How to Eat With Hands

Eat with your hand  (Rice and Curry)

It is usual and common practice to eat with hand for Sri Lankans and as well as many Asian countries. In our country we have to used to it because of type of foods. especially Rice and Curry is main dish in Sri Lanka, you will never feel the rel taste of Rice and Curry if you used to eat with spoon and Fork. You wanna real taste ? It's a must to eat with hand. 

The foreigner in this video shows and teaches how to use your hand to eat. It's a totally strange thing for some people. But as you practice more and more towards this traditional method you will taste more better.

Chilli

Chilli is one of the most valuable crops of India. It is grown almost throughout the country. Different varieties are grown for vegetables, spices, condiments, sauces and pickles. Chilli is also known as ‘hot pepper’ and capsicum as ‘bell pepper.’ The Portuguese brought capsicum from Brazil to India during the year 1584. Chilli is a fruit of the plants ‘capsicum annuum’ and ‘capsicum frutecens’ that come from the genus ‘capsicum,’ belonging to the family of ‘Solanaceae,’ which also includes tomato and potato. These fruits are small in size and known for their sharp acidic flavour and colour. Currently, chillies are used throughout the world as a spice and also in the making of beverages and medicines. If some varieties of chilies are famous for red colour because of the pigment ‘capsanthin,’ others are known for biting pungency attributed to ‘capsian.’ India is the only country which is rich in many varieties with different quality factors

Chicken wings in soy sause

INGREDIENTS: 
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

DIRECTIONS: 

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

Spicy Kerala Fish Fry

INGREDIENTS: 
Fish - 1/2 Kg (pomfrets or any good fish)
Red Chilli Powder - 4 heaped tea spoons
Turmeric Powder -2 pinch
Ginger - 1 medium piece
Black Pepper - 8 to 10
Curry Leaves -4 (optional)
Salt, Oi

DIRECTIONS: 

Make cuts acoss the fish at 1 inch distance deep enough to reach the skeleton. Make a fine paste of ginger, pepper and curry leaves, mix with the powders and salt. Add few teaspoons of water to make a thick, smooth paste. Marinate the fish properly with this paste such that it forms a thin film covering the full fish or the slices. After half an hour deep fry or shallow fry it as you please. The oil would stop crackling when it is almost done.

fish curry

Red Fish Curry

INGREDIENTS: 
King Fish - 250 grams Cleaned
Kodampuli - 3 or 4 Boil in water
Curry Leaves - 2 sprigs
Red Chilli Powder - 3 teaspoons
Turmeric Powder - 1/4 teaspoon
Fenugreek - 1/4 teaspoon
Coconut Oil - 2 tablespoon
Ginger - 1 1/2 inch piece
Garlic - 3 cloves
Salt - To taste
Mustard Seeds - A Pinch

DIRECTIONS: 

1. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.

2. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.

3. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.

4. Fry the paste at a medium heat, till the paste becomes consistent.

5. Add the water containing the extract of Kodampuli, check the level of sourness.

6. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.

7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.

8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.

9. Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

fish curry

How to make Aluwa - අළුවා

INGREDIENTS: 
3 cups roasted rice flour
2 cups coconut or kitul honey
2 ozs. sliced cashew nuts

DIRECTIONS: 

Roast the rice flour in a pan on low heat while stirring all the time. Sieve and set aside. Then heat the honey till it treacles. Add the roasted rice flour and the sliced cashew nuts. Stir well and remove the pan from fire. A flexible consistency should be obtained. Roll out on a well floured board. Cut into diamond shapes. (Note: The rice flour should be well roasted for this receipe to come out well)

HOME MADE VEGETABLE BROTH

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 portions
INGREDIENTS: 
03 tsp Olive oil
01 tsp Chopped garlic
05 tsp Chopped onions
25 g Leeks
100 g Carrots
50 g Pumpkin
25 g Lentils
50 g Mushrooms
50 g Spinach leaves - broken into pieces
10 g Celery - sliced
3/4 tsp Salt
3/4 tsp Crushed black pepper
750 ml Vegetable stock or water

DIRECTIONS: 

Heat oil, add chopped onion, garlic and cook for a few minutes without colouring. Add leeks, carrot,  pumpkin, mushroom and cook for a few minutes. Add stock and lentils and cook for 20 minutes. Add celery and continue cooking for 10 minutes. Add salt , crushed pepper, and spinach. 

