Indian Cooking
India has had a great many influences and products from which to develop
its cooking tradition, and grilling and barbecue has been at the center of it.
Until the influx of European and American cooking equipment most all Indian
food was prepared over charcoal.
Indian Barbecue is cooked in a Tandoor. Hot coals are added to the bottom
of the Tandoor. Being ceramic the Tandoor holds in the heat and focuses it
on the food cooked inside not unlike the popular ceramic cookers. The
Tandoor itself is a vital ingredient to the recipe because it imparts a mellow
smoke flavor to the chicken.
Tandoor Ovens are very expensive, but much
of the same techniques can be accomplished on a HOT charcoal grill.
DO NOT MAKE a Tandoor Oven out of clay flower pots. Most of them
have chemicals including lead in them, which is poisonous.
Also, many
crack and EXPLODE, also dangerous.
Probably the most famous recipe from the Tandoor is Tandoori Chicken.
The skinned whole chicken is rubbed with salt and lime (or lemon) and
marinated for at least six hours in a mixture of yogurt and a masala.
Masala is kind of the Indian equivalent of a spice rub (wet or dry). Typically
it is made of ginger, garlic, chilies and saffron (for color). After the chickens
have marinated they are placed on long thick iron skewers and placed
inside the Tandoor to cook.
There are other types of Masala as well, see the ingredient list for a
sampling of some.
You can also get a
Stainless Steel Masala Dabba Spice Box with
individual lids as well.

Skewered Meats are usually grilled on a MANGAL, a type of grill. It is
basically a rectangular grill with inserts to put metal kabob skewers into, so
one can grill right over open coals. Some come with a separate grill grate,
so other things can be grilled as well. There is NO lid with this type of grill, so
if it's windy at all, hot ashes can be dangerously blowing around. One can
easily just
order long kabob skewers, and place over coals in a charcoal
grill to get the same effect, AND have a lid in case of wind.
If using wooden skewers, make sure you soak in water in a large cake pan
for an hour or more before assembling food on them.
It's also noteworthy to put tomatoes on separate skewer as these cook much
faster than other foods. Large Compari tomatoes work best. You can coat
them with Italian dressing so they don't stick.

You can get a
KABOB GRILL RACK which elevate shish kabobs away from
grill grates and hold skewers in place, perfect for grilling shish kabobs on
charcoal, gas and electric grills.
Alternately, you can use a perforated GRILL PAN order on Amazon.

Indian food incorporates a very wide diversity of spices in all its food. Many
of these spices are mixed together to form the mainstays of the Indian diet.
Things like
Garam Masala (typically: cinnamon, cardamom pods, cloves,
black peppercorns and cumin seeds) and
Curry Powder (fenugreek,
mustard seeds
, poppy seeds, cloves, cardamom pods, red chilies, black
peppercorns, ginger, cumin, coriander, and turmeric). Also important are
dhal (lentils and split peas) and coconut milk.

Most Indian meals comprise of rice, Chapati (flatbread), meat, vegetable and
lentil dishes, salad, yogurt, and pickles.
Do not, under any circumstance, use your left hand to eat! This is
considered very rude and unhygienic. The reason? Indians consider the left
hand to be 'unclean'.
Most meals end with dessert and some sort of digestive nibbles. Tea and or
coffee may be served later too.

Food Processor - to blend things quicker than using a motar & pestle
Chopping Boards - Wooden ones are recommended
Motar & Pestle - to mash seasonings and other foods
Coffee Grinder - just like a mortar and pestle but much more convenient
for grinding larger quantities of dry spices finely, a coffee grinder allows for
batches of spices to be pre-prepared and stored.
Chutney Holder - to store your chutney's
Lemon/Lime Juicer - Get the metal kind, the plastic ones tend to break
easy. Alternately you can hold slice over bowl and with your fingers and/or
fork, get the juice out and pick out any escaping seeds.
Sifter - to drain liquids and retain large seeds etc to discard; also to sift flour
Heavy-bottomed Pots and Pans in Different Sizes

A griddle-type pan for roasting/pan-frying bread
a deep frying pan; deep and flat saucepans with covers for making curries
and vegetable dishes,
large crepe pan (for dosas).
Large Wok
The Indian version of a wok is called a karahi or kadhai. A heavy wok will
work just as well as a karahi/ kadhai if you don’t have one. Small
karahis/kadhais (which often come with their own wooden/metal stands) are
great for serving food at the table as they make for an authentic Indian look
and feel.
Pressure Cooker
Indian dishes are best cooked in this handy utensil. It speeds up the cooking
process and is perfect for cooking foods in the “dum style” (pressure
cooking foods in their juices).

If you thought Indian cooking was all about oil and frying, think again! Try
and get your hands on a steamer that has several compartments. That way
you can cook rice and steam fish and a veggie at the same time…meal-in-

Earthen Pots - to make curries

Ginger Grater - and slicer too
COMMON SPICES & other ingredients USED IN INDIAN
COOKING - Some are hard to find, order them here on

Ghee - Clarified Butter (milk fat removed)

Black Salt

Ginger Garlic Paste

Cumin Seeds
Jeera - Black cumin seeds

Caraway Seeds


Tandori Masala

Garam Masala

Chat Masala

Corn Flour

Garam Chickpea Flour

Chickpea Noodles

Wheat Flour
Rice Flour - Used to make Dosa, a rice pancake type crepe,
as well as in some desserts
Semolina Flour - for crunchy coating on fried foods, as well as
in breads and sweets

Curry Powder

Garlic Paste


Coconut Milk
Coconut Cream

Mustard Seeds

Mustard Oil

Black Peppercorns

Paneer - substitute farmer's cheese, ricotta salata, or tofu  (the
latter makes the recipe vegan). Can be found in high end
grocery stores, and sometimes at Costco.
Here's a video of
how to make it at home,
and a recipe that adds heavy whipping cream

Saffron - threads very expensive


Fresh Mint

Coriander - ground and fresh

Cardamon PODS

Cinnamon Sticks

Jaggery - dark brown sugar from sugar cane with molasses

Skinless Chicken - You can easily remove with paper towels
and tug it away/discard

Rice - Basmati is commonly used

Chutney's - Numerous kinds, found in cookbooks

Green Mango

Puffed Rice - not sweet

Shredded Coconut

DAL - are basically lentils, available in yellow, red, black and

Samosa Tools (if you don't want to make you own, you can
substitute either won ton wrappers or egg roll wrappers found in
grocery store refrigerated section- usually by produce)
This samosa cookbook is a
guideline for amateur’s cooks who
are trying to make samosas for
the very first time.
With its beautiful photographs
and easy-to-follow recipes, it also
has the basic spice mixes that
give Indian cooking its distinctive
flavors and aroma.
Over 130 delicious recipes
collected from three generations of
her family.
Delicious Indian recipes featuring
all-natural ingredients that enable
one to create delicious meals in

Chicken Broth

Beef Kabob's - you can substitute
chicken breast pieces as well
Try just using a chimney starter to
grill a few kabobs. Put the
chimney INSIDE a charcoal grill for
protection, instead of on the
ground. The larger chimneys
seem to work best
You can
order it HERE on AMAZON