Peek in the Pantry

Heres a list of things that I use on a regular basis.

Want to learn more? follow the list items to wiki articles

Where to find these spices and goodies? At your local Indian store although some of the spices might be available at the international section of your whole foods market as well.

Shelf

• Asafoetida / inguva/ hing This spice is mainly used in dishes with tamarind or other acidic foods as a rule. It is known to have digestive properties as well. Although the spice itself has a very strong odor, (the strongest asefoetida is said to give nose bleeds!) when fried in ghee or oil it has very pleasant unmatchable taste. Learn more
  
• Bay leaves/ tej patta Aromatic herb lends a sweet spice flavor when used in large quantities.
• Coriander seeds / cilantro seeds/ dhaniyalu / dhania Coriander seeds are used mostly in the ground form as powder or ground with other spices.
• Cumin seeds / jeelakarra/ jeera Used either in the ground form or as is in garnishing a dish. Cumin has digestive properties
• Caraway/ shah jeera Used in Mogul influenced dishes like pulav, biryani etc. Looks similar to jeera but tastes a little more sweet spicy, than savory spicy. Just like cinnamon is sweet spicy
  
• Cardamom (Green) / elakkayi/ elachi Used in ground form in sweet dishes. Also used when making tea to add falvor
• Chili powder/ kaaram Red dried chili peppers are quintessential for south Indian dishes making the food spicy
• Cloves/ lavangam Used again in mogul influenced dishes and some sweet dishes as well. This is a sweet spice
• Cinnamon/dalchin chakka Cinnamon bark is used in mogul influenced dishes in the bark form or ground form. I also use it for baking
  
• Fennel seeds/ somp/ saunf Fennel is used in mogul influenced dishes. it lends a sweet flavor to
• Fenugreek/ menthi Fenugreek seeds are used either in powder form in little quantities, or as is in few dishes
• Mustard seed / aavalu are used in garnishing as whole, they are also wet ground for some dishes
• Pepper (Black) / miriyalu: add spicy flavor to a dish used whole or ground
• Poppy seeds / gasagasalu : used wet ground to give a nutty rich taste
• Sesame seeds (white) / nuvvulu: used ground in gravies, or as is
• Tamarind /chinta pandu: fruit of tamarind is steeped in warm water to get a tangy tart flavored water. this is used in many stews
• Turmeric powder : Used to render color and an earthy flavor in dishes, turmeric has antiseptic qualities
  
• Spice mixtures:
• sambar powder ; rasam powder, tandoori masala, garam masala, chole masala, pav bhaji masala, madras curry powder; McCormick Italian herb seasoning,
  

Grains and Pulses:

• Sona masuri rice / biyyam : Our staple carb source. we eat everything with a serving of rice
  
• Basmati rice
• Wheat flour/ godhuma pindi/ atta for rotis, and chapathis, lesser used carb source
• Pigeon peas/kandi pappu/ toor dal : Another staple lentil eaten with rice
• green gram/ pesara pappu / moong dal
  
• black gram/ minapa pappu/ urad dal : used mostly in breakfast dishes. Highly nutritious pulse
  
• chick pea/ kala channa/ kabuli channa: I use both varieties to make stews
  
• kidney beans / rajma used to make stews
• coarse ground rice/ rava
• coarse ground wheat / rava
• ground chick pea flour/ senaga pindi
• all purpose flour/ maida
• rice flour/ biyyam pindi

Nuts: Peanuts, cashew, walnuts