onions
Onions are an essential ingredient in Indian cuisine. The recipes in this book call for brown, red, and green onions, and shallots.
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.
panch phoran
Panch phoran, is the taste of Bengal. It is a blend of five seeds or spices, hence its name which translates literally into English as "five spices".
paneer
Paneer is a simple farmer-type cheese made by coagulation. It has a crumbly texture that works wonderfully with spices. It is not a fermented or cured cheese.
pomegranate
A ripe, ready-to-eat pomegranate is a luscious jewel of a fruit, capable of transforming any meal into an extraordinary experience.
rasam masala
Rasam masala, or rasam podi, is a spice mix used to flavour rasam, a thin lentil soup, very common in the south of India.
recheado masala
Super hot red recheado masala is used to marinate, coat or stuff into food. It is a hot, tangy preparation from Goa.
red kidney beans
Very popular in Punjabi cuisine, these beans have a strong flavour with a slightly sweet aftertaste, a nutty aroma and a chewy texture.
red lentils
Masoor dal is versatile. If you are unsure of what dal to use in any recipe, then these red lentils should be your default option.
saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour - slightly bitter, a little musty, and with a suggestion of something floral.
sambar masala
Sambar masala, or sambar podi, is a spice mix used to flavour thick, lentil-based soups.
sella rice
Sella rice is basmati rice that has been parboiled while still in its husk, then milled. It has a more fragrant aroma, a deeper taste and exquisite long individual grains.
split pigeon peas
Split pigeon peas, or toor dal, are beige with a yellow interior. They have distinctive nutty flavour.