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Knowledge in Food Biotechnology
Methods of Cooking
Food Operations - Methods of CookingCooking is like love, it should be entered into with abandon or not at all.…Harriet Van Horne, American newspaper columnist & film criticWhen it comes to the cookery part of food production operations, it is very important to select an appropriate cooking method. The cooking method has a direct impact on the taste, texture, appearance, and flavor of the resulting food product.There are three types of cooking used widely −Dry heat cookingMoist heat cookingCombination cookingDry Heat CookingThis cooking involves cooking food without using water or stock. It is a quick method to cook food, in which the food items come out a little crisp. Generally small, tender, and thin food items are cooked using oil under dry heat cooking methods. The resulting food has nice smoky aroma because of caramelization and browning. The following dry heat cooking methods are popular −BroilingIt involves cooking the food items by exposing it directly to heat such as open fire, coal, grill or electric coil. Meat steaks and whole fish are broiled.GrillingIt is a method of cooking by placing the food on a mesh of cast iron. Millard reaction brings flavor to the food being cooked. The resulting food is quite dry, reduced with oil. It is ideal for small to medium shaped meat cuts, vegetables, tofu, or cottage cheese.RoastingIt is a way of cooking food by exposing it to dry radiant heat over open fire, in oven, or at times within surrounding hot embers, sand, or stones. Vegetables, meat, corn on cob, potatoes, and sweet potatoes are roasted.BakingIt is a manner of cooking food by exposing it to prolonged dry heat, normally in an oven, hot embers, or on hot stones. The heat is gradually transferred from the surface of the food item being baked to its center which gives it a firm dry crust and a soft center. Baking needs high temperature control. Breads, cookies, pies, and tarts are baked.SautéingIt is frying the food items with little oil in a pan exposed to high heat. The food in the pan requires stirring and tossing so that it does not burn because of high heat.Shallow FryingIt promotes browning and Maillard reaction. The food is cooked in more amount of oil than used in sautéing to that a surface of the food is always in contact with the oil. The food is turned occasionally till it gets cooked evenly.Deep FryingThe food is immersed in the ample amount of oil that is heated up to its smoking point. The food is turned for even cooking. The resulting food is very crispy. Fritters, Potato chips, Pakoras (Onion-Chick Pea flour fritters), and Vadas are deep fried.Moist Heat CookingThis cooking is carried out by immersing the food item in a liquid such as water, stock, or wine; at various temperatures ranging between 60oC to above 100oC. Following are some of the essential stages of moist heat cooking −PoachingIt is done by heating liquid to temperature around 70oC to 85oC where liquid in the pan is hot but not bubbling hot. The bubbles appear at the bottom of the pan or pot. Poaching is used for very delicate food items such as fish or eggs.SimmeringIt is done by immersing food item completely in the liquid and heating it at 85oC to 95oC; the temperature is hotter than that in poaching. Bubbles form and gradually rise to the surface. It is the standard method followed for preparing soups and stocks.BoilingIt is carried out at the hottest temperatures of the three techniques; above 100oC. The high temperature toughens some foods such as meat and eggs. It breaks delicate food items such as fish and vegetables.SteamingIt is carried out by heating the liquids like water past its boiling point (212o F) and generates steam. Steam carries more heat than boiling water. It is the most appropriate method for cooking seafood, vegetables, and other delicate food items.Combination CookingIt involves both; use of dry heat as well as moist heat cooking. Combination cooking is performed as slow cooking. It is an excellent way of cooking thick vegetables and tougher meat cuts. There are two basic types of this cooking −BraisingIt includes two step cooking with light frying of food and then immersing it in liquid to make stew. In the first step, the food is fried with adequate oil. While frying or sautéing, the heat is transferred to food via pan. In the next step, a liquid is added to it and the food is cooked while the pan is covered with a lid. This way, the steam is caught in the pan and the heat is transferred to the food by convection. Meat curries and stews are braised.Braising is used to cook large portions of meats such as beef, pork, and game. The meat cuts are often immersed partially.StewingThis is also very similar to braising as far as the cooking steps are concerned. Stewing uses small to medium uniform cuts of tender meat such as poultry or lamb, or vegetables. In case of stewing, the cuts of meat or vegetables are completely immersed in the liquid. Stewing takes little lesser time than braising.
Vineet Kaushal
Introduction to Bakery
Introduction to BakeryYou are the boss of that dough.…Julia Child, American chef, author, and TV personality.Bakery can extend into past years of history. Romans first came with the art of baking and due to globalization it spread worldwide. Baked foods are healthy, tasty, and flavorful. They are in demand on special occasions such as weddings, parties, and social feasts.What is Baking?Baking is a manner of cooking food by exposing it to direct heat or heated stones for long time under controlled temperature. Baking is not just limited to cakes, breads and biscuits but practically a wide range of sweet and savory foods such as pies, cookies, tarts, Baati (Indian baked bread consumed in North-West region), Rodgaa (Indian baked bread consumed in east Maharashtra region of India), and snacks can be baked. Baked food often comes up with aromatic food.There are five basic ingredients required for baking −FlourSugarMargarineBaking Soda/PowderSaltCommodities Used in BakingGiven below are some food commodities used in baking −Flour − It is the basic ingredient of baking cookies, breads, cakes, muffins, pizzas, tarts, and pastries. Its variants are self-rising flour, wheat flour, all-purpose flour, cake flour, etc.Essence − It is an extract acquired from a plant or other matter used for flavoring food. Some typical essence are almond, vanilla, saffron, lemon and rose.Margarine or Butter − Margarine is made of refined vegetable oil, water, and milk. Butter is made of processing milk. These both are called shortening.Sugar − It is used as food sweetener.Eggs − They are used as leavening and binding agents and they can bring moisture in the cakes. The chefs need to add either yogurt or applesauce in eggless cakes.Baking Powder/Yeast − It is used as a rising/leavening agent that gives softness and fluffy texture to cakes and breads. The baking powder is white fine powder made of Sodium Bicarbonate, Potassium Bitartrate, and corn starch. The yeast comes in two variants − dry and liquid.Cocoa Powder − It is used for introducing chocolate flavor to the food.Chocolate slabs − They are used for acquiring flakes by grating and then using the flakes for garnishing and decorating cakes. They come in the variety of chocolate-milk-sugar proportion. Now chocolate drops or chips are also available in the market.Fruit Jams − They are used for decorating sweet baked products.Milk − It is used for softening batter for the cakes, breads, and cookies.Salt − A pinch of salt is added into batter of sweet baked products to balance the taste of Baking powder and sugar.Some