Tamarind-Date Chutney - Take 70g tamarind (seedless) and 70g dates (seedless) and soak in water for 1 hour. When it is soft enough, make puree. Add 1 1/2tsp dry ginger powder, a pinch of salt and 6 tblspful of sugar or to taste, water as required and boil over medium flame till the gravy has slightly thickened. Sprinkle dry roasted cumin-chili powder, mix well. Remove from heat and let it cool.

Mint Chutney - In a blender container, put 25g mint leaves (you can use 15g mint leaves and 10g coriander leaves), 20g chopped tomato, 1 garlic clove (5g), green chili to taste, salt, 1/2tsp tamarind concentrate or lemon juice to taste and little water and blend on high speed till smooth.

Black Cardamom - BLACK CARDAMOM is known as "BARI ELAICHI" or "BARO ELACH". Black cardamom is cultivated in the sub Himalayan region of North Eastern Indian, Nepal and Bhutan. It is grown in cold humid conditions under shade of trees. It is used as flovourant in dishes like Pulao, Biryani, meat and sweet preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic medicines. It has applications in flavouring cola, biscuits and liquors. Pods of this spice are sold in Indian markets. Some recipes call for the entire pod to be used, others call for the ground seeds. Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods.

Pomegranate Seed - Also called as "ANARDANA". Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine. The seeds also come ground.

Toor Dal - Also known as "TUVAR DAL" or "ARHAR DAL". It is yellow in color. Whole toor lentils are yellow with tan jackets, but they're usually sold skinned and split. They have a mild, nutty flavor, and they're often cooked as a side dish or ground into flour. They're sometimes sold with an oily coating, which you should rinse off.

Moong daal - These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.

Masoor Daal - Masoor Dal also known as mussoor dal in Bengali is pink lentil in colour. These are skinned and split masoor lentils. They're salmon-colored, cook quickly, and turn golden and mushy when cooked.

Black Chickpeas - Black chickpeas also known as kala channa = Bengal gram. These are more rust-colored than black, and have a nutty flavor.

Mixed Masala - INGREDIENTS- Green cardamoms - 10, cinnamon stick- 1, cloves -7, cumin seeds 1/4tsp, coriander seeds 1/4tsp, nutmeg powder 2-3 pinches, and mace powder 1/4tsp. METHOD - Dry roast all the ingredients (except mace and nutmeg) and grind it. Mix mace and nutmeg powder and use as required.

Bhaja Masala - INGREDIENTS- cumin seeds-1 1/2tbsps, coriander seeds-1tbsp, dry whole red chillies-15. METHOD - Dry roast the above ingredients and grind it.

Dry Roasted Cumin-Chili Powder - INGREDIENTS- cumin seeds-1tbsp, dry whole red chillies-10 or as required. METHOD - Dry roast the above ingredients and grind it. Store it in an air tight box and use as required.

Cottage Cheese - INGREDIENTS- 1lit full fat milk, 2-3 tbsp white vinegar. METHOD : Step1 - Boil the milk. Add vinegar and stir gently. Step2 - Turn off the gas. If the whey is clear that indicates the milk has completely curdled. Allow it to rest for 3-4minutes. Step3 - Strain the curdled milk through a muslin cloth. Drain out all the water. Still wrapped in the muslin, place the cottage cheese under a weight for 2-3 hours to allow setting into a block which can be cut into pieces or grated. It is called PANNER.

Garam Masala Powder - INGREDIENTS- green cardamoms-60gms, cinnamon sticks- 30gms, cloves-20gms. METHOD : Dry roast each of the above ingredients and finely grind it and store in an airtight container and use as required.

Coconut Cream - Refrigerate the first milk extracted from fresh coconut for about 30 minutes. Thick cream will form on top. Spoon off the coconut cream. Rest can be used with the second milk for preparing any dish.

Coconut Milk - INGREDIENTS- coconut-1; grated or cut into 1” cube, warm milk. METHOD Step1 - Place coconut pieces in the mixer jar. Run the mixer till coconut pieces are coarsely ground. Add 1cup milk or water slowly and grind to a smooth paste. Remove ground coconut paste and extract milk with the help of muslin or through strainer. This is the thick (first) milk. Step2 - After squeezing out the first milk, put scrapings back in mixture jar. Add 2 cups warm milk or water and run the mixture for 2-3 minutes. Extract milk once again. Milk so obtained is the second milk. NOTE - If using desiccated coconut, soak the coconut in warm milk for 1 hour. Then follow the recipe as above.