Khazana of Indian Recipes
Khazana of Indian Recipes
Khazana of Indian Recipes
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Green coriander<br />
Green gram<br />
Green peas<br />
Honey<br />
Jaggery<br />
Mace<br />
Mint<br />
Mustard seeds<br />
Nutmeg<br />
Onion seeds<br />
Pigeon peas<br />
Poppy seeds<br />
Refined flour<br />
Hara dhania<br />
Moong<br />
Matar<br />
Shahad<br />
Gud<br />
Javantri/javitri<br />
Pudina<br />
Rai/sarson<br />
Jaiphal<br />
Okra (lady's fingers) Bhindi<br />
Onion Piaz<br />
Ivalonji<br />
Toor<br />
Khus khus<br />
Maida<br />
Used in curries and vegetables as well as for<br />
garnishing.<br />
Used as whole, bean sprouts or split -- as dal. Skinless<br />
split gram (moong, dhuli) is used for making<br />
curries and halwa.<br />
These can be used fresh or frozen.<br />
Used as a sugar substitute.<br />
A sugar substitute, imparts a delicate earthy taste to<br />
the dish.<br />
It is the outer covering <strong>of</strong> nutmeg. It has a delicate<br />
flavour and is used as an ingredient in masalas.<br />
These leaves are widely used in chutnevs and as a<br />
flavouring for vogurt and in appetizers.Dried leaves<br />
are ground to make mint powder.<br />
Whole seeds are used for tempering and as powder,<br />
in pickles.<br />
The sweet-woody scent gives a special flavour to<br />
sweet dishes.<br />
Used as a vegetable.<br />
Chopped and as paste, it is used as a base in many<br />
curries and vegetables. Different gravies require<br />
different onion pastes. For instance, white gravies<br />
require boiled onion paste while red gravies use<br />
brown onion paste.<br />
Dry onion seeds are used in pickles and as a topping<br />
forNaans.<br />
These in their split form are used to make amies.<br />
Used to thicken curries.<br />
Used as a base to make differeVir'fndian breads^axi 1<br />
also to make snacks.<br />
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