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.

ミックスマサラ - 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. 材料：グリーンカルダモン-10個、シナモンスティック-1本、クローブ-7個、クミンシード-小さじ1/4、コリアンダーシード-小さじ1/4、ナツメグパウダー-2～3つまみ、メースパウダー-小さじ1/4 作り方: ナツメグとメースを除く材料を良く乾煎りし、すりこぎなどでパウダー状にする。ナツメグ、メースパウダーを入れてよく混ぜて出来上がり。

バジァマサラ - INGREDIENTS- cumin seeds-1 1/2tbsps, coriander seeds-1tbsp, dry whole red chillies-15. METHOD - Dry roast the above ingredients and grind it. 材料：クミンシード-大さじ1と1/2、コリアンダーシード-大さじ1、赤唐辛子-15本 作り方: 材料を良く乾煎りし、すりこぎなどでパウダー状にする。

クミン・チリパウダー（乾煎り） - 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. 材料：クミンシード-大さじ1、赤唐辛子-10または必要量 作り方: 材料を良く乾煎りし、すりこぎなどでパウダー状にする。保存は密閉容器などにします。

カッテージチーズ - 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. 材料：牛乳（脂肪分の高いもの）-1L、ホワイトビネガー-大さじ2～3 作り方: Step1) 牛乳を沸騰させ、ホワイトビネガーを入れて、ゆっくりと混ぜる。Step2) 火を消す。ホエイ（乳清）が分離して完全に凝固してきたら、3～4分置いておく。Step3) 漉し器を使って、2を漉し、ホエイと水分に分ける。漉し器に残ったホエイをガーゼなどにくるみ、型に入れて重石をして2～3時間ほど水切りをする。必要な時に切って使う。または、そのままにしておき、必要な分だけ使う。これをパニールと呼ぶ。

ガラムマサラパウダー - 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. 材料：グリーンカルダモン-60g、シナモンスティック-30g、クローブ-20g 作り方: 材料のスパイスを全て良く乾煎りし、パウダー状にして良く混ぜる。保存する時は密閉容器に入れます。

ココナッツクリーム - 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. ファーストミルク（ココナッツミルク）を冷蔵庫に入れて30分冷やす。表面からクリーム状になってくるので、スプーンなどですくい取る。残ったミルクはセカンドミルク（ココナッツミルク）として使えるので、そのまま保存しておく。

ココナッツミルク - 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. 材料：ココナッツ（摩り下ろし/1インチ四方のサイコロ状に切る）-1個、温めた牛乳-3カップ作り方 Step1) ココナッツをミキサーに入れて、粗めの摩り下ろしにする。牛乳（または水）1カップを入れて良く混ぜ、滑らかなペースト状にする。ガーゼや漉し器を使い、摩り下ろしのカスとミルクに分ける。これをファーストミルクといいます。Step2) 1のカスを再度ミキサーに戻し、人肌に温めた牛乳2カップを入れる。再度ミキサーにかけて、2～3分攪拌する。再度、同じようにミルクを絞る。これをセカンドミルクという。Note: もし乾燥ココナッツを使う場合は、ココナッツを温めた牛乳に1時間漬けてから作り方1の作業を行う。