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Friday, June 20, 2008

Basics of Indian Cooking

If you’re just starting out with Indian cooking, there are a vast number of staples and spices that may confuse you. When I set up my kitchen for the first time and was shopping for staples and spices, I didn’t know which spice to pick up and which one to leave behind. Here is a list to help you sort through the items in a grocery store and choose the ones which you really need to begin cooking a simple Indian meal.

Mistress of Spices:

Powdered Spices:

  • Lal Mirch Powder/Cayenne Pepper or chilli powder
  • Dhania Powder/Coriander Powder
  • Haldi Powder/ Turmeric Powder
  • Jeera Powder/ Cumin Powder
  • Garam Masala/A spice blend
  • Chaat Masala
  • Amchur Powder/ Dried Mango Powder

Herbs and Whole Spices:

  • Kasoori Methi/ Dried Fenugreek Leaves
  • Sabut Jeera/ Whole Cumin Seeds
  • Saunf/ Fennel Seeds/Aniseeds
  • Rai/ Mustard Seeds
  • Kadi Patta/Curry leaves
  • Sabut Kali Mirch/ Black Peppercorns
  • Laung/Cloves
  • Sabut Dalchini/Cinnamon sticks
  • Elaichi/Cardamom - Available in three types – black, green and white. Buy just a little of each type.
  • Tej Patta/Bay leaves - Use it to neutralize strong odors in cooking.
  • Dried red chillies
  • Khus khus/Poppy seeds
  • Hing/Asafoetida - Store this strong-smelling spice in a tightly closed container as it can easily impart its smell to other spices.
  • Imli/Tamarind – These are sold in blocks. Buy a small block to make into chutney.

Must-haves in every Indian Fridge:

  • Plain Yoghurt
  • Ginger-Garlic paste
  • Fresh Coriander Leaves
  • Fresh Curry Leaves
  • Fresh green chillies – Buy a few at a time.

Staples:

  • Oil – I like to use vegetable/sunflower and mustard oil. Keep a small tin og ghee for tempering dal and for adding in special dishes.

Dals:

  • Masoor/Split red lentils
  • Moong/ Split yellow lentil
  • Urad/Black gram
  • Chana/Large yellow split yellow lentil
  • Safed and kala chana/Chickpea
  • Rajma/Kidney beans

Flour and Rice:

  • Aata or whole wheat flour to make chapatis, parathas and other Indian breads.
  • Maida or refined flour for making puris and pastry.
  • Channa dal flour used to make pakodi and bajji, also used in curries.
  • Rice flour used to make snakes and breakfast items.
  • Rice – plain rice and Basmati rice for special rice dishes.
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2 comments:

SREELEKHA said...

nice blog.your posts are excellent

November 12, 2010 at 1:07 PM
Anonymous said...

all your posta are excellentsualifa

November 12, 2010 at 1:08 PM

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Note

All the quantities mentioned in the recipe are optional.
They can be used according to the taste required.
Because different people like different tastes.
Some like more spicy n some less spicy.
Enjoy the food accordingly.

Food Pyramid

Food Pyramid
The Food Guide Pyramid is an easy way to create a healthy diet. It consists of 6 food groups and 4 levels. You should eat more servings per day from the lower levels, fewer from the higher ones. Your age, gender, activity level and overall health will ultimately determine which type of diet is best for you, but the pyramid is a great place to start.

Grains form the lowest level and the foundation of the pyramid. Grains contain complex carbohydrates, B vitamins, iron, protein, magnesium and fiber. Eat 6 to 11 servings each day (at least 50% of your total calories) from this group, which includes cereals, rice and pasta.

Fruits and vegetables are the next level. These foods are naturally fat- and cholesterol-free, as well as low in sodium. They also contain a rich supply of vitamins A and C, folate, potassium, magnesium and fiber, which may reduce the risk of certain cancers. Be sure to get 5 to 9 servings of fruits and vegetables every day.

Dairy, meat and meat alternatives are on the pyramid's third level. Dairy products – such as cheese and milk – provide calcium, protein, B vitamins and, when fortified, vitamins D and A. The meat and meat alternatives – which include poultry, fish, dry beans, eggs and nuts – are rich sources of protein, phosphorus, vitamins B6 and B12, zinc, magnesium, iron, niacin and thiamin. Eat 2 to 3 servings from each of these groups daily.

The top of the pyramid is for fats, oils and sweets. These foods are all high in calories, but low in nutritional value. Foods with high fat content include margarine, butter, salad dressing, mayonnaise, cream, cream cheese and sauces. Everything from cake, pie and doughnuts to soft drinks falls in the "sweets" category. Eat very sparingly from this group.

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