How to Guide to Ingredients.Hindi

                     Ingredients

2.1 Guide to Ingredients
Most of the ingredients are available at the grocery stores or supermarkets.
Some, though, are special and have to be obtained from the Indian stores.
Substitutes may change the character of the dish. It is better to omit an
ingredient 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.
Name Indian Name Description
Asafoetida Hing Dried gum resin from the root of various

Iranian and East Indian plants. Has a strong
fetid odor|de nitely an acquired taste.
May be obtained.
Besan Besan Flour of dried chick peas.
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 the parsley 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 the legume
or pulse family. Commonly used are: Arhar,
Channa, Masur, Mung, Labia (black-eyed peas),
Ra jma (red kidney beans).
Fennel Seed Sauf Has an agreeable odor and licorice
avor.
Available whole or ground.
Fenugreek Methi Has a pleasant bitter
avor 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 Fat for frying. Pure ghee is clari ed butter.
Mustard oil Larson Pungent oil made from black mustard seeds.
Mint Pudina Aromatic herb. Fresh and dried leaves are
used in the preparation of chutneys. Dried
leaves are much less fragrant than the fresh
ones.
Pomegranate Anar dana A
avoring agent. Has some scent.
Sa ron Kesar Made of stigmas of a
ower grown in
Kashmir and Spain. It is aromatic and yields
a yellow color.
Turmeric Haldi An aromatic powdered root. Used as a
avoring
and for

avoring curries.
To make Garam Masala: (approximately 1 1
2 cups)
Quantity Ingredient
3 - 5" pieces Cinnamon stick
1 c (???) Green cardamom pods
1
2 c Cumin seed
1
2 c Black pepper corns
1
2 c Cloves
1
2 c Coriander seeds
Procedure:
Dry the ingredients in an oven. Do not let them turn brown. Remove the
seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces.
Combine ingredients until they are well mixed and blend at high speed for
2-3 minutes until completely pulverized (LINE MISSING, The recipe seems
to be complete, but as the original had this I am letting it remain.)