Ingredients

• 1 cup whole dry milk powder
• 2 tablespoons all-purpose flour
• 1/8 teaspoon baking powder
• 1 tablespoon ghee
• 5 to 6 tablespoons whole milk
• 1 cup sugar
• 1-1/4 cups water
• 2 green cardamom pods, crushed
• 1/8 teaspoon rose essence or 1 to 1-1/2 teaspoons rose water
• 1/4 teaspoon lemon juice
• Optional: Chopped pistachios and rose petals
• Oil for deep-fat frying

Ajwian Seeds or Carom Seeds

Pronounced as aj-wine, these small seeds are known for their medicinal value, especially in curing digestive problems. In India, many medicinal concoctions use carom seeds, but a small amount can be added as a flavoring agent while preparing the dough for Indian flatbreads like poori (deep-fried Indian flatbread) and layered flatbread paratha.

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Bay Leaves

Indian bay leaves are known for their flavor and fragrance. Not to be confused with the bay laurel leaf, Indian bay leaves, popularly known as tej patta, are used in the dried form widely in curries, biryanis and korma. This aromatic leaf is also used in garam masala. Make sure you use these spices in these delicious Indian main dishes.

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Black Peppercorns

This has been a staple seasoning in Indian kitchens since before chilies entered the country. Both whole black peppercorns and ground pepper are very common, but you can also see the usage of long pepper and white pepper varieties in Indian cooking.

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Black Stone Flower

The black stone flower is one of the less well-known Indian spices but a popular one on the Indian west coast and in South India. It is a lichen species and popularly known as dagad phool in Marathi (the Indian language spoken in the state of Maharashtra) and used for making goda masala.

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Psst! Read up on how to organize spices in a drawer or cabinet and keep them clutter-free for good.

Cardamom (Green and Black)

You can find this aromatic spice in both savory and sweet dishes in India. Yes, we use cardamom for kheers/sweet puddings and many other sweets (such as besan ladoo)—either in ground form or crushed form. Both green cardamom and black cardamom (known as badi elaichi) are used in curries, kormas, biryanis and garam masala. (Here’s how to make kheer.)

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Cloves

Along with cardamom and cinnamon bark, cloves are an integral part of Indian curry pastes, spice powders, biryanis, kormas and desserts. Cloves add a distinct flavor to kheer/sweet pudding, and masala chai is incomplete without cloves. Because of its antibacterial and anti-inflammatory properties, cloves are an essential ingredient in various medicinal concoctions and are the best home remedy for toothaches.

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Coriander (Fresh, Whole and Ground)

Fresh herbs always enhance the flavor of any dish, which holds true with coriander leaves, too. Adding fresh coriander leaves as a garnish toward the end enhances the flavor significantly. Coriander leaves are used in assorted chutneys, and the most popular one is green chutney for chaat.

The ground form of dried coriander seeds is coriander powder. You will find both coriander seeds and coriander powder in Indian kitchens. When making fresh sambar masala or garam masala, we use coriander seeds, and coriander powder comes in handy for all Indian curries and gravies.

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Cumin Seeds

The aroma of cumin seeds sizzling in ghee is exceptional! Most Indian tempering, or heating spices in ghee, calls for cumin seeds along with mustard seeds. Both cumin seeds and ground cumin are used extensively in the Indian subcontinent. Freshly roasted and ground cumin adds amazing zing to deep-fried snacks and chaat, and many South Indian curry pastes use cumin seeds as a key ingredient.

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Curry Leaves

This is one of the more popular herbs of India. They are also known as sweet neem leaves, as they look like neem leaves but are darker in color and not as bitter. Extensively used in South India, adding a handful of curry leaves during tempering adds a distinct flavor to curries and gravies. You can also make chutneys and spice powders with curry leaves to eat with rice.

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Fennel Seeds

Fennel seeds or saunf, as they say in Hindi, are a natural mouth freshener, and you can chew them raw like cloves. Fennel seeds are the key ingredient in the candied mouth fresheners that you find in Indian restaurants. Fennel seeds are sometimes used in tempering, but they are widely used to prepare curry pastes, especially in South Indian cuisine and other spice mixes.

