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indian cuisine
Indian cuisine consists of a variety of regional & traditional cuisines native to the Indian subcontinent. These cuisines vary substantially & use locally available spices, herbs, vegetables, & fruits
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
Homemade Sambar Powder
This is another southern Indian spice mixture which had many regional variations some including coconut. It is spicy, aromatic and nutty.
Ingredients
1 tbsp urad dal
1 tbsp channa dal
1 tbsp toor dal
2 tbsp coriander seeds
2 tsp cumin seeds
1 - 2 tsp fenugreek seeds
1 tsp...
Homemade Rasam Powder
This is a spicy powder generally used in the southern Indian dish rasam. It is quite spicy with a peppery kick.
Ingredients
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp toor dal
1 tsp black peppercorns
½ tsp fenugreek seeds
4 dried red chillies
A handful of fresh curry...
Homemade Panch Pooran
This is a Bengali spice mixture that literally means 5 spices. This is the easiest version where all the seeds are in equal proportions.
Ingredients
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp mustard seeds (black)
1 tbsp fenugreek seeds
1 tbsp kalonji seeds
Method
Mix...
Homemade Garam Masala
Ingredients
3 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp black peppercorns
4 cinnamon sticks
8 green cardamon pods
4 black cardamon pods
12 cloves
5 bay leaves
4 star anise
4 blades of mace
½ of a nutmeg
Method
Dry roast all the spices in a pan on a very low heat...
Photographs by Morning Glory
What I love about this recipe is the number of herbs and spices in it and how easy it is really. The list of ingredients is long but simple and can be adapted to accommodate what is available, around and how many people are eating, and it is best left to mature for...
I came across this spice only recently, when I found a recipe online for spicy squash. You use just a little pinch of it, and you fry it off at the beginning of the recipe. It did add a very particular onion-y/garlic-y flavor - as neither garlic nor onions were included in this particular...
Last Saturday at breakfast, you know that time when you are not awake enough to really remember what you did, I realised that we needed something to eat at my parents for lunch. It had to work with a regional 'dish' which we have pretty much every Saturday lunchtime if we are over at my...
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