I need 20 common ingredients from India?!
Answers: For my food homework, I need 20 common ingredients from India. I just wondered if anyone could help me. Thanks so much.
mustard seeds
mustard oil
cumin seeds/powder
dals/lentils/pulses/beans
curry leaves
red chili powder (Indian)
tandoori masala/paste
paneer
ginger/garlic
garam masala
sesame seeds
kalonji (onion seeds)
mace
nutmeg
star anise
papad
pickles and chutneys
cinnamon
rice (Basmati)
turmeric
fenugreek seeds/methi
saunf (fennel seeds)
coriander seeds/powder
saffron
cloves
cardamom
rose water
atta flour
besan flour
tamarind
green chilies/dries red chilies
asafetida
coconut (fresh & dried)
poppyseeds (khus khus)
paan
betel nut (supari)
banana leaves
rava (sooji)
rasam powder
sambhar powder
panch phoran
rice flour
jaggery (gul)
sabudana (tapioca)
poha
cilantro
kokum
mint
Indian fruits & vegetables
Onions
Garlic
Garam Masala
Dhal (lentil)
Chana (chickpea)
Saag (spinach)
Aloo (potato)
Paneer (Indian cheese)
Cilantro
Turmeric
Saffron
Ginger
Bhindi (okra)
chapati
roti
raita
naan
bhaji
papadum
curry powder
go to nearby Indian Pakistani store you will get all of these.
Curry!
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).
Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).
The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
basmati rice
lentils
lamb
tomato
cucumber
cardamom
cumin
potato
spinach
hot pepper
chicken
yogurt
saffron
rose water
flour
onion
GInger
Garlic
Green Chillis
Mustard Seeds
Red Onion, & shallots
Corriander seed powder
Cumin Power
Paneer (Indian cottage cheese)
Potatoes
Basmati rice
Rice flour
Atta (whole wheat flour)
Curry Leaves
Chilli Powder
Turmeric Powder
Tomatoes
Potatoes
South Indian:
Coconut
Fermented rice
Plantains
Fish
Semolina
Goat/ mutton
Tamarind
Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats. Beef is not eaten by most Hindus.
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).
Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).
The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
The term "curry" is usually understood to mean "gravy" in India, rather than "spices."
here are some links to some websites. hope this answer was what you were looking for. =)