've never used anardhana in my cooking and would like to try it out..

thank you in advance.

Hello Meena,

To dry all spices or any cooking ingredients like red chillies, pomegranate seeds, methi leaves its always good to keep them inside in shade for 2 days and then dry them in sun.

We use just seeds for the purpose of cooking and not the tissue. It can be used as whole or in powder form as required.

Good Readymade Anardana seeds /Powder are available under brands MDH Everest, Maharaja etc

Hi,

I am Kavita Senthil. posting a thread for the very first time, though have been a member of IndusLadies right from its start.

Can you pl tell me how to make Amla Murraba with honey. I stay in Chennai and my friend from Delhi had bought it for me some time back and found it very effective in protecting & strengthening the body's defence system. want to try making it at home....

regards,

Kavita Senthil

Hi Ashna:

Can you please tell me where to use kalonji and whats the benefit from that? I would also like to have an authentic Dhal makahni recipe

Looking forward to your recipes. Thanks

Seetha

Nigella sativa or Black onion seeds, kalonji are tiny, drop shaped seeds of a small herb plant. Their dusty jet black colour and earthy, distinct onion flavour is an essential part to Panch Poran, a Bengali spice mixture. Its crunchy texture is sprinkled over soft tandoor-baked breads, such as naan, as is done in Northern India. Its therapeutic powers include: cleansing of toxins in the blood, helping to stimulate the liver, and used as a paste to clear skin blemishes.

I will soon posting the recipe of Daal makhani.

Regards,
Ashna

Dear Ashna,

I visited ur website. Only the home page is displayed. None of the links are working.

Hi Ashna,

Great job...i have a small doubt. Can u tell me what Senda namak in English???

That salt is used in food for fast( vrat foods)

i hope u can clear my doubt.

Hi Sonu,

Sendha namak that we use in fast is called Rock Salt.

Ashna

I am redesigning my website with new content and products.

Ashna