First let me tell you ..why i chose this topic.. My sister has completed her Chem.engg and is flying to the US this Fall ....this is an easy guide i am pening down for her.
1) Most Indian food is pressure steamed or fried we don't bake much.
2) Basic Integers : You require all the tadka (seasoning) items like mustard seeds (100 grams), cuming seeds (100 grams), methi seeds (100 grams), haldi(turmeric) (100 grams), red chilli powder(250 grams), Hing (asifotida)(50 grams), coriander seed powder(100 grams), bay leaves (optional), garlic... Sugar(1 Kg), tea leaves( if you are a tea drinker) or Coffee....
Fresh stuff u can stalk up to a week- coriander & Pudina leaves, ginger, green chilli(100 grams), lemon, bay/curry leaves, butter(1oo grams), Eggs ( all the above mentioned things can be stored in the refrigerator for alteast a week) .......
Potato(1 kg), onions(1 kg), should be kept in an open basket
Rice, Atta ( Jawar atta), Dal (I general use toor dal)
3) Utensils required: You would require a Nirali - kadai (for deep frying), Nirali Pan ( flat base), a Nirali - cooker, Nirali - tawa( if you plan to make roti or dosa)। Ofcourse u need a gas/ microwave to cook। once u r set up with these basic stuff... u can try ur hand at cooking ...
Lets star with rice
Microwave - 1 cup rice 2 cups water use a microwave proof vessel
Wash rice until water runs clear॥ Add water and cook in microwave for 15 mins on 100%....stand for 10 mins
Tadka/ Seasoning
Heat Oil, add musterd seed once oil is hot, let the mustards seeds burst, add haldi, hing, jeera powder, corriender powder, bay leaves
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