typical equipment required in baking are −Ovens − They are used as a heating chambers for baking. Direct heat large kilns and modern electric ovens are used in food preparation units. The electric ovens provide high degree of precise temperature control and uniform heat.Mixing Machine − It is used to mix all bread or cake ingredients together into soft dough or batter.Tins − There are tins with various shapes and sizes used in baking. They create the resulting baked product in attractive shapes.Icing Bag with Nozzles − The icing bags hold the icing. They are used in decorating cakes in a large variety of ways using nozzles of catchy shapes and widths. They provide a great way of filling small glasses and molds in a sophisticated manner.Baking Parchment − It is a cellulose-based paper used as a non-stick surface. It is often thin and disposable.Knives − Bakery knives are used for cutting loafs, cakes, and handling pieces of cakes.Cake Stands − They are required to keep cakes of multiple tiers. Some of them are rotary. They provide circular motion that makes the process of cake decoration easy.Spatula − They are flat tip spoons, used to fold the batter and fill the icing bag. Spatulas often have rubber tips.Basic Bread FabricationBread fabrication is a complex process. Once started, it cannot be interrupted, as timing is very important for bread making.There are 12 important stages of baking a bread.Weighing IngredientsDuring this stage, the chef assembles all the required ingredients and weigh them properly to ensure a good quality final product.Preparing IngredientsThe chef selects an appropriate flour and sieves it. The chef also prepares yeast mixture by adding right amount of water of right temperature into the dry yeast.Mixing the IngredientsMixing the ingredients is not as simple as it sounds. There are various factors that need consideration such as room temperature, flour temperature, speed of machine, the timings of adding various ingredients like margarine, sugar, yeast etc.Bulk FermentationDuring bulk fermentation, the yeast acts on sugar in the flour and releases carbon dioxide and alcohol while it respires. The gas makes the flour dough rise and the alcohol brings flavor to the bread. The longer the fermentation, the more intense the aroma.Folding/DegassingFolding a dough is superior to simply punching it down. Folding involves gently kneading the dough into parts and new rolls. Degassing is a very important piece of the bread jigsaw. It removes some of the carbon dioxide and redistribute the food for yeast so that the yeast can resume to their meal.DividingA large dough is divided into several smaller portions to make loaves or buns.BenchingAt this stage, the dough is kept for a while so that the gluten can rest and shaping becomes easy. This time is not more than a few minutes.ShapingAt this stage, the baker shapes the bread for various looks such as loaves, buns, begels, baguette, rolls, sticks, and other various shapes. Shaping affects the physical form of the bread.ProofingOnce the dough is made into a desired shape, the baker keeps it for the final fermentation before it enters the oven. Proofing affects the chemical form of the bread.BakingThe baker preheats the oven and keeps the doughs into it under a controlled temperature.CoolingIn this stage, the baker takes out the bread and sets on the racks for exposing it to the air for cooling. Some breads such as baguette are eaten at room temperature.The bread is thus ready to be consumed.Types of CakesCakes are named according to the way they are prepared.Type & Preparations1Butter cakesThey contain fat such as butter. It starts with beating sugar and butter together until the sugar dissolves partially and then adding dry and wet ingredients alternatively. The resulting cake is light and rich with moisture. For example, Pound cake made with a pound each of butter, sugar, eggs, and flour.2Layer CakesThey also contain butter and can be made by arranging layers of different butter cakes. For example, Golden cake, Birthday cake.3Sponge cakeThey do not contain fat or leavener such as baking powder. The preparation starts with whipping eggs or egg whites such that it becomes fluffy with air. Dry ingredients are sifted and folded in gently. During baking, the air expands to rise the cake on its own. It gives extremely light and spongy but less moist cake.4Angel Food CakeIt contains egg whites and no egg yolks. Preparation starts with beating egg whites until they are firm and adding dry ingredients gently. This cake is very white and delicate. It is often paired with addition of fruits. It is cooled by inverting it on the cooking rack.5GenoiseIt is a kind of sponge cake made with whole eggs. In the preparation, eggs and sugar are combined and whipped in the pan kept over simmering water. They are sliced into thin horizontal layers and stacked with alternate layers of cream/frosting and slices to create layered cake. For example, Swiss roll.6Flourless Baked CakeIt does not contain flour. All ingredients are folded gently and poured into a pan that is kept in a larger pan which is partially filled with water. This water bath is arranged to reduce effect of strong heat from oven to this delicate cake. For example, cheese cake.7Flourless Unbaked CakeThey are chilled instead of baking. The bottom is often crusted with a layer of cake and on the top of it whipped cream and egg white is added. For example, Chocolate mousse.
Pastry, fillings, cream, sauce.
PastryIt is a dough often used for preparing both, sweet and savory meals. It contains flour, shortening like butter or oil, sugar, water, and salt. A filling is put inside the pastry and it is baked to get resulting food with crispy coat. There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. For example, pastry is used for pies, puffs, croissants, and tarts.Pastes, Creams, Fillings, and SaucesBaked items often look and taste good when paired with fillings and creams, and topped with sauces. They bring tempting presentation to the main cake or bread and also extend their flavor.PastesPastes are the compound of fruit pulp, lemon juice, and sugar. The bakers often add light spices such as cinnamon or cardamom, which go well with the sweet taste. Some widely used pastes in bakery are −Apple pasteBanana pasteCoconut pasteGuava pasteMango pasteFor preparing savory puffed pastries, ginger-garlic paste is also used.CreamsTheir texture changes as per the amount of butterfat they contain. The higher the butterfat contents, less whipping is required to get thick cream.Half and Half/Single Cream − It contains around 15% fat. It cannot be whipped as it contains proportion of cream and milk as 50:50. It goes well with coffee or on cereal.Whipping Cream − It contains around 30% fat and it is thick enough to be whipped.Double Cream − It contain around 48% fat. It cannot get whipped well.FillingsThe fillings have a strong foot in the domain of desserts, cakes, and other bakery products. The fillings provide delicate flavor and aroma. A perfect filling has a good spreading ability and consistency. Some of the widely used fillings are −Chocolate fillingCoffee fillingsAlmond fillingCashew nut fillingHazelnut fillingPeanut fillingSaucesVarious sweet sauces often known as dessert sauces are used with cakes and desserts that take them to the next heights. They contribute flavor and moisture to the dessert. The dessert sauces are made by combining cooked fruit pieces, sugar, and liquid caramel or light alcohol such as wine.Some popular ones are crème Anglaise, classic caramel sauce, chocolate sauce, strawberry sauce, raspberry sauce, blueberry sauce, butterscotch sauce, and fruit curds.
