Referals / TidBits



The word "biryani" is derived from Persian. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast.) There are references to a dish of "fried" rice, flavoured with various aromatic spices and condiments in ancient texts of India, which were enjoyed by the ruling classes.

The Hyderabadi biryani developed under the rule of Asaf Jah 1, who had been appointed as the Governor of Deccan by the Mughal emperor Aurangzeb. It is made with basmati rice, spices and Goat. However Eze Eats Hyderabadi Biriyani is 100% Vegetarian and can be called “Vegetarian Hyderabadi Biriyani.”

It is the spices in the Biriyani along with the long grain basmati rice that make this dish a “Biriyani”. Eze Eats Biriyani contains  Cinnamon, Aniseed, Star Anise, Nutmeg, Mace, Bay Leaves, Cloves, Cardamom, Ginger, Garlic, Coriander Powder, Red Chilli Powder and Turmeric Powder. A brief description of these spices follows below.

Cinnamon: is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. China and Sri Lanka are the leading producer of the Cinnamon in the world, each country specializing in a different variety of Cinnamon. There is no proven medicinal benefit of Cinnamon.

Aniseed: is a flowering plant  in the family Apiaceae  native to the eastern Mediterranean region  and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice. Anise is sweet and very aromatic, distinguished by its characteristic flavor. The Ancient Romans often served spiced cakes with aniseseed, called mustaceoe at the end of feasts as a digestive. It is currently used in India, at the end of a meal as a digestive aid.

Star Anise:  is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and southwest China. The star-shaped fruits are harvested just before ripening. It is a major component of garam masala and also used in the preparation of Masala Chai. Star anise has been used in a tea as a traditional remedy for rheumatism, and the seeds are sometimes chewed after meals to aid digestion.

Nutmeg and Mace: The common or fragrant nutmeg, Myristica fragrans, is native to the Banda Islands in the Moluccas, Indonesia. It is also cultivated on Penang Island in Malaysia, in the Caribbean, especially in Grenada, and in Kerala, a state in southern India. Indians learned the usage of nutmeg from the Indonesians through ancient trade routes. This is the only tropical fruit that is the source of two different spices – nutmeg and mace, which is the dried lacy reddish covering. Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. Ground nutmeg is also smoked in India.

Bay Leaves: were used for flavoring by the ancient Greeks. It is a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. The leaves are most often used whole  and removed before serving (they can be abrasive in the digestive tract.)

Cloves: are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an painkiller for dental emergencies.

Cardamom: Guatemala, where the German coffee planter Oscar Majus Kloeffer introduced Indian cardamom before World War I,[1] has become the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it. Elettaria pods are light green, while Amomum pods are larger and dark brown.

It is the world's third-most expensive spice, outstripped in price per weight only by saffron and vanilla. It is a common ingredient in Indian cooking and is often used in baking in the Nordic countries, in particular in Sweden and Finland, where it is used in traditional treats such as Finnish sweet bread pulla and in the Scandinavian Christmas bread Julekake. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes.

Ginger: produces a hot, fragrant kitchen spice. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no sato zuke. According to the American Cancer Society, ginger has been promoted as a cancer treatment "to keep tumors from developing." Tea brewed from ginger is a common folk remedy for colds.

Garlic: Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

Garlic has been regarded as a force for both good and evil. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.

In both Hinduism and Jainism, garlic is thought to stimulate and warm the body and to increase one's desires. In Islam, it is forbidden for Muslims who have eaten raw garlic to pray in a mosque, since the odor could distract other Muslims during their prayer.

Coriander Powder:  Ground coriander seed loses flavour quickly in storage and is best ground fresh. Roasted coriander seeds, called dhana dal, are eaten as a snack.

Red Chilli: by weight, is relatively high in vitamin A. Eating red chilli  may support a healthy energy balance while suppressing appetite. Capsaicin has been shown to increase energy expenditure, so acts as a metabolism booster and is beneficial in long-term weight loss.

Turmeric: is native in southeast India, and needs temperatures between 20 and 30°C (68 and 86°F) and a considerable amount of annual rainfall to thrive. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron. In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property.

