Home
About
Snacks/Soups
Rice Dishes
Curries/Vegetables
Raitas/Chutneys
Rotis/Parathas
Sweet / Desserts
Contact Us
Latest
Popular
 
Common Indian ingredients
This is about all the thingees that one encounters at some point or another while cooking Indian food


Ghee – Clarified butter. Used as a cooking medium in some dishes instead of oil.

Kokum/ Amsool – Is a sour dry red fruit. Used in some curries for its sour flavour.

Mawa/(Khoya) – Method of preparation: Bring milk to boil; keep stirring continuously till it is reduced to a very thick paste. When it cools down, it becomes like soft dough. Used as a base for sweets and thickener in some curries.

Sugar syrup – Method of preparation: In a stainless steel large bowl, mix 2 cups of sugar and 1 cup water, and bring it to a boil, till all sugar dissolves.
For one-string and two-string sugar syrup keep boiling further till the desired consistency is achieved. Hold a (cooled) drop of syrup between thumb & finger, while separated; observe 1 or 2 strings of syrup.

Crushed Peanuts
– Dry roasted peanut or groundnut ground to a coarse powder.

Pohe
– Husked rice boiled & pounded with the help of Pestle.

Raitas
– Is a condiment made of vegetables or fruits, either raw or boiled, and mixed with yogurt.

Gud
– Jaggery. Is a sugar substitute that imparts a delicate earthy taste to the dish.

Besan
– Gram flour/ Ground Chana dal/ Bengal gram flour

Curd/Dahi
– Non-flavored plain yogurt used for raitas and snacks like dahi-wada or consumed in its liquid form as lassi or buttermilk.

Paneer
– Is a form of cottage cheese, used as a base for sweets like rasagolla, rasmalai.

Malai
– Fresh cream. Can be obtained by letting boiled milk cool and skimming of layer of fat that forms on the surface, Used in sweets and some curries.

Buttermilk
- Is obtained when (with the use of little curd) curdled fresh cream is churned.

Fresh Coconut
-. The milk and flesh extracted from the coconut is used as a base for curries, soups, chutneys and sweets.

Tadka
– Tempering. This is the first step in certain recipes; Heat oil, add rai and/or jeera to it.
After they splutter, add other spices like haldi, kadhipatta, chillies as the recipe demands.

Masala – Ground Spices. Indian cooking uses different kinds of masala such as Garam masala, Kala goda masala, Chaat masala, Saambar masala etc.

Atta
– Wheat flour. Used as a base to make different Indian breads.

Rawa
– Semolina. Used to make Indian snacks like upma, sheera and as a base in some sweets like ladoos etc.

Comments

Do share your comments on the above content
Name:
Title:
BBCode:Web Address Email Address Load Image from Web Bold Text Italic Text Underlined Text Quote Code Open List List Item Close List
Comment:



This image contains a scrambled text, it is using a combination of colors, font size, background, angle in order to disallow computer to automate reading. You will have to reproduce it to post on my homepage
Enter what you see: *
tips: hit Reload page before writing a text if you have difficulty reading characters in image

Powered by AkoComment 2.0! and SecurityImage 3.0.8

Search
SurekhaThosar.com Site Feed
Delicious


Get The Best Free Mambo Templates at www.peekmambo.com