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Garam Masala

Garam masala is an all-in-one spice blend that enhances the flavor of curries and gravies. It’s usually made with coriander seeds, cloves, cardamom, cinnamon, cumin and black pepper—but there is no one set recipe for garam masala. The ingredients and the measurements vary depending upon the region. Some roast the spices before blending and some are a raw blend of spices.

While we can add roasted and ground garam masala towards the end of the dish for added flavor, we need to cook the unroasted blend along with the veggies. Check out these recipes using garam masala.

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Hing/Asafoetida

Asafoetida is a dried gum or latex extracted from the ferula plant’s sap. It has a pungent smell, with some calling it “stinking gum” for that reason. In Indian cooking, asafoetida is added to dishes that are hard to digest, as asafoetida aids in relieving gaseous problems.

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Kapok Buds

Kapok buds are Indian capers, and they are the dried buds of the kapok tree or the silk cotton tree. They look like larger cloves but taste entirely different. Kapok buds are used in the state of Karnataka to make bisi bele baath (a curried lentil rice with vegetables).

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Mint

The refreshing herb mint or pudina (the Hindi name) has found its way into the Indian kitchen in multiple ways. You can find fresh mint chutneys, raita or yogurt relish and salads. This herb is also used in biryanis and pulao, and you can find different variations of mint pulao or mint rice across India.

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Mustard Seeds

The mustard is a plant with two purposes: the seeds are used as a spice and the greens are edible. The famous Punjabi dish saag is prepared with mustard greens. Mustard seeds come in two colors: black/brown and yellow. The black ones are widely used for tempering; the yellow mustard seeds are among the panch phoron spice mix’s five spices.

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Nigella Seeds

Nigella seeds or kalonji (Hindi name) are often confused with black sesame seeds. Even though they look similar, the flavor profile is entirely different. The nigella seeds have a slight onion flavor, and the roasted seeds add more tastes to curry and gravy. These nigella seeds are an integral part of the Indian pickle masala popularly known as the achari masala.

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Nutmeg & Mace

Mace is the lacy outer cover of the nutmeg seed. The dried mace is used as part of spice blends and biryanis, whereas nutmeg is used in desserts. A small amount of nutmeg is sufficient for flavoring the dishes. This is the tool you need to grate fresh nutmeg.

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Poppy Seeds

In India, ground white poppy seeds are popular. The poppy seeds are ground with other spices and used in korma in South Indian curries. The famous Bengali dish posto also uses poppy seed paste. Apart from savory dishes, the ground paste is also used for flavoring drinks like thandai.

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Saffron

Saffron is the world’s expensive spice. It comes in small threads known as saffron strands. Saffron is slightly crushed and soaked in lukewarm water or milk to release its full flavor and color. Like cardamom and cloves, you can find saffron being used in both sweet and savory dishes. Be it in Indian kulfi (ice cream), kheer or dum biryani, saffron always adds rich flavor and color.

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Sesame Seeds

These tiny oil-rich seeds are rich in calcium, and you can find both white and black sesame seeds widely used in Indian cuisine. What’s the difference? Black sesame seeds are unhulled, and the white ones are hulled with the skins removed.

Toasted and ground sesame seeds are combined with jaggery for the famous Indian dessert laddu. You can find different variations of these desserts across India. Learn more about laddus and other food served at Diwali.

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Star Anise

Star anise, the pretty-looking star-shaped spice, is commonly called star anise seed or Chinese star anise. This licorice-flavored spice is used in different spice blends and also in kormas and biryani.

It even has medicinal benefits. Star anise is a good source of shikimic acid used in the manufacturing of Tamiflu, a flu treatment medicine.

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Turmeric

This golden spice is one of the quintessential ingredients in the Indian kitchen. Like red chili powder, it’s hard to find an Indian household without it. The curcumin found in the turmeric gives the spice its bright yellow color.

Ground turmeric is used in stews, curries, gravies, lentils—and, well, pretty much in all dishes, not only for the color but also for its medicinal benefits. The body absorbs curcumin faster when we add turmeric along with spicy and savory ingredients.

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The post 22 Essential Indian Spices and Herbs appeared first on Taste Recipes.

It’s easier than you think to learn how to make paneer at home to complement from-scratch Indian recipes. This detailed step-by-step guide will teach you how to make this Indian essential.

