Read How to Cook Indian Online

Authors: Sanjeev Kapoor

How to Cook Indian (128 page)

BOOK: How to Cook Indian
3.38Mb size Format: txt, pdf, ePub
ads
Dosa
griddle:
This flat metal plate, usually made of iron or heavy-gauge aluminum, has an anodized surface. The surface is scratch resistant and does not crack or peel, allowing the use of metal spoons, spatulas, etc. You can use a nonstick griddle instead, but don’t use metal utensils on it.
Double boiler:
This stove-top pan is used to melt chocolate without burning or seizing, or to cook any other thick liquid, sauce, or porridge that would normally burn if cooked over direct heat. It consists of an upper vessel (containing the food) situated above a lower pot of water. When the water is brought to a boil, the steam produced in the lower pot transfers the heat to the upper pot.
Food processor:
An electric kitchen appliance with a closed container and interchangeable blades that can chop, blend, shred, purée, or otherwise process food at high speed. I use a mini food processor to grind up small quantities of wet mixtures.
Idli
steamer:
This deep vessel with a lid has a vent that allows steam to escape and special plates with dents into which the
idli
batter is poured and then steamed. They are readily available at Indian grocery stores.
Kadai:
A thick, deep, circular cooking pot that resembles a wok.
Kulfi
molds:
Aluminum or plastic individual-size molds in which the milk-and-nut mixture is frozen to make
kulfi
desserts. Ramekins, custard cups, or even ice-pop molds make good
kulfi
molds.
Paniyaram tawa:
Mainly used in South India, this is an iron griddle with golf ball–size dents into which batter is poured to make
paniyaram.
Pickle jars:
Glass or porcelain pickle jars are sterilized (by submerging in boiling water for at least ten minutes) and allowed to dry thoroughly before being used to store homemade pickles; Indian pickle jars are available at Indian markets, or you can use American- or European-style canning jars.
Tawa:
This is a large, flat, or slightly concave disk-shaped griddle made from cast iron, steel, or aluminum, used to cook
rotis
and
parathas.
Nonstick
tawas
are also now available. Any large, flat griddle or even a cast-iron skillet can be used instead.

I
NDIAN
G
ROCERY
S
TORES
Indian Grocery Store Locator
Type in your zip code to find Indian grocery stores near you
www.diggsamachar.com/grocery/grocery.htm
Indian Supermarket Guide
Indian grocery stores and restaurants listed by state
www.videsh.com
U
TENSILS
Amazon
Idli
steamers, food steamers, spice grinders, and more
www.amazon.com
I Shop Indian
A good selection of Indian utensils
www.ishopindian.com
I
NGREDIENTS
Amazon
Amazon carries a very good selection of Indian spices and herbs
www.amazon.com
India Foods Company
Great prices on herbs and spices
www.indianfoodsco.com
India Plaza
An online store offering herbs, spices, ready-to-eat meals, and much more
www.indiaplaza.com
My Spice Sage
An excellent collection of global spices
www.myspicesage.com
Penzeys
Very good quality spices
www.penzeys.com
Rani Foods (formerly Kundan Foods)
Spices and other ingredients
www.qualityspices.com
www.kundanfoods.com
Spices Galore
A good collection of spices and marinades from around the world
www.spicesgalorel.com

A
Aab Gosht
Aamras Ki Kadhi
Aattu Kari Podimas
Achari Gosht
Adraki Jhinga
Adrak Navratan
ajwain
Akhrot Murgh
almonds:
Almond Paste
Badam Doodh
Badam Halwa
Badam Pista Kulfi
Badam Shorba
to blanch
Chandi Korma
Dum Murgh
Hara Masala Murgh
Makai, Badam, Aur Akhrot Ki Tikki
Murgh Zafrani Do Pyaza
Taar Korma
Aloo Anardana Kulcha
Aloobukhara Kofta
Aloo Bukhare Ki
Chutney
Aloo Chaat Dilli
Style
Aloo Chokha
Aloo Gobhi Ki Tahiri
Aloo Kachalu Chaat
Aloo Matar
Aloo Nazakat
Aloo Paratha
Aloo Posto
alum
Ambat Batata
Ambe Sasam
amchur
Amer Chatni
Amla Aur Beetroot Ki Tikki
Amritsari
Machchi
Amti
Anaarase
anardana
Anarkali Shorba
Andhra Chile Chicken
Angoor Aur Khajur Ki
Chutney
Angoori
Shrimp
anise seeds
Anjeer Murgh
Appam
apples:
Gulmarg
Salad
apricots:
Khubani Ka Meetha
Khubani Ke Shammi
Nawabi Korma
Salli Ne Jardaloo Ma Gos
asafetida
ash gourd
Kaalan
Puzhanikkai More Kozhambu
atta
Aloo Paratha
Basic
Paratha
Basic
Roti
Bedvin Kachori
Khaari Puri
Khakhra
Koki
Missi Roti
Namakpara
Paneer Tikka Kathi Rolls
Pudina Paratha
Rajasthani
Bati
Thepla
Tikadia
Atta
Dough
Aviyal
B
Badam Doodh
Badam Halwa
Badam Pista Kulfi
Badam Shorba
Baghare Baingan
Baingan Ka Bharta
Baingan Saaswe
Bakharkhani
Balushahi
banana leaves
Karimeen Pollichattu
Mamallapuram Kal Erra
Patrani Machchi
Paturi Maach
bananas:
Aloo Kachalu Chaat
Aviyal
Eriseri
Kaalan
Kachche Kele Ke
Cutlet
Kela Anar Raita
Kele Ki
Chutney
Kele
Wafers
Kelyache Koshimbir
Phal-Sabz Seekh
Bangda Udad Methi
basics,
Almond Paste
Appam
Atta
Dough
Basic
Paratha
Basic
Roti
Boiled-Onion Paste
Brown Rice
Cashew Paste
Chaat Masala
Chai Masala
Chholay Masala
Chicken Stock
Dahi
Dhansaak Masala
Ganthia
Garam Masala
Garlic Paste
Ghee
Ginger-Garlic Paste
Ginger Paste
Goda Masala
Green Chile Paste
Ground Roasted Cumin
Khajoor Aur Imli Ki
Chutney
Khoya
Lamb Stock
Luchi
Naan
Nihari Masala
Paneer
Papdis
Pav Bhaji Masala
Pudina Aur Dhaniya
Chutney,
Punjabi
Garam Masala
Rasam
Powder
Sambhar
Sichuan Sauce
Vegetable Stock
Ver
Bataka Nu Rassawala Shaak
Batata Song
Batata Vada
Batatya Cha Kachyra
bay leaves
beans
Beans
Poriyal
Dal Makhni
Feijoada
Guar Ki Sabzi
BOOK: How to Cook Indian
3.38Mb size Format: txt, pdf, ePub
ads

Other books

Cortafuegos by Henning Mankell
True by Riikka Pulkkinen
Customer Satisfaction by Cheryl Dragon
Vaalbara; Visions & Shadows by Horst, Michelle
The Tangerine Killer by Claire Svendsen
Open File by Peter Corris
The Italian Affair by Loren Teague
Natural Born Trouble by Sherryl Woods