Here
is a list of commonly used ingredients in an Indian
kitchen. If you do not cook Indian food everyday, remember
to buy small packets of spices, lentils and pulses etc.
It may be an idea to share the spice packets with your
friends as they tend to lose their flavour with age.
 Cumin
Seeds (Zeera) 
Black
mustard seeds (Rai)
Fennel
seeds (Sounf)
Carom
seeds ((Ajwain))
Fenugreek
seeds (Methi)
Nigella
Seeds (Kalaunji)
Cloves
(Laung or Lavang)
Peppercorns
(Kali mirch)
Cinnamon
sticks (Dal-chini)
Black
Cardamoms (Badi illaichi)
Green
Cardamoms (Choti illaichi)
Bay
leaves (Tez-patta)
Curry
Leaves (Curry Patta)
Cloves
(Long)
Coriander
powder (Dhania)
Turmeric
powder (Haldi)
Chilli
powder (Lal mirch)
Sweet
Paprika Powder (Shimla Mirch)
Ground
cumin (Pisa Zeera)
Asafoetida
powder (Heeng or Hing)
Garam
masala
Mace
(Jaiphal)
Nutmeg
(Javitri)
Rose
water essence (Gulab ras)
Saffron
Strands (Kesar)
Gram
flour (Bessan)
Chapatti
Flour (Aatta)
Basmati
or good quality rice(Chawal)
Lentils
(Daals)
Split
Green Gram Dal, with and without skin (Moong Dal Dhuli
and with chhilka)
Whole
Green Gram (Saabat Moong)
Black
Gram, split- both with skin and washed (Urad Dal, chilka
and dhuli)
Whole
Black Gram(Saabat Urad)
Split
Pigeon Peas (Arhar Dal)
Split
Bengal Gram, skinless (Chana Dal)
White
Chick peas (Sufaid Chanay)
Black
Chick peas (Kala Chana)
Kidney
beans (Rajma)
Tinned
tomatoes
Vinegar
Bottled
lemon juice
Cooking
oil
Clarified
butter (Ghee) |
