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A B C D E F G H I J K L M N O P R S T U V W Y
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Tomato: Tomatoes although are categorized as fruits are best eaten as vegetables and are liked because of their sweet and sour taste. They are available throughout the year but are best in summer. They are available in red, green, yellow and purple colors.
How to use :-
Tomatoes are often peeled seeded before they are chopped, so they form a smooth puree.
-- Cut the cores from the tomatoes and score an "x" on the base of each tomato with the help of a small knife.
-- Immerse the tomatoes in a pan of boiling water until the skin stars to split, about 10/12 seconds.
-- remove and immerse into cold water. Peel off the skin and cut the tomatoes in halves. Squeeze out the seeds and then chop.
1 large tomato = 5 to 6 oz (180 gm approx) |
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Turmeric powder: Turmeric is the underground of a plant. It is available as whole or in fine ground powder form. it is one of the most versatile spice used in a variety of Indian dishes. Has a pungent taste and it also adds to the dish. It is also a very useful ingredient for making pickles |
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Tomato Puree: Tomato Puree is made from fresh ripe red tomatoes. Blanch tomatoes I.e.. dip tomatoes in boiling water for a few seconds till the outer skin wrinkles. Remove and dip in cold water. Peel off the skin, cut and remove seeds. Make puree by mixing the pulp in a blender. |
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Tomato Sauce: Tomato sauce is a blend of tomato paste, onions, garlic and spices. Serve this ketchup with pakoras or noodle dishes. Also try as a spread for bread pakoras. |
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Tabasco Sauce: Tabasco sauce is made using Tabasco peppers of Mexico, vinegar and salt. Tabasco peppers are grown in Mexico and are very hot. |
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Tamarind: Tamarind is the fruit of a large tree. It has a mild sweet taste without being sour. Fresh tamarind pods are available in Asian grocery stores. The seeds are to be removed and the pulp can be used either as a paste by grinding or dissolving the pulp in boiling water ,mixing and straining the liquid discarding the solids. It is used many Indian preparations specially of Southern part of India. |
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Thyme: Thyme is a herb - a small plant having a flavor. Lemon - thyme has a lemon flavor. This is used for seasoning agent for ,meat, chicken and vegetables. Available as fresh or dried ground. Remove the leaves and chop and use. Fresh ones are to be stored in freezer bags in refrigerators. |
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Tandoori Masala Powder: A combination of spices used in most of the Indian Cooking. Can be found in any Asian Indian or Pakistani Grocery Store.
You can also substitute it with Garam Masala powder, Turmeric Powder, Coriander Powder. |
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Tinda: Also called Indian Baby Pumpkin. It is a green vegetable and is like small green apples. You can find it fresh in big Indian grocery stores. Also you can buy the canned one. |
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Tikka Seekh Kabob: Powdered spice mix used to make a marinade for grilling meat cubes or tikka and kabobs. |
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Toor Dal: These are matte, solid yellow lentils split into two round halves. They are easy to digest and have a pleasant, subtle nutty flavor. These lentils are rich in protein and easy to cook. Their cooking time is further reduced if the lentils are soaked for half an hour before use. Always add salt to the dal after it is cooked, or else the lentils will stay hard. Toor dal is the lentil used in the popular South Indian curry, sambar. |
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Tortillas: Made of flour and comes in different sizes. Can be substituted for Indian Chapatti. |
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Tindora: Also known as kundru. A green vegetable available in Asian grocery stores. |
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Turnip: A cool-weather, white-fleshed root vegetable that is easy to grow. The so-called "yellow turnip" is actually a rutabaga. Choose smaller turnips because young turnips have a delicate, somewhat sweet flavor that becomes stronger with age. |
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A B C D E F G H I J K L M N O P R S T U V W Y
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