Coriander Seeds
Coriander seeds, or as you may know it, cilantro is another Punjabi staple spice. You’re going to be hard pressed to find a Punjabi recipe …
Indian Bay Leaf
Indian bay leaf has a cinnamon-like aroma with a hint of a peppery taste, and is used for culinary and Ayurvedic medicine. Tej Patta – …
Atta
Atta or wholemeal wheat flour is the primary flour used throughout the subcontinent. It’s used for phulkas (rotis), paranthas, and puris. It’s used for phulkas …
Turmeric – Haldi
Turmeric – Haldi is native to India and has been an integral part of the cuisine, Ayurvedic medicine, cosmetics, and fashion (as a dye). Turmeric …
Cilantro – Dhaniya
Oh how I love cilantro – dhaniya! You can’t use enough of it – it’s a garnish and a way to flavor curries, snacks, yogurt, …
Cumin
Cumin – Jeera (pronouced zeera), is native to India and an integral part of the cuisine – we use it by the fist full, or …
Ginger
Ginger, wonderful ginger. You’re going to be hard pressed to find a Punjabi recipe that doesn’t contain ginger – adrak. Making it’s appearance in India …
Bharta
I LOVE bharta! It’s creamy, smoky, flavorful, and meaty for a vegetarian dish. I’m not sure which came first, baba ghanoush or bharta, but they’re …
Jeera Aloo
Jeera aloo are tasty and fast to put together. I can’t tell you how many times I’ve come home and put moong daal and cumin …
Yellow Moong Daal
Comfort food at it’s best! That’s the only way to describe yellow moong daal. We all grew up eating it, damn near weekly. It’s creamy, …
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