If the name of my blog isn’t a big enough hint, let me tell you that I am the nerdiest food lover you will ever meet. I try weird food subscriptions, substitutions and recipes – all to please the palate.
Since I was moving to the United States, I really had to get realistic about the various spices, tools and kitchen equipment I had acquired over the years. (Thanks Mom and Dad!) Some stuff just wouldn’t work here since the power requirements were different, and I had to adjust my cooking style to fit a tiny kitchen, where clean up would be my job too. Hello shortcuts and one-bowl dishes!
In retrospect, maybe I should’ve carried a few things here, and left a few out. I guess a list would be helpful to a future student coming to the US and save him/her a lot of time and anguish.
An Indian Abroad : The hungry student's packing list.
A Flat pan or Griddle
For pancakes, roti and paratha.
I rarely make roti at home, since I buy the frozen packs from haldiram's - but you still need this to reheat them and make them taste right.
Gram Flour - really important for cheela making and kadhi
I've found that the chilli powder here isn't as fiery as the one back home.
Use it for face packs, haldi doodh, and for flavouring food.
Important for tempering dals, kadhi etc.
Get a nice, non-stick one with a lid.
You will use it for maggi, sabzi and chicken.
Saves a hell lot of time. Can cook rice (pulao, biryani, plain), dal, chole, khichdi.... the list is endless.
Ask mom for a demo.
Salt Pepper Sugar
Just enough to tide you until you go for your first grocery shopping.
The easiest dal to make. I make this ahead and freeze if I don't plan on eating it. With rice, it is the easiest and healthiest meal I can think of.