Indian Basic commodities and usage in Indian cooking Techniques

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This document discusses basic ingredients and cooking techniques used in Indian cuisine. It outlines various herbs and spices that are the backbone of Indian cooking, including bay leaves, cinnamon, cumin, mint and coriander. It also describes common Indian gravies like makhani, brown, white and yellow gravy and what ingredients are used to make each. Additional sections cover tenderizing agents, thickening agents, classic kebabs, Indian breads and popular Indian desserts.
Indian Basic commodities and usage in Indian cooking Techniques

- 1. Indian Basic commodities and usage in Indian cooking Techniques
- 2. Herbs & Spices Herbs & spices are used for flavoring, aroma and to give specific taste to food. Herbs & spices are backbone of Indian cooking.
- 3. Different herbs & spices • Bayleaf • Black Cardamom • Cinnamon • Cloves • Mace • Cumin seed • Mint (Pudina) • Basil (Tulsi) • Cubeb (kebab chini) • Dill (Sowa) • Fenugreek • Coriander
- 4. Indian Gravies • Makhani Gravy • Brown Gravy • White Gravy • Yellow Gravy
- 5. Makhani Gravy • Made with tomatoes and less of onion. • Cream and butter is used. • Sour taste of tomatoes is balanced with that of cream.
- 6. Brown Gravy • Used to make basic curries. • Can be used in proportional quantities with different gravies. • Basic ingredients used are onion, ginger & garlic.
- 7. White Gravy • Developed during Mughal era. • Creamy and rich gravy. • Made of cashew, poppy seeds, onion. • Black pepper is used for spiciness.
- 8. Yellow Gravy • Rich gravy with yellowish color. • Can be used alone or in combinations. • Khoya, Butter & yoghurt is used.
- 9. Tenderizing Agents • Curd – Lactic acid, used to break down meat fibers and keep them soft. • Lime – Contains citric acid. • Vinegar – Acetic acid. • Tamarind – Citric & Tartaric acid. • Fruits – Raw papaya, raw figs.
- 10. Thickening Agent • Onion Paste • Boiled Potatoes • Nut Paste • Roasted Chana dal • Dairy Product
- 11. Classic Kebabs • Seekh Kebab • Shami Kebab • Reshmi Kebab • Galouti Kebab • Kakori Kebab
- 13. Indian Breads • Lachha Paratha • Sheermal • Missi Roti • Puran Poli • Kulcha
- 15. Desserts • Sheer Khurma • Rasmalai • Kaju Katli • Kala Jamun • Halwa(Gajar/Moong)
- 17. Bibliography • http://www.thekitchn.com/quick-guide-to-every-herb-and- spice-in-the-cupboard-108770 • http://food.ndtv.com/recipes/indian-desserts-recipes • http://www.foodnetwork.com/grilling/grilling-central-course- mains/articles/50-kebabs
- 18. Thank you