Your Indian Kitchen

If you’re just starting out with Indian cooking, there are a vast number of staples and spices that may confuse you. When I set up my kitchen for the first time and was shopping for staples and spices, I didn’t know which spice to pick up and which one to leave behind. Here is a list to help you sort through the items in a grocery store and choose the ones which you really need to begin cooking a simple Indian meal.

Mistress of Spices:
Powdered Spices:
Lal Mirch Powder/Cayenne Pepper or chilli powder
Dhania Powder/Coriander Powder
Haldi Powder/ Turmeric Powder
Jeera Powder/ Cumin Powder
Garam Masala/A spice blend
Chaat Masala
Amchur Powder/ Dried Mango Powder
Herbs and Whole Spices:
Kasoori Methi/ Dried Fenugreek Leaves
Sabut Jeera/ Whole Cumin Seeds
Saunf/ Fennel Seeds/Aniseeds
Rai/ Mustard Seeds
Kadi Patta/Curry leaves
Sabut Kali Mirch/ Black Peppercorns
Laung/Cloves
Sabut Dalchini/Cinnamon sticks
Elaichi/Cardamom - Available in three types – black, green and white. Buy just a little of each type.
Tej Patta/Bay leaves - Use it to neutralize strong odors in cooking.
Dried red chillies
Khus khus/Poppy seeds
Hing/Asafoetida - Store this strong-smelling spice in a tightly closed container as it can easily impart its smell to other spices.
Imli/Tamarind – These are sold in blocks. Buy a small block to make into chutney.

Must-haves in every Indian Fridge:
Plain Yoghurt
Ginger-Garlic paste
Fresh Coriander Leaves
Fresh green chillies – Buy a few at a time.

Staples:
Oil – I like to use vegetable/sunflower and mustard oil. Keep a small tin og ghee for tempering dal and for adding in special dishes.

Dals:
Masoor/Split red lentils
Moong/ Split yellow lentil
Urad/Black gram
Chana/Large yellow split yellow lentil
Safed and kala chana/Chickpea
Rajma/Kidney beans

Flour and Rice:
Aata or whole wheat flour to make chapatis, parathas and other Indian breads.
Maida or refined flour for making puris and pastry.
Rice – plain rice and Basmati rice for special rice dishes

http://www.cookinggoddess.com/category/Basics-of-Indian-Cooking/Your-Indian-Kitchen--Spices-and-Staples-for-your-Pantry/

by Chandana Banerjee