Source : Wikipedia


Semolina is another popular grain that lends itself to dehydration.  In our range, the products that have semolina are Upma, Rava Khichdi, and Rava Kesari.

Semolina is the coarse, purified wheat middlings of durum wheat. Semolina is derived from the Italian word semola, meaning bran. Semolina is a source of Gluten, a known food allergy. Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran.

Boiled semolina turns into a porridge, known in some areas as Cream of Wheat.  In much of North Africa, durum semolina is made into the staple couscous. It is also used to make harsha, a kind of griddle cake often eaten for breakfast, commonly with jam or honey. In Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish Grießkoch or Grießbrei. The German Grießbrei and the Dutch griesmeelpap usually don't contain chocolate and are rather served as a dessert than a breakfast dish. In English this kind of dessert is commonly known as semolina pudding.

In Swedish it is known as mannagrynsgröt, or boiled together with blueberries, as blåbärsgröt. In Sweden, Estonia, Finland and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create klappgröt (Swedish name), also known as vispipuuro (Finnish name) or mannavaht (Estonian name) or uzputenis (Latvian name). In the Middle East, it is used to make desserts called harisa, or so-called basbosa or nammora.

In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In Pakistan and India, semolina is used for such sweets as Suji Halwa and Rava Kesari. Such a preparation is also a popular dessert in Greece (halvas) and Cyprus (halvas or helva). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding.

Source : Wikipedia


Tamarind, is a pod-like fruit which are used extensively in cuisines around the world. The name ultimately derives from Arabic tamr-hindi, meaning "date of India".  Several early medieval herbalists and physicians wrote tamar indi, medieval Latin use was tamarindus, and Marco Polo wrote of tamaradi.  The tamarind tree originates from tropical Africa. It is widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout Oceania, Southeast Asia, Taiwan and China.

Tamarind fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing 6 to 12 seeds, whereas African and West Indian varieties have short pods containing 1 to 6 seeds. The seeds are somewhat flattened, and glossy brown. The tamarind is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and  calcium.

Other uses include traditional medicine and metal polish. The wood can be used in carpentry. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones. It is cultivated all over India, especially in the Indian states of Andhra Pradesh and Tamil Nadu. Extensive tamarind orchards in India produce 275,500 tons annually.

Commercial plantations throughout tropical Latin America include Brazil, Costa Rica, Colombia, Cuba, Guatemala, Mexico, Nicaragua, Puerto Rico and Venezuela. In the USA, it is a large-scale crop introduced for commercial use, second in net production quantity to India, in the mainly Southern states due to tropical and semitropical climes, notably South Florida, and as a shade and fruit tree, along roadsides and in dooryards and parks.

The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. In most parts of India, tamarind extract (dried tamarind available commercially is heated in water and strained out leaving the extract) is used to flavor foods ranging from meals to snacks. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. In regional cuisines, such as Rajasthan, Maharashtra (where it is called chincha), Tamil Nadu (where it is called puli) and Andhra Pradesh, (where it is called Chintha pandu) it is used to make rasam, amtee, sambar (an EZE EATS product), vatha kuzhambu, puliyogare (TAMARIND RICE – an EZE EATS flavoured rice) and chutneys and pickles.

In Andhra Pradesh and Tamil Nadu, tender leaves of tamarind called chintha chiguru  and puliyankozhunthu, respectively, are used with lentils to make raw chutney. In Karnataka, India, the tamarind, called hunasae hannu, is used in saaru (lentil soup.) In southern parts of Kerala, mostly along the coastal belt, it is added to fish curry masalas, with ground coconut for flavoring. It is also used extensively as preservative and in pickles (thokku).

It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. In Western cuisine, it is found in Worcestershire sauce and HP Sauce. In the Chinese province of Yunnan, tamarind is used in making jam or chilled drink. In Guadeloupe, tamarind is known as tamarinier and is used in jams and syrups.

