UNIT - 5

Basic Indian Cookery

Introduction to Indian Cookery

India has a rich gastronomic heritage from Alexander to Nadir Shah to Shershah Suri to Babar
all had a Middle Eastern connection therefore Central Asia and the Mediterranean has played
an important role in enhancing the Indian culinary traditions and making the cuisine so diverse.
The cuisine has also been largely affected by European traditions. Being a British colony the
food of certain states have a keen dominance of the European gastronomy, be it the Anglo
Bangle Cuisine or the Portuguese and French influence over the Indian food.

Owing to the variety of the type of soil, climatic conditions, and demographic profile of the
customers, these cuisines differ from each other and utilize locally grown spices, herbs,
vegetables, and fruits.

Cooking is a combination of Art and Science India is enriched with a diverse background a
historical past and delightful cuisine. Indian cuisine is undoubtedly the composition of mouth-
watering regional cuisines which have their identity characteristics and uniqueness in every
state of this country. Every state has its specific cuisine and all these regional cuisines
collectively combined form the delightful Indian cuisine.

Indian cuisine has a 5000-year-old history consisting of various groups, resulting in the mixture
of flavors and diverse local cuisines found in India. The growth of these cuisines has been
formed by Hindu and Jain beliefs, mainly in vegetarianism which is a widespread dietary trend
in Indian civilization. There was also Islamic influence from the time of Mughal and Delhi
Sultanate rule, and Persian exchanges on North Indian and Deccan cookery. Indian cuisine has
been and is still developing, due to the nation's cultural exchanges with other societies.
Historical incidents such as overseas invasions, trades, and colonial systems have also played
an important role in influencing eating habits. For example, potato, which is a staple food in
the North Indian cuisine was introduced in India by the Portuguese.

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Historical Background
Indian cookery is as rich and diverse as the cuisine itself, spanning thousands of years and
influenced by various cultural, religious, and geographical factors.

1. Ancient Civilization

The roots of Indian cookery can be traced back to the ancient civilizations of the Indus Valley
(circa 2500-1500 BCE) and the Vedic period (circa 1500-500 BCE). Archaeological evidence
suggests that people in these civilizations cultivated crops such as wheat, barley, rice, lentils,
and spices like mustard, cumin, and coriander. The Vedas, ancient Indian scriptures, also
contain references to food and cooking practices.

2. Influence of Invaders and Traders

Over the centuries, India was invaded by various groups, including the Aryans, Persians,
Greeks, and Central Asians. Each group brought its culinary traditions, ingredients, and
cooking techniques, which were assimilated into Indian cookery. The spice trade also played a
significant role in shaping Indian cuisine, with spices like black pepper, cinnamon, and cloves
being highly valued commodities.

3. Cultural and Religious Influences

Indian cookery is deeply influenced by Hinduism, Buddhism, Jainism, and Islam, each of
which has its dietary customs and restrictions. Hinduism, for example, promotes vegetarianism,
leading to a rich tradition of vegetarian cooking in India. Islamic rulers introduced techniques
like grilling, marinating, and the use of dried fruits and nuts in Mughlai cuisine, which became
synonymous with royal feasts.

4. Regional Diversity

India's vast size and diverse geography have resulted in a wide variety of regional cuisines,
each with its unique ingredients, flavors, and cooking methods. From the coconut-based dishes
of Kerala to the hearty lentil stews of Punjab, Indian cookery showcases the culinary diversity
of the subcontinent.

5. Colonial Influence

The colonial period, particularly British colonization, also left its mark on Indian cookery.
British influences can be seen in dishes like railway mutton curry and Anglo-Indian cuisine,
which combines Indian spices with European ingredients and cooking techniques.

6. Modernization and Globalization

In recent decades, Indian cookery has undergone further evolution due to factors such as
urbanization, globalization, and the rise of tourism and hospitality industries. Traditional

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recipes are being reinvented, fusion cuisine is gaining popularity, and Indian chefs are gaining
recognition on the international culinary stage.

