I need 20 common ingredients from India?

Question

For my food homework, I need 20 common ingredients from India. I just wondered if anyone could help me. Thanks so much.

Answer 1

mustard seeds

mustard oil

cumin seeds/powder

dals/lentils/pulses/beans

curry leaves

red chili powder (Indian)

tandoori masala/paste

paneer

ginger/garlic

garam masala

sesame seeds

kalonji (onion seeds)

mace

nutmeg

star anise

papad

pickles and chutneys

cinnamon

rice (Basmati)

turmeric

fenugreek seeds/methi

saunf (fennel seeds)

coriander seeds/powder

saffron

cloves

cardamom

rose water

atta flour

besan flour

tamarind

green chilies/dries red chilies

asafetida

coconut (fresh & dried)

poppyseeds (khus khus)

paan

betel nut (supari)

banana leaves

rava (sooji)

rasam powder

sambhar powder

panch phoran

rice flour

jaggery (gul)

sabudana (tapioca)

poha

cilantro

kokum

mint

Indian fruits & vegetables

Answer 2

Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats. Beef is not eaten by most Hindus.

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).

Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

The term "curry" is usually understood to mean "gravy" in India, rather than "spices."

here are some links to some websites. hope this answer was what you were looking for. =)

Answer 3

GInger

Garlic

Green Chillis

Mustard Seeds

Red Onion, & shallots

Corriander seed powder

Cumin Power

Paneer (Indian cottage cheese)

Potatoes

Basmati rice

Rice flour

Atta (whole wheat flour)

Curry Leaves

Chilli Powder

Turmeric Powder

Tomatoes

Potatoes

South Indian:

Coconut

Fermented rice

Plantains

Fish

Semolina

Goat/ mutton

Tamarind

Answer 4

Curry!

Answer 5

go to nearby Indian Pakistani store you will get all of these.

Answer 6

Onions

Garlic

Garam Masala

Dhal (lentil)

Chana (chickpea)

Saag (spinach)

Aloo (potato)

Paneer (Indian cheese)

Cilantro

Turmeric

Saffron

Ginger

Bhindi (okra)

chapati

roti

raita

naan

bhaji

papadum

curry powder

Answer 7

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).

Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

Answer 8

basmati rice

lentils

lamb

tomato

cucumber

cardamom

cumin

potato

spinach

hot pepper

chicken

yogurt

saffron

rose water

flour

onion