List of Items you might need for Indian cooking
Commonly used Spices
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Salt
Hing powder (Asofetida)
Dhania (Coriander powder)
Turmeric powder
Urad dal
Chana dal
Red chilli powder
Cumene seeds
Mustard seeds
Red chillies whole
Black Pepper (whole)
Fenugreek
Sambar powder
Rasam powder
Cinnamon sticks
Bay leaves
Garam masala
Amchur powder
Veggies (for garnishing )
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Ginger
Garlic
Grated coconut (frozen)
Green chillis (small)
Curry leaves
Cilantro (Coriander leaves)
Tomato
Onion
Beans/ Grains Etc
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Toor dal (yellow split pea lentil)
Moong dal
Urad dal
Chana dal (Not to confuse with Toor dal, they look similar)
Garbanzo beans (canned)
Kidney beans (canned)
Pottu kadalai (Don't know english name)
Dairy etc
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Organic milk
Organic yogurt
Butter
Ghee
Cooking oil (olive oil or sesame oil)
Paneer block
Staple food
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Rice (sona massuri)
Basmati rice
Chappati (frozen)
Paratha (frozen)
Flour
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Rice flour
Rava
Whole wheat flour
All purpose flour
Besan
Baking soda
Veggies for cooking
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Various veggies
Monday, March 15, 2010
Monday, September 28, 2009
More Kuzhambhu
Recipe Courtesy Balaji R
Ingredients:
*Buttermilk (Dilute yogurt in water to make a creamy consistency)
*Okra
For paste:
*Cocunut
*Green chillies (3-4)
*Cumene seeds
*Coriander seeds
*Ginger
*Turmeric powder
*Fenugreek seeds
For Tadka
* Mustard seeds
* Red chillies (2-3)
* Salt to taste
Procedure:
-- Soak fenugreek seeds in hot or warm water for 90 mins
-- Lightly suate in oil Green chillies, ginger, coriander seeds, cumene seeds and turmeric powder and put it in the blender
-- Lightly saute coconut in remaining oil and add it to the blender
-- Add the soaked fenugreek seeds to the blender and make a fine paste with all the indgredients in the blender
-- pour buttermilk (or add water to yogurt) into a pan and heat it till it becomes luke warm (don't heat too much or the buttermilk will start separating)
-- Add the paste to the warm buttermilk and mix well and heat in medium flame (don't overcook)
-- on a separate pan, heat oil and add mustard seeds and red chillies (tadka)
-- Add cut okra and salt to the tadka (can use frozen) and cover the pan and cook for 4-5 mins
-- Let the okra and tadka to cool down (you can place the pan on water) and add it to the buttermilk (if you add this when hot, the buttermilk will start separating)
More kuzhambhu is ready to serve. Goes well with Paruppu saadam or lentil rice.
Ingredients:
*Buttermilk (Dilute yogurt in water to make a creamy consistency)
*Okra
For paste:
*Cocunut
*Green chillies (3-4)
*Cumene seeds
*Coriander seeds
*Ginger
*Turmeric powder
*Fenugreek seeds
For Tadka
* Mustard seeds
* Red chillies (2-3)
* Salt to taste
Procedure:
-- Soak fenugreek seeds in hot or warm water for 90 mins
-- Lightly suate in oil Green chillies, ginger, coriander seeds, cumene seeds and turmeric powder and put it in the blender
-- Lightly saute coconut in remaining oil and add it to the blender
-- Add the soaked fenugreek seeds to the blender and make a fine paste with all the indgredients in the blender
-- pour buttermilk (or add water to yogurt) into a pan and heat it till it becomes luke warm (don't heat too much or the buttermilk will start separating)
-- Add the paste to the warm buttermilk and mix well and heat in medium flame (don't overcook)
-- on a separate pan, heat oil and add mustard seeds and red chillies (tadka)
-- Add cut okra and salt to the tadka (can use frozen) and cover the pan and cook for 4-5 mins
-- Let the okra and tadka to cool down (you can place the pan on water) and add it to the buttermilk (if you add this when hot, the buttermilk will start separating)
More kuzhambhu is ready to serve. Goes well with Paruppu saadam or lentil rice.
