Indian cooking classes for beginners

This is an introduction to the Indian spices/ utensils that you should keep in your pantry to cook
basic Indian recipes

Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and
give life to even the simplest ingredients. Like ground spices loose their flavor more quickly
than whole spices. So it’s a good idea to get whole spices in larger quantities and then make
ground spices or spice blends in smaller quantities. Usually ground spices stay good for 4 to 6
months and whole spices are good for a year.

Example - Garam Masala - It is one of the most important mixes of spices which is used to
flavour egg, chicken, lamb, or veg curries.Like in the northern and western Indian cooking it
might contain everything from coriander and cumin seeds to mustard seeds, the Bengali
version, in its most basic form, is made up of cardamom, cinnamon, and cloves. The preparation
is simple. We dry-roast a blend of the whole spices to awaken their dormant flavours and
powder them—either by hand or in an electric grinder. If stored in an airtight container, the
masala can keep for months.