Setting up a new kitchen in a new country
If you are like me, you moved to London or Europe after your marriage, found yourself in a strange country where every thing costs 10 times what it does in India and had the task of setting up a kitchen, knowing you may have to throw/give away stuff when you leave/move, but obviously of decent quality.
When I started out and I realized how expensive it was, I decided to stop and make do with whatever containers etc I could find - one of my friends confided she used old yougurt pots as containers untli she re-discovered pearlpet at an Indian store(according to her, finding Pearlpet drove her to Nirvana). I saved Minute Maid juice bottles and jam bottles.
Anyways, this list can be handy for others just starting it out.
London stores are expensive. So find an Indian store- Wembley is a good place to start - The Poppat store is great, it has everything at affordable prices(familiarity is comforting?). IKEA is another good place.
Rice: varieties Ponni, Sona Masoori for daily cooking
Lentils:
Thoram parupu or Toor Dal: For Sambar, Rasam, plain daal
Kadala parupu or Chenna Dal: For vadai, parupu usuli, seasoning(thalichi kottal/porichi kottal), adai
Paasi Pauppu or Moong Daal: For Kootu, daal
Ultham parupu or Urad Dal: For seasoning, idly, dosai, adai, vadai
Anjalapetti (for seasoning):
Mustard (Kadugu), Jeera (Cumin), Ultham parupu(Urad Dal), Menthiyam(Fenugreek), Manjal(Turmeric), Dhaniya(Coriander), Molaga Vettal (Dry chillies), Molagu (Black Pepper)
Peringayam (LG Asafoetida)
Tamarind(Puli), Vellam(Jaggery), Salt, Sugar, Tea, Coffee Powder
Podis: Sambar podi, Rasam podi, Molaga Podi(Dry chillies powder)
Others:
Konda Kadalai (Chickpeas), Payar (Greengram), Idly Ravai, Puzhungal Arisi, Bombay Ravai
Arisi maavu(Rice flour), Kadala Maavu(Besan), Maida, Chapathi Maavu (Atta)
Oil(Sunflower), Gingely oil(Idhayam nalennay), Ghee
Raisins, Cashew, Elakay (Cardamom), Krambu (Cloves), Kumkumappo(Safron), Bayleaves, Cinnamon sticks
Karvadam, Appalam, Pappadam
Pooja related:
Thirinool, Valakku, Karpooram, Agarbhathi/Udubathi (Incense sticks)
Equipment: Cooker, Mixie, Toaster, Electric Kettle
I have big containers for Rice, Atta, Idly Ravai, Ultamparupu and for storing small packets of spices.
I have 1litre containers for the lentils, sugar, salt, ravai, mavus
I have small IKEA bottles( 4 for £2) for the Anjalapetti stuff.
Things to get from India:
Cooker, Idly stand, Idukki, Coffee Filter, Mixie, Vallakku, Steel tiffin boxes, Steel sambadams for appalam, karuvadam varuthadu, Neypathram for Ghee
I found a good Dosa kal(non-stick), Aapam pan etc at the Poppat store in Wembley.
South Indian Menu:
Rice Items: Pongal, Lemon Rice, Pulao, Tomato Rice, Vangibath, Pudina Rice, Bisibele bath, Mango rice etc
Kozhambu/Kootans: Sambar, Rasam, Kootu, Molagootal, Rasavangi(Kathrika Kootu), Mangakootan, Pulingari, Avial, Olan, Pachadi, Stew, Puzhukku, Vethakozhamu, Gotsu, Parikay Pittla (Bitter Gourd), Molagu Kozhambu(Karvepalai Kozhambu)
Curries: Paruppu usili, Beans, Carrot, Cabbage, Beetroot, Vendakka, Taro(Chepankazhangu), Vazhakka, Keerai, Urlakazhangu, Podavalangai
Mezhukkuvarati: Chenai(Yam), Vazhakay, Chepankazhangu
Podimaas: Vazhakay, Urlakazhangu
Thogayals: Thenga thogayal, Pauppu thogayal, Paruppu podi, Angaypodi,
Pachadi: Vazha thandu pachadi, vlanga pachadi, Thayir pachadi, Thayir Molaga
Chutneys: Thenga, Manga, Tomato, Vankayam
Payasam: Chakra pongal, Paal Payasam, Semiya Payasam, Badam Kheer, Chakka Pradhaman(from Chakka varati)
Pickles: Lemon/Lime, Mango, Nellikay (Gooseberry), Tomato
Lemon is the yellow variety. The Green variety is Lime.