Equipment used in Indian Cookery

Indian cookery encompasses a wide range of dishes that require specific tools and equipment
for preparation, cooking, and serving. From traditional utensils to modern kitchen appliances,
each item plays a crucial role in creating authentic flavors and textures. Some common
equipment used in Indian cookery:

1. Tawa or Griddle: The tawa is a flat, round griddle used for cooking bread like roti,
paratha, and dosa. It is typically made of cast iron or non-stick material and is heated
over a stove or open flame.

2. Kadai : The kadai is a deep, round-bottomed pan with handles used for frying, sautéing,
and deep-frying. It is commonly used for preparing curries, stir-fries, and snacks like
pakoras and samosas.

3. Pressure Cooker: The pressure cooker is a versatile kitchen appliance used for cooking
rice, lentils, and vegetables quickly and efficiently. It is especially handy for making
dishes like biryani and dal, which require long cooking times.

4. Mixer Grinder: The mixer grinder is used for grinding spices, making pastes, and
blending ingredients for chutneys, sauces, and marinades. It typically consists of a
motorized base with interchangeable jars for different functions.

5. Mortar and Pestle: The mortar and pestle are used for crushing and grinding spices,
herbs, and seeds to release their flavors and aromas. They are essential for preparing
spice blends like garam masala and curry powder.

6. Pressure Cooker: Pressure cookers are used extensively in Indian cooking, especially
for cooking lentils (dal) and rice. They allow for faster cooking times and help tenderize
tough ingredients.

7. Tadka Pan (Tempering Pan): Tadka pans are small, curved pans used for tempering
spices and aromatics in hot oil or ghee. This technique, known as tadka or tempering,
adds flavor and aroma to dishes like dal and curry.

8. Chakla-Belan (Rolling Pin and Board): The chakla-belan is used for rolling out
dough for making flatbreads like roti, chapati, and paratha. The chakla is a round, flat
board, while the belan is a cylindrical rolling pin.

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 9. Sieve or Strainer: Sieves and strainers are used for sifting flour, draining liquids, and
separating solids from liquids. They are essential for preparing batters, sauces, and
soups.

10. Pestle and Mortar: The pestle and mortar are used for grinding spices and herbs into
fine powders or pastes. They are especially useful for making spice blends like garam
masala and curry paste.

These are just a few examples of the equipment used in Indian cookery. Each item serves a
specific purpose and contributes to the rich and diverse culinary tradition of India. With the
right tools and techniques, home cooks and chefs alike can create delicious and authentic Indian
dishes that are full of flavor and aroma.

Staple Diets
The staple diet in Indian cookery varies significantly across different regions of the country
due to its diverse geography, climates, and cultural influences. However, there are several
common elements that are often considered staples in Indian cuisine.

a. Grains

Grains form the foundation of the Indian diet and are consumed in various forms such as rice,
wheat, millet, and barley. Rice is a staple in South India, where it is often consumed with lentil-
based dishes like sambar and rasam. In North India, wheat-based flatbreads like roti, chapati,
and naan are more prevalent.

b. Pulses and Legumes

Pulses and legumes such as lentils, chickpeas, kidney beans, and mung beans are an essential
source of protein in the Indian diet, especially for vegetarians. They are used to prepare a wide
variety of dishes including dal (lentil soup), chana masala (spicy chickpea curry), and rajma
(kidney bean curry).

c. Vegetables

Vegetables play a significant role in Indian cookery and are used in abundance in both
vegetarian and non-vegetarian dishes. Commonly used vegetables include potatoes, tomatoes,
onions, cauliflower, spinach, eggplant, and okra. They are used in curries, stir-fries, soups, and
salads.

d. Dairy Products

Dairy products such as milk, yogurt, ghee (clarified butter), and paneer (Indian cheese) are
integral to Indian cuisine. Milk and yogurt are used in both sweet and savory dishes, while ghee
adds richness and flavor to cooking. Paneer is a popular vegetarian protein source used in dishes
like paneer tikka masala and palak paneer.

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Overall, the staple diet in Indian cookery is characterized by a rich variety of ingredients,
flavours, and textures, reflecting the country's cultural diversity and culinary heritage. It
emphasizes the importance of wholesome, flavourful meals made with fresh, locally sourced
ingredients.