Confectionery
ConfectioneryIf some confectioners were willing…To let the shape announce the filling, We'd encounter fewer assorted chocs…Bitten into and returned to the Box.…Ogden Nash, American Poet.Today, a large range of colorful, flavorful confections available in the market, which serve as a treat to our tongues as well as our eyes. May it be the candies, bite-size chocolates, cookies, lollies, or other sweets; not only children but grown-ups also favor them. Adults being health conscious, consume them with confessions.In Europe and US, syrups, caramel, cocoa powder, milk powder, and sugar are generally used. In Indian subcontinent, the confections are often generally referred to as Mithai, which is based on the main ingredient khoyaa; the thick hard cream of milk. Mithai is also made from Halwaa, the wheat extract or it can be made from gram flour. Confections in Indian subcontinents also use palm sugar or jiggery; the concentrate of cane juice as a sweetener.What is Confectionery?Confectionery is an art of making confections by using sugar and a carbohydrate based binding medium.The confections is broadly divided into the following categories −Flour Confections − They are cakes, tarts, doughnuts, cookies, sweet pastries, or any similar confection made using flour. They are mainly served in desserts course.Sugar Confections − They are candies, chewing gums, and jellies. They flavor and color sugar as their main ingredient. They are made at high temperatures around 150oC. The spoilage is low and hence they have longer shelf life without refrigeration.Chocolate Confections − They use cocoa powder and chocolate syrup as their main ingredient. They need refrigeration during warm weather.Milk Confections − They are thick milk cream based/milk powder based confections made by combining various dry fruits, flavors, and colors into them. They are treated as a part of main course. They are best when fresh. Their shelf life is short but can be extended by refrigeration.Other Confections − They are made from extract of soaked wheat, which is flavored, thickened, and colored.Commodities Used in ConfectioneryIngredients used in ConfectioneryFruits/Dry Fruits/Nuts − They are a prominent ingredient. Fruits are cooked with or without sugar to get sweet thick pulp. Dry fruit pieces, Nut powders, broken Nuts, or roasted nuts are used.Sugar (Glucose/Sucrose) − It is required to bring sweetness to the confection.Cocoa Powder − It is a key ingredient of preparing chocolates and chocolate-based confections.Milk Powder − It brings thick and moist physique to the confection.Pectin − It is a texturizing gelling agent and thickener. It is used in preparing gums, chewable candies, and jelly products.Gelatin − It is used almost exclusively in confectionery products which require long, tough, gum-like textures.Acid − It is lemon juice, tartaric acid or any vinegar.Essence − It is a flavoring agent for the confections.Color − It is simple food color. It is available in dry as well as liquid form.Equipment used in ConfectioneryThese commodities often involve preparation, mixing, cooking, dispensing, and packaging machines. They are used depending upon the requirement. In smaller food preparation units, not all types of machines are required. They can use cake/candy/jelly molds, icing bags, trays, frying, and baking instruments.Some Popular ConfectionsLet us see a few popular confections −Caramel − Wet caramel is prepared by melting sugar with water then cooked with milk powder. Dry caramel is prepared by cooking sugar by itself until it liquefies and caramelizes.Chocolates − Bite-sized confectioneries generally made with chocolate.Dodol − A toffee-like confection prepared in South East Asian countries such Indonesia, Malaysia, and the Philippines.Fondant − It is a thick paste made of sugar and water. It is often flavored and colored, used in preparation of sweets, icing, and cake decoration.Fudge − It is made by boiling milk, milk powder, and sugar together.Halwaa − It is made of the extract of wheat soaked overnight, sieved and cooked with sugar and color till it becomes thick. It is often arranged in layers, and cut into cubes.Candy − It is hard and based purely on sugar. For example, lollipops, peppermint drops and disks, candy canes, and rock candy.Marshmallow − fluffy and puffy lightly flavored candies.Marzipan − An almond-based confection, doughy in consistency, a sweet yellow or white paste of ground almonds, sugar, and egg whites. It is used to coat cakes or to make confectionery.Mithai − A generic term for confectionery in India, it is typically made from dairy products, powdered nuts, cardamom powder, and saffron.
Indian Cooking
Indian CookingIndian food is like classical music raga - it takes time to build up to a crescendo.… Shobhaa De, Indian Model and Author.Indian cuisine boasts about the widest variety of tastes, exotic aromas, and preparation methods. Being a country of diverse culture, the taste and preparation of food changes every few hundred kilometers along with the language dialects.North Indian food is completely different in terms of look, flavor, and taste from South Indian food. Similarly, East-Indian food is totally different in its form than the food from West-Indian lands. Indian cuisine is recognized as part of different regions such as Asamese, Andhrite, Bengali, Gujrati, Kashmiri, Marathi, Punjabi, South Indian,and many more.Widely Used Ingredients in Indian CuisineThere are some special ingredients that an Indian kitchen stocks. The stock includes some gourmet dairy products such as Ghee and Paneer. These two dairy products are used in preparing sweets as well as savory dishes.GheeGhee is nothing but clarified butter, which is superior to the ordinary butter in terms of contents and flavor. The procedure of preparing this dairy product is little lengthy but the efforts and time spent on their preparation are worth the aroma and body they deliver to the food. The procedure goes as follows −Accumulate 8 parts of full cream of milk in a large deep pan.Add 2 parts of thick sour curds and mix well and keep aside for 4 to 5 hours.When the entire cream turns sour, beat it with the electric beater for around 20 minutes using water as required. This action separates butter and white buttermilk. The buttermilk is used in preparing a savory dish called Kadhi. It can be consumed as an appetizer too.Take out butter in a heavy bottom pan.Heat it on low flame till you get to see brownish golden burnt milk solids deposited at the bottom of the pan and a transparent golden ghee on the top of it.PaneerThis is a basic ingredient of Paneer