I lived in London for 25 years and have lots of friends who cook amazing Indian food. I was so lucky to be invited into their homes to enjoy this wonderful home cooked food. Then 5 years ago I returned to my home in Sunderland to help care for my parents and I couldn’t find anything to compare to the home food I’d enjoyed, even in restaurants! Then during lockdown I found your channel and started to cook your recipes and every single one has been delicious. I now cook your recipes at least twice a week and I’ve even tweaked one or two 😁. I don’t have a spice selection anywhere near as big as yours but I do have two spice tins and one shelf of jars and I think I can confidently say I can cook almost any recipe you post. The only thing I’m missing are the desserts, apologies if you’ve done them and I’ve missed them but (excuse the spelling) I would love to know how to make kheer, khulfi, Srikand and rasmali 🥴. I do have your cook books and I know the recipes may be in there but watching you do it first seems to give me extra confidence to have a go myself. Thank you for making Indian cooking so accessible. I really appreciate it.
Thank you so much, so glad I could help during lockdown and so happy to hear you enjoy my recipes. There is kheer on the channel but not the other sweets
I was taking a study break when I found this video. Being someone who likes to cook, I clicked on it without thinking for a moment and to be honest I have no idea why I found this video very therapeutic.😅🥰
I bought amchur powder because of one of your videos. I added it to one of my usual curry method & the whole family said it was the best curry recipe I ever tried. They were shocked when I said it was my usual, only with the dried mango powder. It's amazing how much it adds. Thank you!
@Marilyn Russell I ordered it off of Amazon but have since found it at my local Asian grocery store. They have a beautiful South Asian section. If you have an Asian market near by you might find it there.
I actually got green mangoes from the supermarket, sliced and dried them in the oven, then ground it in the spice grinder. Two weeks later, my local Asian supermarket added amchur to its shelves 😅
In a previous video you were enjoying finding fresh fenugreek leaves. As an experiment, I placed fenugreek seeds from my spice jar on a damp paper towel, folded the towel to cover seeds and placed it in a plastic bag. Every seed sprouted. According to the internet, fenugreek is grown as a small annual plant. It can be container grown. Fenugreek needs full sun and prefers warm temperatures. We have spice jars full of seed for successive plantings and harvests. The harvest can be extended by only taking a third or less of the plant at a time. Hope you have fun with this.
Hellooooo Chetna 😅 I am from a Muslim Bengali family, we are British born, we have got curry spices at home too, when I first start cooking I wasn't even sure which curry spices was what, so one day I ask my mum "mum what are all of this spices name" so mum told me all the names of the curry masala and she made me smell it so I can tell the difference so when I start cooking I start noticed which curry masala it was, it is a good experience cooking and learning at the same time from our mum's, you can buy the curry spices from any Asian grocery store, thank you for sharing this lovely idea Chetna this will help everyone who is a huge fan of Asian cooking ❤😅😍🥰😁
A lot of the spices you use are also used in Middle Eastern recipes. I have basically all the same spices and then some. But many of the spices and herbs you mention are used in other recipes/cuisines, and are basic ones to have in your pantry. Like bay leaves, cinnamon if you bake a lot, chili powder for spicing many dishes, etc. I never throw out mine either. If i get low on some herbs, like oregano, thyme and basil, I mix them together with salt and make a blend.
Thank you so much for this...Indian cooking can be very confusing to Westerners who are accustomed to relatively precise ingredients, while Eastern cuisine uses a lot of mixed spices - & the mixtures may vary from region to region & family to family. Some of us also don't have access to some ingredients, especially spices from our local grocery stores in small towns in the US. We can get some basic ingredients, but some mixes are confusing if we don't know what they're supposed to taste like. I bought some "Curry Powder" some months ago which I love, & I just found some Garam Masala that smells so good. I'm getting there...I love your channel.
Watching from Hawaii! I love India Food & your channel ❤ Ive recently started cooking couple easy Indian recepies, before I found your channel! I'm enjoying watching & learning from you! Thank you❤
I thought my spice cupboard had a lot of spices but looking at yours I think I'm ok lol Although all together I have about 80 different spices, but I cook Indian, chinese, Korean, Malay and lots of European and Mediterranean and North African dishes, also Carribean and others so my spice cupboard is not normal, so to speak: but you add as you learn new recipes.
