Think Spice… is a monthly blog event dedicated to spices founded by Sunita, ofSunita’s World, and I had the pleasure to host it for the month of February, exceptionally featuring two spices this month: Mastic Gum and Fennel Seeds. The reason for this exception is that mastic gum is not a well known spice and I did not expect a lot of entries.
Even so, we did have a few participants and I hope that if you do find this lovely spice in a Greek or Middle Eastern deli shop you will now give it a try.
On the contrary we had a lot of participants who submitted wonderful recipes for fennel that truly highlight the versatility of this tasty spice, in both sweet and savory dishes, from vegetables to bread, to chutneys, to cookies and drinks.
Thank you all for participating with your wonderful contributions!
Christine, of Kits Chow, has made Sweet and sour shallots with raisins, fennel seeds and chilli.
Lakshimi, also made a fennel based Mouthfreshner.
Finally, Lakshimi, also made a Tea Massala a Fragrant spice mix for milk tea.
Priya, of Priya’s Easty N Tasty Recipes, has made Minced Mutton Meatballs.
Psychgrad, of Equal Opportunity Kitchen, has made Chicken in Tomato Sauce with Kalamata Olives and Feta Cheese.
Mastic Gum (in sweets)
Finally my recipes, using mastic gum:
Another recipe from me is Panacotta flavoured with mastic gum, perfect for Valentines Day, as mastic is an aphrodisiac.
Another savory recipe I made, using both mastic gum and fennel seeds: Fettuccine with chicken and chocolaty, mastic gum sauce.
Finally, we have an entry from a non-blogger:
Shalini Sharma, of New Delhi, India has sent us a recipe called Redru:
Redru is himachali dish. This is very cold for cold and cough. Its sweet and sour taste which goes well with makki (corn) ki roti. This is also good for digestion also.
- 2 cups curd
- 1 tbsp. pure ghee
- 1 tbsp chopped onion
- 1 tbsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp cumin seeds
- 1/2 tsp corriander powder
- 1/4 tsp red pepper powder
- 1/4 tsp turmeric powder
- 1 tbsp chopped green coriander leaves
- 1 finely chopped green chilly
- 1/2 tsp finely chopped ginger
- 1/4 tsp sugar (optional)
- salt to taste
- Take a wok put ghee and add fenugreek seeds and let seeds become brown.
- Put cumin seeds and onion
- When onion become translucent put fennel seeds, ginger, chilly powder, turmeric powder, corriender powder and green chilly saute for a while.
- Beat the curd properly and put in the wok and keep on stirring and take off from the gas.
- Now put salt and sugar.
- Garnish with coriander leaves.( in winter I prefer green fenugreek leaves instead of coriander leaves)
- Serve with hot rice or hot chappaties.
Kopiaste and Kali Orexi,