Khazana of Indian Recipes

94
Rose water Gulab jal Rose water and rose essence are especially used in
Indian sweets like Gulab jamoons and in sherbets.
Saffron Kesar
Semolina
Sesame seeds
Soda bi-carbonate
Star anise
Sweet potato
Tamarind
Turmeric
Wheat flour
Yogurt/Curd
Rawa
Til
Baking soda
Badiyan/Phoolchakri
Rataloo
(Shakarkand)
Imli
Haldi
Atta
Dahi
This rare and expensive spice is used in minute
quantities to flavour milk-based sweets and
sometimes in special curries and biryanis. To get
maximum flavour, saffron should be dissolved in
warm milk for about twenty minutes before use.
Used to make Indian breads like paranthas,
puris and as a base in some sweets.
The seeds are used in some sweets. Sesame paste is
sometimes added to flavour and thicken the spicy
curries. Sesame oil is used for cooking in some parts
of the country. For better flavour, slightly roast the
seeds until they jump.
Used for raising the flour.
This dried, reddish-brown fruit, used in small
quantities, gives a distinctive aroma to the dish.
This has a sweetish taste and can be fried, boiled,
roasted or cooked in a gravy.
Added to curries to give a mild refreshing sour taste.
Tamarind pulp, which can be stored in the
refrigerator, is used more often in curries and
chutneys. When combined with sugar and other
spices, mixed with cold water, it makes a delightful
cooling drink.
The vellow-coloured powder of the turmeric root
gives a distinct flavour and colour to the curries,
vegetables and pulaos. It also has medicinal
properties.
Whole meal flour is used as a base to make different
Indian breads.
Yogurt is added to cooked dishes and also as a base for
raitas, snacks like Dahi vadas and consumed in its
liquid form as lassi or buttermilk.