Hi,

Didnt find any information here about this so figured its a good idea to start this thread. I intend to start by adding receipes to create the basics required for most Indian foods. Will then move on to various types of Indian foods i.e. from different parts of the country.

I'll start by giving instructions on creating some basic masalas (spice preparations) that go into most Indian dishes.

If anyone has any queries or requests, please feel free to ask.

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a very basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam Masala

1. Bay leaves 10 grams
2. Coriander seeds 5 grams
3. Cinnamon 20 grams
4. Black pepper 20 grams
5. Brown cardamom 15 grams
6. Cloves 10 grams
7. Cumin seeds 10 grams

Method

1. Heat a heavy skillet on a medium flame and gently roast all ingredients till they turn a quite a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
2. When the spices are roasted turn off flame and allow to cool.
3. Grind them to a very fine powder in a dry grinder.
4. Store in an air-tight container in a cool, dark place.

Well I guess most people would have this in their kitchens but no harm in adding a quick method to make this paste. Increase in equal proportions for larger quantities.

Ingredients

1. Ginger 150 grams
2. Garlic 250 grams
3. Green Chillies 60 grams
4. Salt 1/2 teaspoon
5. Lemon 20 ml

Method

1. Peel the ginger and garlic (try and get large cloves if possible)
2. Chop the ends off the green chillies (if the chillies are extremely hot, then reduce the weight to 40 grams)
3. Add all ingredients in the wet grinder
4. Grind till its an even paste
5. Keep refrigerated.

In India, chaat refers to both a spice blend and a salad that uses the spice blend. Indian markets sell pre-mixed chaat masalas (the spice blend) that are quite good and ready to use. However freshly made masala is the best.

This recipe makes one version of chaat powder or chaat masala, but feel free to play with the ingredient amounts to reach the balance of sour, salt, and piquancy that suits your personal taste.

If you can't find black salt, leave it out. There is no substitute for this unusual, smoky tasting form of rock salt. Though it's called black salt, it actually is more reddish when pulverized. Amchoor, being a dry powdered form of mango, adds the tartness to chaat. It's a handy ingredient for any recipe when you want to add a bit of fruity tartness without additional liquid.

Sprinkle a touch of chaat masala on salads, fruit, potatoes, or any vegetable, to perk up the flavors instantly.

Ingredients

1. 1 tbsp Cumin Seed (Jeera)
2. 1/2 tblsp dried Mint Leaves (Pudina Leaves)
3. 1/4th tsp Carom (Ajwain) seeds
4. 1/4th tsp Asafetida (Hing) Powder
5. 1 tbsp Rock Salt (Kala Namak)
6. 21/2 tblsp dried Mango (Aam) Powder
7. 5 Cloves (Lavang)
8. 1 tsp Ginger (Adrak) Powder
9. 1 tsp Cayenne
10. 1/4 tsp Tartaric Acid
11. 1 tblsp Black Pepper corns (Kalimirchi)
12. 2 tsp Salt (Namak)

Method

1. Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to time till the spices begin to smell fragrant.
2. Remove from heat add rock salt and grind while still warm.
3. Mix in all other ingredients, cool and store tightly bottled.

Serves: 4
Cooking time (approx.): 28 minutes
Style: Indian Non-Vegetarian

Ingredients

1. 3 tablespoon(s) oil
2. 2 onion(s) grated
3. 2 tablespoon(s) garlic paste
4. 1 teaspoon(s) ginger paste
5. 1 cup(s) yoghurt beaten till smooth
6. 2 tomatoes grated or finely chopped
7. 1 teaspoon(s) red chilli powder
8. 2 teaspoon(s) coriander powder
9. 1 teaspoon(s) cumin powder
10. ½ teaspoon(s) turmeric powder
11. salt and freshly milled pepper to taste
12. 12 medium pieces (about 800 grams) of chicken
13. 1 cup(s) hot water
14. 1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
15. finely chopped fresh coriander to garnish

Method

1. Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
5. Serve hot garnished with coriander leaves.

TIPS:

• Using clarified butter (ghee) makes this dish more flavorful.
• Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
• Keep some extra amount of hot water ready if more gravy is desired.
• Serve hot with: Steamed rice or Indian bread (Roti).