Skip to main content

12 Spices to store in the kitchen for simple Indian cooking

bottles of spices

Indian food means lots of spices. Varieties of spices are used in Indian cooking. Again the spices are used in different forms: whole, grounded, roasted etc. But I believe in minimalism. I use very less amount of spices in my cooking . Every vegetable or fish or meat has its own taste.  Too much spices may spoil the real taste of the vegetables or fish or meat.  Here is a list of 12 spices which I used to store in my kitchen for everyday cooking.

1. TURMERIC :




Turmeric is one of the main spices of Indian cooking.  It's a bright yellow coloured powdered spice which is used in many Indian dishes. Turmeric is used to brig colour in the dishes and it is used in Indian cuisines since time immemorial.  Fresh turmeric is quite orange in colour from inside with an aromatic and spicy fragrance. Fresh turmeric can be also used in cooking. But it is easy to use in dried powdered form.

2. CUMIN:




Cumin is again an important spice of Indian cooking.  Cumin can be used as a  whole or in powdered form. Cumin gives an warm earthy flavour with aroma . Powdered cumin is generally used in meat and curries.  Roasted and ground cumin powder gives a strong aroma.

3. CORIANDER :




The third important spice to store for everyday Indian cooking is coriander powder. Coriander seeds too have a warm earthy flavour unlike cumin.  Coriander seeds can also be used as a whole or in powdered form.

4.  RED CHILLI POWDER :



Red chilli powder is an integral part of Indian cuisine. Dry red chilies are grounded  into power and used as a spice. It not only gives colour to the dish but also gives taste and aroma to the recipe.

5. BLACK PEPPER :



Black pepper is a classic staple of almost all the cuisines of the World. Pepper plant is a flowering vine in the family of piperaceae, cultivated for its fruit. The cooked and dried unrip fruit is called black pepper.
I generally used black pepper in soups and fish and meat recipes.

6. PANCH PHORON :



Panch phoron or five spices mixture. I used this spice mixture in many of my recipes.  Panch phoron is used in many parts of India specially in Bengali and Assamese cuisines. Five spices are equally mixed together to make this spice recipe.  Panch phoron we can buy it readymade from the market.  But I like to prepare it at home. Because one that we buy from the market doesn't contain equal amount of every spices. I always notice more fenugreek seeds than other spices. So it's better to prepare at home and always keep it in an airtight container. To know how to make panch phoron at home click here .

7. GARAM MASALA :



Garam masala which literally means 'warm spices' is a blend of ground spices used in Indian cooking. More than ten spices are used to make garam masala.  I generally used garam masala in making meat curries. One can make garam masala at home but I prefer to use the packet garam masala found in the market. It is good to add garam masala in any recipe five minutes before removing from heat to preserve the aroma of the spices.

8. FENUGREEK SEEDS :



Fenugreek seeds are used in cooking too.  I often use fenugreek seeds in making lentil curries.  Fenugreek seeds are good for diabetic patients due to its bitter taste.

9. BAY LEAVES :



Bay leaf is an aromatic leaf used in cooking.  I brought fresh bay leaves from the local market and keep them for drying.  After drying I store them in air tight container for later use.  I use fresh or dry bay leaves in tea and curries to get their distinctive flavour and fragrance.

10. CINNAMON :



Cinnamon is used in cooking for its distinctive aroma and flavor. Cinnamon is used in many dishes, tea,  curries,  sweets and savoury etc.  I generally used cinnamon sticks in meat curries, pulao and briyani recipes.

11. CARDAMOMS :



Unlike cinnamon cardamons are also used in cooking for its distinctive flavour and fragrance.


12. CLOVES :




Cloves are the flower buds of the clove tree. It is used in cooking for its warm and aromatic flavour .



Comments

  1. These spices are nice and healthy... Thanks for sharing

    ReplyDelete

Post a Comment

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later.  Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course  📎Cuisine : World  🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:


2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots

My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots. 

Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy.

Monsoon is also the season for bamboo shoots. During this season the raw bamboo shoots are widely available and therefore we preserve it in bottles for ferme…

Banana Flower Fritters

Banana flower or banana blossom (কলডিল) is one of the most healthiest vegetable with lots of health benefits.
Banana flower is also known as banana heart or koldil in Assamese. Banana flower is loaded with calcium, iron, protein, fiber, vitamin E and many more healthy substances. Banana flower is good for anaemia and doctors also prescribed to eat banana flowers to anaemic patients. We can make soup and curry of banana flower.   Here is a simple recipe you can try at home. 

Banana Flower Fritters :

📎Cuisine : Indian 🔪Preparation Time : 10 minutes ♨Cooking Time : 15 minutes  🕞Total : 25 minutes




INGREDIENTS:
 1 cup banana florets  1/2 cup chickpea flour  1 tbsp rice flour  1/4 tbsp cumin powder   1/4 tbsp coriander powder   1/4 tbsp red chilli powder  salt to taste  oil to fry

METHOD:


Remove the outer pink coloured layer.  Take out some banana florets which are edible. Now take out the middle stems from each florets and soak those banana florets on salty water.For batter take a bowl. Add chick…

Fish and Roselle leaves curry

Fish and Roselle leaves curry is an easy and tasty Assamese style sour fish curry recipe (মাছৰ টেঙা). Roselle leaves (Tenga mora / টেঙা মৰা ) contains many vitamins and minerals and high dietary fiber. In Assam it's widely available during summer.  Eating sour fish curry in lunch or dinner is a good idea during summer to beat the hot and humid weather in Assam. You can prepare this fish curry by using only roselle leaves.  But I have added red lentils to make the curry thicker. We don't use spices in making sour fish curries.  But if you like to make it spicy, add spices according to your taste.


Fish and Roselle leaves curry 
📎Course : Main Course  📎Cuisine : Indian(Assamese) 🔪Preparation Time : 5 minutes ♨Cooking Time : 20 🕞Total : 25 minutes
🍴Servings : 2

INGREDIENTS: 2 pieces of fish (any) 1 bunch roselle leaves 2 tbsp red lentil 1/2 tsp fenugreek seeds1/2 + 1/2 tsp turmeric powder 2 green chillies chopped 2 tbsp oil Salt to taste METHOD: Here you can use any fish.  I'm usi…

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

5 Best Herbal Teas To Reduce Inflammation : Guest Post by Agbaghe Oghenefejiro

Hey Guys, I'm Agbaghe Oghenefejiro from Moringa Balm of Gilead, a health blog where I share tips, tricks, and home remedies to help solve family health-related problems. In this blog post, I'm going to share with you the top 5 herbal teas to reduce inflammation.


Inflammation is a condition in which a part or parts of your body experience pains, becomes red and swollen. It can be both beneficial and harmful to your body.There are two main types of inflammation:Acute InflammationChronic Inflammation
Acute inflammation: It is a type of inflammation beneficial to your body.
This is because acute inflammation helps your body fight off infections, repair damaged tissues and also assists in your body's healing processes.

Chronic inflammation: On the other hand, has some harmful effects on your body.
Chronic cases of inflammation are often linked to health-related problems like heart disease and rheumatoid arthritis.


Herbal Teas To Reduce Inflammations:
Research has proven that some com…

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…