Asafoetida (Hing)
Asafoetida is one of the most crucial ingredient for seasoning my legumes like black eye beans, chick peas, butter beans and in a number of vegetable dishes such [...]
Black Cardamom (Barra Elaichi)
Black cardamoms are larger than green cardamoms and have a smoky flavour. I use the seeds in making Garam Masala powder as they add a distinct aroma. I [...]
Black Cumin (Shahjeera)
Black Cumin or Shahjeera is a different variety of cumin and is darker in colour with a bitter but slightly nutty note. It has a very mild flavour [...]
Black Mustard Seeds & Powder (Rai or Sarson)
Mustard is a condiment used in India, Greece and Rome since very ancient times. Mustard seeds come in three colours, black, brown and yellow/white and are used whole [...]
Blade Mace (Javitri)
Blade mace is a crimson, net like membrane of the nutmeg seed and is sold as blade mace or in a powdered form in most Indian grocery stores. [...]
Cinnamon Sticks (Dalchini)
Cinnamon stick is a spice obtained from the inner bark of the Cinnamomum tree and can be used both in powder and stick form. It is one of [...]
Cloves (Lavang)
Cloves, having the resemblance of a small tack, cloves are the highly aromatic unopened flower buds of a clove tree. They dry to a rich brown colour. I [...]
Coriander Leaves (aka Cilantro)
Fresh coriander is one of my favourite herbs and I use it in cooking and garnishing my curries, grills, salads and soups as it is a beautifully fragrant [...]
Coriander seeds & powder (Dhania)
Coriander Seeds are a popular spice in my kitchen and can be used whole or ground as a powder. I use it in many of my masala bases [...]
Cumin seeds & powder (Jeera)
Cumin Seeds are one of the most commonly used and versatile spice in India is the small boat shaped cumin seed. It is earthy in flavour and can [...]
Curry Leaves (Murraya koenigii)
Curry leaves are extensively used in South Indian cooking. The leaves are small and aromatic and are used as whole or chopped. They are best used fresh as [...]
Dill Leaves
Fresh dill has an intense flavour and feathery green leaves. Although they resemble fennel they have a distinct flavour. It is used as a culinary herb but in [...]
Dried Fenugreek Leaves (Kasoori Methi)
Fenugreek is used as an herb either fresh or in the form of dried leaves and the seeds are used as spice. Fenugreek leaves can be directly cooked [...]
Dried Kashmiri Red Chillies & Powder
The greatest asset of a good cook and one main ingredient that gives a lovely red glow and spice to either vegetarian or non-vegetarian dish is the variety [...]
Fennel Seeds (Saunf)
I add fennel seeds occasionally in my chicken dishes and some of my vegetarian dishes for their sweet, aromatic and licorice-like taste. In order to keep their flavour [...]
Fenugreek Seeds (Methi)
I add a moderate amount of roasted fenugreek seeds in my pickles to make the masala base and when preparing sambhar powders as they give a beautiful pungent [...]
Garam Masala Powder
Garam means hot, and masala means a blend of spices. This spice mixture contributes both flavour and aroma. I use it in my meat, chicken curries and some [...]
Garlic
I love fresh garlic and it is an essential ingredient in almost all my curries, soups and snacks. The enticing aroma and flavours of my curries is due [...]
Ginger
Ginger is a standard ingredient along with garlic in most of my curries. I use peeled fresh ginger in my marinades, traditional curries, soups and masala bases for [...]
Ginger Chutney
This Ginger Chutney is a blended mixture of coconut, ginger, onion, green chillies, tamarind and garlic. Awesome with South Indian snacks such as Biscuit Ambades, Idli or Dosa.
Green Cardamoms (Elaichi)
Cardamom is a spice made from the pods of a small plant that belongs to the ginger family. The small seeds inside the dark green plump pods when [...]
Green Chillies
Fresh green chillies come in many varieties, taste, heat and are the life and soul of any Indian meal. In my cooking I have used slim, green finger [...]
Indian Bay Leaf (tej patta)
The botanical name for the Indian bay leaf tree is Cinnamomum tamala and the leaves of this Cinnamon tree are called Indian bay leaves. The Indian bay leaf [...]
Mediterranean Bay Leaf
The biological name for the Mediterranean bay leaf is Laurus nobilis and its other common names are bay tree, sweet bay, bay laurel and Grecian laurel. It is [...]
Mint Leaves
Mint is an aromatic culinary herb and goes well with chicken, mutton/goat meat, chutneys, raita, pulav and soups. I also use mint leaves as a garnish in my [...]
Nutmeg (Jaiphal)
I use nutmeg sparingly and mostly in my sweets. Freshly grated nutmeg yields a mellow and sweet aroma. Try my Boal (Traditional Mangalorean Semolina Cake) in which I [...]
Pepper Corns (Kali Mirchi)
Pepper is a highly prized spice since medieval times and it is still considered as the king of spices. I like to add it in my dishes to [...]
Rosemary leaves
Rosemary is a woody, evergreen aromatic herb. It has needle like leaves with pink, white or purple flowers. I had never used Rosemary in my cooking in India [...]
Saffron (Kesar)
Saffron is the most expensive spice and comes in strands and powder. The strands impart a beautiful deep yellow colour to biryanis and pulao. Saffron also gives a [...]
