FOOD COMMODITIES USED IN INDIAN COOKING

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1)      FOOD COMMODITIES USED IN INDIAN COOKING

A) CLASSIFICATION WITH EXAMPLES AND USES IN COOKERY
a)      Souring agents
b)       Coloouring agents
c)      Thickening agents
d)     Tenderizing agents
e)      Flavouring and Aromatic agents
f)       Spicing agents

a)      Souring agents

Vinegar
Tomato
Curd
Tamarind
Lemon
kokum
Mango
Pomegranate seeds

b)      Colouring agents

Spice powders
Onions
Turmeric
Red chili
Saffron
Green paste
Sugar

c)      Thickening agents

Onion paste
Nut paste
Seeds paste
Masalas paste
Lentils
Dairy products
Vegetables purees
               
d)     Tenderizing agents

Curd
Lemon
Vinegar
Raw papaya
Raw pineapple

e)      Flavouring agents
Ajowan
Bay leaves
Cloves
Cumin seeds
                   
f)       Spicing agents

Chillies
Black peppercorn
White peppercorn
Ginger powder
Dry masalas


B) GAME – MEANING – TYPES WITH EXAMPLES
           
                        Game is a term applied to wild animals that are suitable for human consumption.              

TYPES WITH EXAMPLES
1)      LARGE GAME – Deer, wild boar, kangaroo, wild sheep, and goats etc.

2)      SMALL GAME - Rabbit, squirrel etc.

C) FRUITS – KINDS WITH EXAMPLES

                        Classification of fruits: - are classified on the basis of their appearance, texture and flavour.
·         Soft fruits: - papaya, banana, melon, etc.
·         Stone fruits: - peaches, mango, etc.
·         Apple and pear family: - all apples and pears
·         Citrus fruit: - orange, sweet lime, annanas, etc.

D) NUTS – NAMES OF NUTS COMMONLY USED IN COOKING
·         Almond
·         Walnut
·         Pistachio
·         Cashew nut
·         Coconut
·         Peanut

E) CREAM – TYPES, DESCRIPTION AND THEIR USES

F) YOGURT – TYPES

G) CEREALS – TYPES AND USES
                        Cereals are seeds of grass plants and they comprise edible grains such as wheat, oats, rice, etc.
                       
·         Maize
·         Oats
·         Wheat
·         Bran
·         Rice

H) PULSES USED IN INDIAN COOKING

·         Red kidney beans
·         Chickpeas
·         Black beans
·         Black eyed beans
·         Moong
·         Soya beans
·         Black grams
·         Peas
·         Bengal gram
·         Black kidney beans

I)       HERBS SPICES AND CONDIMENTS – USES OF HERBS

·         Hot spices: - chilli, pepper, etc
·         Mild spices: - paprika
·         Colouring spices: - saffron, turmeric, etc.
·         Aromatic spices: - allspice, cardamom, cloves, etc.

                 
NAMES: -
·         Allspice
·         Ajowan
·         Aniseed
·         Asafetida
·         Bay leaf
·         Green cardamom
·         Black cardamom
·         Cinnamon
·         Cloves
·         Coriander seed
·         Cumin
·         Chilli
·         Dill
·         Fenugreek
·         Mace
·         Nutmeg
·         Mustard
·         Nigella
·         Pepper
·         Poppy seed
·         Saffron
·         Star anise
·         Tamarind
·         Turmeric
·         Marjoram
·         Oregano
·         Stone flower
·         Basil

STORSGE AND USES
·         Store in the air tight jars in a cool, dark place away from sunlight.
·         Ground spices should not be stored more than six months.
·         Use a light hand while seasoning or spicing a dish.
·         Aromatic spices, such as garam masala, are sprinkled on the dish after it has been cooked.
·         Spices such as black pepper can be added by the guest at the table.


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