Comprehensive Indian Grocery list

Comprehensive Indian Grocery list

This is for those who have Indian Grocery store Far Away and have to plan every time before going there:


GRAINS:

Basmati Rice
Brown Basmati Rice
Cracked Wheat
Flattened Rice (Poha)
Puffed Rice (Kurmura)
Rava (Cream of Wheat, Sooji)
Whole-Wheat Durum Flour (for chapatis, pooris and other Indian flatbreads)
Millet Flour
Bajra Flour
Besan or Chickpea Flour
Sabudana aata
Rice flour
Bhakri flour
Raagi flour
Kuttu flour


LEGUMES:

Tuvar Dal (pigeon peas)
Chana Dal
Urad Dal
Moong Dal
Masoor Dal
Rajma (red kidney beans)
Chickpeas or chole or garbanzo beans
Matki (tiny little brown beans)
Whole Moong Beans
Chawli (Black-eyed Peas)
Whole Masoor
Peanuts

SPICES:

Red Chili Powder
Paprika
Turmeric Powder
Black Mustard Seeds
Cumin Seeds
Coriander Seeds
Fennel Seeds (saunf)
Ajwain or Carom Seeds
Kalonji or Onion Seeds
Poppy Seeds
Fenugreek Seeds
Sesame Seeds
Saffron
Cardamom pods (green)
Cardamom pods (brown)
Cloves
Cinnamon
Nutmeg
Mace
Black Pepper
Bay Leaves
Whole Red Chillies
Asafoetida or Hing (Not strictly a spice, but it gets clubbed in here because it's used like one)


READYMADE POWDERED SPICES:

Garam Masala
Biryani Masala
Pav Bhaji Masala
Sambar Powder
Rasam Powder
Chaat Masala
Amchur Powder
Goda Masala
Tava Masala

OILS:

Unflavored vegetable oil, like canola or peanut oil
Sesame oil
Coconut oil
Mustard oil

MISC.:

Jaggery (an unrefined Indian sugar that's perfect for Indian sweets)
Tamarind, pulp or pods
Poppadums or papads (rice or lentil crackers that can be zapped in a microwave in an instant to provide a crackly, delicious accompaniment for meals)
Golden raisins
Cashews
Pistachios
Coconut milk
Alphonso Mango Pulp
Kasoori Methi (dry methi leaves)
Soya Nuggets
Soya beans
Vadi
Ready to eat Items
Rose Water
Sherbat
Food essence (kewra)
Saffron
Ilaichi
Canned Sweets (Desserts)
Gulab Jamun
Rasgulla
Soan Papdi (Indian Pastry)
Sweets
Cereals
Dressings
Drink Syrups
Energy Drinks
Pickles
Tea
Mukhwas




FRESH AND FROZEN ITEMS:
Curry Leaves
Coriander Leaves
Mint Leaves
Shredded Coconut
Green Chillies


SNACKS:

Biscuits
Namkeen
Aaloo bhujia
Bondi
Biscuits
Cadbury Chocolates
Candy
Canned Goods
Cup Noodles
Maggi
Noodles
Vermecilli

PRAYER ITEMS:

Camphor
Clay
Fasting
Festival Item
Incense Stand
Jot Stand
Pooja Article
Samagri
Stand
Temple
Thali
Thread
Wicks
Paan
Supari


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Aaloo Gobhi Bhurji

Aaloo Gobhi Bhurji

Ingredients: 

1    Medium size head of cauliflower

1 medium potato

1    Medium size onion – fine chopped

2    Cloves of garlic- minced (2 teaspoons

       minced)

1    Tablespoon fresh grated ginger

1    Medium green chili – fine chopped

2    Teaspoons coriander powder

½   Teaspoon red chili powder

½   Teaspoon turmeric powder

1    Teaspoon mango powder (amchoor)

1    Teaspoon cumin seeds

1    Pinch of asafetida (Hing)

3    Tablespoons vegetable oil

1    Teaspoon salt or to your taste

2    Tablespoons chopped coriander 

      leaves

Directions:

1.  Cut the cauliflower in small florets and potato into small cubes.

2. On medium high heat add 2 tablespoons oil in a  pan, add cumin seeds and asafetida, and fry them for 2 to 3

    minutes, or till cumin seed become brown.

In a pan add cumin seeds, asafetida & oil and fry

3.  Add chopped onions and minced garlic, sauté them for 5 to 6 minutes or until onions

     become light brown.

4.  Add coriander powder, red chili powder and turmeric powder and mix and fry for

     few seconds. 