REMARKS
Tomatoes, bell peppers, herbs ( coriander, curry leaves ) can be added. Can add laksa, chick pea.

SPICY LENTIL SOUP

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 portions
INGREDIENTS: 
03 tsp Olive oil
½ tsp Chopped ginger
01 tsp Chopped garlic
05 tsp Chopped onions
25 g Carrots - roughly cut
25 g Leeks - roughly cut
Cinnamon 1" pcs
200 g Lentils soaked
½ tsp Turmeric powder
½ tsp Chilli powder
01 tsp Curry powder
750 ml Vegetable stock or Water
01 tsp Salt
02 tsp Chopped coriander leaves
04 nos Lemon wedges

DIRECTIONS: 

Saute onion, garlic and ginger in oil. Add the roughly cut carrots, leeks and the cinnamon. Cook for few minutes. Add turmeric powder, chilli powder and curry powder, cook for 30 seconds and add the lentils with stock. Simmer for 20 minutes till the lentils are cooked. Blend the lentils with a stick blender to the required thickness. Finally add salt and the coriander leaves. Serve with a wedge of lemon.

REMARKS

Black pepper, bell peppers, cream and tomatoes can be added if required.

TUNA, CUCUMBER AND ONION SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 Portions
INGREDIENTS: 
04 tsp Low fat curd
Pinch of salt
Lemon juice
150 g Fresh Tuna- grill and flake into pieces or yellow
Fin Tuna in brine
125 g Tomato - cut into julienne
200 g Cucumber cut into julienne
30 g Spring onions
100 g Iceberg lettuce - shredded

DIRECTIONS: 

Mix curd, salt and lemon juice together. Boil the Tuna steak , cool and flake. Mix together with all other ingredient and arrange on a bed of shredded lettuce.

fish curry

SPICY PRAWN AND RAW PAPAYA SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

INGREDIENTS: 
Recipe 04 Portions
01 tsp Sesame oil
05 tsp Lime juice
½ tsp Balsamic vinegar
01 tsp Bee honey
1/4 tsp Salt
150 g Raw papaya - shredded
150 g Prawns - boiled and deveined
50 g Spring onions
75 g Tomatoes - cut into julienne
100 g Ice berg lettuce - shredded
01 no Oranges - cut into segments
20 g Coriander leaves - chopped
03 nos Red chilli - finely chopped ( optional )
01 no Orange

DIRECTIONS: 
Mix sesame oil, lime juice, balsamic vinegar, honey and salt together in a bottle. Mix together with the rest of vegetables and arrange on a bed of shredded lettuce.

ASIAN VEGETABLE SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 05 Portions
INGREDIENTS: 
01 tsp Olive oil
08 tsp Lime juice / Lemon juice
01 tsp Bee Honey
1/4 tsp Salt
150 g Raw papaya
75 g Red bell pepper
75 g Green bell pepper
75 g Yellow bell pepper
30 g Bean sprouts
50 g Spring onions - sliced
10 g Coriander leaves - chopped
100 g Pineapple cleaned - cut into strips
01-03 nos Red chilli - Finely chopped ( optional )
50 g Green lettuce / Red lettuce

DIRECTIONS: 
Mix olive oil, lemon juice, honey and salt together in a bottle. Cut the vegetables into strips, roughly chop the coriander and red chilli. Mix all ingredients together and place on a bed of lettuce.

Spicy Chicken Wings

INGREDIENTS: 
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

DIRECTIONS: 

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

Chicken Wings

INGREDIENTS: 
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

DIRECTIONS: 
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

Apricot Chicken Wings Recipe

INGREDIENTS: 

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

DIRECTIONS: 

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

ORIENTAL CHICKEN WINGS (කුකුල් මස්)

INGREDIENTS: 
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

DIRECTIONS: 

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. 

