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[[File:Dhana jiru.jpg|thumb|Dhana jiru]] | [[File:Dhana jiru.jpg|thumb|Dhana jiru]] | ||
'''Dhana jiru '''is an [[Indian cuisine|Indian]] [[spice mix]] consisting primarily of ground, [[roasted]] [[cumin]] (''jiru)'' and [[coriander]] (''dhana'') seeds.<ref>{{Cite book|title = Indian family cookbook|last = Daley|first = Simon|publisher = Anova Books|year = 2012|isbn = 9781909108134|url = https://books.google.com/books?id=mgu-AgAAQBAJ&q=dhana+jiru&pg=PT32}}</ref> Some cooks add a variety of other spices such as red [[chili powder]], [[Cinnamomum cassia|cassia]] leaves, [[cinnamon]] bark, and black pepper, which makes the mixture somewhat similar to [[garam masala]].<ref>{{Cite book|title = My Bombay Kitchen: Traditional and Modern Parsi Home Cooking|last = King|first = Niloufer Ichaporia|publisher = [[University of California Press]]|year = 2007|isbn = 9780520933378|pages = 38–39|url = https://books.google.com/books?id=mvECWRx4SkkC&q=dhana+jiru&pg=PA39}}</ref> | '''Dhana jiru ''' also Dhania Jeera is an [[Indian cuisine|Indian]] [[spice mix]] consisting primarily of ground, [[roasted]] [[cumin]] (''jiru)'' and [[coriander]] (''dhana'') seeds.<ref>{{Cite book|title = Indian family cookbook|last = Daley|first = Simon|publisher = Anova Books|year = 2012|isbn = 9781909108134|url = https://books.google.com/books?id=mgu-AgAAQBAJ&q=dhana+jiru&pg=PT32}}</ref> Some cooks add a variety of other spices such as red [[chili powder]], [[Cinnamomum cassia|cassia]] leaves, [[cinnamon]] bark, and black pepper, which makes the mixture somewhat similar to [[garam masala]].<ref>{{Cite book|title = My Bombay Kitchen: Traditional and Modern Parsi Home Cooking|last = King|first = Niloufer Ichaporia|publisher = [[University of California Press]]|year = 2007|isbn = 9780520933378|pages = 38–39|url = https://books.google.com/books?id=mvECWRx4SkkC&q=dhana+jiru&pg=PA39}}</ref> | ||
==See also== | ==See also== | ||
Latest revision as of 20:16, 2 June 2022
Dhana jiru also Dhania Jeera is an Indian spice mix consisting primarily of ground, roasted cumin (jiru) and coriander (dhana) seeds.[1] Some cooks add a variety of other spices such as red chili powder, cassia leaves, cinnamon bark, and black pepper, which makes the mixture somewhat similar to garam masala.[2]
See also[edit | edit source]
References[edit | edit source]
- ↑ Daley, Simon (2012). Indian family cookbook. Anova Books. ISBN 9781909108134.
- ↑ King, Niloufer Ichaporia (2007). My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. University of California Press. pp. 38–39. ISBN 9780520933378.