Here's a look-into the spices/condiments/herbs I generally use for cooking specific dishes...
Vegetarian Cooking:
- Onions (but not all dishes)
- Ginger (most of the dishes)
- Garlic (selective dishes)
- Tomatoes
- Green Chilli
- Whole red chilli
- Paanch Phoron or five whole spices (fennel seeds/saunf/mouri, nigella seeds/kalonji/kaalojeere, fenugreek seeds/methi, mustard seeds/kaalo shorshe, wild celery seeds/radhuni. In absence of radhuni you can use cumin seeds/ jeere)
- Cumin seeds/jeera n powder
- Asafoetida/hing
- Nigella seeds/kaalo jeere/kalonji
- Mustard seeds/ shorshe
- Turmeric powder
- Kashmiri red chilli/ deghi mirch powder
- Coriander powder n leaves
- Kasuri Methi/dried fenugreek leaves
Fish/ Prawn Cooking:
- Onions
- Ginger
- Garlic
- Tomatoes
- Green chilli
- Kaalo jeere/ kalonji
- Mustard seeds/shorshe
- Green cardamoms
- Cinnamon
- Cloves
- Turmeric
- Red chilli powder/ Kashmiri red Chilli
- Cumin seeds n powder
- Posto/khus khus/poppy seeds
- Coriander Leaves
Chicken/Mutton Cooking
- Onions
- Ginger
- Garlic
- Tomatoes
- Green chilli
- Green cardamoms
- Cinnamon
- Cloves
- Black cardamoms
- Black peppercorns
- Bay leaf
- Nutmeg
- Mace
- Turmeric powder
- Kashmiri red chilli/deghi mirch powder
- Coriander powder
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