Star Aniseed (Chakraphool)
Although I love the aroma of this spice, I use it sparingly in my cooking. I find it delicious in my Chicken Green Masala although it is not [...]
Tamarind paste
Tamarind is used as a condiment and souring agent in many of my curries, chutneys and vegetable dishes. Tamarind pulp is used as a dressing in many Indian [...]
Turmeric powder (Haldi)
Turmeric powder is made from the dried root and has a vibrant yellow colour. It should be added in a small quantity to curries as they tend to [...]
White Poppy Seeds (Khus Khus)
Poppy seeds come in black and white colour. In my cooking I use only the white poppy seeds in some of my curries. As the seeds are small [...]
Yellow Mustard Seeds
I have used the yellow mustard seeds only in my Mustard Pork. This mustard is also used as a condiment for making gravies and sauces. [...]
Asafoetida (Hing)
Asafoetida is one of the most crucial ingredient for seasoning my legumes like black eye beans, chick peas, butter beans and in a number of vegetable dishes such [...]
Black Mustard Seeds & Powder (Rai or Sarson)
Mustard is a condiment used in India, Greece and Rome since very ancient times. Mustard seeds come in three colours, black, brown and yellow/white and are used whole [...]
Cinnamon Sticks (Dalchini)
Cinnamon stick is a spice obtained from the inner bark of the Cinnamomum tree and can be used both in powder and stick form. It is one of [...]
Cloves (Lavang)
Cloves, having the resemblance of a small tack, cloves are the highly aromatic unopened flower buds of a clove tree. They dry to a rich brown colour. I [...]
Coriander seeds & powder (Dhania)
Coriander Seeds are a popular spice in my kitchen and can be used whole or ground as a powder. I use it in many of my masala bases [...]
Cumin seeds & powder (Jeera)
Cumin Seeds are one of the most commonly used and versatile spice in India is the small boat shaped cumin seed. It is earthy in flavour and can [...]
Dried Kashmiri Red Chillies & Powder
The greatest asset of a good cook and one main ingredient that gives a lovely red glow and spice to either vegetarian or non-vegetarian dish is the variety [...]
Garam Masala Powder
Garam means hot, and masala means a blend of spices. This spice mixture contributes both flavour and aroma. I use it in my meat, chicken curries and some [...]
Black Cardamom (Barra Elaichi)
Black cardamoms are larger than green cardamoms and have a smoky flavour. I use the seeds in making Garam Masala powder as they add a distinct aroma. I [...]
Black Cumin (Shahjeera)
Black Cumin or Shahjeera is a different variety of cumin and is darker in colour with a bitter but slightly nutty note. It has a very mild flavour [...]
Blade Mace (Javitri)
Blade mace is a crimson, net like membrane of the nutmeg seed and is sold as blade mace or in a powdered form in most Indian grocery stores. [...]
Fennel Seeds (Saunf)
I add fennel seeds occasionally in my chicken dishes and some of my vegetarian dishes for their sweet, aromatic and licorice-like taste. In order to keep their flavour [...]
Fenugreek Seeds (Methi)
I add a moderate amount of roasted fenugreek seeds in my pickles to make the masala base and when preparing sambhar powders as they give a beautiful pungent [...]
Nutmeg (Jaiphal)
I use nutmeg sparingly and mostly in my sweets. Freshly grated nutmeg yields a mellow and sweet aroma. Try my Boal (Traditional Mangalorean Semolina Cake) in which I [...]
Saffron (Kesar)
Saffron is the most expensive spice and comes in strands and powder. The strands impart a beautiful deep yellow colour to biryanis and pulao. Saffron also gives a [...]
Star Aniseed (Chakraphool)
Although I love the aroma of this spice, I use it sparingly in my cooking. I find it delicious in my Chicken Green Masala although it is not [...]
Coriander Leaves (aka Cilantro)
Fresh coriander is one of my favourite herbs and I use it in cooking and garnishing my curries, grills, salads and soups as it is a beautifully fragrant [...]
Curry Leaves (Murraya koenigii)
Curry leaves are extensively used in South Indian cooking. The leaves are small and aromatic and are used as whole or chopped. They are best used fresh as [...]
Dill Leaves
Fresh dill has an intense flavour and feathery green leaves. Although they resemble fennel they have a distinct flavour. It is used as a culinary herb but in [...]
Dried Fenugreek Leaves (Kasoori Methi)
Fenugreek is used as an herb either fresh or in the form of dried leaves and the seeds are used as spice. Fenugreek leaves can be directly cooked [...]
Garlic
I love fresh garlic and it is an essential ingredient in almost all my curries, soups and snacks. The enticing aroma and flavours of my curries is due [...]
Ginger
Ginger is a standard ingredient along with garlic in most of my curries. I use peeled fresh ginger in my marinades, traditional curries, soups and masala bases for [...]
Ginger Chutney
This Ginger Chutney is a blended mixture of coconut, ginger, onion, green chillies, tamarind and garlic. Awesome with South Indian snacks such as Biscuit Ambades, Idli or Dosa.
Green Chillies
Fresh green chillies come in many varieties, taste, heat and are the life and soul of any Indian meal. In my cooking I have used slim, green finger [...]