CONDIMENTS & SPICES

Introduction to Indian spices

The role of Indian spices in the context of Indian gastronomy may be greeted in the same
manner as what Grammar is to a language. Spices since early times have played an important
role in Indian gastronomy and it would be impossible to think of Indian cuisine without spices
they are an integral part of gastronomy and help in giving it its shape diversity its impeccable
combination which has always created a magical impact on the various dishes that comes from
such a diversified cuisine and a vast country.

Spices are intensely flavour aromatic natural substances of vegetable origin which when added
in small amounts to foods help in enhancing the flavour and Aroma of the food they are
essentially dried parts of plants and generally obtained from flowers leaves bark seeds and
berries and roots.

Indian cuisine is incomplete without spices. Indian spice mixes are the spirit of cooking Indian
curries and delicacies. They provide taste and fragrance to lentils, veg and non-veg stews,
curries, and rice dishes.

The list of spices that are usually used in day-to-day cookery is as follows:

1. Turmeric (Haldi):

 Adds a vibrant yellow color to dishes.

 Used as a flavoring agent and for its medicinal properties.

 Commonly used in curries, rice dishes, and marinades.

2. Cumin (Jeera):

 Provides a warm, earthy flavor with a hint of sweetness.

 Used in tempering, spice blends, and marinades.

 Commonly found in dal, rice dishes, and vegetable stir-fries.

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 3. Coriander (Dhania):

 Adds a fresh, citrusy flavor with hints of sweetness and earthiness.

 Used in ground form (coriander powder) or as fresh leaves (cilantro).

 Commonly used in curries, chutneys, and spice blends.

4. Mustard Seeds (Rai):

 Provides a pungent, nutty flavor with a hint of bitterness.

 Used for tempering, pickling, and marinades.

 Commonly found in South Indian dishes, pickles, and vegetable stir-fries.

5. Fenugreek Seeds (Methi):

 Adds a slightly bitter and nutty flavor with hints of maple.

 Used in tempering, spice blends, and pickles.

 Commonly found in curry powders, lentil dishes, and vegetable curries.

6. Cinnamon (Dalchini):

 Adds a warm, sweet flavor with a hint of spiciness.

 Used in both sweet and savory dishes.

 Commonly found in rice dishes, desserts, and meat curries.

7. Cardamom (Elaichi):

 Provides a sweet, floral flavor with hints of citrus and mint.

 Used in both whole and ground form.

 Commonly found in rice dishes, desserts, and spice blends.

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 8. Cloves (Laung):

 Adds a strong, pungent flavor with hints of sweetness and bitterness.

 Used in both sweet and savory dishes.

 Commonly found in rice dishes, curries, and spice blends.

9. Black Pepper (Kali Mirch):

 Provides a sharp, spicy flavor with hints of heat.

 Used in both whole and ground form.

 Commonly found in curries, soups, and marinades.

10. Chili Powder (Lal Mirch):

 Adds heat and color to dishes.

 Used in moderation to adjust the spiciness of a dish.

 Commonly found in curries, marinades, and spice blends.

Role of spices in Indian cookery

Spices play a fundamental role in Indian cookery, contributing not only to the flavor but also
to the aroma, color, and overall sensory experience of dishes. Here's a detailed look at the role
of spices in Indian cuisine:

1. Flavor Enhancement

Spices are used to enhance the flavor profile of dishes by adding depth, complexity, and
intensity. Each spice brings its unique flavor characteristics, such as earthy, floral, pungent,
sweet, or spicy, which are combined to create balanced and harmonious flavor profiles.

2. Aroma

Spices contribute to the aromatic appeal of Indian dishes. The aroma of spices permeates
through the cooking process, tantalizing the senses and building anticipation for the meal. The
aromatic compounds released by spices during cooking add an inviting dimension to the
culinary experience.

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 3. Color

Spices are responsible for imparting vibrant colors to Indian dishes, enhancing their visual
appeal. Turmeric lends a golden hue, red chili powder adds fiery red tones, while saffron
imparts a rich yellow color. The use of spices not only makes the dishes visually appealing but
also adds to their aesthetic appeal.

4. Preservation

Historically, spices were used in Indian cookery for their preservative properties. Many spices
have antimicrobial and antioxidant properties that help inhibit the growth of harmful bacteria
and extend the shelf life of food. This was particularly important in the hot and humid climate
of the Indian subcontinent before the advent of modern refrigeration techniques.

