Spices and Flavourings
Indian food has been a favourite in the UK for some years now, usually enjoyed in Indian restaurants or takeaways. If you want to cook authentic Indian food at home the first thing you must do is to learn about the spices and flavourings and how they are used to create the wonderful taste and texture of these great dishes.
Cardamom
The whole pod is used to flavour rice and meat dishes and discarded after cooking, also the pod can be opened and the seeds are crushed and sprinkled over sweets.
Chilli Powder
Powdered dried red chillies and sometimes other spices such as cayenne, paprika, cumin and garlic.
Chillies Fresh Green
Ground or in stick form, if using in stick form discard before serving.
Coconut
Fresh Coriander
Coriander Seeds
Curry Leaves
Apparently they aid digestion and help with the break down of food.
Fennel Seeds
This is an aromatic anise flavoured spice and is one of the most important spices in Kashmiri Pandit.
Cumin Seeds
Garam Masala
Commonly used in roghan josh and various types of pilaf. Look for future posts on how to prepare your own Garum Masala
Ghee (clarified butter)
This is better than ordinary butter for cooking because it can be heated to a higher temperature without burning. You can buy it or you can make your own.
Look out for future posts on how to make your own Ghee
Fresh Ginger
Gram Flour
Oil
Panir (Indian cheese)
Saffron
It gives the food a lovely yellow colour with a great taste and aroma.
Taramind
Used as a souring agent
A seed with a nutty flavour, use in vegetable dishes and sprinkled on naan.
Yogurt
This is eaten daily all over India, plain, in vegetables or with fruit. Look out for future posts on how to make your own yogurt
Turmeric
Coming Soon
How to make your own coconut milk
How to prepare your own Garam Masala
How to make your own Ghee (clarified butter)
How to make your own Panir (Indian Cheese)
How to make your own yogurt
For more food pics go to http://www.theartisttonyrose.co.uk
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