it contains all the herbs, gravey , and desert

1. Indian Basic commodities and usage in Indian
cooking Techniques

2. Herbs & Spices
Herbs & spices are used for flavoring, aroma
and to give specific taste to food.
Herbs & spices are backbone of Indian
cooking.

3. Different herbs & spices
• Bayleaf
• Black Cardamom
• Cinnamon
• Cloves
• Mace
• Cumin seed
• Mint (Pudina)
• Basil (Tulsi)
• Cubeb (kebab chini)
• Dill (Sowa)
• Fenugreek
• Coriander

4. Indian
Gravies
• Makhani Gravy
• Brown Gravy
• White Gravy
• Yellow Gravy

5. Makhani Gravy
• Made with tomatoes and
less of onion.
• Cream and butter is used.
• Sour taste of tomatoes is
balanced with that of
cream.

6. Brown Gravy
• Used to make basic curries.
• Can be used in proportional
quantities with different
gravies.
• Basic ingredients used are
onion, ginger & garlic.

7. White Gravy
• Developed during Mughal
era.
• Creamy and rich gravy.
• Made of cashew, poppy
seeds, onion.
• Black pepper is used for
spiciness.

8. Yellow Gravy
• Rich gravy with yellowish
color.
• Can be used alone or in
combinations.
• Khoya, Butter & yoghurt is
used.

9. Tenderizing Agents
• Curd – Lactic acid, used to break down meat fibers
and keep them soft.
• Lime – Contains citric acid.
• Vinegar – Acetic acid.
• Tamarind – Citric & Tartaric acid.
• Fruits – Raw papaya, raw figs.

10. Thickening Agent
• Onion Paste
• Boiled Potatoes
• Nut Paste
• Roasted Chana dal
• Dairy Product

11. Classic Kebabs
• Seekh Kebab
• Shami Kebab
• Reshmi Kebab
• Galouti Kebab
• Kakori Kebab

13. Indian Breads
• Lachha Paratha
• Sheermal
• Missi Roti
• Puran Poli
• Kulcha

15. Desserts
• Sheer Khurma
• Rasmalai
• Kaju Katli
• Kala Jamun
• Halwa(Gajar/Moong)

17. Bibliography
• http://www.thekitchn.com/quick-guide-to-every-herb-and-
spice-in-the-cupboard-108770
• http://food.ndtv.com/recipes/indian-desserts-recipes
• http://www.foodnetwork.com/grilling/grilling-central-course-
mains/articles/50-kebabs

18. Thank you