based gravies and desserts.Boil 2 liters milk in a deep pan.When it is coming to full boil, add 2 to 3 tbsp vinegar into it.Stir for a while occasionally.Boil for a few minutes further till you get to see milk chunks separated from thin white whey.Place a clean cotton cloth with edges spread outwards in another deep pan.Put water separated milk solids into the cloth.Assemble the edges of cloth to drain the whey completely and you get Paneer.Cut into pieces of desired shape and store in the freezer.Some other important ingredients kept handy are −Dalia − Coarsely broken wheat. It is used to prepare a porridge-like snack.Semolina (Suji) − Finely broken wheat. It is used to prepare Halwa or Upma.Beaten Rice (Poha) − Dry, flat, flaky rice used in preparing various snacks.Puffed Rice (Murmura) − It is roasted rice in special kiln to make it puffed. It is used to make a spicy snack called Chiwda.Jaggery (Gud) − thick boiled and solidified pulp of sugarcane juice. It is added in lentils and veg dishes to balance hot and sour taste.Vermicelli (Semiyan) Long and thin spaghetti made of wheat flour. They are used for cooking a dessert named kheer and a snack named Upma.Kokum − They are the dried peels of a fruit from a plant belonging to Mangosteen family. They leave dark red juice when soaked in warm water. This juice is used in preparation of seafood gravies, and a spicy savory chilled drink named Solkadhi. Kokum gives sour taste to the food and can be replaced by Aamchur or Tamarind Pulp.Tamarind − It is a pod-like, flat, long, and pulpy fruit with greenish brown shell as thick as egg shell. Inside, there is a brown fruit held with ridges. Both raw and ripe tamarind is used in chutneys and gravies.Puffed Split Chick Peas (Chana) − Chick peas are roasted to make them puffed and they are shelled. These puffed peas are used in preparing snacks like Chiwda, toffees like Chikki, and chutneys.Importance of Chhonk in Indian CuisineChhonk (popularly known as Tadka) is a cooking method by which aroma of various spices extracted and incorporated in the food. Five main ingredients are put in chhonk by heating oil in a pan: Mustard seeds, cumin seeds, asafoetida, turmeric powder, and curry leaves.Sometimes finely chopped green chili or garlic, juliennes of ginger, ginger-garlic paste, fennel seeds, or red chili powder, is added to release their aroma. These ingredients can vary according to the cuisine.The chhonk not only adds aroma of spices to the food but also acts as a hunger inducing medium.Indian Veg StewsIndian cookery offers a very wide variety of stews preparation. The vegetable stews are made of diced vegetables. The vegetables are cooked by combining them with various spice mixes. For thickening the stew, either grated coconut, peanut, tomato, or onion pastes are used. Then they are seasoned with chhonk. The stews are popularly known as Sabzi.Vegetables stews are made of almost any vegetables listed in chapter named “Vegetarian Cookery”. Some popular sabzis are −Potato-Cabbage (Aaloo-Gobhi)Spinach with Cottage Cheese (Palak-Paneer)Fried Okra (Bhindi Fry), Stuffed Okra with filling of coconut and peanut powders and spices.Steamed Potato in savory tomato gravy with cream (Dum Aaloo)Roasted Brinjal stew cooked with onion, groundnuts (Baingan Bharta)Sweet and Sour Bitter gourd cooked in tamarind pulp and jaggery (Khatta Karela)Cottage cheese in thick onion-tomato-spices gravy (Paneer Kadhai)Stuff-cooked Tomato or CapsicumCauliflower, Potato, and Green Peas in coconut gravyFenugreek leaves cooked with peas and cream (Methi Malai Mutter)Indian Non-Veg StewsThe non-veg stews are made of diced meat pieces such as chicken, lamb, prawns, fish, and mutton cooked with spices. For thickening the stew, either grated coconut, tomato, raw papaya or onion pastes are used.Meat stews are cooked using. Some popular non-veg stews are −Chicken CurryMutton CurryFish CurryFish Fry (Fish coated with spiced rice flour and turmeric leaf and shallow fried.)Mutton in White GravyDry meat Stew (Sukke Mutton)Dry Prawn MasalaPrawn CurrySpicy minced Mutton (Keema)Indian DaalsIndian Daals are nothing but the lentils, pulses or beans cooked with aromatic spices. The lentils can be whole or split, with or without husk.If the whole lentils are to be used, they are soaked for six to eight hours if they are whole and with husk. Sometimes they are sprouted to reduce the amount of sugar in the lentil. They are cooked in a pressure cooker to make them soft, edible, and bring down their anti-digestion properties.Once cooked, spices are added and Chhonk is put over it to enhance the flavor. Let us take a look at some of the famous Daals.Plain DaalIt is often made of split and husked Toor or Moong lentils. The lentils are washed and soaked in water for 20 minutes. Then they are cooked in a cooker till they turn completely soft but intact in shape. They are then boiled with water, little salt and ghee. Plain Daal is consumed without Chhonk.Daal Tadkaa (Daal with Chhonk)It is the plain Daal with Chhonk. The Daal is often cooked with chopped tomatoes and/or onions, garlic, ginger and other spices such as coriander powder, turmeric powder, and chilies. The Chhonk of ghee/butter with spices is put over cooked daal it to bring out best flavor.In Maharashtra state, they add some Kala (Goda) Masalainto Daal while it boils for enhancing its flavor.RajmaahIt is prepared by cooking kidney beans. It is often paired with plain rice.Ingredients −Kidney beams 200gm soaked in water overnight, 1 large onion, 1 green chili, and 3 tomatoes finely chopped, 1 inch ginger and 6 cloves of garlic minced, 1 tbsp. Rajmaah Masala, 1 tsp cumin seeds, ½ tsp red chili powder, ½ tsp turmeric powder, water 600ml, 1 tbsp butter, ½ tbsp. dry mango powder, and salt to taste.Preparation −Add Rajmah in pressure cooker with chopped onions, tomatoes, ginger, garlic and green chilies.Add cumin seeds, chili powder, turmeric, and water.Stir well and cook for 8 to 10 whistles.Take out from the cooker and check if it is cooked completely.Heat butter in a pan. Add cooked Rajmaah to it. Add little water, Rajmaah masala, and dry mango powder.Cook for another 6-8 minutes.Mash a few rajma beans with the back of a spoon to thicken the consistency of daal.Chana MasalaIt is prepared similar to Rajmaah using cooked chick peas instead of kidney beans. In addition, Rajmaah Masala is replaced with other tangy spice mix called Chana Masala.Other Indian DaalsIn India, field beans, moth beans, green beans, black-eyed beans and horse beans are often sprouted and cooked with grated coconut, chopped onion and tomatoes, and ginger-garlic paste.