Tiffin: Idly, Dosai, Adai, Pongal, Ukma, Chapathi, Poori, Vella Dosai, Verum Arisi Adai, Pesarettu, Nombu Adai, Kozhakatti, Puttu(sweet), Sevai
Indian Vegetables:
Murangakay(Drumstick), Vendakay(Ladiesfinger/Okra), Katrikay (Aubergine/Eggplat), Manga, Podavalangai(Snake gourd), Dhondakay/Kovakay(Tindora), Chowchow, Pushnikay/Paringikay, Parikay/Pavakay (Bitter Gourd), Chenai(Yam), Vazhakay, Vazha thandu, Keerai (Red, Green), Kothavarakay(Cluster Beans), Nadan Payar(String beans)
Thenga, Molaga, Ingi, Karvepalay, Kothamalli, Pudina, Nellikay
Fruits: Mambazham, Chakka Pazham(Jack fruit), Nongu(ice apple), Sapota, Sugarcane, Guava, Mangustan
Tips:
1. Making Ghee from butter is simple and easy.
2. Idly from Idly ravai and Ulthamparupu. 3:1 proportion. Soak both. Grind urad dal in mixie and add to the soaked rice ravai. Add salt and mix with hand(else it does not ferment).
3. Coffee Decoction with Coffee Filter (easier than a Coffee/Espresso machine) : Coffee powder is available in Waitrose(Italian Espresson) and M&S (has various grades 4 or 5 grade is strong)
4. Frozen coconut available in Indian stores, some also stock Thuruvini coconut
5. Puli : Natco Tamarind paste
6. Idhayam Nallenay is available at Indian stores (For dosa molagapodi, vallakku, vethakozhambu etc)
7. Gulab Jamun mixes available - easy to make
8. Adai: Rice: 1 cup, Thoram parupu 1/2 cup, Kadala paupupu, ulthamparupu: 1/4 cup Payar: 1 pidi. dry chillies
9. Dry chillies are very very spicy, so better to get these from India
10. Sevai from ready sevai, Noodles
11. Cookbooks: Mallika Badrinath for South Indian and Tarla Dalal for North Imdian subjies
Smells during cooking and Fire Alarms going off are two common problems, we encounter too often.
For reducing smells, cover te saucepans with lids while cooking, I do all the seasoning at the beginning even for Sambar, Rasam, Curries and do not use Asafoetida(perinkayam) while seasoning.
Using sir freshners helps as do scented candles. I also use Incense sticks and sambrani(coal sticks are available in Arab stores) to remove smells.
When I started out and I realized how expensive it was, I decided to stop and make do with whatever containers etc I could find - one of my friends confided she used old yougurt pots as containers untli she re-discovered pearlpet at an Indian store(according to her, finding Pearlpet drove her to Nirvana). I saved Minute Maid juice bottles and jam bottles.
Anyways, this list can be handy for others just starting it out.
London stores are expensive. So find an Indian store- Wembley is a good place to start - The Poppat store is great, it has everything at affordable prices(familiarity is comforting?). IKEA is another good place.
Rice: varieties Ponni, Sona Masoori for daily cooking
Lentils:
Thoram parupu or Toor Dal: For Sambar, Rasam, plain daal
Kadala parupu or Chenna Dal: For vadai, parupu usuli, seasoning(thalichi kottal/porichi kottal), adai
Paasi Pauppu or Moong Daal: For Kootu, daal
Ultham parupu or Urad Dal: For seasoning, idly, dosai, adai, vadai
Anjalapetti (for seasoning):
Mustard (Kadugu), Jeera (Cumin), Ultham parupu(Urad Dal), Menthiyam(Fenugreek), Manjal(Turmeric), Dhaniya(Coriander), Molaga Vettal (Dry chillies), Molagu (Black Pepper)
Peringayam (LG Asafoetida)
Tamarind(Puli), Vellam(Jaggery), Salt, Sugar, Tea, Coffee Powder
Podis: Sambar podi, Rasam podi, Molaga Podi(Dry chillies powder)
Others:
Konda Kadalai (Chickpeas), Payar (Greengram), Idly Ravai, Puzhungal Arisi, Bombay Ravai
Arisi maavu(Rice flour), Kadala Maavu(Besan), Maida, Chapathi Maavu (Atta)
Oil(Sunflower), Gingely oil(Idhayam nalennay), Ghee
Raisins, Cashew, Elakay (Cardamom), Krambu (Cloves), Kumkumappo(Safron), Bayleaves, Cinnamon sticks
Karvadam, Appalam, Pappadam
Pooja related:
Thirinool, Valakku, Karpooram, Agarbhathi/Udubathi (Incense sticks)
Equipment: Cooker, Mixie, Toaster, Electric Kettle
I have big containers for Rice, Atta, Idly Ravai, Ultamparupu and for storing small packets of spices.
