My Kitchen

Cooking is an art and kitchens are like a studio. We usually use Kitchens, or in India we call them ‘Rasoi’, for cooking and other social gatherings. My neighbor always said that you need the right tool for the right job. In kitchens, we also need the right tools and ingredients for not only a delicious but healthy meal.  I present to you, My Kitchen. This area shows you what you need to know about what I use in my recipes.


In my kitchen, I use ingredients that contain these three properties; fresh, efficient, and healthy. For efficiency, I might use ginger powder instead of ginger. For freshness, I might buy an avacado that’s not fully ripened and ripen it at home. For healthier, I use water instead of oil. Keeping these three factors in mind always helps with cooking and buying ingredients.


I use spices for flavor and color. The spices I use are:

Lentils, Legumes, Beans

Lentils, legumes, and beans are used in the main courses frequently. I use many from India such as the ones listed:

  • Masoor dal (black)
  • Masoor dal (Red Split Lentils)
  • Moong dal (yellow)
  • Whole moong dal (green)
  • Chana dal (yellow)
  • Arhar dal (yellow)
  • Whole urad dal (black)
  • Split urad dal (black
  • Split urad (yellow)
  • Chana (chickpeas)
  • Kala chana (black chickpeas)
  • Rajma (red kidney beans)
  • Lobhiya (black eyed peas)

Grains and Flours

  • Brown Rice
  • Whole Wheat Atta/Flour – Sujata Brand
  • Spelt Flour


  • All-Clad Cookware
  • Vitamix




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