The following spices will allow you to make dozens of
balanced, complex Indian dishes. They are common
enough that you’ll probably find them at your local
supermarket. If not, look for them at a health food store.
Indian Food Spice List
Preparing a Tadka
First, the spices are added to very hot oil. The sizzling
infusion or tadka is then used to flavor a dish. Here’s how
it works:
1. Heat the oil in a pan. Keep a spatter screen or lid
handy—cumin and mustard seeds will sputter and pop
wildly.
2. When the oil just begins to smoke, add the spice(s).
Cover and allow the spice(s) to cook—this literally takes
seconds. As soon as the sputtering stops, the tadka is
ready.
3. Immediately add the larger ingredients to the pan—
this cools the oil and prevents the spices from burning.
Since the oil has to be very hot, making a tadka takes a
tiny bit of skill and speed. If you do burn the spices, don’t
panic. Discard them, rinse the skillet, and start over.
Once you’ve done it a couple of times, you’ll be an expert.
TIP #: Doit! prepare a Tadka in advance. Make it only when
you’re absolutely ready to use it, because it’s most potent atibe
point when the spices are sizzling.
TIP #2: Since the Tadka is ready in seconds, you won’t ave
time lo refer back to your recipe. So keep the ingredients for
the next step on hand, ready lo add to the pan.
TIP #3: A Tadka may also be used to finish off a dish, by
pouring it over a prepared raita or dal to impart a delicious
smoky flavor. In this case, take it off the beat as soon as the
spices slop sputtering and add it immediately to your dish.
before you pi
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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