nalAmudhu Kapok Buds, Marathi Moggu, Marathi Mokku - 100 Gram

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I had didn’t notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached thereto isn’t that strong that one would notice it as soon as a container of moggu is opened which i assume that’s the rationale I missed it. I like making a small batch of this powder or I make it fresh every time. If you want to make a big batch, increase the quantities of spices proportionally. An upright, buttressed, deciduous tree with a height of 15 metres is called the Kapok, Ceiba pentandra. Cylindrical trunk covered in grey bark with many, huge spines. There are distinct horizontal whorls in branches. The leaves are acuminate, glaucous, palmately compound, 6–18 cm long, and have 5–8 leaflets. On branchlets, the flowers are grouped and are 5-merous, creamy white, abundant, and about 3 cm long. The dehiscent, pendulous, oblong-ellipsoid capsules are 7–15 cm long. Green at first, the fruit eventually becomes brown as it ripens. It bears smooth, compressed-globose, brown seeds that are covered in tiny, silky hairs.

Marathi Moggu could also be a kind of caper. These are dried unopened flower buds of the kapok tree. it’s a uniform appearance as cloves. The word ‘moggu’ literally translates to bud. Generally marathi moggu is roasted and ground in conjunction with other spices in many spice blends. from Semal Tree (Cotton Tree), type of cotton from its fruit and have a dark red beautiful flowers, it has a thorny stem and branches. it is a very big tree of upto 60-70 feet. Kabab chini is a type of peppercorn which has a strong aroma and flavour which is like a beautiful combination of cloves, peppercorns and cinnamon. Essentially used to flavour kababs and meat dishes in Awadhi cuisine they also have a ton of healing properties. An aromatic oil made with kababchini can be used to treat arthiritis and joint pain. Having stayed in Karnataka in the childhood, I just can’t forget the awesome taste of Bise billi bhat and Vanga Bhat that I used to eat at my Kanadda friend’s home. Hey Indira, We were introduced to these spices when we first tasted Pedatha’s Vaangi Baath. We have not found the English names after much search. They are truly flavoursome and lend an exotic and distinct taste to the dishes. Clear pictures as always :).Before you begin roasting the spices, collect them, measure and set aside. This will make the roasting work a breeze and easy. Cardamom oils can be added to baths as a form of aromatherapy that fights depression and reduces stress. Ground Cardamom seeds can be made into a tea for similar benefits.

Some of you had requested for a veg sagu recipe. So sharing the recipe. I have had mix veg sagu with Set Dosa in one of the restaurants while living in Bangalore. It was so good, that we finished off everything at once 🙂 Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool. Eggs Do you have any more information on marathi moggu? There seems to be a lot of controversy surrounding this spice. I have been researching it all morning and have found many names for it in various languages (Telugu, Tamil, Malayalam, Bengali, Hindi, Sanskrit, Persian, on and on) but no one can agree on what plant it comes from. Some claim it is type of caper bud, others claim it is type of dried young okra, some think it is a cubeb pepper, and others claim it is a pod from the cotton tree. It certainly does not look like a cubeb pepper to me.Nutmeg- I use a tiny piece of it, it is quite strong in flavour. However, you can skip it, does not make much difference. Also, mace comes from the same plant as nutmeg and hence you can use only mace or small quantities of both mace and nutmeg. Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it. Papad - Crunchy papad, fluffy rice. Anyone else a fan of crushing papad pieces on top of rice dishes? Not only is it satisfying but so worth it for getting a crunch in every bite! If you are skipping out on the croutons, you can use papad for crunch instead.

The method of preparing sagu is similar to the method of preparing Veg korma. Only that some of the ingredients are different. For veggies you can use your choice of veggies. I have used carrots, french beans and potatoes. You can even add green peas and cauliflower. This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe. As this spice is a native of Karnataka, the word "moggu" in Marathi is incorrect. That hasn't stopped it, though, from serving as a distinctive spice in a number of Andhra-style meals. This spice is frequently used to make curry powders and is also present in Chettinad food. Almost every dish in Indian cuisine is enhanced by the aroma, flavour and healing properties of spices. Here are 5 lesser known gems from the spice world which prove, yet again, that India truly is the land of spices! Wash and rinse rice at least 3 times, this will wash away the excess starch present in the rice. Add this to the pressure cooker along with curry leaves. Mix and lightly saute the rice for 2-3 minutes. Add water and mix.I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I have seen a lot of people using sambar powder to make bisi bele bath. The Tamil Nadu version which uses sambar powder is different and is called sambar sadham. Always remember to roast the spices on low heat. The spices should release their flavours well and not get burnt. This has a great influence on the end product.

Add green chillies, garlic, cinnamon, cardamom, cloves, marathi moggu, fennel, coriander leaves, mint leaves, grated coconut and water to the small chutney/grinding jar of the mixie. I have used spicy variety red chillies, increase the quantity if you are using kashmiri chillies or any mild variety chillies. Its flavour is really lovely. My bisebille bhat turned awesome with this spice. May be you would like to try it. They provide their spices worldwide. I am realy in love with their Marati Moggu. Capers grown in the middle East and the Mediterranean countries like Spain, Italy etc. are a totally different plant variety like Capparis spinosa. But, before that let me share some more insights regarding the recipe. Must use ingredients to make bisi bele bath powder

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Season with salt and mix. Taste the broth and adjust salt before pressure cooking as it will not be convenient to adjust the salt once rice is cooked. This dish is a typical Karnataka Style Rice Bath with a green masala. This veg pulao is really flavourful because of the mint, coriander, and whole spices in it. It's garnished with fried bread croutons, fried onions, and lime juice – a unique addition that makes this pulao extra special.