Learning Path¶

Ingredients¶

• Ingredients
  • Red Chilli Powder
  • Turmeric Powder - imparts color & used for marinating meat/fish to kill bacteria
  • Garam Masala (combination of multiple spices)
  • Aafoetida/Hing - masks smell of any pungent flavour ingredient, used with cumin, turmeric powder, substitute for ginger garlic / onion
  • jeera/cumin & mustard/rai - used for tadka
• Souring Agents
  • Lemons (large, slightly sweeter), lime (slight bitter)
  • tamarind
  • Kokum/garcinia indica - useful for acidity
  • sugar & jaggery
• Useful ingredients : potato, tomato, onions, coriander (garnishing), ginger, garlic, rice, tud daal(yellow), moong daal(yellow), flour, sunflower/mustard oil, ghee, grated coconut, eggs, meat/fish
• whole spices : cloves, peppercorns, cinnamon sticks, bay leaves, coriander seeds, cardamons(elaichi)

Pots & Pans¶

• Kadhai : ideal for deep frying
• Handi : same as Kadhai, but helps in tadka as infusion of flavours remain better as compared to other pots.
• flat bottomed pan/ flat bottomed vessed : cooking evenly
• simple pans : useful for shallow frying, making eggs
• Tawa (nostick, cast iron) : to make chapati etc
• Rolling pin (belan)/ poplar/ parat for preparing chapati
• Cooker : steam based fast cooking, mostly used for daal but can be used for meat
• strainer : tea/sieve/colander strainer
• round bottom vessel for live tempering/ flat bottom pan : for tadka preparation
• spoons : tea spoon, table spoon, measuring spoons, serving spoon, spatula, skimmer (used for deep frying)

Chopping & Cutting¶

• Knives : Chef’s knife (chopping/dicing), multipurpose utility knife, peeling knife
• Cuts : chopping(onions, tomato, potato), dicing(onions), slicing(onions, tomato), mincing (garlic)

Dal & Rice¶

Potato & Tomato Curry¶