Indian Cooking Recipes Utilizing Various Spices
Indian Cooking Recipes often used chili (mirch), black mustard seed (rai), cumin (jeera), turmeric (Haldi, manjal), fenugreek (methi), asafetida (hing, perungayam), ginger (adrak, inji), cinnamon (Dalchini), coriander (Dhania), garlic (Lassan, poondu), and Ajwain (especially in Gujarat and Punjab).
Indians complete dish consists of white rice or various types of bread (naan, puri, bread) and curry vegetables (Sabzi). Cattle meat or seafood is not considered as a main course, including by non-vegetarian. In Indian Cooking Recipes, other than as a main dish, cooked vegetables as an appetizer, snacks, pickles, and dessert. Ready-made seasoning is the most popular masala salt powder consisting of five kinds of spices, coriander, cumin, cardamom, cinnamon, and cloves. Masala salt sprinkled on the food when the food is almost cooked so that the aroma is not lost garam masala.
Indian Cooking Recipes also wear a harness herb leaves, for example, tejpat (cassia leaf), coriander, fenugreek leaves and mint leaves (Podina). Seasoning or other flavoring is often used nutmeg (jaiphal), mango powder (amchur), Saffron (kesari), red pepper powder (deghi mirch), and rose water. Koja bay leaves (curry patta) is almost always used in South Indian Cooking Recipes.