Here is a list to get you started! It is just a starting list, and many of the ingredients are what you will find in the recipes on this blog. Please be careful to add/delete to the list as is fitting for your family's palette. The Indian spices can be found at any local Indian store.
1. Condiments/Sauces
Extra Virgin Olive Oil
Extra Virgin Olive Oil
Canola Oil
Salt
Pepper
Vinegar
Honey
Agave Syrup
Honey
Agave Syrup
Soy Sauce
Ketchup
Ranch
Hoisen Sauce
Balsamic Vinegar
Hoisen Sauce
Balsamic Vinegar
Chalula Sauce
Sandwich Chutney
Salad Dressings of choice
BBQ Sauce
Homemade Jalapenos
Pimento Spread
Chili Garlic Sauce
Indian Pickles of choice
Mayonnaise
2. Indian Lentils and Legumes
Toor Daal
Sandwich Chutney
Salad Dressings of choice
BBQ Sauce
Homemade Jalapenos
Pimento Spread
Chili Garlic Sauce
Indian Pickles of choice
Mayonnaise
2. Indian Lentils and Legumes
Toor Daal
Mug Ni Daal
White and/or Brown Rice
Garbanzo Beans
Black Eye Peas (Choli)
Chana Daal
White/Green Dry Peas
Masoor Daal
Kala Chana
Moong Daal
Urad Daal
Pinto Beans
Black Beans
Kidney Beans
Garbanzo Beans
Black Eye Peas (Choli)
Chana Daal
White/Green Dry Peas
Masoor Daal
Kala Chana
Moong Daal
Urad Daal
Pinto Beans
Black Beans
Kidney Beans
3. Indian Flour
Pauva
Whole Wheat Flour (Sujata Ata or other)
Chana Flour (aka Besan Flour)
Handvo Flour
4. Other
Jaggery
Assorted Nuts (Almonds, Walnuts, Cashew, Pistachio)
Whole Wheat Pasta
Oatmeal
Other snacks/emergency foods of choice
Fresh Granola
Butter (to use, and make homemade ghee)
Sliced American Cheese
Whole Wheat 3 ingredient tortilla
Pasta Sauce
Milk
Juice (Simply Orange preferred)
Salsa
Yogurt
Coffee
5. Frozen
(We try to stay away from Frozen/Prepared Foods, but it does come in handy now and then)
Whole Wheat Flour (Sujata Ata or other)
Chana Flour (aka Besan Flour)
Handvo Flour
4. Other
Jaggery
Assorted Nuts (Almonds, Walnuts, Cashew, Pistachio)
Whole Wheat Pasta
Oatmeal
Other snacks/emergency foods of choice
Fresh Granola
Butter (to use, and make homemade ghee)
Sliced American Cheese
Whole Wheat 3 ingredient tortilla
Pasta Sauce
Milk
Juice (Simply Orange preferred)
Salsa
Yogurt
Coffee
5. Frozen
(We try to stay away from Frozen/Prepared Foods, but it does come in handy now and then)
4 cheese blend
Frozen Corn
Frozen Spinach
Frozen Methi
Frozen Surti Papdi
Limbdo
6. Spices
Salt
Frozen Corn
Frozen Spinach
Frozen Methi
Frozen Surti Papdi
Limbdo
6. Spices
Salt
Pepper
Dry Red Peppers
Garlic Salt
Lemon Pepper
Red Pepper Flakes
Baking Powder
Baking Soda
Oregano
Sesame Seeds
Paprika
Thyme
Rosemary
Parsley
Caraway Seeds
Coriander Seeds
Cinnamon Sticks
Hing
Kokum
Laving
Dhana-Jeeru (Cumin-Coriander Powder)
Ajmo
Rye (Mustard Seeds)
Haldar (Turmeric)
Laal Marchu (Red Chili Powder)
Jeeru (Cumin Seeds)
Methi Seeds
Cha Masalo
Jeeralu
Pani Poori Masalo
Kesar Elaichi Powder
Chole Masalo
Chat Masalo
Garam Masalo
Pau Bhaji Masalo
COOKING INDIAN FOOD!