I absolutely love this. It would be amazing if you could create a video similarly discussing getting started with Indian pickle. If anyone has ways they love to use Indian pickles I would love to hear them! Thanks for the content and input from the community.
I finally made my spice box a year ago and it makes it so easy to have the most used spices handy. I actually used a round cookie tin and found small round tins that fit perfect. I actually have all the spices you have in yours but also have ground coriander which I love, and do have a curry powder instead of turmeric, and red chili flakes. I buy Garam masala but will be looking for your recipe as well as the chaat recipe you mention.
The spice drawer is a revelation, I need one in my kitchen to replace the poorly organized cabinet!Thanks for clarifying the chili powder. In the US, it’s mostly chipotle chili flavor. Luckily I have an international food store in my town!
Deep dive into you whole spices drawer for sure! And maybe share their region/history, and what dish we might recognize them in. Thanks for your willingness to share you beautiful culture, Chetna. You're a gem!! ❤
I like to use cassia cinnamon, because the usual Ceylon one I can buy gets broken up into small pieces while cooking and it's not easy to remove. I only use it for spice mixes, because it's easier to grind. I would add kasuri methi to your selection, it really lifts up all those "orange" sauces.
A recent jewel that I have added to my spice cabinet is asafoetida powder, or hing, and i'm still exploring ways to use that, but right now, mostly adding it to homemade vegetable broth. It's potent, and I'm a little intimated about using too much, so, still learning about that.
This is a lovely video for any beginner who wants to start cooking Indian food. Bong Eats did a video like this few years back. The concept is great and you gave us a comprehensive overview! I am from south India and here are what I always have on hand, in addition to the powders in the basic masala dabba: 1. Whole fenugreek seeds 2. Dried red chillies 3. Asafoetida or hing 4. Black pepper corns 5. Whole coriander seeds 6. Fennel seeds 7. Split urad dal (for tadka) PS - loved the India vlogs that you posted sometime back.
Chetna , your spice drawers are truly enviable. I have dozens and dozens of spices and rarely discard them preferring to toast them to release the volatile oils as they get older, a technique that is the basis of Indian cooking I've employed across the panorama of cuisines I indulge in. Also prefer whole rather than ground spices and use either a spice grinder/coffee grinder or mortar/pestle. Am fortunate to have an Indian grocer in walking distance and have a few more items on my shopping list! THank you!!!
Massively envious of your beautiful spice drawers! My spice cupboard is double stacked and has colonised part of the kitchen counter. In Leeds we’re lucky to have fantastic Indian supermarkets for our spices.
"Colonized" the kitchen counter. That's a clever double entendre considering how long India was colonized by the British. The Brits do a great job with curries. Chef John claims Tikka Masala came from Britain and his recipe is very good.
In USA you can get alot of these online at Penzeys. They also have some stores. I also go to an Indian market about 50 miles away since I live in rural NC.
Yyeess Beautiful. Now... Pickles and chutneys class pleeeaaassee. I am just now discovering these and how they add even more depth the already profound food that is Indian Cuisine.
Thanks so much for this video! I've been making a LOT more Indian food since getting into the Instant Pot and I find I do have some of the spices you mention! I buy the MDH brand masala spices and have made more dal and other recipes and can confidently handle most spices needed when I try a new Indian recipe! I make enough of them to give them their own 3-ring binder for the printouts and I put a pic of the Taj Mahal on the cover sheet. Best pic I could think of!
I can't live without my spice trinity, jeera (cumin) , koljana (coriander), barishap (fennel), and of course the same as your basic spices. There is something so satisfying in roasting and crushing the seeds.
Loved this! Maybe a video of the main spices and what kind of flavor they impart in dishes or how to decide when and which ones to use? I always feel a little lost in this respect. Thank you!
