Easy Indian Recipes

Curry Leaves – These are the Indian version of bay leaves.

Curry Leaves

Curry leaves on plate

Cumin – Available as whole dark brown seeds and ground. The whole seeds are often friend in oil, releasing a strong musky flavor and aroma.

   

Coriander - one of the most popular spices, these small beige seeds are used whole and ground, giving a slightly sweet flavor. Coriander leaves are used for flavoring and as a garnish.

 

      

Cloves are used in spice mixtures such as garam masala and in meat and rice dishes.

 
    

Chili Powder - The strength of this powder varies, depending on the chili. It is very hot and used often.

    

Cardamom - These pods are green, black and creamy-beige, green being the most common.
Whole pods used in rice and meat dishes to add flavor should not be eaten. Use black seeds in desserts.

    

Bay Leaves - These fragrant leaves are used in many meat and rice dishes.

          

Indian breads are very different from western bread. Indian breads are usually unleavened bread (except Naan). The process of making it are from whole wheat flour, knead and roll to a dough, then cook in Tava.

Most common Indian breads are named as: Chapatti, Roti, Paratha and Naan.

   

Find out more about the Indian breads at http://www.allbestindiarecipe.com .

Murtabak, somebody calls it as Indian bread. It fills with minced meat with eggs and onion.Taste crispy on skin but juices on meat. Murtabak is widely accepted by many foreigners.

    

Find out more about the Indian bread at http://www.allbestindiarecipe.com

Every Indians home have some kind of pickles. Pickle is the process of preserving a food by soaking and storing it in vinegar or brine, pickle usually taste salty and sour.

The Korean “Kimchi” is also one kind of Pickles.

    

Find out more about the Pickle at http://www.allbestindiarecipe.com