The Ethnomusicologists' Cookbook
SHOPPING LIST FOR NORTH INDIA RECIPES
Meat:
1-1/2 lb. boneless, skinless chicken breasts and/or thighs
Dairy:
4 c. plain yogurt
Produce:
1 head of green cabbage
5” fresh ginger root
4 heads of garlic
9 serrano or Thai chili peppers, finely chopped
3 tomatillos, chopped
1 medium potato
1 small tomato
1 medium cucumber
1⁄2 cup green peas
1 lime
6 large, very ripe tomatoes
5 yellow onions
1 bunch of fresh cilantro (coriander leaves)
Miscellaneous:
1 c. toor dal (yellow lentils)
1 t. mustard
4 T turmeric powder
5 t. ground cumin
5 t. ground coriander
4-1/2 t. cumin seeds
1-1/2 t. coriander seeds
1 t kalonji (onion seeds)
1 t. garam masala
2 T paprika
1/4 c. of sugar
dried chili peppers to taste
5-6 large cardamom pods
2-3 cinnamon sticks
1 t whole cloves
4-5 medium bay leaves
1 T hing (asafetida) powder
1 t. panch phoron (cumin, onion, fennel, white mustard, and fenugreek seeds)
2-1/2 T cayenne powder
1 bottle of vegetable oil suitable for frying
2-3 medium bay leaves
Beverages:
water
cocktails