Indian Flatbreads
Indian FlatbreadsIndian flatbreads form a major part of the main course. They are prepared from the dough of wheat flour, gram flour, or all-purpose flour. The doughs are gently rolled on a smooth platform using a rolling pin to get them in the form of flat thin disks. These disks are generally termed as Rotis. The Rotis are baked on a flat pan or skillet called Tawa.There are myriad types of Indian flatbreads when it comes to the composition of ingredients and method of preparation.Plain RotiThis is a flatbread prepared in most regions of India. It is prepared using wheat flour dough, little oil, and some salt for taste.Ingredients −2 cups whole wheat flour, ½ tbsp. salt, 2 tbsp. oil, ½ tea spoon salt, water.Preparation −Mix the flour and salt and knead it into a fine dough using water and oil.Divide the dough into 8 equal portions.Roll each dough into the shape of flat disks.Bake them on both sides on a heated Tawa.In large food preparation units, kneading and rolling equipment as well as automatic roti making machines are used that prepare ready to eat Rotis.Rumali Roti (Rumali = Like Handkerchief)This is a very thin roti eaten with stews and lentils. The name comes from its thin form and way of folding, similar to a handkerchief.Ingredients −Same as plain roti ingredients; with 1 cup whole wheat flour replaced by 1 cup all-purpose flour. Plus 4 tbsp Ghee.Preparation −Mix the flour and salt and knead it into a fine dough using water and oil.Divide the dough into 16 equal portions.Roll two small doughs into the shape of small flat disks.Apply ghee or oil on one of them.Place the second rolled disk on the first one.Without sealing edges, roll them together into large flat and thin disk.Bake them on both sides on a heated Tawa.When each side is baked properly, separate the two layers and fold them as a fold of a handkerchief.ParathaIt is cooked by stuffing some cooked dry vegetables little mashed and spiced in the dough and rolling into thick disk.Ingredients −For dough, same as roti. Plus any dry stuffing made by cooked vegetables. It can be made of cooked potatoes, cauliflower, cottage cheese, or any other vegetable of choice and imagination.Preparation −Prepare dough by following first two steps of Roti.Take a small dough.Roll it into 3 inch diameter disk.Place a small serving of the stuffing on it and bring the edge of the disk together and seal them to make a ball. Flatten it slightly.Apply some flour and roll it gently.Bake it on both sides using ghee or butter.PuriIt is puffed bread.Ingredients −2 cups wheat flour, 1 teaspoon sugar, ½ tbsp. salt, water and oil for deep frying.Preparation −Dissolve sugar in ½ cup water.Add this water and salt into the flour.Knead it into fine and firm doughDivide the dough into 12 pieces.Roll each piece into small disk of 4 inches diameter.Heat oil in a deep thick-bottomed pan.Deep-fry the Puris on both sides. They should come out puffy and crispy.NaanIt is North-Indian flatbread.Ingredients −All-purpose flour 2 cups, Dry yeast 1 teaspoon, warm water and buttermilk - 1 small cup each, sugar and salt – 1 teaspoon each, ghee or butter for butter naan.Preparation −Add sugar to the warm water. Activate yeast by adding it into this mixture and let it stand for 10 minutes.Pour this mixture into the flour.Knead into a very soft dough and let it stand in warm place for 20 minutes.Make 8 equal portions of the dough.Take a small dough and roll it into 3 inch diameter round disk.Spread little ghee or butter.Fold the disk half. Apply ghee again on the visible surface and fold it to bring a look of a circle’s quarter.Roll it into flat little thick disk, which should resemble a triangle with rounded corners.Bake it on both sides till half done.Place it on the wire rack and hold the rack directly on the flame. Turn the naan and let it bake on the other side till done completely.The naan looks thick bread with bubbly surface. Applying ghee on the top of the hot naan gives butter naan version. It tastes good with any spicy veg or non-veg gravy.BhaturaIt is similar to Puri in appearance but it is bigger and puffier than Puri. The dough for Bhatura is prepared using little curds, water and salt. It is consumed with spicy chick-pea gravy. This pairing is popularly known as Chana-Bhatura.AppamThey are fluffy smooth flatbread made with the rice as main ingredient.Ingredients −Raw rice 1 large cup, husked and halved black grams ¼ cup, fenugreek seeds 1 tbsp., coconut milk (first) 1 cup, cardamom powder 2 pinches, salt and sugar ½ tbsp. each.Preparation −Soak rice, black grams and fenugreek seeds for 2 hours.Grind them together to thick consistency.Add coconut milk and mix well to form batter of pouring consistency.Keep it at warm place for 8 hours for fermentation.Add cardamom powder, sugar, and salt.Heat appam pan.Pour the batter of the size of a serving spoon in the center of the pan.Hold the handles of pan and tilt it in such a way that the batter spreads outwards and makes a circle. Make sure the center is thicker than the outer side.Cover it with lid for a couple of minutes and steam it.When the outer side starts leaving the pan, the appam is ready.Take the appam out gently by cooking it only on one side.The other versions of rice flatbreads are Dosa and Uthapam, which can be eaten as a snack in themselves. Each one use different compositions of rice and black gram, and different fermentation periods.Flatbreads taste best when hot and fresh, paired with stews, gravies, and pickles.
Indian Rice Dishes
Indian Rice DishesRice is consumed with either Daal, curds, gravy, or curry if it is plain. Variants like Biryani, Pulao, Curd-Rice, and Tamarind-Rice are consumed as a one dish meal. Rice is washed thoroughly and cooked with water, salt, and little ghee in a pressure cooker or electric cooker. In this section, we will discuss some of the popular rice dishes.Plain RiceIt is boiled/steamed rice without any spices.Ingredients −Raw long grain rice 1 cup, water, salt ½ teaspoon, ghee 1 tbsp. (optional).Preparation −Take 2 cups water in a medium saucepan.Add salt and ghee to it.Bring it to boil.Add rice and boil it for 5 minutes.Turn down the heat and cook for 15 minutes with lid on.Cut the heat.Let it stand for 5 minutes with lid.The grains should be finely cooked yet separate.PulaoThis is spicy rice cooked in veg or non veg stock and pieces of vegetables or meat.Ingredients −Long grain rice 1 ½ cup, Green Peas ¼ cup, Dices carrot ¼ cup, Any other diced vegetable of choice, Bay leaf 1 piece, Garam Masala Powder ½ tbsp., Turmeric and Red Chili Powders, Mustard Seeds and Cumin Seeds ½ tbsp. each, Asafoetida a pinch for chhonk, chopped coriander leaves 1 bunch, salt ½ tbsp., oil 2 tbsp., vegetable stock 2 ½ cups.Preparation −Wash rice and keep aside.In a heavy bottom pan, add oil.When it is heated, add Mustard Seeds, Cumin Seeds, Asafoetida, and Turmeric Powder.Add vegetables and red chili powder and stir for a couple of minutes.Add rice, stock, and salt.Bring to boil on full heat.Reduce heat and cook rice for 15 minutes.Cut the heat and let it stand for 5 minutes with lid.Garnish with chopped coriander leaves.Meat pulao is made of replacing pieces of vegetables with pieces of boneless meat and meat masala.KhichdiKhichdi is rice cooked with mainly lentils and chopped carrot. The split green grams or pigeon peas are used