5. Digestive Benefits

Several spices used in Indian cookery are known for their digestive properties. Ingredients like
cumin, coriander, ginger, and cardamom aid digestion, alleviate bloating, and reduce
flatulence. These spices are often incorporated into dishes to promote digestive health and
enhance overall well-being.

6. Cultural Significance

Spices hold cultural significance in Indian cuisine, reflecting the country's rich culinary
heritage and diverse regional influences. The use of spices varies from region to region, with
each culinary tradition showcasing a unique blend of flavors and spices. Spices are integral to
festive celebrations, religious rituals, and social gatherings, symbolizing hospitality, warmth,
and abundance.

7. Medicinal Properties

Many spices used in Indian cookery have been valued for their medicinal properties in
traditional Ayurvedic medicine. Turmeric, for example, is revered for its anti-inflammatory
and antioxidant properties, while cinnamon is believed to regulate blood sugar levels. The
inclusion of these spices in everyday cooking is seen as a way to promote health and well-
being.

Overall, spices are the heart and soul of Indian cookery, infusing dishes with their aromatic,
flavourful, and visually appealing characteristics. They not only elevate the taste of food but
also embody the rich cultural heritage and culinary traditions of India.

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 MASALAS
Masalas have played a vital role in the development of Indian gastronomy. The spices are an
integral part of the cuisine, and it is beyond imagination to think about Indian gastronomy
without the presence of spices.

Blending of spices

Each spice has its distinctiveness and individuality of its own possessing a peculiar taste,
aroma, and distinct flavor. Therefore, it is imperative that the combining of the spices should
be done with utmost care. The spices are treated and processed in various ways before blending.
They can be broiled, fried in oil, boiled in water, or simply crushed. It can be ground into a
powdered form or into a paste according to the need.

Some of the popular spice mixes used in Indian cuisines are as follows:

 Garam Masala
 Chaat Masala Powder
 Tandoori Masala
 Madaras Curry Powder
 Punjabi Garam Masala
 Sambar Powder
 Goda Masala
 Panch Phoran
 Basic Garam Masala ( North India)
 Chaat Masala ( Delhi Style)
 Punjabi Garam Masala
 Pav Bhaji Masala ( Goan Style)
 Punjabi Chole Masala
 Biryani Masala ( Hyderabadi)
 Molagapodi (Spicy Gunpowder)
 Rasam Powder
 Pani Puri Masala
 Dabeli Masala

Composition of different masalas

GARAM MASALA

Ingredients

 Cardamom seeds
 Cinnamon

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  Whole cumin seeds
 Black peppercorns
 Fennel seeds
 Cloves
 Bay leaf
 Mace
 Big cardamom

CHAAT MASALA POWDER

 Roasted whole cumin seeds

 Dried pomegranate seeds
 Black peppercorns
 Mango powder
 Salt
 Black salt

TANDOORI MASALA

 Black peppercorns
 Cloves
 Black cardamom pods
 Paprika/ Red Chilli Pwd
 Cinnamon
 Green Cardamom
 Mace
 Nutmeg
 Ginger
 Garlic

PUNJABI GARAM MASALA

 Coriander seeds
 Cumin seeds
 Black peppercorns
 whole cloves
 Cardamom seeds
 Cinnamon stick
 Bay leaf

SAMBAR POWDER

 Coriander seeds

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  Cumin
 Split yellow chick peas
 Mustard seeds
 Fenugreek seeds
 Dry red chillies
 Asafetida
 Peppercorns
 Curry leaves

GODA MASALA

 Coriander seeds
 Cumin seeds
 Cinnamon Stick
 Whole Black Pepper Corns
 Cloves
 Bay leaves (tej patta)
 Stone Flower
 Nagkesar/cassia buds
 Caraway seeds (Shahi jeera)
 Asafoetida (hing)
 Turmeric
 Fenugreek Leaves ( Methi)
 Oil
 Sesame seeds
 Dessicated Coconut Powder
 Poppy seeds
 Red chilli powder
 Salt
 Cooking oil

PANCH PHORAN

 Cumin seeds
 Radhuni seeds/ Yellow Mustard
 Aniseed (Moti Saunf)
 Onion Nigella Seeds ( Kalonji)
 Fenugreek Seeds (Methi)