Don’t miss our list of the best Indian cookbooks for beginners, too!

What Is Paneer?

Paneer is Indian cottage cheese. It’s a fresh and a non-melting cheese prepared by curdling milk with lemon juice or vinegar. Unlike other cheeses, you won’t need a coagulating agent (like rennet) while making paneer.

The process is simple. You’ll separate the casein and whey protein, and then collect the casein protein, or milk curds. The last step is to press the curds to make fresh paneer.

Paneer Recipe

Ingredients

• 1/2 gallon whole milk
• 3 to 4 tablespoons lemon juice

Tools You’ll Need

• Use a Dutch oven or a saucepan with a heavy bottom to boil the milk.
• Pick up cheesecloth or cheese bags to strain the curds.
• It helps to have a colander for this step, too.
• Keep a silicone or wooden spatula handy! (GIR is the brand the Test Kitchen uses every day.)

Instructions

Step 1: Boil the milk

Pour the milk into a Dutch oven and bring to a boil over medium heat. Keep an eye on the milk! You don’t want it to boil over, but the clumping reaction of casein protein happens only at a warmer temperature, so it is necessary to bring the milk to a good boil.

When the milk comes to a boil, turn off the heat. Put a spatula in the Dutch oven so the milk doesn’t spill over.

Step 2: Add the curdling agent

Add the lemon juice or vinegar and mix gently. Start with 3 tablespoons of lemon juice. The milk will start to curdle and you will see the curds and whey separate. If the curdling is not happening, add the remaining tablespoon of lemon juice.

Stir evenly and gently so the curds don’t break apart.

Let the mixture rest for 10 minutes. Do not cook the milk again after adding the acid. It will make the paneer hard.

Step 3: Strain the curds

Line a colander with cheesecloth and place the colander in the sink. Slowly pour in the curdled milk to strain the curds. Gently rinse with cold water to ensure the paneer doesn’t keep the flavor of vinegar or lemon juice.

Bring the ends of the cheesecloth together and squeeze out as much water as you can. Then, tie a knot and hang the bundle on the kitchen faucet for 20 to 30 minutes.

You just made chenna! Chenna is non-firm or crumbled fresh milk curds that don’t have any shape. It’s mainly used in the preparation of milk-based sweets like rasgulla or rasmalai—the strained curds can be kneaded for making these sweet dishes.

Step 4: Press the paneer

After 20 to 30 minutes, remove the knot. Fold the cheesecloth and flatten it.

Place a heavy object on top of this flattened paneer. A Dutch oven filled with water should work. Make sure you place the paneer on a flat surface so it doesn’t topple over!

After two hours, remove the cheesecloth and refrigerate the paneer for 30 minutes.

Step 5: Cut the paneer into cubes

The final step is to cut the firm paneer into cubes.

How to Store Paneer

The shelf life of paneer is shorter when compared to other cheeses. Store it in an airtight container and keep refrigerated. Fresh paneer stays good for up to 3 to 4 days.

You can also freeze it for a longer shelf life. To thaw the paneer, bring it to room temperature and soak in hot water for 5 minutes to make it soft again.

How to Serve Paneer

You can incorporate paneer into homemade curry, along with many other Indian recipes. Some of the popular recipes that you can make with paneer are:

• Paneer butter masala
• Paneer tikka masala
• Palak paneer
• Paneer biryani
• Shahi paneer
• Matar paneer
• Kadai paneer

These paneer dishes pair well with Indian flatbreads and with basmati rice, too.

The post How to Make Paneer: A Step-by-Step Guide appeared first on Taste Recipes.

Naan

When we think about Indian cuisine, naan and curry are the first things that come to mind. This leavened flatbread is prepared with all-purpose flour, wheat flour or a combination of both. It’s often well-kneaded with milk or yogurt for softness. You’ll find garlic naan accompanying main dishes at most Indian restaurants, and it tastes particularly good with butter chicken, palak paneer or dal makhani.

Traditionally, naan is cooked in a tandoor (or clay oven), but you can make naan at home in a skillet. Brush the flatbreads with butter (or charcoal-smoked ghee for more depth) before serving.

