Cooking is undoubtedly a vital skill that everyone should eventually learn, but I have persistently dodged learning how to cook Indian food for 21 years despite the constant badgering from my mother, grandmothers, and aunts. They are genuinely concerned that I will never be able to get married if I can not roll a dozen perfectly round roti in 3 minuted flat.
So I’ve finally decided that I should learn how to cook, especially because a well balanced Indian meal a quite healthy – and because I’ve spent the past 6 months watching every season of Hell’s Kitchen and every Bon Appetite video. What can I say? I’ve been inspired.
Like I said, Hell’s Kitchen has been on the mind as of late, and if you’ve ever seen the show, you would know that Gordon quizzes the chefs on the five mother sauces from time to time. His emphasis on these foundations of French cuisine got me thinking about the staples elements in Indian cooking.
Every Indian household “that spice drawer.” If you are south asain, you probably know exactly what drawer I’m talking about. The one that is closest to the stove with the metal tin that holds 7 silver ramekins. My mom says that she keeps those spices close because she uses almost all of them on a daily basis. Without further adieu, in no particular order, the mother spices (according to MY mother – note that she wanted me to say that this list excludes sweets):
Turmeric – Haḷadara
Turmeric is extremely multifaceted. My mom encouraged me to mix it with milk and apply it to my face as a skin treatment. It stained my face yellow. She also used to make me drink a teaspoon this concoction when I was sick. Aside from its use as a home remedy, Turmeric is also used to make some of my favorite foods (like yellow bhakri), so I have some mixed feelings here.
Mustard Seeds – Sarasavanā dāṇā
Mustard seeds are used in virtually every “vagar” (spices roasted in hot oil). They pop open and release an incredible nutty aroma as they heat up. My mom starts off so many dished with a pinch of mustard seeds.
Carom Seed – Ājavā’ina bīja
Cardamom is magical. Its uses range from chai masala to meat seasoning. This is often kept in full seed form and powder form. Personally, I add this gold to lattes and it makes me feel warm inside.
Cumin – Jīruṁ
There is nothing I love more then the smell of freshly ground cumin. I can only eat dahi (yogurt) if I put some salt and cumin on it. This is my personal favorite.
Coriander – Dhāṇā
Coriander is much like cilantro, but it is most commonly used in the form of ground up coriander seed powered. Coriander is used in every day cooking in shaaks like aloo gobi.
Fenugreek – Mēthī
I have a love hate relationship with fenugreek. It is often a great addition to meals, especially in dishes that include methi. However, unsuspectedly biting into a small chunk of fenugreek is a unique form of torture.
Chili Powder -Maracuṁ pāvaḍara
I put this in literally everything I eat. Tomato soup, baked beans, chili, etc. Chili powder adds that right amount of heat to literally every meal.
There you have it, the basis for all my mother’s cooking! Now that I have this down, it’s on to my first actual challenge: the roti.