Some Basic Preparations

See this recipe in English

Here we are sharing a few very basic preparations for Indian cuisine as well as other popular world cuisines. These recipes are simple yet they are all very important. Here, in this section we will learn how to make ghee (clarified butter), how to make garam masala, how to make dahi (yogurt), etc.

Most of the spices like garam masala, sambhar masala, mint powder etc are easily available in the Indian stores in pre made packets, though I like to make them at home as homemade spices have a nice aroma and great flavor. There are some simple recipes to follow.

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• Onion Tomato Masala

  Onion Tomato Masala is a basic preparation for many North Indian curries. You can also add this in regular dals to enhance the taste. This masala is used in variety of paneer dishes, beans, kofte, etc etc… In today’s fast going life it becomes handy to fix a curry when you have...

  

• Making Ghee at Home

  Ghee is known as clarified butter in English. Outside India ghee is very easily available in Indian stores, and can also be found in some organic stores as well as health stores. In India ghee is not only used in cuisine but also in some ayurvedic medicines, and spiritual / religious rituals.

  

• Hot Frothy Coffee

  You would have enjoyed a frothy, rich coffee in expensive café joints and would have wondered if you could make it at home without any special gadget (coffee maker). Today we will be making a frothy, fluffy, rich, light and on top of that yummmyyy...licious coffee.

  

• Mangaudi Making

  Mangaudis are small sun dried dumplings made with moong dal paste. Mangaudi is a very common element in Marwadi Cuisine. There are various dishes which can be made with mangaudi, like, mangaudi aloo ki subji (mangaudi and potato curry), Mangaudi ki tahri...

  

• Khoya Making

  Khoya/ Mawa is evaporated, thickened milk. For khoya making, full cream fresh milk is boiled and evaporated until the milk is almost semi dry and leaves the sides of the pan. Readymade Khoya is easily available in India but often people like to make it at home because of the purity issues. Khoya is used in ...

  

• Homemade Croutons

  Croutons are crisp bread pieces added to soups and salads to enhance the taste. Readymade croutons are easily available at the grocery stores in different flavors but one can easily make them at home also. There are different ways to make croutons...

  

• Ginger Tea

  Chai is an Indian tea made by boiling water with ginger, cardamoms, sugar, milk and tea leaves. This is an all-time favorite, and I think it is made a minimum of two times a day in most families in North India. Chai is one of the most famous Indian drinks, almost all my western friends not only know chai but also, call it chai....

  

• Garam Masala

  Garam Masala is a blend of a wholesome spices. The whole spices are dry roasted and then corsely ground to make garam masala. This masala can be stored in airtight container for months. Garam masala is a key ingredient for most curries especially in the North Indian cooking.

  

• Paneer Making

  Paneer is an Indian cottage cheese prepared from fresh cow or buffalo milk. Paneer is rich in protein, carbohydrate, and minerals. Paneer is used to make various dishes in North Indian cuisine. It is an important ingredient of many Indian cuisines.

  

• Mint Powder

  Mint is an exclusive perennial herb. Mint leaves are a good coolant and world wide famous for its medicinal values. Mint has an important place in Indian cuisine...

  

• Roasted N Ground Cumin

  Cumin seeds have a nutty taste and are an aromatic spice. Cumin seeds are one of the most common ingredients in the North Indian spice box. They are used for the preparation of lentils (Dals), vegetables, pickles, curries etc. Roasted and ground cumin are also very commonly used spices in North Indian Cuisine.

  

• How to make Boondi

  Boondi has come from a Hindi word Boond means drop. Boondis are small deep fried balls of gram flour use in Indian cuisine. They can be used in savory as well as dessert preparations. Boondis are use in many snacks.

  

• Sambhar Masala

  This is a traditional recipe of sambhar masala from South India. Thanks to a South Indian friend of mine, whom I met in France, and who shared this recipe with me..

  

• Chenna Making

  Chenna is an another variety of Indian cottage cheese prepared from fresh cow milk. Chenna is much softer than paneer in appearance and is always made out of cow's milk.It is an important ingredient of many Indian desserts. Specially in Bengal, various kinds of mishthi like- Rosogulla, Rasmalai, Sandesh, etc are made out of Chenna.

  

• Yogurt/curd Making

  Yogurt is more commonly known as curds in India. In Hindi we call it दही (dahi). It is one of the best sources of calcium for vegetarians. It is also rich in protein.Yogurt is made by natural bacterial fermentation of milk. In this process the lactose of milk converts into lactic acid and this makes yogurt more easily digestible...

  

• Marinara Sauce

  Marinara sauce is an easy to make sauce. This sauce is made of fresh Roma tomatoes, flavored with fresh basil leaves, and seasoned with freshly ground black pepper and salt. Marinara sauce can be used for baked delicacies as well as pasta dishes....

  

• Mayonnaise Sauce

  Mayonnaise sauce is used in sandwiches, salads, burgers etc. In its original European version, mayonnaise sauce is made with egg yolks by whisking it while adding olive oil drop by drop and seasoned with vinegar mustard, salt, pepper etc. This is a eggless version of mayonnaise sauce, made with cream and...

  

• Red curry paste

  Red curry paste is one of the most popular pastes used for many Thai delicacies. This is a real hot stuff, but you can always cut the spice level when making this paste at home. Red curry paste can also be bought readymade from Asian stores....

  

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