Roti or Chapati

While rice is the staple of South India, roti (aka chapati bread) is the staple of North India. This type of Indian bread is an unleavened flatbread prepared with whole wheat flour on a tawa or griddle. It’s an integral part of everyday meals.

The dough is simple: whole wheat flour, water and a little salt. After it’s rolled out and griddled, the soft, pliable flatbreads develop a slightly crispy exterior. Brush each one with ghee and serve hot as a snack, or pair it with dal, vegetables or curries.

Parotta

Parotta is a popular street food in South India, especially Tamil Nadu and Kerala. The layered flatbread is prepared with all-purpose flour. It’s a sight to watch how cooks work the dough—layering, stretching and twirling it—before it’s coiled and flattened.

Cooked on a hot griddle with oil or ghee, parottas develop a crisp exterior while remaining soft inside. The flaky bread can be eaten on its own or served with meat-based gravies or chicken korma for a hearty meal.

Papadum

Papadum is a thin, crisp wafer made from lentil flour. Depending on the region, it may be known as papad, pappadum or applam. While most Indian breads can be served as a main dish, papadum is always served as a side dish. An Indian thali (or plate) is not complete without it!

Papadum can be deep-fried or roasted over an open flame. It adds the crunch factor to a meal, and the crispy wafers pop like little sparklers in your mouth! It’s usually enjoyed plain or dipped into chutney or spiced yogurt. Some versions include black pepper or cumin, giving it an earthy, mildly spicy kick.

Dosa

To many, dosa might not be considered a type of Indian “bread” because its shape and texture are more pancake-like. It’s prepared with fermented batter made with rice and lentils. Depending on how much batter is poured and spread onto the hot griddle, dosa can resemble a pancake or a crepe. It really just depends on whether you prefer your dosa to be soft and thick or wafer-thin and crunchy.

Dosa has become a staple breakfast in many South Indian households. It’s commonly served with sambar (an aromatic lentil and vegetable stew) and a side of coconut chutney (or a punchy garlic, chile and tomato chutney if you’re feeling particularly adventurous). It also tastes fantastic when filled with mashed potatoes seasoned with mustard seeds and curry leaves.

Poori or Puri

Poori is a deep-fried, unleavened flatbread made with whole wheat flour. The puffed-up, deep-fried golden beauty is a cherished Sunday brunch favorite in many Indian homes—a meal so filling and satisfying it warrants a post-meal nap! Its crispy exterior contrasts with its light and pillowy interior, making it an excellent pairing with aloo puri (potato curry) or chana masala (chickpea). You can also serve poori with various bhajis (fried vegetable fritters), or get adventurous and eat it with a sweet dessert like basundi or shrikhand.

Luchi is a close cousin of poori. Commonly enjoyed in Eastern India in the states of Bengal and Assam, luchi is a deep-fried flatbread made with refined flour (maida). Unlike whole wheat poori, luchi is paler, lighter and airier, with a slightly sweeter note that makes it a perfect match for savory or sweet sides.

Paratha

Paratha is a flaky, layered flatbread common in North Indian households. The dough is rolled and layered multiple times with ghee to create its signature flaky texture. Then, it’s stuffed with spiced ingredients to make aloo paratha (potatoes), gobi paratha (cauliflower), or kheema paratha (minced meat). Finally, it’s gently flattened to seal in the filling.

Biting into a paratha’s many thin and crispy outer layers is a real treat. It’s particularly tasty for breakfast when stuffed with paneer. Serve it with pickles or yogurt and a sip of mango lassi or chai.

Kulcha

Kulcha is a mildly leavened bread prepared with all-purpose flour. It contains no yeast and is leavened instead with yogurt and/or baking powder. Though it’s similar to naan, kulcha doesn’t have to be made in a tandoor oven; you can easily prepare it on a griddle.

Kulcha is very versatile and can be enjoyed plain or with toppings like sesame seeds or herbs for extra flavor and texture. It can also be stuffed with onions, potatoes or paneer. No matter how it’s made, this flatbread is best when eaten with traditional Punjabi dishes like chole (a North Indian curry made with chickpeas). The fragrant spices blend together with the flatbread to create a lively and robust taste.

