Indian Pantry
Buy Indian Cooking Ingredients For An Indian Ktchen
Stocking Your Indian Pantry

When cooking Indian meals quickly, it is important to have a well-stocked pantry of general, non- perishable items like dals, spices, chutney, pickles and ghee. Absent from this last are the perishables--such as veggies, yogurt, and meat.

These are the items that will work in numerous different recipies and will allow you to always have something that you can make for breakfast, lunch or dinner.

Here is a list of ingredients to get you started:
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Dals (lentils)

Masoor (split red lentils)
Moong (split yellow lentil)
Urad (black gram)
Chana (large split yellow lentil)
Besan, Moong Dal Whole, Urad Dal Whole, Urad Dal Chlka, Tuvar Dal/Toovar Dal/Toor Dal, Makhan Ghee, Moong Dal (Lentil) with Spices, Boondi, Five Jeweled Lentils, Dal (Lentil) Masala, Cumin Seed, Dal (Lentil) Rajasthani, Dal (Lentil) Makhani, Moong Dal Chilka, Urad Dal without skin, Kala Channa, Kabuli Chana, Moong Dal Split and without Skin, Masoor Dal, Lijjat Punj.papad, Lijjat Pappad, Channa Dal, Rajma

Grains

Basmati rice: The name means "queen of fragrance." This long-grained, fine-textured rice has been grown in the foothills of the Himalayas for centuries. The rice is used in biryanis and other special-occasion rice dishes.
Aata To make chapatis, parathas and other Indian breads.

Spice Blends

Savor the authentic taste of India with Ajika spice blends! Each package contains the perfect blend of organic and conventional spices to help you create a Far-East masterpiece
Gobi Aloo Masala or Cauliflower Potato Spice Blend - a palette pleaser

Bhindi Masala Okra Spice Blend -

Potato Hash # 1 Spice Blend

Potato Hash # 2 Spice Blend with Curry Leaves

Herbal Spice Blend From The Himalayas

Sambhar Masala

Vegetable (subzi) Spice Blend - flavor veggies and achieve a tastes of heaven

Rajmah Spice Blend or Rajma (Kidney Beans) Spice Blend

Channa Masala  / Chole Spice Curry Blend,

Dal or Lentil Spice Blend

Biryani Rice Meal Spice Blend - a restaurant spiced rice favorite -

Royal Pilaf Spice and Nut Blend - a restaurant spiced rice favorite -

Biryani Rice Meal Spice Blend - a restaurant spiced rice favorite -

Tandoori Spice Blend - for the famous Indian BBQ -

Tikka Masala or Chicken Grilling Spice Blend

Korma Masala Curry Spice Blend

Goan Vindaloo Spice Curry Blend

Vegetable (subzi) Spice Blend

Meat (spice Blend) Curry Blend

Chicken (spice Blend) Masala or Curry Blend - A blend to make chicken

Seafood Masala (spice Blend) or Curry Blend - A classical blend for seafood

Egg or Tofu (spice Blend) Masala or Curry Blend

Garam Masala (WholeSpices) Blend -

Madras Curry Blend -
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Curry Powder

Unlocking a treasure trove of Indian spices,

Spices & Herbs
Coriander Seed, KasriMethi, Cardamom Green, Red Chili Ground, Fried onions, Black Pepper(Ground), Turmeric Ground, Mustard seeds or Rai, Roasted Coriander Ground, Asafetida or Hing (Vandevi), Cumin Ground, Panchpuran, Saffron, Fennel Seeds, Fenugreek Seed, Ginger Ground, Amchur Ground, Poppy Seed 0r Khas Khas, Ajwain Seed, Bishops Weed, Carom, Black Salt Ground, Whole Round Chillies, Cinnamon (Kerala Cinnamon), Cloves, Black Cardamom, Black Pepper(Whole), Sesame Seeds White, Kallonji Nigella Seeds, Sesame Seeds Natural, Anardana/Pomegranate Seed

Coriander seeds Buy the seeds and powder.

Cumin seeds Buy both kinds - white and black. Get seeds and powder of each kind.

Dry red chillies Get them whole and you can grind them coarsely later if the recipe calls for that.

Fresh green chillies Buy just a few at a time.

Turmeric Buy only in the powder form.

Garam masala Buy garam masala readymade in the stores or make your own.

Cinnamon Get this in stick form.

Cardamom Available in three types – black, green and white. Buy just a little of each type.

Cloves Like cinnamon, this spice is also typically used whole in Indian cooking so buy it that way.

Peppercorns Most often used whole. If required in a recipe in its powdered form, grind it fresh just before using.

Bay leaves Use it to neutralize strong odors in cooking.

Poppy seeds Buy these whole.

Mustard seeds Buy these whole.

Fenugreek seeds Typically used whole.

Aniseed/Fennel seeds Buy whole.

Asafetida Store this strong-smelling spice in a tightly closed container as it can easily impart its smell to other spices.

Thymol Buy seeds.

Saffron Buy just a little.

Tamarind Sold as blocks. Buy a small block.

Raw mango powder Store in a cool dry place or else it will get lumpy.

Ginger Buy in both paste and whole form. You can also make your own paste if you are so inclined.

Garlic Get both the paste and whole pods.

Oil I like to keep vegetable/ sunflower or canola oil in my kitchen. Mustard oil is required for some East Indian dishes. Keep a small tin of ghee on hand for when you want to make something special.

Coriander leaves

Mint leaves

If this seems like a lot to buy just to get started, consider the fact that you will use most of these ingredients fairly often. Also while a dish may have many ingredients and therefore seem to be time-consuming and difficult to make, it might actually be easily assembled and prepared. Always read the recipe from start to finish just to make sure. The result will, needless to say, be worth all the effort!

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