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PAV BHAJI MASALA

 Cardamoms
 Coriander seeds
 Cumin
 Black peppercorns
 Fennel seeds
 Few dry chillies
 Stick of cinnamon
 Dry mango powder

Varieties of masalas available in regional areas

Masalas vary widely across different regions of India, reflecting the diverse culinary traditions,
local ingredients, and flavor preferences. Here are some examples of regional masalas found
in various parts of India:

North India:

1. Punjabi Garam Masala: A fragrant spice blend used in Punjabi cuisine, typically
made with cinnamon, cloves, cardamom, black peppercorns, and cumin seeds. It adds
warmth and depth to dishes like curries and kebabs.

2. Amchur Powder: Made from dried green mangoes, amchur powder is a souring agent
used in North Indian cuisine to add tartness to dishes like chutneys, marinades, and
vegetable curries.

3. Panch Phoron: As mentioned earlier, Panch Phoron is a Bengali spice blend consisting
of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel
seeds. It's used for tempering vegetables, lentils, and fish curries.

South India:

1. Sambar Powder: A flavorful spice blend used to make sambar, a South Indian lentil-
based stew. Sambar powder typically contains coriander seeds, cumin seeds, fenugreek
seeds, mustard seeds, dry red chilies, turmeric, and asafoetida.

2. Rasam Powder: Similar to sambar powder, rasam powder is used to prepare rasam, a
tangy South Indian soup. It typically contains ingredients like dried red chilies,
coriander seeds, cumin seeds, black pepper, fenugreek seeds, turmeric, and asafoetida.

3. Coconut Masala: A blend of grated coconut, roasted spices, and aromatics used in
dishes like Kerala-style fish curry and vegetable stew. Ingredients may include

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 coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, curry leaves, and
ginger.

East India:

1. Bengali Masala: Bengali cuisine features unique spice blends such as bhaja masala (a
dry-roasted spice blend used for seasoning vegetables), posto masala (a blend used for
making dishes with poppy seeds), and shorshe bata masala (a mustard-based paste used
for fish curries).

West India:

1. Goda Masala: A Maharashtrian spice blend known for its sweet and aromatic flavor,
used in dishes like amti (a lentil curry), usal (sprouted beans curry), and masale bhaat
(spiced rice).

2. Kolhapuri Masala: Hailing from the Kolhapur region of Maharashtra, this spicy
masala blend is used to make fiery dishes like Kolhapuri chicken, mutton curry, and
misal pav.

Central India:

1. Bundi Masala: A spice blend from the Bundelkhand region of Central India, used to
make traditional dishes like Bundelkhandi kadhi, sabudana khichdi, and dal bafla. It
typically includes cumin seeds, coriander seeds, black peppercorns, dry red chilies, and
cloves.

Special masala blends

Some other popular spice mixes used in Indian cuisines are as under:

 Khada Masala
 Potli Ka Masala
 Salan Ka Masala
 Xacutti Masala
 Chettinad Masala
 Chai Masala
 Nawabi Garam Masala
 Madras Masala
 Mumbai Masala

Khada Masala

Bay leaf, Cumin, Mace, Cloves, Black Pepper, Cinnamon, Green Cardamom, Black
Cardamom.

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Potli Ka Masala

Galangal / Beetle Root, dry rose petals, sandal wood powder, patther ke phool( stone
flower/Chadila), kapur kachri, Coriander Seeds, Black cardamom, cinnamon.

Salan Ka Masala

Whole Coriander, cumin, Whole Red chilli, Poppy seeds, Groundnut, white Sesame seeds,
Peppercorn, Mace, Cinnamon, cloves, Nutmeg, black cardamom, green cardamom, Desiccated
Coconut

Xacutti Masala

Dry red chilli, poppy seeds, Sesame seeds,Coriander seeds, cumin fenugreek seeds, mustard
seeds, black peppercorns, aniseed, ajwain, green cardamom,black cardamom, cloves,
cinnamon

Chettinad Masala

Desiccated coconut, Red Chillies, coriander seeds,ginger, garlic, cinnamon, cardamom,cloves,

stone flower, star anise, black peppercorns, roasted channa dal, curry leaves , turmeric powder.

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