5.  Add grated cauliflower and potatoes, sprinkle salt and mix with masala, cover the

     pan and let it cook for 15 to 20 minutes or until cauliflower and potato become

     tender.

6. While cooking with the spatula periodically stir'

7.  Add grated ginger and chopped green chilies, mix and cook. If there is water in the

      bottom then turn the heat high so that all the water evaporates quickly. Once the

      water dries up turn the heat down to medium. 

8.  Sprinkle mango powder and 1 tablespoon oil, with the spatula mix everything

     together and cook for 5 to 6 minutes, keep turning the cauliflower upside down,

     once masala becomes brown turn the stove off.

9. When ready to serve transfer bhurji in to a serving dish'

Cauliflower bhurji is ready

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Achari Aaloo Baigan

Achari Aaloo Baigan

Ingredients :- 

2 tbs vegetable oil

1/2 tsp each OF cumin seeds, kalongi, fenugreek seeds (methi) and fennel seeds (saunf), mustard seeds.

1 tbsp ginger shredded

1 tsp garlic chopped

1 tsp coriander powder (dhania)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 eggplant or brinjal, washed and cubed

2 medium potatos, washed and cubed

2 medium tomatoes, washed and cubed

lemon juice and salt to taste

freshly chopped coriander leaves to garnish

Method:

1. Heat the oil and fry all the seeds till they splutter

2. Add the ginger,garlic, coriander, turmeric and chilli powder and fry for half a minute.

4. Now add the tomatoes and pour some hot water. Cook untill oil seperates. 

5. Add the potatoes, mix well, add a spalsh of water and close and cook for 3minutes.

6. Now add the brinjal and again cook for about 3 minutes

7. Close and cook on medium flame till the vegetables are tender.

8. Uncover and reduce the excess liquid over high flame or add some extra water, whiever is necessary.
Stir in the garam masala and lemon juice. Mix well and remove from gas.

9. Serve it hot !!!!

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Ginger Tea

Great Indian Ginger Tea 

Ginger tea has a sweet and spicy taste. It's used as a home remedy for indigestion, nausea, and to ward off colds, flu, and sore throats.

Ginger tea is very easy to make. 

Ingredients:

water, 1 cups

2-inch piece of fresh ginger root

whole Milk 1/2 cup

Sugar 2 tbsp

1 tablespoon tea leaves.

1.Bring the water to a boil in a saucepan. Strain the tea. Add honey and lemon to taste.

Note: Keep in mind that if you are making ginger tea as a home remedy during cold and flu season, sweeteners are not recommended.

2. When it boils add milk and boil. 

3. Add 1 tablespoon tea leaves and 2 tablespoons sugar.

                             4. Peel the ginger root and grate it. 

5. Strain out through sieve or strainer into mugs and serve :)

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Tea Rusks

Tea Rusks:

This is served as a snack with tea. We can also eat it by dipping into the tea.

Ingredients:

Buns/ Dinner Rolls/ Hamburger Buns/ Bread slices/ Pavs
Sugar
Buttery Spread or Butter
1/2 Cardomom Powder

Method:

1. Half the buns horizontally.
2. Let butter come to room temperature naturally and add sugar and cardomom powder to it.
2. Spread a layer thin coat of butter on the inside.
4. Cut into strips.
5. Preheat the oven to 230 degrees Fahrenheit.
6. Arrange the Bun strips on the baking sheet, butter side up.
7. Place the tray in the oven and bake for 1 hour.
8. Keep changing position of the bread strips to evenly bake every 20 mins.
9. Cook till they well done and dry and crispy when we break them.
10.Once done, take them out of oven and cool down to room temperature.
11. Store in an air-tight container.

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Yummy Colorful veg Salad

Yummy Colorful Veg Summer Salad:

Ingredients:

1/3 cup white vinegar

1 tablespoon salt

1 teaspoon celery seeds

1/4 teaspoon ground black pepper

1/2 medium cabbage, chopped

1/2 large red onion, chopped

1 medium green bell pepper, chopped

1 medium cucumber, seeds removed, chopped

1 tomato, seeds removed, chopped

4 green onions, chopped

1 tomato chopped

1 teaspoon olive oil

Method:

1.Combine the coleslaw mix and onion in a large bowl.

2. Whisk together the salad dressing, olive oil, salt, vinegar, salt in a medium bowl; blend thoroughly. Pour dressing mixture over salad mix and toss to coat. Chill at least 2 hours before serving.

3. Coleslaw mix can be used too instead above chopped vegetables.

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