A very rich aromatic spice used entirely for flavoring in Indian preparation like pulao, biryani, curries. These are also used for some Indian and Western types of sweets and cakes. The smaller variety with light yellowish pods are generally used. The small black round seeds which grow inside the hush like pods are best purchased whole. A few are to be ground using a mortar and pestle before using it in any preparation for its best exotic taste and aroma. These can be ground in a spice grinder and kept in an air tight container also for using as required.

Celery is a salad plant and has long slender green stalks that surround the central pale green central heart joined to a bulbous base. It can be eaten raw or as a dressing for salads and sandwiches or as a flavoring in soups. Cooked celery add delicate texture to soups, stocks and stews. Select moist and rigid stalks and store in freezer bag in the refrigerator up to 10 to 12 days. How to use :- — Peel the strings from the celery stalks with a vegetable peeler. — Cut each stalk across into 3-inch pieces, then cut each piece lengthwise into 2-3 sticks — stack the sticks and cut across into medium dice.

Carrots are root vegetables and are available throughout the year. These are bright yellowish orange in color and have a sweet flavor and crisp texture. Do not buy if cracked or droopy. For storing remove the leaves from the top and keep in kitchen bag in the refrigerator. For cooking remove the outer skin by a peeler and either dice or cut in thin strips.

Chicken is the most popular and versatile poultry meat. Available whole or into various cut pieces. For cooking curry best is the Cornish hen weighing about 18 to 24 oz. For roasting, use chickens which are 10 to 12 weeks old and weigh about 6 lbs. For making soup and shredded chicken use chicken drumstick or breast pieces.

Cabbages are large heads of compact leaves. These are mostly green in color but red and white colors are also available. Buy only fresh and firm with unblemished leaves. Store in refrigerator in freezer bag. How to use :- — Trim the cabbage, discard any wilted leaves. — With a sharp knife cut into quarters and cut a wedge around the core and remove it. — On the chopping board hold the cabbage leaves flat and cut into finest possible slices. Discard coarse stem.