I'm going spice shopping on Friday and will use your list to round out what I don't have at the moment. Also your garam masala recipe. I'm very lucky to have a few Indian spice shops not too far away even though I found them quite intimidating at first but the owners are always so happy to explain everything. Thank you for the videos and recipes, Chetna.
Hello maam i prepared aloo paratha today for my family they just loved it this vlog is very useful for a person like me like u said there r people who throw spices afterv3 to 4 months i always throw and i always do that and niw after seeing ur spices vlog there r so many spices which i need .
Yes..thx! Masalas could be expanded upon and the five s;ice mix. I wonder about Fenugreek leaves vs seeds and other seed vs leaves ..hard to keep track at this point!
It's so great that you put this up today ... This morning my sister sent me Alex's spice videos list (the French Guy cooking) and so now it's so great that I get to share yours back with her ... We've been trying out some of your recipes and we're having a lot of fun exploring you're cooking channel... Thank you CHETNA thank your DAUGHTER for us ... she did a great job with the filming--her technique is beautiful it just really brings us right into your space, your kitchen, and your lovely cooking world !!!!!!! P.S. I have bought several of your cookbooks as ebooks and absolutely love the photography in them also. Kudos to everyone involved !!!
@@FoodwithChetna I have watched it before and now is the perfect time to watch it again ... I believe there were two parts to it--one on your channel and one on his channel... is that right ??? I remember it looked like you both had a lot of fun cooking with each other and it was very enjoyable to see your great food and fine camaraderie ... Food really brings us together doesn't it ??? across cultures and across space and time !!! Hope he's doing well and hope you and your family are doing great. Thank you for sharing your talents with all of us 💕
I am so thrilled and happy you shared this. Thank you Chetna ❤❤ I will be moving soon and as soon as I’m settled in my new city, I have plans to purchase your books and try my hand at Indian cooking. I can’t wait 🎉
this was great! I would love you to make a video on how to use the specific mixes you talked about. For example I have amchur and i also have chaat masala, but i dont use them because i dont know how i can use them.
Thank you because right now my list is at a Krups Spice Grinder and.......... Fenugreek leaves Kashmiri red chili powder Garam Masala (to start will make my own eventually) Chana Masala (to start will make my own eventually) Red Chili powder Green cardamoms Black Cardamoms Cashews Coriander Seeds Cumin seeds Pomegranate seeds Cloves , whole Kalpasi (Black Stone Flower) Mustard Seeds Star Anise Cinamon , flat pieces for easier grinding Ginger powder Bay leaves Mace , whole Turmeric Asafetida Black Cumin Seeds Dried Coconut Sesame seeds Roasted peanuts Poppy seeds Curry Leaves Fennel Seeds Nutmeg , whole Turmeric Almonds Cashews Tamarind paste
Thank you! It did find me helpful 🙂 ❤ Yes please for the deep dive on spices. Specifically how to make mixes etc. at home, how to dry roast... Love your channel, and your spirit. Cheers
Yes! I have so many of these. I'm surprised Curry didn't make the cut. I never knew there were other 5 spice blends. I only every knew about Chinese 5 spice that I make. When I cook with it, there are never leftovers. I would love a deep delve into the spices. I have a few Indian bazaars near me and I stock up on anything new and my favs. I can often be found standing in a aisle Google-ing a spice and a recipe.
Curry powder is an English creation. It's a blend of spices that was created during Britain's colonization of India. It's stll delicious, and easy to use, but not something that Indians use to cook with.
Thank you for being down to earth regarding the scores of stuff we all keep. I have pomegranate powder and amchur I haven’t used yet. Please guide. I grew a plant from fenugreek seeds by the way! I was shocked.
Great the slyly Chetna. I’m learning how to cook and I feel less afraid now I’ve Found your videos esp this one xx is it possible to do a video on oil and tips like when to use the lid and types of pots
Not sure if I missed an episode but I believe you were going to show us what you bought in India :) You were looking at some cookware when you mentioned it. Would love to see it!
