Topic: Common ingredients

[StoneCut]

Hey everyone,

while attempting to make some Seekh Kebab a couple of days ago I noticed that I always seemed to be missing one or two ingredients, no matter which recipe I tried. My improvised recipe did not turn out to well ...

So I finally sat down and made a note of every single ingredient used in CA's, C2G's, Panpot's/Ashoka's, Abdul Mohed's, Dipuraja's and CBM's recipes. I figured this might be a good thing to share even if the list really is quite extensive ...

Herbs and Spices
All Spice (Piment)
Asafoetida (Hing)
"Al Noor" Bassar (Kashmiri Masala - Pakistani)/Basaar
Bay Leaves (Asian)
Black Cardamom Seeds (or shell black cardamoms)
Black Pepper corns
Brown Cardamom Seeds (whole)
Cardamom Powder
Cardamom Seeds (or shell green cardamoms)
Cassia Bark
Chilli Powder ("Kashmiri Mirch" if possible)
Chaat Masala Powder (CBM only)
Cinnamon (ground)
Cinnamon Sticks
Cloves
Coriander Powder
Coriander Seeds
Cumin Powder
Cumin Seeds (black)
Cumin Seeds (white)
Curry Leaves
Curry Powder (mild - i.e. Rajah Mild Madras)
Dried Mint Leaves (i.e. Garden Mint)
Fennel Seeds
Fenugreek Leaves (Methi)
Fenugreek Powder
Fenugreek Seeds
Garam Masala (or make CA's or C2G's)
Garlic Powder
Ginger Powder
Green Cardamom (whole)
Green Food Colouring
Jaggery (Unrefined Palm Sugar)
Mango Powder (Amchoor)
Mustard Seeds (black / brown)
Mustard Seeds (yellow)
Nutmeg
Panch Phoran
Paprika Powder (sweet)
Rajah Mild Madras Powder - this would be great
Rajah All Purpose Seasoning (CBM only)
Red Food Colouring
Salt
Star Anise
Sugar
Tamarind (OPTIONAL)
Tandoori Masala Powder (or use CA's)
Turmeric Powder
Wild Onion Seeds ("Kalonji", "Nigella")
Yellow Food Colouring

Other Ingredients:
Almond Meal/Flour
Almonds (toasted)
Baking Powder
Basmati Rice
Brown Sugar
Butter Ghee
Carrot
Chapatti Flour
Chicken
Chicken Stock (optional)
Chilli Pickle
Chillies (fresh)
Coconut Cream
Coconut Milk Powder
Coconut Powder
Coconut Meal/Flour
Coconut (Block)
Coconut (Desiccated)
Corn Flour
Cucumber
Dried red chillies ("Kashmiri")
Egg
Fresh Coriander
Fresh Tomato
Garlic
Ginger
Gram Flour
Green Capsicum (Paprika)
Ketchup
Lamb (minced)
Lamb Stock
Lemon Juice (fresh)
Lime Pickle
Mango Chutney
Mango Pickle
Margarine (vegetable)
Milk
Mint Jelly (NOT in vinegar)
Mustard Seed Oil
Oil (for deep frying)
Onions (brown)
Patak's Balti Paste
Patak's Kashmiri Masala Paste
Patak's Madras Kebab Paste (or Pasco) and/or Patak's Madras Paste
Patak's Tandoori Paste
Patak's Tikka Paste
Pineapple Chunks
Potato
Red Capsicum (Paprika)
Red Lentils (pre-cooked)
Single Cream
Spinach
Sultanas
Tandoori Powder
Tomato Paste (diluted ?!)
Tomatoes (plum, tinned)
Vegetable Oil
Vinegar
White Cabbage
Yoghurt (Greek)
Yoghurt (not Greek)

[solarsplace]

Hi SC

Good list!

You may like to include Mustard Oil too. This is used in quite a few recipes.

Cheers

[StoneCut]

Hi SC

Good list!

You may like to include Mustard Oil too. This is used in quite a few recipes.

Cheers

Thanks! There's already "Mustard Seed Oil" in the list

[colin grigson]

It's quite frightening to realise looking at that list that I have almost everything on there .. no wonder the drawers are difficult to close in the kitchen !!   

I must be doing something right in the kitchen for Mrs. Grigson to allow it all too !!   

[PaulP]

That's long enough to put anybody off getting started 

I think you could cut down on the number of types of coconut product. I've managed fine with coconut milk powder and coconut block.
Also I'm not aware of 3 different types of cardamom in popular use, I just know of the small green and larger brown ones.
If you're going to include nutmeg you might want to add mace to the list although they are probably some of my least favourite spices. You do find them included in more traditional recipes.
I've used dry curry leaves only once and I probably won't bother again.

Cheers,

Paul

[StoneCut]

Hhhm, I had been wondering about all the redundancy but since I've never bought coconut block in all my life I just can't compare hence I left it in. If I take it out then I need some tips on how to replace it (ie. 1 tsp coconut block is equivalent to how much coconut milk ?)

Brown (also called "black") and green cardamom both appear to be popular the recipes on this site, along with the powders created from each. They're still only two different kinds of cardamoms but the powder is often called for, too, so if you don't have a spice grinder you might want to buy the powdered versions additionally.

Mace found no mention whatsoever in any of the recipes by the listed people. But I agree that it's useful. However - is it really common ?

As for the curry leaves - yeah, I only found like 2-3 recipes that use them. I guess I could take those out.

[h4ppy-chris]

god dam you SC i have just sent the wife to get me a plastic tub to hold my packs of spices.
it's gona be too small now 
good work mate  keep it up