Indian people generally don't use measurements when cooking!! And yes, when you are trying to learn how to make the dishes your mom made, and she says "just put a little of each spice" ....well, it makes you want to scream and pull your hair out at the same time! I know it made me feel that way on numerous occasions. And alas, here I am 6 years later doing the same thing my mother did, as you can tell from the recipes on my blog. BUT, I can do one thing differently - which is to share how I started. Here's some advice that will help give you a beginning point.
1.) There are 4 main spices in most Indian Dishes - Turmeric (Haldar), Red Chili Powder (Laal Marchu), Cumin-Coriander Powder (Dhana Jeeru) and Salt.
2.) Turmeric has a very strong, bitter flavor so you just want to use a little bit (it's mostly used for health benefits more than anything else. And it's the Turmeric that gives most Indian food the yellow/brown color you see). I would suggest starting with approximately 1/4tsp for all the recipes I have on the blog.
3.) Red Chili Powder is what makes the food spicy, and it's really the only thing that adds spice! Alternatively, you can use fresh green chili's which also add a unique taste to the food. I would also use 1/4-1/2tsp as a starting point here as well. Then you taste your food while it's cooking and keep adding 1/4tsp until you achieve the spice level you're looking for.
4.) Cumin-Coriander provides a lot of flavor! I would use 1 tsp as a starting point, and again - keep adding that amount and tasting as you go. I promise, as you continue cooking daily - you will figure out your own starting point!
5.) If you've added all of the above, and something just still isn't sitting right with you...the food probably needs some salt! It's happened to me on plenty of occasions, and just a little addition of salt really did make a huge difference. Give it a try!
Dry Red Peppers
Garlic Salt
Lemon Pepper
Red Pepper Flakes
Baking Powder
Baking Soda
Oregano
Sesame Seeds
Paprika
Thyme
Rosemary
Parsley
Caraway Seeds
Coriander Seeds
Cinnamon Sticks
Hing
Kokum
Laving
Dhana-Jeeru (Cumin-Coriander Powder)
Ajmo
Rye (Mustard Seeds)
Haldar (Turmeric)
Laal Marchu (Red Chili Powder)
Jeeru (Cumin Seeds)
Methi Seeds
Cha Masalo
Jeeralu
Pani Poori Masalo
Kesar Elaichi Powder
Chole Masalo
Chat Masalo
Garam Masalo
Pau Bhaji Masalo
COOKING INDIAN FOOD!
Indian people generally don't use measurements when cooking!! And yes, when you are trying to learn how to make the dishes your mom made, and she says "just put a little of each spice" ....well, it makes you want to scream and pull your hair out at the same time! I know it made me feel that way on numerous occasions. And alas, here I am 6 years later doing the same thing my mother did, as you can tell from the recipes on my blog. BUT, I can do one thing differently - which is to share how I started. Here's some advice that will help give you a beginning point.
1.) There are 4 main spices in most Indian Dishes - Turmeric (Haldar), Red Chili Powder (Laal Marchu), Cumin-Coriander Powder (Dhana Jeeru) and Salt.
2.) Turmeric has a very strong, bitter flavor so you just want to use a little bit (it's mostly used for health benefits more than anything else. And it's the Turmeric that gives most Indian food the yellow/brown color you see). I would suggest starting with approximately 1/4tsp for all the recipes I have on the blog.
3.) Red Chili Powder is what makes the food spicy, and it's really the only thing that adds spice! Alternatively, you can use fresh green chili's which also add a unique taste to the food. I would also use 1/4-1/2tsp as a starting point here as well. Then you taste your food while it's cooking and keep adding 1/4tsp until you achieve the spice level you're looking for.
4.) Cumin-Coriander provides a lot of flavor! I would use 1 tsp as a starting point, and again - keep adding that amount and tasting as you go. I promise, as you continue cooking daily - you will figure out your own starting point!
5.) If you've added all of the above, and something just still isn't sitting right with you...the food probably needs some salt! It's happened to me on plenty of occasions, and just a little addition of salt really did make a huge difference. Give it a try!