I literally have everything you mention. I’m from London, so I can get pretty much anything thankfully. I too have the whole seed 5 spice…I love that as I sometimes use whole or lightly pan fry then crush. I have a whole cupboard with so many different spices. They all have their own amazing fragrance 💗
Yeah - I have a very well stocked spice cupboard but the ones she mentions are pretty much my most frequently used ones too. I don't use chaat masala very often so I just make a small quantity when I need it.
Looking forward to your chaat masala recipe. The shop ones state “May contain gluten” (which I can’t have) although none of the actual ingredients seem to warrant this claim.
I think I have actually managed to stock up on nearly all the spices you have used for your recipes yipeee the only one I can’t find is mango powder ! Not even from the local Indian superstore where are you mangooooo powderr xx
Thank you for explaining chili powder. I have been adding to my spice collection as I make your wonderful recipes but never knew what kind of chili powder to buy. Now I know it isn’t so complicated. Your paneer and paneer masala recipes are “amazing.” Do your kids tease you about how often you say amazing?
Question: Are you able to do a video of what spices and seeds go well with different types of meat (e.g chicken, lamb, beef, pork, duck etc)? Or which ones not to use for a particular meat? That would be really useful I think.
@@FoodwithChetna ah ok, I didn’t realise that Chetna. But yes any advice on what to typically use with chicken or fish would still be very useful. I also never know what quantities to use. Your spice tray had very small containers, whereas i have large jars and I generally use whole tablespoons of spices when cooking but I don’t know if that is too much. An example I cook is 2kg of chicken wings for a family of 4, but then we eat it over 2 days. Don’t worry, you don’t need to respond though .
The best and most economical way to buy herbs and spices is at at store that sells in bulk. In my case, it's a health food store. If you do the math, you won't cringe at the per pound prices, especially when compared to spices on supermarket shelves or online sellers. Take a $4.99 per ounce herb or spice jar, and then times it by 16. Plus, in bulk you get fresher herbs and spices. Then a stash like Chetna's won't break the bank!
Such a great video and so very useful. What would be even more useful would be to explain the characteristics of each of the spices, how to spell them, and what impact they have on the curry. Thanks in anticipation. Mick 😀
Wow your spice collection is impressive! I too have collected indian spices over the years when I decided to make my own curries. They include panch phoran, asofetida and amchur and other lesser used ones. I started out storing the jars in a shoebox but that's laughable now. Some of them are several years old but I think about how long they were on trade ships and pack camels on trade routes, so modern expiration dates are not precious to me. I just increase the amounts if they begin to faint. Thank you for your video. It will help me spring clean my collection 🐪
I hadn't thougt of the spice route before and now I will no longer feel bad about not throwing my spices out. I always felt it was throwing my money away.
@@leadoucet1432 When I smell whole spices and they seem a bit tired, I just toast them for a little bit in a small aluminum skillet on low flame. When I can can smell them, they are good to go.
Hi Chetna! I've finally managed to get some fresh curry leaves here in North Devon 😮, how can I keep them fresh and how long will they stay good? Can't wait to try them 😋. Thanks for sharing your enthusiasm 😊.
Chenta! Thank you for this. I'm ready to take the dive and head to my local Indian market and build myself a spice box! Question: Is there a difference between the chili powder you use, and what Ive seen and heard labeled as "Kashmiri" chili powder?
Thank you so much! I am from Birmingham, UK and love my Indian curries. But, I am in the northeast of Brazil now, watching people say use Pataks vindaloo, madras sauce ect is a WHAT??? No chance of getting that here! But, the individual spices..yes! It can be done! PS....spreading the word about peshwari naans! Brasilians love sweet things 😃
Actually it affirmed my basic choices too, based on my Indian cuisine learning for decade and a half. My first Indian cuisine cookbook doesn't have this kind of tip, so I wasted a lot of unused spices before. :p Therefore, I think this video would be a big help for starters (budget-wise). And I think Indian spices can be overwhelming to learn too (at least from my experience).
Yes please, close ups from your drawers i want to know about every single spice, leafs,seeds,nut you have in there. I couldn't quite makes out the name of the last one you showed. A mix, i believe, red in color?
