BASIC INDIAN COOKERY | 2ND SEM

BASIC INDIAN COOKERY

1.CONDIMENTS & SPICES

   A.Intoduction to Indian Food

   B.Spices used in Indain cookery
     

1. Ajowan (Ajwain)

1. Aniseed (Saunf)

1. Asafoetida (Hing)

1. Bay Leaf (Hing)

1. Green Cardamom (Choti elaichi)

1. Black Cardamom (Moti/Badi elaichi)

1. Cinnamon (Dalchini)

1. Clove (Laung)

1. Coriander Seed (Dhaniya)

1. Cumin (Jeera/Zeera)

1. Chilli (Mirch)

1. Fenugreek (Methi daana)

1. Wild Mangosteen (Kokum)

1. Mace and Nutmeg (Javitri and Jaiphal)

1. Mustard (Sarson/Rai)

1. Nigella (Kolonji/Onion seeds)

1. Pepper (Kali Mirch)

1. Poppy Seeds (Khus Khus) 

1. Saffron (Kesar/Zafran)

1. Turmeric(Haldi/Yellow ginger)

1. Curry Leaf (Kari Patta)

1. Dried Ginger (Saunth)

1. Black Salt (Kala namak)

1. Allspice (Kebab cheeni)

1. Cubeb Pepper (Pipli/Long pepper)

1. Dill (Sowa)

1. Liquorice (Mulethi/Black sugar)

1. Star Anise (Badalphool/Chakriphool)

1. Zedoary (Aam haldi/Wild turmeric)

1. Celery Seeds (Radhuni)

1. Marjoram (Marwa)

1. Oregano (Sathra/ Mountain mint)

1. Capers (Marathi Moggu/ Kiari/ Kabra)

1. Stone Flower (Pathar ka phool)

1. Cobra Saffron (Nag kesar)

1. Basil Seeds (Subza)

1. Root of Betel (Paan ki jadh)

                                                                                                       





C.Role of spices in Indian cookery

D.Indian equivalent of spices (names)

2.MASALAS

  A.Blending of spices

  B.Different masalas used in Indian cookery .

                  *Wet masalas

                  *Dry malalas

  C.Composition of different masalas

  D.Varities of masalas available in regional areas

  E.Special masalas blends