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN RECIPE (කුකුල් මස්)

INGREDIENTS: 
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

DIRECTIONS: 

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Annasi Maluwa / Ambula (Pineapple Curry) - අන්නාසි මාළුව

Extracted from www.srilankacooking.com

INGREDIENTS:
1 medium ripped pineapple OR canned pineapple – cut into pieces
2 garlic cloves - chopped
1 small onion - sliced
1 teaspoon chilli powder
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
1 cup thick coconut milk
2 - 3 tablespoons vegetable oil
1 - 1½ tablespoons sugar
Salt – to taste

DIRECTIONS:
In a large bowl mix all the spices with pineapple pieces (pineapple, salt, Sri Lankan curry powder, Sri Lankan roasted curry powder chilli powder & turmeric) and keep it in aside.

Heat the oil in a medium saucepan, add garlic & curry leaves and fry it for 1 – 2 seconds, then add cinnamon stick & onions and cook it for nearly 5 minutes. 

When onions are cooked, add the pineapple pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat. 

Then add sugar and mix it well. Keep it 1 – 2 minutes.

The final step is adding the coconut milk, and stirs the curry. Keep it on high heat nearly for 10 minutes. Then put the heat on high to low and just shake the curry every 2 -3 minutes, it’s a way to avoid the burning of the bottom of the curry. Keep the curry on the low heat for nearly 5 minutes or till you gets thick gravy. Taste for salt & sugar.

Homemade Marshmallows Recipe

Ingredients
15 g gelatin, unflavored
225 g sugar
200 ml water hot
Powdered sugar for final touch up

Method
Soften the gelatin with 50ml of hot water (keep the bowl warm in the double boiler if necessary).
Melt the sugar in the rest of the hot water.
Pour the sugar water into the gelatin and mix them with an electric mixer for about 5 minutes.
The mixture will start to set once it cools, so quickly pour the mixture into the container.
Let cool for 6 hours.

Cloves

Extracted from ParadiseLanka

Dried Cloves

Cloves are the rich, brown, dried, unopened flower buds of Syzygium Aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves have a strong, pungent aroma and tastes rather sweet. Traditionally, cloves have been used in spice cookies and cakes.

Cardamom

Extracted from ParadiseLanka

Cardamom

Cardamom is the seed of a tropical fruit in the ginger family known as Elettaria Cardamomum. The seeds are found in oval shaped fruit pods that are between 1/4 and 1 inch long. Cardamom has an intense, pungent, sweet flavor. A small amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads and apple pie. Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten and top with cream.

Cinnamon

Extracted from ParadiseLanka

Cinnamon Powder and sticks

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. Cinnamon sticks are made from long pieces of bark that are rolled, pressed and dried. True Cinnamon is native to Sri Lanka. It has a strong, sweet and woody fragrance. Cinnamon is used in cakes, cookies, and desserts throughout the world. It is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavouring hot beverages.

Sri Lankan Spices

Extracted from ParadiseLanka

In the 16th century Ceylon, as it was then known, was discovered by Portuguese who soon began trading in cinnamon and other spices like Cardamom and Cloves. The Dutch and British followed bringing with them their own history and influences, forming a strong Western presence which created a history of food expressed with spices which can be tasted in the dishes today.

Is it any wonder that the Spices which are a vital part of Sri Lankan food are used by her people with such ease, creating food that is unique and interesting, adding subtle flavours and aromas. It is an Ayurvedic belief that spices have healing properties that can enhance well being. The ordinary Sinhalese curry contains up to thirteen herbs and spices:

Chillies, coriander, cumin, curry leaves, fennel, fenugreek, garlic, ginger, lemon grass, lime, onion, and rampe and turmeric. Used in main meals to desserts and cakes, the islands food is expressed through vibrant colours and fragrant aromas of fresh spices. Roasting of spices such as cumin seeds, coriander and fennel to bring out their flavour is a method used to make a black curry, and the smell of a good curry powder being roasted can excite the senses to great heights.

To food lovers, Sri Lankan food is an expression of a colourful history and delightful surprise, just like the island.

