Advanced Indian Pantry
Once you have gotten the basic dishes and ingredients under your belt, you may want to play around with recipes that have more unusual ingredients:
Spices -- Beyond the Basics
- Anise seed (saumf)
- Asafetida (hing/heeng)
- Carom (ajwain)
- Cardamon, black (kali/bari/bati/big elaichi)
- Chaat masala
- Cumin, ground (jeera), you can always grind the whole cumin you have
- Coriander, ground (dhania), you can always grind the whole coriander you have
- Fennel seeds (saunf)
- Fenugreek seeds (methi dana)
- Mace (javitri)
- Mango, dried powder (amchoor/amchur)
- Nigella seeds, onion seeds, black cumin (kalonji)
- Nutmeg (jaiphal)
- Pomegranate seeds (Anardana)
- Poppy seeds, white (shabdkosh)
- Saffron (kesar)
- Sesame seeds (safed til)
- Star anise (chakra phool)
More Grains, Flours, Dried Deans & Lentils (dals, daals)
- Bengal gram, split and skinless (chana dal dhuli)
- Black chick peas (kala chana)
- Brown lentils (sabut masoor ki dal)
- Green gram, split, with and without skin (with skin: chilka, and without: moong dal dhuli)
- Green gram, whole (sabut moong)
- Black gram, whole (sabut urad/urid)
- Kidney beans (rajma)
- Red lentils, split (Masoor dal)
- White chickpeas (chole/kabuli chana)
For a beautifully written and detailed guide to lentils, beans and pulses see Anushree Shetty's Guide to Indian Pulses, on her blog Simmer to Slimmer.
The Well-Stocked Pantry
- Canned mango pulp
Happy Cooking!
~Alonna