Tuesday, August 4, 2009
Aaloo paalak (Potato spinach) and other Sabjis , North indian style
Ingredients:
-Garlic (3 pieces, finely chopped)
-Green chilli (2 medium size, cut into medium slices)
-Onion (1/2 large onion, finely chopped)
-Potato (1 large or 2 small, peel skin cut into medium size cubes)
- Tomato (1 large, finely chopped)
-Paalak (Frozen spinach, one pack)
-Red chilli powder (1/4 tsp)
-Turmeric powder (1/4 tsp)
-Salt (to taste)
-Ghee or cooking oil
For tadka
-Ghee (1/2 tsp)
-Jeera (cumene seed, 1/4 tsp)
-Mustard seed (1/4 tsp)
-Onion (1/2 onion, thin slices)
Procedure:
- Heat ghee or oil in a pan
- Add finely chopped garlic and sliced green chillies and cook for a minute or two
- Add finely chopped onion and cook on medium-high to high heat for few minutes until onions turn golden brown (keep stirring ocassionally)
- Add cubes of cut potato and cook for few mins in medium high heat. Add turmeric powder, chilli powder and salt and cook for few mins
- Add chopped tomato and cover the pan with a lid and cook for few mins
- Add the frozen spinach to the pan and 1 cup of water and cover the pan and cook in medium heat
- Open the lid every few mins and stir the preparation, and make sure there is sufficient water. If you notice that subji is becoming dry or sticking to the pan, add more water
- Close the lid and keep cooking and stirring until the potatoes are fully cooked
- You can check if potates are cooked by checking the softness with a spoon. once fully cooked, switch off the heat
Tadka:
-Heat ghee in a pan
- Add jeera and mustard seeds and allow them to pop
- Add sliced onions and cook in medium high heat until the onions turn golden brown
- Add tadka to Aaloo palak
Variation:
You can use this recipe for preparing any sabji. You can use ginger-garlic paste instead of garlic, or you can skip garlic if you don't like garlic. Istead of Spinach, you can substitue other vegetables like beans, cabbage, Cauliflower etc.
-Garlic (3 pieces, finely chopped)
-Green chilli (2 medium size, cut into medium slices)
-Onion (1/2 large onion, finely chopped)
-Potato (1 large or 2 small, peel skin cut into medium size cubes)
- Tomato (1 large, finely chopped)
-Paalak (Frozen spinach, one pack)
-Red chilli powder (1/4 tsp)
-Turmeric powder (1/4 tsp)
-Salt (to taste)
-Ghee or cooking oil
For tadka
-Ghee (1/2 tsp)
-Jeera (cumene seed, 1/4 tsp)
-Mustard seed (1/4 tsp)
-Onion (1/2 onion, thin slices)
Procedure:
- Heat ghee or oil in a pan
- Add finely chopped garlic and sliced green chillies and cook for a minute or two
- Add finely chopped onion and cook on medium-high to high heat for few minutes until onions turn golden brown (keep stirring ocassionally)
- Add cubes of cut potato and cook for few mins in medium high heat. Add turmeric powder, chilli powder and salt and cook for few mins
- Add chopped tomato and cover the pan with a lid and cook for few mins
- Add the frozen spinach to the pan and 1 cup of water and cover the pan and cook in medium heat
- Open the lid every few mins and stir the preparation, and make sure there is sufficient water. If you notice that subji is becoming dry or sticking to the pan, add more water
- Close the lid and keep cooking and stirring until the potatoes are fully cooked
- You can check if potates are cooked by checking the softness with a spoon. once fully cooked, switch off the heat
Tadka:
-Heat ghee in a pan
- Add jeera and mustard seeds and allow them to pop
- Add sliced onions and cook in medium high heat until the onions turn golden brown
- Add tadka to Aaloo palak
Variation:
You can use this recipe for preparing any sabji. You can use ginger-garlic paste instead of garlic, or you can skip garlic if you don't like garlic. Istead of Spinach, you can substitue other vegetables like beans, cabbage, Cauliflower etc.
Panner-pyaz (Onion-paneer)
Recipe courtesy: Rahul Bhatia
This is a really simple but tasteful sabji that you can prepare when you don't have much time.
Ingredients:
*Paneer (Chop into small cubes)
*Onion (Chop into small pieces)
*Jeera (1/4 tsp)
*Mustard seeds (1/4 tsp)
*Green chillies (1, slice lenghtwise)
*Red chilli powder (1/4 tsp)
* Turmeric powder (1/4 tsp)
* Salt (to taste)
* Cooking oil or ghee
Procedure:
* Heat oil or ghee in a pan
* Add Jeera, mustard seeds and green chilli and heat until the mustard seeds pop
* Add finely chopped onion to the pan and cook until it turns golden brown
* Add paneer cut into small cubes. Add red chilli powder, turmeric powder and salt and mix well.
* Close the lid of the pan and cook for few minutes.
* Stir well and cook until paneer is fully cooked.
* Serve with Chappati
This is a really simple but tasteful sabji that you can prepare when you don't have much time.
Ingredients:
*Paneer (Chop into small cubes)
*Onion (Chop into small pieces)
*Jeera (1/4 tsp)
*Mustard seeds (1/4 tsp)
*Green chillies (1, slice lenghtwise)
*Red chilli powder (1/4 tsp)
* Turmeric powder (1/4 tsp)
* Salt (to taste)
* Cooking oil or ghee
Procedure:
* Heat oil or ghee in a pan
* Add Jeera, mustard seeds and green chilli and heat until the mustard seeds pop
* Add finely chopped onion to the pan and cook until it turns golden brown
* Add paneer cut into small cubes. Add red chilli powder, turmeric powder and salt and mix well.
* Close the lid of the pan and cook for few minutes.
* Stir well and cook until paneer is fully cooked.