I have 1litre containers for the lentils, sugar, salt, ravai, mavus
I have small IKEA bottles( 4 for £2) for the Anjalapetti stuff.
Things to get from India:
Cooker, Idly stand, Idukki, Coffee Filter, Mixie, Vallakku, Steel tiffin boxes, Steel sambadams for appalam, karuvadam varuthadu, Neypathram for Ghee
I found a good Dosa kal(non-stick), Aapam pan etc at the Poppat store in Wembley.
South Indian Menu:
Rice Items: Pongal, Lemon Rice, Pulao, Tomato Rice, Vangibath, Pudina Rice, Bisibele bath, Mango rice etc
Kozhambu/Kootans: Sambar, Rasam, Kootu, Molagootal, Rasavangi(Kathrika Kootu), Mangakootan, Pulingari, Avial, Olan, Pachadi, Stew, Puzhukku, Vethakozhamu, Gotsu, Parikay Pittla (Bitter Gourd), Molagu Kozhambu(Karvepalai Kozhambu)
Curries: Paruppu usili, Beans, Carrot, Cabbage, Beetroot, Vendakka, Taro(Chepankazhangu), Vazhakka, Keerai, Urlakazhangu, Podavalangai
Mezhukkuvarati: Chenai(Yam), Vazhakay, Chepankazhangu
Podimaas: Vazhakay, Urlakazhangu
Thogayals: Thenga thogayal, Pauppu thogayal, Paruppu podi, Angaypodi,
Pachadi: Vazha thandu pachadi, vlanga pachadi, Thayir pachadi, Thayir Molaga
Chutneys: Thenga, Manga, Tomato, Vankayam
Payasam: Chakra pongal, Paal Payasam, Semiya Payasam, Badam Kheer, Chakka Pradhaman(from Chakka varati)
Pickles: Lemon/Lime, Mango, Nellikay (Gooseberry), Tomato
Lemon is the yellow variety. The Green variety is Lime.
Tiffin: Idly, Dosai, Adai, Pongal, Ukma, Chapathi, Poori, Vella Dosai, Verum Arisi Adai, Pesarettu, Nombu Adai, Kozhakatti, Puttu(sweet), Sevai
Indian Vegetables:
Murangakay(Drumstick), Vendakay(Ladiesfinger/Okra), Katrikay (Aubergine/Eggplat), Manga, Podavalangai(Snake gourd), Dhondakay/Kovakay(Tindora), Chowchow, Pushnikay/Paringikay, Parikay/Pavakay (Bitter Gourd), Chenai(Yam), Vazhakay, Vazha thandu, Keerai (Red, Green), Kothavarakay(Cluster Beans), Nadan Payar(String beans)
Thenga, Molaga, Ingi, Karvepalay, Kothamalli, Pudina, Nellikay
Fruits: Mambazham, Chakka Pazham(Jack fruit), Nongu(ice apple), Sapota, Sugarcane, Guava, Mangustan
Tips:
1. Making Ghee from butter is simple and easy.
2. Idly from Idly ravai and Ulthamparupu. 3:1 proportion. Soak both. Grind urad dal in mixie and add to the soaked rice ravai. Add salt and mix with hand(else it does not ferment).
3. Coffee Decoction with Coffee Filter (easier than a Coffee/Espresso machine) : Coffee powder is available in Waitrose(Italian Espresson) and M&S (has various grades 4 or 5 grade is strong)
4. Frozen coconut available in Indian stores, some also stock Thuruvini coconut
5. Puli : Natco Tamarind paste
6. Idhayam Nallenay is available at Indian stores (For dosa molagapodi, vallakku, vethakozhambu etc)
7. Gulab Jamun mixes available - easy to make
8. Adai: Rice: 1 cup, Thoram parupu 1/2 cup, Kadala paupupu, ulthamparupu: 1/4 cup Payar: 1 pidi. dry chillies
9. Dry chillies are very very spicy, so better to get these from India
10. Sevai from ready sevai, Noodles
11. Cookbooks: Mallika Badrinath for South Indian and Tarla Dalal for North Imdian subjies
Smells during cooking and Fire Alarms going off are two common problems, we encounter too often.
For reducing smells, cover te saucepans with lids while cooking, I do all the seasoning at the beginning even for Sambar, Rasam, Curries and do not use Asafoetida(perinkayam) while seasoning.
Using sir freshners helps as do scented candles. I also use Incense sticks and sambrani(coal sticks are available in Arab stores) to remove smells.