as accompanying lentils with rice. This one dish meal is light on spices and always seasoned with ghee.BiryaniBiryani is a savory Mughal delicacy the Northern Indian lands have given to the world. Though there are veg and non-veg versions prepared, the non-veg version of Biryani prepared with meat stock and meat pieces is more popular. Here is how a gourmet mutton biryani is prepared −Ingredients −For Rice − Star Anise 1, washed & drained basmati rice 500 gm, Bay Leaves 2, Black Cardamoms 2, Black Cumin Seeds 2 tbsp., Black Peppercorns 6, Green Cardamoms 6, cinnamon sticks 1”X2, Cloves 6, Fennel Seeds 1 tbsp., Nutmeg ¼ Piece, Mace 1 flower, Salt 2 tbsp.For Mutton Marination − Mutton 1 kg cut in 2 inches pieces, Garam Masala 1 tbsp.,1 Ginger-Garlic Paste 2 tbsp., Raw Papaya Paste 3 tbsp., Hung Curds 6 tbsp., Juice of 1lemon, Red Chili Powder 1 tbsp., salt 1 tbsp. Saffron strands 2 pinches soaked in ½ cup milk.Other ingredients − Thinly sliced onions 4 fried till brown, Chopped tomatoes 2, 4 tbsp ghee. Oil, Rose Water, Kewra essence 6 drops.Preparation −Mix all ingredients for margination and keep standing for 1 hour.Cook the marinated mutton over medium heat by stirring in between till it is soft and intact.Keep covered aside.Soak the rice for 20 minutes in water. Wash well and drain.In a small piece of clean cloth take Black Cardamoms, Black Cumin Seeds, Black Peppercorns, Green Cardamoms, cinnamon sticks, Cloves, Fennel Seeds, Nutmeg, Mace, and tie a knot to make a small bag.Bring around 800 ml water to boil.Add rice, bay leaf, salt, and spice-bag into it.Cover and cook until the rice is half done.Drain the water and remove the whole masala bag.Add Kewra essence and rose water into saffron-milk mixture.Heat a heavy bottom pan on medium heat.Add ghee and bay leaf.Reduce heat to minimum.Add a layer of cooked rice, top with cooked meat pieces, sprinkle some saffron water, top with fried onion slices and ghee.Repeat till ingredients are over.Put the lid on the pan. Seal the pan using flour dough or foil.Cook the Biryani on low heat for 30 minutes.The difference between Pulao and Biryani is, the Biryani is layered while being cooked, uses exotic spices such as saffron, and has a traditional gourmet cooking style unlike pulao.South Indian communities prefer some simpler and tangy rice dishes such as lemon rice, curd rice, tomato rice, and tamarind rice. These rice versions are often prepared using roasted peanuts, split black gram and yellow gram powder, and a Chhonk of curry leaves, asafoetida, and turmeric.
Indian Snacks
Indian SnacksLet us take a look at some of the popular Indian snacks −Alloo Bonda− It is prepared by molding spiced and mashed boiled potatoes into rounds, coating them the batter of gram flour, and deep frying them till golden brown.Idli − It is made with the batter of rice and black gram. Two parts of rice and one part of split husked black gram is soaked for eight hours. They are ground separately in a pouring thick consistency and mixed well together. This batter is kept at warm place for fermentation for around 6 to 8 hours. The batter is set into Idli molds and steamed for 15 minutes.Poha − It is made of beaten rice. The beaten rice is washed and all water is drained. It becomes wet and soft. Some oil is heated in a pan and mustard seeds, cumin seeds, asafoetida, turmeric, green chili pieces, and curry leaves are added to it. Peanuts and chopped onion and finely chopped potatoes are added too. After cooking this mixture, the soaked beaten rice is added and mixed well. It is cooked for a few minutes. Finally, salt, a pinchful of sugar, and fresh grated coconut is added to bring tangy taste.Sago Khichadi − The sago is soaked for nearly 2 hours. Ghee is heated in a heavy bottom pan. The cumin seeds and a few pieces of green chilis are added to the ghee. Then pieces of potato are added and fried for a little while. The soaked sago is added alongwith coarsely ground powder of roasted peanuts. The mixture is cooked for a while with lid; stirring occasionally. Finally, some salt and a pinchful of sugar is added.Pakoda (Fritters) − They are prepared by missing onion or potato slices in gram flour with red chili powder, salt, and carom seeds. They are then deep fried till they turn golden brown and served with chutneys.Samosa − It is prepared by stuffing spicy mixed vegetable into stripes of dough, folding them in a triangular shape, and finally deep frying them. The vegetable involves roughly mashed boiled potato and green peas spiced with turmeric and pieces of green chili, fennel seeds, corn nibbles, raisins, and broken cashew nuts.Thalipeeth − It is made of five grain flour. The split chick-peas, rice, wheat, green gram, dry red chilies, and coriander seeds, are roasted. These all ingredients are ground to fine power. At the time of preparation, the flour is kneaded using water and salt into fine soft dough. Some chopped onion and cilantro is added. Some oil is applied to the surface of a skillet and a dough is gently spread into a round disk by pressing it with hand. Finally, the skillet is transferred to heat and the Thalipeeth is cooked on both sides with lid.Upma − Its basic ingredient is broken wheat called daliaor coarsely ground wheat called suji. Regular chhonk is prepared in a pan and some chopped onions, green chili, peanuts, split chick peas, and tomatoes are fried in it. The dalia or suji, salt, and some ginger juliennes is added and stirred for a while. Finally, Boiled hot water is added and the mixture is covered immediately to cook thoroughly.Dhokla − Its main ingredient is gram flour and suji. They both are combined and mixed well with ginger-garlic paste, green chilli paste, sugar, thin buttermilk and salt. The mixture is fermented for six to eight hours. The batter of thick pouring consistency is then steamed for 10-12 minutes. The dhokla is cut into pieces and seasoned with a chhonk of mustard seeds, cumin seeds, and curry leaves.Urad Vada − The main ingredient is black gram. The split and husked black gram is soaked for two hours. It is ground coarsely to thick consistency. Chopped fresh coconut green chilli pieces, and salt is added to taste. The wadas are made with hand making hole at the center and deep fried till they turn golden brown on both sides.Vadi − They are small bite size spicy and tangy rolls cut into disks and fried till crispy.Bakhar Vadi − A mixture of dry roasted coconut, red chili powder, poppy seeds, sesame seeds, chopped fried cilantro, salt, and tamarind pulp is cooked. A mixture of all-purpose flour, corn flour, baking powder, and carom seeds is kneaded into fine dough. A small portion of dough is rolled into a flat disk and the cooked mixture is evenly spread on the top of the disk. It is then rolled and cut into pieces. These pieces are deep fried in oil.Alu Vadi − It is made of arum leaves. A mixture of gram flour, carom and sesame seeds, red chili powder, salt, and tamarind pulp is applied evenly on the back of the arum leaves. The leaves are then folded into tight roll. This roll is steamed for 10 to 12 minutes, cut into pieces, and shallow fried.Kothimbir Vadi − A thick mixture of chopped coriander, chick pea flour, ginger-garlic-green chili paste, salt, and carom and sesame seeds is shaped into a long roll. The roll is steamed for 10 to 12 minutes. It is cut into pieces and sallow fried.