* Serve with Chappati
Sunday, June 21, 2009
Tomato Thayir Pacchidi
Recipe courteousy Rajesh Partha
Ingredients: (for two to three people)
-Tomato (2 medium size)
-Mustard seed (1/2 tsp)
-Urad dal (1 tsp)
-Chana dal (1 tsp)
-Green chilli (2-3 small)
-Yogurt
-Salt to taste
Procedure:
-Heat oil in pan
-Add mustard seeds, chana dal, urad dal, cut green chillis and heat until mustard seeds pop
-Add chopped tomatoes to the pan and heat for a few mins
-Cook until the tomatoes become soft and paste like
-Remove from fire and let the paste cool down
-once the prepartion is cool add yogurt and salt to taste (if you add yogurt before it cools down, the yogurt will start separating (tirunjidum))
- Store in refrigrator and serve cool
Ingredients: (for two to three people)
-Tomato (2 medium size)
-Mustard seed (1/2 tsp)
-Urad dal (1 tsp)
-Chana dal (1 tsp)
-Green chilli (2-3 small)
-Yogurt
-Salt to taste
Procedure:
-Heat oil in pan
-Add mustard seeds, chana dal, urad dal, cut green chillis and heat until mustard seeds pop
-Add chopped tomatoes to the pan and heat for a few mins
-Cook until the tomatoes become soft and paste like
-Remove from fire and let the paste cool down
-once the prepartion is cool add yogurt and salt to taste (if you add yogurt before it cools down, the yogurt will start separating (tirunjidum))
- Store in refrigrator and serve cool
Saturday, April 18, 2009
Rava Dosa
Ingredients
--------------
Rava 1 cup
either maida or rice flour (optional) -3/4 cup
Green chilli -1
ginger - finely chopped(optional)
Onion - 1 finely chopped
Jeera
Yogurt
Salt to taste
Procedure
------------
-Add water and 2 tbspn of yogurt to Rava and rice flour, and make into a batter with consistensy similar to a dosa batter, but slightly thinner
- cut onion, green chilli, ginger into very small pieces and mix well with the batter along with a tsp of jeera
- Heat the tava and pour 1-2 karandi of batter onto the hot tava in a circular fashion starting from the circumference to the center of the circle.
- Add oil around the dosa and in any vent holes that form
- Invert the dosa and cook the other side
- Try to make the dosa cripsy for better cooking and taste
Rava dosa is ready to serve
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Rava 1 cup
either maida or rice flour (optional) -3/4 cup
Green chilli -1
ginger - finely chopped(optional)
Onion - 1 finely chopped
Jeera
Yogurt
Salt to taste
Procedure
------------
-Add water and 2 tbspn of yogurt to Rava and rice flour, and make into a batter with consistensy similar to a dosa batter, but slightly thinner
- cut onion, green chilli, ginger into very small pieces and mix well with the batter along with a tsp of jeera
- Heat the tava and pour 1-2 karandi of batter onto the hot tava in a circular fashion starting from the circumference to the center of the circle.
- Add oil around the dosa and in any vent holes that form
- Invert the dosa and cook the other side
- Try to make the dosa cripsy for better cooking and taste
Rava dosa is ready to serve
Monday, April 13, 2009
Sambar
Ingredients
-------------
* Vegetables: (One of )Onion, Potato etc
* Tamarind (Can substitute tomato instead of tamarind)
* Tomato -2 (optional)
* Sambar powder (contains red chilli powder, dhania powder, turmeric)
* Toor dal
* curry leaves
* Salt to taste
* Hing powder (asofoetida)
*Mustard Seed (1/2 tsp)
*Jeera (cumene) seeds (1/2 tsp)
Procedure
-----------
-Pressure cook dal
--Soak small piece of tamarind in water and strain out tamarind and use the water
--Add vegetables to tamarind water and heat with sambar powder, salt, hing (perungaya podi or asofoetida powder), curry leaves and bring to boil
--Add cooked dal to the boling sambar
-- Prepare tadka (talichhu kottu = heat oil and add jeera and mustard seed until they pop and add cut tomatoes -optional). Turn off fire when tomatoes are cooked (if you are not using tomatoes, turn off fire as soon as mustard seed and jeera (cumene) start popping), and add cilantro.
-- Add above tadka to sambar.
-------------
* Vegetables: (One of )Onion, Potato etc
* Tamarind (Can substitute tomato instead of tamarind)
* Tomato -2 (optional)
* Sambar powder (contains red chilli powder, dhania powder, turmeric)
* Toor dal
* curry leaves
* Salt to taste
* Hing powder (asofoetida)
*Mustard Seed (1/2 tsp)
*Jeera (cumene) seeds (1/2 tsp)
Procedure
-----------
-Pressure cook dal
--Soak small piece of tamarind in water and strain out tamarind and use the water
--Add vegetables to tamarind water and heat with sambar powder, salt, hing (perungaya podi or asofoetida powder), curry leaves and bring to boil
--Add cooked dal to the boling sambar
-- Prepare tadka (talichhu kottu = heat oil and add jeera and mustard seed until they pop and add cut tomatoes -optional). Turn off fire when tomatoes are cooked (if you are not using tomatoes, turn off fire as soon as mustard seed and jeera (cumene) start popping), and add cilantro.
-- Add above tadka to sambar.
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