In Mexico, it is used in sauces or sold in various snack forms: dried and salted; in sweet, soft clusters, or candied (see for example chamoy snacks). Agua de tamarindo, a fresh beverage made from tamarind, is popular throughout the country. Agua fresca beverages, iced fruit bars and raspados all use it as the main ingredient. Jarritos is a well-known export brand soda drink (tamarind is the second most popular flavour of the brand). Mexican tamarind snacks, such as "Batilongo", Pelon Pelo Rico and Pulparindo are available in specialty food stores worldwide. Often in Mexico, tamarind is plucked off the tree and eaten raw.

A sour, chilled drink made from tamarind is served in Egypt. In Barbados, Jamaica, Grenada, Trinidad and Tobago, Guyana, Colombia, Mexico and other Latin American countries tamarind is rolled into balls (5 cm in diameter) with white granulated sugar and a blend of spices to create tambran balls.

Tamarind wood is a bold red color. Due to its density and durability, tamarind heartwood can be used in making furniture and wood flooring. Tamarind concentrate can be used to remove tarnish from brass and copper.

Source : Wikipedia


Vermicelli noodles is of Italian origin and literally translates to “little worms”! It is part of the pasta family and looks similar to spaghetti but is thinner. In India it is known as Seviyan in Hindi and Semiya in Tamil. It finds itself in our EZE EATS range as “Seviyan Khichdi” or “Masala Vermicelli.” The version of Vermicelli that we use is also shorter in length (about 1 to 3 cms.)

The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first "celebrity chef," who was the chef at the Roman palazzo of the papal chamberlain ("camerlengo"), the Patriarch of Aquileia. In Martino's Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.

In Asia the noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding.  Falude or faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios. It is also popular in North Indian cuisine and is called falooda.

Dehydrated Seviyan being processed from semolina, is a good source of carbohydrates, and rehydrates well in just about 5 minutes!

Source : Wikipedia

History & Origin Of Pongal Festival

The origin of Pongal can be traced back to Sangam Age, a period extending from 200 BC to 300 AD. The festival was celebrated as Thai Niradal. During the period, unmarried girls prayed for agricultural prosperity of the country and for the purpose, they observed penance during the Tamil month of Margazhi, corresponding (December-January). All through the month, they abstained themselves from the consumption of milk and milk products. They didn't oil their hair throughout the month. The use of harsh words was strictly refrained by them. Ceremonial bath in the early morning was part of the ritual of the penance.

The unmarried women worshipped Goddess Katyayani, one of the nine forms of Ma Durga. They carved image of the deity out of sand. The women broke their fast on the first day of the month of Thai (January-February). It was believed that the fast would bring abundant wealth, prosperity and bountiful crop for the year ahead. Tamil literature has mentioned the celebration of the festival of Thai Niradal and the observance of the penance, known as Pavai Nonbu. Both the festival and the penance were vividly described in Andal's Tiruppavai and Manickavachakar's Tiruvembavai. Chola King Kiluttunga used to present lands to the Veeraraghava temple at Tiruvallur, especially for the celebration of Pongal.

Garlic Health Benefits

The garlic clove contains various nutrients as water soluble nutrients include vitamins, enzymes, amino acids and natural sugars & oil soluble nutrients includes sulphur compounds originating from an amino acid named alliin which is converted to a pungent compound called allicin which has natural antibiotic properties. Presence of sulphur in garlic is the cause of its pungent smell. However, the quality of Garlic cannot be over hidden due to this smell. In several scientific studies it has been found that

There are various historical facts which prove that Garlic has been used from centuries for its medicinal uses. From around 3000 B.C. Chinese scholars are praising garlic. Moreover, workers who were engaged in constructing the Great Pyramids of Giza lived mainly on garlic & onion. During World War I, Garlic was used to control infections in wounds. It was also used for controlling a raging epidemic of flu in 1963 in Russia. So now start taking garlic as a diet in your food & enjoy your life without lots of disease. Most important thing is that it doesn't have any side effect. So you can take it without any doubt. I know now you can't avoid such a nice gift of nature which can help you out in various ways.

Oh! I am very sorry I forgot to tell you one of the most important things that, it is also helpful in getting rid of VAMPIRES.