Indian Cooking

Most of the ingredients are available at the grocery stores or supermarkets. Some, though, are special and have to be obtained from the Indian stores. Substitutes may change the character of the dish. It is better to omit an ingredient if not available than to substitute for it. If whole spice is not available, you may use the ground form, but the ground form is less pungent.

Name : Asafoetida
Indian Name : Hing
Description : Dried gum resin from the root of various
Iranian and East Indian plants. Has a strong fetid odor-defnitely an acquired taste. May be obtained.

Name : Besan
Indian Name : Besan
Description : Flour of dried chick peas.

Name : Cardamom
Indian Name : Elaichi
Description : Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods measure approximately 1/4 t.

Name : Coriander
Indian Name : dhania
Description : Aromatic herb of the parsley family. Sold as
cilantro or chinese parsley. Also sold as seed or dry powder.



Name : Cumin
Indian Name : Jeera
Description : Very aromatic and reminiscent. Sold whole or ground.

Name : Dals
Indian Name : Dal
Description : Hindi name for all members of the legume or pulse family. Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans).

Name : Fennel Seed
Indian Nameauf
Description : Has an agreeable odor and licorice flavor. Available whole or ground.

Name : Fenugreek
Indian Name : Methi
Description : Has a pleasant bitter favor and sweetish odor.

Name : Garam Masala
Indian Name : Garam Masala
Description : A mixture of spices; details come later.

Name : Chat Masala
Indian Name : Chat Masala
Description : A variation of Garam masala, Available in Indian stores.

Name : Ghee
Indian Name : Fat for frying.
Description : Pure ghee is clari ed butter.

Name : Mustard oil
Indian Name : Larson
Description : Pungent oil made from black mustard seeds.

Name : Mint
Indian Name : Pudina
Description : Aromatic herb. Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones.

Name : Pomegranate
Indian Name : Anar dana
Description : A favoring agent. Has some scent.

Name : Saffron
Indian Name : Kesar
Description : Made of stigmas of a ower grown in Kashmir and Spain. It is aromatic and yields a yellow color.

Name : Turmeric
Indian Name : Haldi
Description : An aromatic powdered root. Used as a
avoring and for avoring curries.

To make Garam Masala: (approximately 1 1/2 cups)

Quantity / Ingredient
3 - 5" pieces Cinnamon Stick
1 c Green Cardamom Pods
1/2 c Cumin Seed
1/2 c Black Pepper Corns
1/2 c Cloves
1/2 c Coriander Seeds

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