When it comes to spices and certain ingredients, we tend to use the local name in the kitchen / grocery store. So when I am reading a recipe and I come across certain words like fennel seeds, I would generally get confused whether it means jeera, methi daana or saunf. Actually saunf did not even occur to me when I first read fennel seeds ;)I thought it?s a better idea to keep a note of what
Ingredients :* For the stewed rhubarb:
500 gr fresh rhubarb, weighted without being cleaned
raw cane sugar: 160 gr
1 vanilla pod, split into 2 & seeds removed
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Ingredients :** For the soup:
300 gr of corn , well rinsed & well drained
10 fat shallots, peeled & finely sliced
2 fat cloves of garlic, peeled & finely diced
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Ingredients :170 gr larger full oats
40 gr of raw , demarera sugar
70 gr of grinded almonds ( I used whole peeled almonds & grinded them in my food processor )
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