For making curries, can you please recommend which spices to include or exclude to avoid heartburn / acid reflux? Some curries give me this problem 😒 but I don't want to give it up altogether!! Just not sure where to start to make a mixture of spices that I can tolerate more easily. 🤷♀️
I got a spice box (and your cookbooks!) for Christmas 2021, and I love having it so handy. My spice drawer is across the kitchen, so it really is so convenient. I have separate salt boxes, so I have ground cumin instead. Is the chili powder you use Kashmiri? The most common plain ground chilis in the US is cayenne, and would need to be used in much smaller amounts, IMO.
Hello Chetna, thanks for another great video. What a lovely photograph of you on the 'cover'. Here in Malawi we have some traders from India (Gujarat) and Pakistan, so sometimes have 'real' spices available, sadly as with most things it's feast or famine..... Some herbs and spices are grown locally. I find it's not worth buying either commercial or bulk spice powders as they are almost always adulterated with maize or wheat flour. We don't have a 'fridge (or power very often) so have to cook like in India, just for today! Thanks again.
She’s right - I’m Canadian and was confused by chili powder but knew it wasn’t the spice blend we use for our versions of Tex Mex dishes. Now that I’ve moved out of the big city of Toronto where there are any number of ethic stores I used to frequent often, I find it difficult to find some things easily. I do have mostly everything on hand that she listed so I feel almost competent. I apparently need that mango powder. I can make a mean beef curry, butter chicken and chicken tikka masala. Don’t tell Chetna (love, love, love her), but I often use my beloved Instant Pot.
Hi. The hard part for me is at our local shop beside these spices there are dozens of other leaves or bark or dried fruit like things and not a word in English. Not just foods from Afghanistan or Pakistan or India but the African import stores and the Caribbean import stores. Cumin and mustard seem tame compared lol. Good selection and omg I bought a masala last week for fruit and it was soooo bad. Another RU-vidr did a masala on both his oranges and his rice but he didn't know the English for some of it. I'd be interested in a good fruit masala for oranges or banana say (not mango because it becomes it's own show)
Google is your friend where this is concerned. Since I've googled unfamiliar names of ingredients my cooking (not just Indian, many different food cultures) has become much more exciting and varied. My big discovery was amchoor (mango powder).
Curry leaves are hard to find in my area. If I find them again I will buy a good quantity and lay them in a single layer on a cookie sheet and put them uncovered in the freezer. After they are thoroughly frozen, put them in a well sealed freezer bag with all the air pressed out and keep them in the freezer.
Thank you, Chetna for the information on the spices you use. I have trouble trying 2 spices: Rani Kasmiri Chili Powder (low heat) was still too hot for me. Can you please suggest a lower heat red chili powder ? Asafoetida - could not use because it was sooo strong and odor. I have found a Madras curry powder where I am able to handle the chilies in the mix. Morton and Bassett. Thank you for your time and videos !!
Sadly there is no lower heat chilli powder, I would suggest just use less of it. Asafoetida is only supposed to be used in pinches, any more and its too much. Hope that helps
everytime I see you I wonder, is your hair gray, cause you seem pretty young to be so gray, or is it dyed? either way, you rock it, I can only hope to be able to pull it of as well as you do when it turns gray. today, it sure looks more dyed than natural..
Sambhar is not essential for everyone at all. Hing is not something that is used in cooking all over India and therefore not essential and garlic does the job the same way. Kari pata is not essential either as it is mostly used in south Indian cuisine but like I said in the video - essential could be different spices to different people
@@FoodwithChetna by the same token, tandoori masala and garam masala are not essential in the South. you offered two different descriptions of the list, essential for Indian cooking and essential for your recipes. I would include spices commonly used anywhere in India as essential for Indian cooking, though not necessarily for your recipes or for what any particular individual uses. Kasuri methi is a good example here, very common in Punjab and some other parts of the North but irrelevant in most of the South. I gotta recant on amchur-though amchur is a dried and powdered fruit, the dictionary definition of spice includes powdered fruits. Begs the question of tamarind but it does not come in a powder (yet).
apparently salt does not count as a spice because it is a mineral, but it sure is essential for cooking-flip side of the amchur thing (spice must be a vegetative material)
