pfeiffer family: the indian cookbook
Recipes from the days of the Raj
These are some of the basic preparations.
It includes common spices mixes or masalas and some home-made ingredients. Much better than the store-bought alternatives and not too hard to make.
Idli batter is used make the south Indian staples, idli and dosa.
This masala is used to sprinkle over snacks, vegetables, fruit and into drinks.
Of all the masala mixes that exist in Indian cookery garam masala is the best known. It is usually added to a dish towards the end of the cooking process.
Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.
This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.
Sambar masala is a spice mix used to flavour thick lentil-based soups that are the traditional south Indian first course.
This mix of fives spices, panch phoran, is the taste of Bengal. It is most commonly used to temper oil for dal and fish dishes.
Paneer is a fresh white cheese with a crumbly texture. It is made by curdling milk with a vegetable-derived acid,
Tamarind water is an extract of tamarind that has been soaked in warm water. It is a tangy preparation used to give a sour flavour to dishes.