A friend once asked what she needed to start Indian cooking so I thought I might list a few items that you will definitely use:
- A heavy bottom pot – very useful for sautéing onions that form a base for most curries
- A mortar and pestle – great for crushing fresh garlic and ginger which along with onions form the trilogy of any that makes up any great curry base.
- A spice container – you may use bottles, but you will end up having to open and close too many whilst creating a ‘tadka’ (infused spice oil) that is poured over some dishes. Take a look at the box we have on offer it will house 7 essential spices (cumin, coriander, chilli, cinnamon, cloves, cardamom, pepper) under one roof!
- A tava – this is a large, flat disc-haped griddle made from cast iron. It is used specifically to prepare rotis, parathas (see recipes) and Pau Bhaji. It can also be used to make Dosas.
- Pantry Staples - The holy trinity: Onions, Garlic, Ginger. Cans of coconut milk and tomatoes. Lentils of every kind - chickpeas are especially tasty and easy to prepare with our Channa Masala.
Here are some terms used in our recipes which we have elaborated on in case you need clarification.
- BASTE – moisten with gravy or melted butter
- BLANCH – immerse briefly in boiling water
- BROIL – roast lightly/fry
- DEEP FRY – fry immersed in ghee or oil
- MARINATE – coat meat/fish/veggies in a mixture of oil and spices and tenderising agents like lemon and yoghurt before cooking. Best done in a glass dish to avoid the interaction of acids with metal.
- PUREÉ – make a soft pulp of fruit/vegetables
- SAUTÉ – quickly fry in a little oil
- TADKA – oil infused with whole spices e.g. cumin seeds, curry leaves, fenugreek seeds and mustard seeds are commonly used after lentils are cooked.