fenugreek seeds
Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. They are used to temper vegetable and dal dishes to enhance the aroma and taste.
ingredients
Information on some of the common Indian ingredients and mixtures. The articles describe the ingredients, how you might use them and how to buy them and store them.
The articles will give the common name in India, usually in Hindi, links to reference material and the botanical name of the ingredient. Several entries point to our homemade recipes. Making some of these ingredients at home is much better than the store-bought alternative.
fruit salt
Fruit salt has a similar effect to baking powder. It causes flours to rise and is used as a leavening agent in many recipes in this book.
garam masala
Garam masala translates as ‘hot spice’ but a look at the ingredients would suggest something more savoury and subtle.
gingelly oil
Gingelly oil or til ka tel is an edible vegetable oil made from sesame seeds. It is used extensively in south Indian cuisine.
ginger
Fresh ginger has a tangy freshness, warmth, and a mellow sweetness. It can be a dominant flavour, notably in desserts, or it can work with other flavors. Many of the recipes in this book start with an onion, ginger and garlic paste.
ginger powder
Dried ginger powder is a fine off-white powder, which has a strong aroma and slightly pungent flavour. It is used mainly in north Indian cuisine.
jaggery
Jaggery is an unrefined brown sugar made from sugar cane, It adds sweetness, colour and aroma to many of the dishes in the cookbook.
Kashmiri chilli powder
Kashmiri chilli powder is mildly hot, has a distinct flavour, and it adds a bright red colour to food.
Kashmiri chillies
The Kashmiri chilli is mildly hot, has a distinct flavor, and it adds a bright red color to food.
mace
Mace is the crimson or bright red coloured spice taken from the second membrane covering the seed of the nutmeg fruit.
mung beans
Mung beans are a most versatile product. They are eaten whole, sprouted, split with the skins on and split with the skins removed.
nigella seeds
Nigella seeds are tiny black seeds with a slightly bitter taste and some of the pungency of onion