Khazana of Indian Recipes

92
Cottage cheese
(Indian)
Cumin seeds
Curry leaves
Fennel
Fresh cream
Garlic
Ginger
Ginger powder
Gramflour
Paneer
Jeera
Kadhi patta
Dry mango powder Amchur
Saunf
Fenugreek leaves Methi
Fenugreek seeds Methi dana
Malai
Lehsoon
Adrak
Saunth
Besan
Green cardamom >. Chhoti ilaichi
Used in vegetables as well as a base in sweet dishes.
Used whole or ground, it imparts a spicy, aromatic
flavour to curries, pulaos and raitas. Light roasting
in a dry pan enhances the aroma.
Used fresh or dried, thev have a wann, appetizing aroma
and give a delicate, spicy flavour to the dish.Used
extensively in South Indian cooking.
Used in curries and vegetables to give sour and
tang}' taste.
These dried seeds used extensively to flavour curries
and pickles, have a sweet aromatic flavour.
Fresh leaves are used as a vegetable and inparanthas.
Dried leaves known as kasoori methi are used
for seasoning curries.
Whole seeds are used for seasoning, whereas the
powder is an essential ingredient of pickles.
For best results, lightly roast.
Used in sweets and some curries.Home-made
malai can be obtained by letting boiled milk cool
and skimming off the layer of fat that forms on the
surface.
Often used whole or as paste, in combination with
ginger to flavour curries and pulaos.
Used as fresh or in the paste form in curries and
vegetables. Dried ginger root is sometimes used to
flavour pickles.
This can be used in place of fresh ginger. Popular in
Kashmiri food.
Ground gram/chana dal, used in many sweet and
savour)' dishes.
Used whole, as a part of garam masala and in the
powdered form to flavour sweets and some rice
dishes.