Indian Cuisine Flashcards
What are the most essential Indian spices?
Cumin seeds, mustard seeds, turmeric powder, red chili powder/cayenne, coriander powder, garam masala
What is ‘tadka’?
Tempering, a process where spices like cumin or mustard seeds are added to hot oil and allowed to sizzle.
Jeera Alu (Potatoes fried with cumin)
2 tbsp cooking oil 1 tbsp cumin seeds 2-3 potatoes, cubed 1/2 tsp red chili powder 1/4 tsp turmeric powder Heat oil and saute seeds till they sizzle. Stir fry for 10-15 minutes on med-high. Sprinkle with spices and cook covered til potatoes are cooked through.
Masoor
Red lentils - most commonly used in Indian homes. Take the shortest time and require no pre-soaking.
Toor/Arhar
Yellow lentils - Toor dal is dull yellow in color and is most often base for South Indian specialties like Sambhar. Must be soaked.
Chana
Split-pea lentils have a deep yellow color and look like small chickpea halves. Take longest to cook.
Moong
Green lentils - take shape of a tiny bean.
An everyday Indian meal usually comprises of
some rice, a few Rotis, a Dal and a vegetable, accompanied with yogurt, pickle, and light salad.
Coconut Chutney
Fresh chutney w/ blended coconut with green chillies, fresh ginger, curry leaves, Urad dal, & mustard seeds
Tomato Chutney
Sweet chutney made by low cooking tomatoes with curry leaves, ginger, and spices.
Tamarind Chutney
Slow simmering chutney of tamarind pulp, jaggery (unrefined sugar), and spices. Sweet and sour.
Mango Chutney
Sauteing diced mangoes with spices and lemon juice.
Onion Chutney
Saute onions with red chillies. Cool and blend with tamarind and sugar to a smooth fine paste.
Samosas
Deep-fried pastry filled with potato
Pakodas
Spiced fritters
