Indian Cooking Introduction

Indian cooking consists largely of the base and the matter (vegetable or lentil) cooked together. The base is often made of some combination of ginger, garlic, onion, tomato, and spices (powdered haldi/tumeric, powdered dhaniya/coriander, whole jeera/cumin, fresh chili). The final dish is eaten either with rice of roti (whole wheat flatbread homemade) depending on the mood and dish.

I am sharing a few dishes here (mostly Indian) that I learnt from my mother. She designed these recipes to be made with minimization of time, dishes (you have to wash them later), and complications in mind. They turned out pretty well. She did a good job.

As with anything else, as you get the hang of it you will start to experiment with heating profiles, cut sizes, and proportions. Have fun and yum 🙂