Indian Desserts
Indian DessertsIndian desserts are part of main course though in many regions now dessert is being treated as a course after main course. The desserts prepared in pure ghee are considered the best in taste and appearance.Indian Desserts are made of powdered nuts, dairy products, and flavoring condiments such as cardamom and saffron. They are sweetened by adding sugar. The desserts also use shredded carrots, suji, chick pea flour, and hung curds. Let us see, some popular desserts of India −Falooda − It is a popular sweet made of cooked vermicelli, rose or khus syrup, chilled milk, and basil seeds.Gajar Halwaa − It is prepared by cooking shredded carrots in milk with sugar, broken cashew nuts and almonds, raisins, and cardamom.Gulab Jamun − They are round sweetmeats in sugar syrup. All-purpose flour, milk powder, and baking powder are mixed together and kneaded into fine tight dough. It is divided into small round doughs of 1 inch diameter. These small doughs are deep fried till golden brown. Once they cool, they are added into cardamom-flavored sugar syrup and kept aside till they soak the syrup. After a couple of hours, Gulab Jamuns turn soft, swollen, and edible.Jalebi − Jalebis are coiled sweets dipped in sugar syrup. The mixture of all-purpose flour, Corn flour, Curds, and salt is prepared with a thick consistency and fermented for eight hours. It is then filled in a piping bag with 5mm diameter nozzle. Oil is heated in a deep frying pan and the jalebis are prepared directly into heated oil by pouring the batter into oil in the pattern of coil. They are fried till done and put into the sugar syrup.Kulfi − It is a traditional ice cream of Indian subcontinent mostly sought after during summer. It is made of freezing the mixture of thick evaporated milk, sugar, crushed almonds and pistachios, and saffron.Motichoor Laddoo − It is a sweet and flavorful ball-shaped dessert made of Boondi, the fried chick pea flour with pearl shape. To start with, the batter of gram flour with thick flowing consistency is prepared. It is then directly fried into hot oil in the form of small drops when passed through a circle-slotted spoon. Once the Boondi is fried, it is put into sugar syrup and kept for some time. Shelled watermelon seeds, raisins, and cashew nuts are added into this mixture and laddoos are prepared by taking three tbsp. portion of the mixture in hands and shaping it round.Paaysam or Kheer − It is a dish made using either vermicelli or rice, which is cooked in milk flavored with sugar, cardamom powder, saffron, coarsely cut nuts, and pure ghee.Ras Malai (Ras = Juice, Malai = Cream) − It is a flattened sweetmeat in flavorful milk. Its main ingredient is cottage cheese. Fresh cottage cheese is mashed and rolled into small balls of 2 inches diameter. They are flatten a little. They are cooked with sugar, water, and essence of Kewra or Rose for 8 to 10 minutes. They turn soft and bigger once cooked. They are put into a flavorful mixture of thick milk, cardamom powder, blanched and sliced almonds and pistachios, and saffron. This sweet is often consumed chilled.Shreekhand − The main ingredient in this dish is hung curds. Thick curd is acquired by hanging it for 3 to 4 hours in a thin cotton cloth so that most of the water is removed from it. It is then mixed with sugar, cardamom powder, one or two saffron strands, and crushed almonds and pistachio nuts.If the pulp of ripe Alphanso mangoes is mixed with Shreekhand, a very delicious sweet called Aamrakhand is prepared. Both Shreekhand and Aamrakhand are consumed chilled with Puris.Suji Halwaa − Its main ingredient is Suji, which is sauted in ghee with sugar, crushed or sliced nuts, raisins, saffron strands, and cardamom powder. Finally, the halwaa is cooked by adding hot water into this mixture.
Indian Chutneys and Pickles
Indian Chutneys and PicklesChutneys and pickles enhance the flavor of main food by complementing it.ChutneysThey are thick and savory mixture of either grated coconut, roasted peanuts, mustard or sesame seeds, green chili, and salt. Chutneys are also prepared using tamarind pulp, seedless dates, and raisins by cooking them in water for some time, and adding jaggery, salt, cumin seed powder, and chili powder.The chutneys are served with main food, snacks, or street food too.PicklesPickles are prepared by marinating the pieces of raw mango, root vegetables, garlic, raw tender turmeric, or lotus stem in salt, oil, and ground condiments. For pickles, mostly sesame, peanut, or mustard oil is used. They are served as an accompaniment with Parathas, Rotis, and rice dishes.In Southern India, they also prepare pulpy pickles by cooking local leafy vegetables with garlic, chili, tamarind, jaggery, and oil to have them with rice.