How to make a cup of tea

All credit goes to www.cruftbox.com

First, you need fresh water. Pour out the water in the kettle from the day before. Pour in some fresh water from your preferred source. I use filtered tap water and am please with the result. Place the kettle on the stove get the heat going. Do not watch it.  A watched kettle will not boil. While the water is boiling, prepare the rest of the gear. You will need a teapot, a cup, a strainer, a teaspoon, and your favorite tea. Note my excellent teapot.  It's Japanese and I got it for a steal on eBay. Good tea does not come in tea bags. Good tea is loose and keep in a sealed container tin. I get my tea from Golden Moon Tea.  They have the good stuff. Now here is the tricky part. You need to measure out a heaping teaspoon of tea and put it in the strainer holder. Isn't it amazing that the teaspoon holds exactly the right amount of tea for a cup of tea. If you are making more than one cup of tea, then you should put in one teaspoon per cup. Some mention adding another teaspoon of tea 'for the pot', but I haven't found it necessary. Some people like to use teabags to skip all this, but that would be wrong. This poor woman is briefly dipping her crappy teabag Next, you need to warm up your teapot.  You want to make sure that the hot water used to brew your tea stays hot.  To ensure this, you want to warm up  the teapot with a little hot water before you begin to brew. Just swish it around the teapot for a few seconds and then dump it out. The teapot should feel warm. Now you are ready to put the tea in the pot. Just dump it in. Now pour in the hot water.  About a cup more that you are going to drink. The tea is now steeping in the pot. I let mine steep for about a minute. Too long, and the tea will be quite bitter. A few crazy types enjoy their tea with the leaves in the cup. These people are, of course, crazy. Use a small strainer to catch the tea leaves before they enter your cup. The cooking is complete. You have successful made a cup of tea.

DHAL(PARIPPU) VADAI

View original article from www.srilankanrecipes.info

Ingredients

3 cups dry chana Dhal
2 green chillies, chopped
2 tbsn red chillie powder
2 tbsn salt
curry leaves, chopped
1 tbsn Maldive fish(optional)

Method

Soak Dhal in water for 6 hours or more.Take 1/2 cup of it separately. Grind the remaining portion coarsely without adding water. Mix the ground dough with the remaining dhal.Then add chillie powder, chopped green chillies, curry leaves, salt, Maldive fish and mix it well. Heat oil in a pan , make small round balls out of the dough and fry until golden and crispy.

CUTLETS

View original article from www.srilankanrecipes.info

Ingredients
1 can Salmon or 1 lb ground beef /turkey
1 large onion chopped
2 or 3 green chillies finely chopped
2 cloves garlic chopped
Black pepper powder
Crushed red chillies
unroasted curry powder
1 tspn turmeric powder
Salt to taste
3 large potatoes
Bread crumbs
curry leaves chopped
Tamarind juice or vinegar
Cooking oil for deep frying

For the Batter
1 large egg
1 tbsn flour
Water

Method

If you are using Salmon drain the water and remove the bones and set aside. Heat a large non-stick pan and add a little oil.When it's heated add the chopped onions.When it turns golden brown add the chopped garlic, curry leaves, green chillies and stir well.Now add the Salmon or ground beef/turkey. Now add black pepper powder, curry powder, turmeric powder, Salt, crushed red chillies and stir well.If using salmon crush it well.Then add tamarind juice or vinegar and a little bit of lime juice and let it cook for a while. If using ground beef/turkey when it's cooked drain the excess oil.Let the mixture cool down.

Boil the potatoes well.Peel the skin and mash it well.Now add it to the meat or fish mixture and mix well.

Now make small balls out of the mixture and set a side.

For the batter, break one egg into a bowl and whisk it well.Now add flour and a little water and make a thick batter.

Drop the balls one at a time using a fork.Drain the excess batter and drop it into the bread crumbs and coat it on all sides.When everything is done heat a frying pan and deep fry the cutlets until it turns golden brown and serve.

TIP:When you are making cutlets for a party and if you want to make them ahead of time , make them and freeze them without deep frying. when it's time take them out of the freezer and deep fry them immediately. If not they might start to crack.