Appam

Appam (aka rice hoppers) are soft, bowl-shaped pancakes prepared with fermented rice batter and coconut. They’re quite popular in South India, especially in the state of Kerala. The pancakes are gluten-free and vegan and contain active dry or instant yeast to help the dough rise and achieve its signature fluffy consistency. Once cooked, they’re crispy and lacy around the edges and soft and thick in the middle.

Moisture balance is crucial when working with rice-based batters like this. Too much or too little can affect puffiness and flavor, so take care when measuring the water (or coconut milk for a nuttier taste). Serve warm with mildly spiced curries or lentil-based stews for a comforting start to the day.

Bhatoora or Bhatura

Bhatoora is a deep-fried leavened bread made with all-purpose flour. It’s similar to poori but much larger. It’s crisp on the outside and puffy, soft and slightly chewy on the inside. The most common pairing is with chickpea and potato curry and a side of raw mango pickle. Known as chole bhature, this combination is popular across North India and is widely available in restaurants and roadside eateries.

You can prepare bhatoora dough with or without yeast. If skipping the yeast, use a leavener like baking powder or baking soda, which contributes to the dough’s lightness and helps create its signature puff. To enhance the richness, make the dough with milk instead of water.

Thepla

Thepla is a delicious wholegrain flatbread from Gujarati cuisine. It’s prepared with wheat flour, gram flour or millet flour. Spices like methi leaves (aka fenugreek leaves) impart an earthy, aromatic, albeit slightly bitter note. Most thepla recipes include vegetables, but unlike the veggies stuffed inside parathas, these additions are mixed with dough before it’s rolled out and cooked.

This type of flatbread is almost always spicy. It’s often paired with something sweet or cooling, like dahi (curd yogurt) or sweet lime pickle. You can also wash it down with a cup of spiced masala chai.

South Indian Roti

South Indian rotis go by many names: akki roti (roti with rice flour), ragi roti (roti with finger millet flour) and bajra roti (roti with pearl millet flour). These recipes are prepared by mixing gluten-free flours with chopped onions, green chiles and assorted herbs and spices. The dough is patted flat on a banana leaf or cheesecloth before being transferred to a hot griddle to cook.

These rotis pair well with chutneys like mango, pudina (mint) or coconut. You can also enjoy them with a nice kootu, a lentil and vegetable curry.

South Indian Pancakes

South India is also known for adai (mixed lentil pancakes) and pesarattu (moong bean crepes). These lesser-known types of Indian bread are similar to dosas but are usually thicker. They often include mix-ins like chopped onions, beetroot, curry leaves or chiles for added flavor.

South Indian pancakes are commonly eaten with buttermilk and brown sugar or jaggery, an unrefined sweetener. They also taste great with a side of sour cream, a savory vegetable stew and assorted chutneys.

Bhakri

Bhakri is a rustic, unleavened flatbread originating from Western India. It’s a much-loved household staple in Marathi, Gujarati and Rajasthani communities, where it’s enjoyed with spicy curries, garlic chutney or a dollop of ghee.

Unlike wheat-based breads, bhakri is gluten-free. Coarse flours like jowar (sorghum) or bajra (pearl millet) contribute a slightly grainy texture and an earthy, nutty flavor. The dough is kneaded with water or sometimes warm milk, and patted into thick discs by hand. It’s then cooked on a hot griddle until slightly crisp and charred.

Types of Indian Bread FAQs

What are the different types of Indian bread?

There are many different types of Indian bread made with various flours and cooking techniques. Indian breads range from soft rotis and flaky parathas to crispy pooris, fermented appams and regional specialties like bhakris and theplas.

What is the most popular bread in India?

Roti or chapati is often considered the most popular bread in India. It’s served daily in most households alongside curries, vegetables and dals, like this simple red lentil dal. Naan and papadum are also common in the U.S., where they’re served alongside main dishes at Indian restaurants.

Is there a difference between roti and naan?

There are several differences between roti and naan. Roti (aka chapati) is an unleavened flatbread cooked on a tawa or griddle. It’s thinner and denser than naan, which uses yeast as a leavener. Naan often contains yogurt and is traditionally baked in a tandoor (a wood or charcoal-fired clay oven).

The post 14 Types of Indian Bread You Should Know About appeared first on Taste Recipes.