Pan Indian Curries Cheatsheet

Pan Indian Curries Cheatsheet
This table lists variations of Pan Indian curries from 000 to 999. The three digits denote the flavouring, additives and base. Master Recipe :: Prepare a flavouring from column 1. Mix in additives from column 2. Stir and cook for a minute. Add a base from column 3. Add salt & chili powder to taste. Cook on low heat till all are cooked. Garnish with coriander leaves.
Flavouring	Additives	Base 1 cup = 200 ml
0.: Cumin Heat a spoon of ghee. Add a pinch of cumin and a torn dry red chili.	0.: Veggies Take a handful of stir fried / boiled/ fried vegetables.	0.: None (Sukhi Sabji / Poriyal / Kura / Paalya / Kari). No base is needed. Just prepare a flavouring and mix in additives. (Dry curry).
1.: Mustard Heat half a spoon of oil. Add a pinch of cumin 2 pinches of mustard and a torn, dry red chili.	1.: Sprouts Take a handful of sprouts.	1.: Raw Yogurt (Raita / Thayir Pachadi / Perugu Pachadi / Mosaru Baji) Take a cup of well mixed yogurt. This base is not cooked. Just mix in flavouring, additives and serve. ( Meats are usually not mixed in)
2.: Fennel Heat half a spoon of oil. Add a pinch of cumin, two pinches of fennel and a chopped green chili.	2.: Pulses Take a handful of fresh pulses / boiled dry pulses.	2.: Spinach (Saag / Keerai Masiyal) Take two handfuls of chopped spinach. Add a chopped onion, a slit green chili and two pinches of salt. Add half a cup of water and pressure cook for two whistles. Let cool and blend to a smooth paste.
3.: Fenugreek Heat a spoon of oil. Add a pinch each of cumin and fenugreek.	3.: Dried Veggies Heat a spoon of oil and fry a spoon of sun dried veggies.	3.: Milk (Korma / Kuruma) Take half a handful of cashew. Blend to a paste with a cup of milk. Mix in two pinches of garam masala. (Avoid harsh flavourings for this mild curry).
4.: Ginger Heat a spoon of oil. Add a pinch of cumin and two pinches of chopped ginger.	4.: Fruits Take a handful of chopped fruits like mango / pineapple / apple.	4.: Tomato Puree Take half a cup of tomato paste. Mix in half a cup of water.
5.: Garlic Heat a spoon of oil. Add a pinch of cumin, mustard, two chopped garlic cloves and a slit green chili.	5.: Egg Take a chopped hardboiled egg.	5.: Lentils ( Dal / Paruppu / Parippu/ Pappu / Thove) Take half a cup of tuvar dal / mung dal. Add to a pressure cooker with a cup of water and half a spoon of oil. Pressure cook for two whistles. Let cool and mash coarsely.
6.: Spice paste Mix two pinches each of coriander, cumin and a pinch of turmeric powders with a spoon of ginger garlic paste. Heat half a spoon of oil. Add paste. Stir and fry for a few seconds.	6.: Sea food Take a handful of cleaned fish / prawns / crab flesh.	6.: Cooked Yogurt (Kadhi / More Kulambu /Majjigae pulusu / Majjigae Huli ) Blend half handful of grated coconut with a pinch each of cumin, a spoon of gram flour and 2 pinches. Mix well with a cup of yogurt.
7.: Roast & Ground Heat a pan. Add a dry red chili, two pinches each of coriander seeds, cumin, and a pinch of peppercorns. Dry roast & grind together.	7.: Meat Take a handful of cooked chicken / mutton /minced meat.	7.: Onion – Tomato ( Masala) Heat a spoon of oil. Add a handful of chopped onion. Stir and cook till it browns. Add a handful of chopped tomato Stir and cook for five minutes and blend to a paste.
8.: Fried & Ground Heat half a spoon of oil. Add a dried red chili, a pinch each of coriander seeds, fennel, black pepper and cumin. Fry & grind together.	8.: Cooked Stuff Take half a handful of fried dried lentil paste (vadam), roast and crushed papad / cooked lentil balls / pakodi ( batter fried vegetables).	8.: Stock (Shorba / Rasam / Chaaru) Take half a cup of lentils ( Tuvar dal / Mung dal) / a cup of chopped vegetables / chopped meat. Add to a pressure cooker with two cups of water. Cook for three whistles, filter out the solids and take a cup of liquid..
9.: Fusion Use your favourite flavouring or use any combination of the above.	9.: Fusion Use your favourite additive or use any combo of the above.	9.: Fusion Use your favourite base or use any combo of the above.
Sample Recipes :: Dry curry 000:: Raita 200:: Chicken Masala 277 :: Saag 782:: Kadi Pakodi 207 :: Egg Korma 553 ::