Traditionally known as Arbi or Arvi in India, is usually colocasia root or taro root.Taro roots have great flavors. They can be cooked and impart a nutty flavor. These are also used to prepare curries, fried for chips, roasted, boiled, steamed, pureed etc. Taro root is rich in magnesium and vitamin E, thus can be […]
Larder
Bhindi
Okra commonly known as Bhindi in Hindi. Okra pods can be: steamed, cooked, or fried, or included in stews and soups. For soups and stews, okra pods are often used since they turn into a gooey mucilage after being cooked. However, the mucilage can be avoided if the pods are prepared with acidic ingredients like […]
Chevda
Flattened or pressed rice, commonly known as chura, is rice which is flattened into flat, light, dry flakes originating from Indian cuisine. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. These are available in various thickness, depending on the dish one […]
Green Split Moong Dal
Green moong dal is green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. Green moong dal a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but […]
Hari Mirch
Green Chillies are the life and soul of a hearty Indian meal. You don’t necessarily have to overdo it until your mouth is on fire and smoke out of ears but without a touch of chilli, Indian dishes seem incomplete. I can’t think of Indian cooking without a dash of green chillies. Slit, sliced, chopped […]
Black Urad Dal
Urad whole beans are small, black skinned and oval beans that are pale yellow inside. Their cooked texture is somewhat glutinous.These are also called as Black Lentils. Urad is best cooked long and slow, and in India is often cooked overnight on a low slow fire. The results are creamy, unctuous lentils, a rich dish […]
Curry Patta
Curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma. Fresh leaves give best result and can be found in any Indian or Asian grocery store. Please do not get […]
Garam Masala
Garam masala is a blend of ground spices used extensively in Indian cuisine. It’s sometimes used on its own, but it can be mixed with other seasonings as well. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam […]
Panch Phoran
Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Indian cooking and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole and, depending on how they’re being used, are either dry roasted or fried in […]
Kesar
Saffrons that adds vibrant hues to the dishes, its flavor and aroma make it one of the most exclusive spices of the world, commonly known as Kesar in hindi. Saffron in itself is bitter in taste and only when used in the right proportion and in the right way, does it add its unique magical […]
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