CHINESE ROLLS

View original article from www.srilankanrecipes.info

Ingredients

(1)Pancake batter
(2)Filling
(3)Rolls


(1) Pancake batter Ingredients
1 egg
1 cups flour
1 cups milk
1/2 tspn baking soda
1/2 tspn baking powder
pinch of salt

Method

Whisk the egg and add the rest of the ingredients and mix well. If the batter is too thick add a little water.

(2) Filling ingredients
1 lb minced beef or 1 can salmon
1 tbsp vinegar
salt to taste
1 tspn pepper powder
1 tspn red chillie powder
2-3 green chillies chopped
2 potatoes boiled and mashed
2 Bombay onions chopped
2 tspn soya sauce
2 bulbs garlic chopped
1 small ginger piece chopped

Method

Season the beef/Salmon with vinegar, salt and pepper powder and set aside. Heat a pan and add alittle cooking oil and add the beef mix. Then add the chopped garlic and ginger, cover and cook until well done. Now add the onions and stir fry until they are done. Finally spread the soy sauce and ketchup if desired and remove from stove. Add the mashed potatoes and mix well.

Add chillie and pepper powder according to your taste

(3) Rolls ingredients
1 egg
bread crumbs
Margarine
cooking oil for deep frying

Method

Heat very little margarine in a flat frying pan and add 2 table spoons of prepared batter and make a pancake. Toss on to a board and place a table spoon of the filling in the center. 

First bend the two sides and then roll up folding the two sides. Continue making the pancakes and rolls. It is important that you make the rolls while the pancake is warm so it would seal well. Now dip the rolls in whisked egg and toss in bread crumbs. Heat the cooking oil and deep fry the rolls. Serve with tomato sauce.

INDIAN PICKLE RECIPE

Spicy pickles are very important item in Indian meal. Pickles enhances the tastes of the meal and increases the satisfaction after every meal. Pickles are easy to prepare with right ingredients and can be preserved for months. Here you can find mouth watering homemade pickle recipes which have to be consumed with a few days and pickles that can be preserved for months.

INDIAN CHUTNEY RECIPE

Chutnies are important not only for snacks but they are an integral part of the main course too. Chutnies are generally spicy they can also be made sweet. In their absence an Indian meal remains incomplete. Find here different kinds of chutnies such as mango chutney, hari chutney, mint chutney or pineapple chutney. These chutnies can be served with kababs or aloo tikkis or with the vegetable pulao alike. Here we have collected few chutney recipies.

Indian Cabbage Recipes

View original article from Indian Foods Forever

Cabbage is known as "band gobhi" in India. It is used all over India to cook salad, soups, pickles, rolls & various vegetables etc. It is a rich source of Vitamin K, C & Riboflavin. Cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation. It has been said that cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although it is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. In India cabbage is used to cook aloo patta gobhi, matar patta gobhi, salad or the popular patta gobi parantha etc.

BACHELOR INDIAN RECIPES

View original article from Indian Foods Forever

If you are a bachelor, stuck up in an isolated place and missing your mom's cooking like anything, browse through this section for some quick and easy recipes. Yes, contrary to popular belief, plenty of bachelors around the world can whip up lovely delicacies in a jiffy, with whatever's available in the house. Conversely, many a married guy makes for the worst cook. However, bachelor culinary expertise is fast becoming an artifact these. days, thanks to frozen and take-away foods. Whatever be the ambience, check out these quick delights and have a rolling time 

No more ‘Top Ramen’ and ‘Sandwich’ days. Cooking yourself is not really tough. All you need is a few basic ingredients, without which Indian cooking is almost impossible, and we have the rest for you. 
Make sure to have the following in the kitchen: 
Red chilli powder 
Turmeric powder 
Coriander powder
Garam masala powder
Whole garam masala (peppercorns, cloves, cinnamon, cumin seeds, cardamom) 
Dried mango powder 
Pav bhaji masala 
Sambhar powder 

These ready-made powders are very convenient. Just add a teaspoon of sambhar powder to your dal and see the difference in taste it brings about.