| 7 | 8 | 9 | 10 | 11 |
| 1 | 14 | 28 | 41 | 55 |
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Last but not least, look for cilantro/coriander/dhaniya. It is essential, though it is mostly used as a
garnish. After trial and error, I've found that whole cilantro, including the leaves and stems,
chopped very fine is a powerful flavoring agent if added during the cooking process in addition
to being a colorful garnish if added at the end.
Optional:
Cinnamon
Cardamom
Cloves
(None of the above should be difficult to find in any grocery store, Western or Oriental).
Garam masala powder
Traditionally, Indian recipes call for garam masala, a blend of the above three spices in a
powdered version that will be sold only in Indian grocery stores. Garam masala is a potent
mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly
flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from
the standard supermarket, to be on the safe side.
Regional cuisine's may require a few additional ingredients.
3
0 minute Indian Cuisine
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10 -
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Vegetarian Wiles
If I were a vegetarian, I'd stick to Indian cuisine. The Indian people thrive on vegetarianism, and
have perfected the art. Vegetables, greens and potatoes are often served as the main course. Most
of them are seasonal - cauliflower and cabbage are to be relished only in winter, while green okra
abounds in the summer months. Try the following recipes, and you'll get hooked.
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