Chicken and Dill leaves masala is an excellent non-vegetarian dish; chicken pieces cooked in fresh herbs, tomato and spices thick gravy. Dill leaves and cilantro being the main ingredients in this dish gives a refreshing and wonderful aroma to the dish. Succulent pieces of chicken cooked in a spicy and delicious dill leaves masala has a distinctive taste and tastes extremely good with roti, chapatti, naan or rice.
This curry can also be eaten with fried rice or pilao. In India, dill is known in various names such as Shepu in Marathi and Konkani, Savaa in Hindi, Soa in Punjabi, Soya or Soyakura in Telugu, Sabbasige soppu in Kannada and Sada kuppi in Tamil. Fresh Dill leaves or the dill seed is used as a spice with a flavour little similar to caraway. Dill leaves are the herb most often added to fish and liver.
Liver with Dill leaf is an incredible and delectable dish that is popularly cooked. Fresh Dill leaves are also added to dishes like Green Leaves Curry ( Soppu Saru), Fish biryani, Mixed herbs chapatti, Baked Fish, Keema Bhajiya etc.
Dill leaves are considered to have very good anti-gas properties. In India, a smaller amount of fresh dill is mainly cooked along with cut potatoes and fresh fenugreek leaves. Generally Dill leaves are least flavourful, so use them in the highest concentrations in egg dishes, with fish, cheese spreads and on vegetables. Most of the herbs can be used, with the possible exception of the stem.
Depending on the part you are using, there is a big difference in the intensity of the flavour. Dill seeds are also commonly used to flavour dishes and they provide the strongest flavour by far. Used whole or ground, they are a good accompaniment to soups, fish, and vegetables. They can also be used to make unique herb bread, flavoured vinegar, and can even be added in small quantities to desserts, particularly those containing apples.
Cilantro or coriander is another fresh herb that has bright green leaves and strong aroma. The leaves are tangy with citrus notes. The leaves can be just chopped roughly or use whole sprigs and add just before serving. Use whole stems to flavour stocks. Use cilantro as a cooling, zesty counterpoint to the spice in Asian, Latin American, and Indian dishes. It’s great with chili and lime and adds brightness to fresh fruit or tomato salsas.
Puree with garlic and oil, like a pesto, to serve with grilled shrimp or flank steak. Fresh herbs and spices play a very important role in Indian cooking. They are generally termed as ‘masala’ in Hindi. The term spices apply to natural plant or vegetable products or mixtures in whole or ground form that are used for imparting flavour, aroma and piquancy to the food.
Fresh herbs are generally sautéed in little oil before adding to the main vegetable or meat so that the delicate flavours are released in the dish. We in India primarily depend on spices for flavour and fragrance as well as colour, preservative and inherent medicinal qualities.
Chicken and Dill leaves masala is a simple yet delicious dish and appetizing too. For preparing this recipe, firstly wash the chicken pieces and marinate the pieces with salt, chilli powder, turmeric, coriander powder and curd.
Mix well and keep aside for 3 hrs Now in a pan add butter, cumin seed, onions, ginger garlic paste, dill leaf, mix well and add the chopped tomatoes; let the tomatoes cook well then add marinated chicken cook for 30 mins now add pepper pwd, garamasala pwd mix well and cook for another 10min. Once chicken is done serve with rice or chapatti.
Tip - Hardy herbs like rosemary, marjoram, and sage will stay green and fragrant for a week or two, as long as they're refrigerated and don't get wet. But tender herbs, such as basil, dill, cilantro, tarragon, and chervil, need special attention so they don't blacken or freeze in the refrigerator. Do try this extremely flavourful dish.
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Dill has many medicinal benefits. It contains magnesium, iron, calcium, and vitamin C, so it is beneficial to use them in salads, soups, and grilled meats. It is widely used in the cuisines of the Far East, especially in curries and stir-fries. This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibres which help to control blood cholesterol levels.
All spices have a distinct flavour and taste. A variety of spices are also mixed together to make various other combination spices which make the food more palatable and tasty. These combination spices are used in various culinary recipes all over India. Spices are made up of many parts of a plant such as fruits, roots, bark, flowers, leaves etc.
Some spices add flavour to otherwise tasteless and bland food. Some are used for the beautification and garnishing of the food. Do try different variations while preparing and experiment with various flavours. Enjoy Cooking!