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GUIDE TO INGREDIENTS
CHICKEN
MUGHLAI CHICKEN WITH ALMONDS
MALAI CHICKEN
CHICKEN CURRY NORTH INDIAN STYLE
TANDOORI CHICKEN
GUIDE TO INGREDIENTS
Most of theingredients are available at thegrocery stores or supermarkets. Some,
though, are special and have to be obtained from the Indian stores.
Substitutes may change the character of thedish. It is better to omit aningredient if not
available than to substitute for it.If whole spice is not available, you may use the ground
form, but the ground form is less pungent.
Asafoetida (Hing) : Dried gum resin from the root of various Iranian and East Indian
plants. Has a strong fetid odor - definitely an acquired taste.
Besan (Besan) : Flour of dried chickpeas.
Cardamom (Elaichi): Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods
measure approximately 1/4 t.
Coriander (dhania): Aromatic herb of theparsley family. Sold as cilantro or Chinese
parsley. Also sold as seed or dry powder.
Cumin (Jeera): Very aromatic and reminiscent. Sold whole or ground.
Dals (Dal): Hindi name for all members of thelegume or pulse family. Commonly used
are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans).
Fennel Seed (Sauf): Has an agreeable odor and licorice flavor. Available whole or
ground.
Fenugreek (Methi): Has a pleasant bitter flavor and sweetish odor.
Garam Masala (Garam Masala): A mixture of spices; details come later.
Chat Masala (Chat Masala): A variation of Garam masala. Available in Indian stores.
Ghee (Ghee): Fat for frying. Pure ghee is clarified butter.
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