Indian Street food
Poha − It is made of beaten rice. The beaten rice is washed and all water is drained. It becomes wet and soft. Some oil is heated in a pan and mustard seeds, cumin seeds, asafoetida, turmeric, green chili pieces, and curry leaves are added to it. Peanuts and chopped onion and finely chopped potatoes are added too. After cooking this mixture, the soaked beaten rice is added and mixed well. It is cooked for a few minutes. Finally, salt, a pinchful of sugar, and fresh grated coconut is added to bring tangy taste.Sago Khichadi − The sago is soaked for nearly 2 hours. Ghee is heated in a heavy bottom pan. The cumin seeds and a few pieces of green chilis are added to the ghee. Then pieces of potato are added and fried for a little while. The soaked sago is added alongwith coarsely ground powder of roasted peanuts. The mixture is cooked for a while with lid; stirring occasionally. Finally, some salt and a pinchful of sugar is added.Pakoda (Fritters) − They are prepared by missing onion or potato slices in gram flour with red chili powder, salt, and carom seeds. They are then deep fried till they turn golden brown and served with chutneys.Samosa − It is prepared by stuffing spicy mixed vegetable into stripes of dough, folding them in a triangular shape, and finally deep frying them. The vegetable involves roughly mashed boiled potato and green peas spiced with turmeric and pieces of green chili, fennel seeds, corn nibbles, raisins, and broken cashew nuts.Thalipeeth − It is made of five grain flour. The split chick-peas, rice, wheat, green gram, dry red chilies, and coriander seeds, are roasted. These all ingredients are ground to fine power. At the time of preparation, the flour is kneaded using water and salt into fine soft dough. Some chopped onion and cilantro is added. Some oil is applied to the surface of a skillet and a dough is gently spread into a round disk by pressing it with hand. Finally, the skillet is transferred to heat and the Thalipeeth is cooked on both sides with lid.Upma − Its basic ingredient is broken wheat called daliaor coarsely ground wheat called suji. Regular chhonk is prepared in a pan and some chopped onions, green chili, peanuts, split chick peas, and tomatoes are fried in it. The dalia or suji, salt, and some ginger juliennes is added and stirred for a while. Finally, Boiled hot water is added and the mixture is covered immediately to cook thoroughly.Dhokla − Its main ingredient is gram flour and suji. They both are combined and mixed well with ginger-garlic paste, green chilli paste, sugar, thin buttermilk and salt. The mixture is fermented for six to eight hours. The batter of thick pouring consistency is then steamed for 10-12 minutes. The dhokla is cut into pieces and seasoned with a chhonk of mustard seeds, cumin seeds, and curry leaves.Urad Vada − The main ingredient is black gram. The split and husked black gram is soaked for two hours. It is ground coarsely to thick consistency. Chopped fresh coconut green chilli pieces, and salt is added to taste. The wadas are made with hand making hole at the center and deep fried till they turn golden brown on both sides.Vadi − They are small bite size spicy and tangy rolls cut into disks and fried till crispy.A very large variety of street food includes Bhel, Pani-Puri, SPDP (Sev-Puri-Dahi-Puri), Chaat, Roles and Wraps in veg and non-veg variants, spiced corn nibbles or cobs, sandwiches, Vada-pao, Kachchi Dabeli, Ragdaa-Pattie, Bread Pakora, Kebabs, and Momos.Most of the street foods are prepared using various masalas. The street food is often served with Tamarind chutney or Dates chutney. The coconut chutney is prepared with either dry coconut or fresh coconut grinding it with garlic, green or red chili.
Indian Masalas
Indian MasalasThe dry masalas (powdered spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over low heat until they release a faint aroma. A fine powder is made and they are stored in an airtight container.Some of the popular spice mixes used in Indian cuisines are given here −Biryani MasalaIt is used for savory spiced colorful and flavorful rice.Fennel Seeds50 gmBlack Cardamoms10 gmWhite Poppy Seeds40 gmStar Anise10 gmCumin Seeds30 gmCaraway Seeds10 gmCinnamon Powder30 gmBay Leaves10 gmWhole Cloves20 gmMace10 gmGreen Cardamoms20 gmNutmegPowder of 2/4 pieceChhole MasalaIt is used for chick pea curry.Coriander Seeds2 tbspCloves4-5Cinnamon1” pieceCumin Seeds2 tbspBlack Cardamom3-4 podsAnardana (optional)1 tbspBay Leaf1Whole Dry Chilies (optional)1 or 2Black Peppercorns1 tbspCoastal Fish MasalaIt is used for fish curry and fish fry.Dry Coconut Grated3 tbspWhite Pepper Corns¼ cupSesame Seeds1 tbspGreen Cardamom Pods½ cupMustard Seeds2 tblspCumin Seeds¾ cupSaffron Strands¼ tbspNutmeg Powder¼ cupBlack Pepper Corns¼ cupGaram MasalaIt is a usual spice mix used in stews.Coriander seeds4 tbspBlack Cardamom3-4 large podsCumin seeds1 tbspCloves2-3 piecesBlack Peppercorns1 tbspCinnamon2 × 1” piecesBlack Cumin seeds1 ½ tbspBay Leaves2 CrushedDry Ginger Powder1 ½ tbspKala (Goda) MasalaIt is used to flavor lentils and Masala Rice.Coriander Seeds500 gmMace Flower50 gmDry Red Chilies250 gmCinnamon Bark50 gmDry Coconut shredded250 gmWhite Poppy Seeds50 gmDry Turmeric Roots50 gmCaraway Seeds50 gmAsafoetida Chunks50 gmSesame Seeds50 gmCloves50 gmSesame Seeds50 gmBlack Pepper Corns50 gmBay Leaves50 gmFlower Stone50 gmGreen Cardamom25 gmWhole Nutmegs5 piecesBlack Cardamom25 gmMeat MasalaIt is used to flavor chicken and lamb dishes.Cumin Seeds20 gmGinger Powder5 gmCoriander Seeds8 gmGarlic Powder5 gmCloves5 gmRed Chili Powder5 gmCinnamon2” StickTurmeric Powder5 gmOrange food coloring1 gmMace Powder5 gmSalt5 gmPao-Bhaji MasalaIt is used in a tangy stew paired with pao (bun-shaped bread).Red Chili50 gmBlack Cardamom4-5 piecesCoriander Seeds50 gmDry Mango Powder25 gmCumin Seeds25 gmFennel Seeds10 gmBlack Pepper25 gmTurmeric Powder1 tbspCinnamon25 gmStar Anise2 piecesClove25 gmRajmah MasalaIt is used to spice kidney beans curry.Cloves4 piecesBlack Peppercorns4 piecesCardamom2 piecesCumin Seeds1 tbspCinnamon Stick1” stickCumin Powder1 tbspBay leaf1 pieceGinger Garlic Paste1 tbspCoriander Powder1 ½ tbspGaram Masala Powder½ tbspRed Chili Powder1 tbspDry Mango Powder½ tbspSambar MasalaIt is used to flavor a curry named Sambar; prepared with cooked pigeon peas, drumsticks, tomatoes, pumpkin pieces, and cubes of other vegetables. Sambar is paired with Idli, Urad wada, Uthapam, or various types of Dosai.Chana Daal¼ cupBlack Peppercorns¼ cupUrad Daal (black gram)¼ cupDry Red Broken Chili¼ cupCoriander Seeds½ cupDry Grated Coconut¼ cupCumin Seeds¼ cupMustard Seeds¼ cupFenugreek Seeds¼ cupTurmeric Powder2 tbspDried Curry Leaves20 piecesAsafetida Powder2 tbspTea MasalaIt is used to prepare flavored tea.Black Cardamom1 podBlack Peppercorns¼ tbspCardamom SeedsFrom 25 podsDry, Ground Ginger Powder1 tbspCloves4 piecesGround Cinnamon Powder1 tbspFennel seeds½ tbspCarom Seeds (optional)¼ tbspThere is a very large variety of spice mixes for side dishes such as curd based salad named Raita, appetizers such as Jal-Jeera and Chhach, sweet flavored milk named Thandai, and Indian street food named Chaat.There are also some other spices such as pickle masala, a combination of five spices named panch-poran used in eastern states of India. The list goes on according to the taste preferences and diversity in cultures.