(under construction)

Spice Rack

Here’s a list of spices that I had/have in my kitchen at Bengaluru/Delft (in languages I have to buy them in, i.e. English, Hindi/Bengali, Dutch). Kinda gives you an idea what my fascination is about.

  • Cinnamon/Dalchini/Kaneel whole
  • Cinnamon/Dalchini/Kaneel powder
  • Cardamom/Elaichi whole
  • Cardamom/Elaichi powder
  • Clove/Lobongo whole
  • Pepper/GolMorich whole
  • Pepper/GolMorich coarse ground
  • Pepper/GolMorich powder
  • Jeera
  • Dhone
  • Tez patta
  • Coffee
  • Holy basil
  • Nutmeg
  • Cocoa
  • Spearmint
  • Coriander
  • Vanilla
  • Lime
  • Saffron
  • Mace
  • Pistachio
  • Asafoetida
  • Hazelnut
  • Honey
  • Garlic
  • Ginger
  • Betel leaf
  • Mustard
  • Oregano

Cooklang Recipes

That’s what I intend to use to describe some of my favs.

Mom’s mutton recipe

Perhaps the only cooking she taught me by hand, when I left for Bengaluru.

  • Simmer flame
  • Oil 4tsp
  • Heat
  • Sugar half tsp
  • Reddish
  • Onion 4 medium cut
  • Saute onion in oil (not fry) 1 min
  • Chillis 4, Tomato 1 cut mix
  • Garlic 2tsp, Jeera 1½tsp, Ginger 1tsp mix
  • Chicken (or mutton/potol/alu dom)
  • Mix well
  • Turmeric 1tsp
  • Salt 1½tsp
  • Cover and keep 10-30min (till red colour goes)
  • Potatoes 3-4, cinnamon 3tsp
  • Mix and make it dry (no cover)
  • Add water (inch over submerging everything) and close cooker

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