Simmering is a technique used in Indian cooking to create a thick and creamy sauce. It involves cooking the ingredients in a liquid over low heat for a long period of time, allowing the flavors to meld and the sauce to thicken.

Tadka is the term for the process of tempering spices in hot oil before adding them to a dish. This technique helps to release the flavors and aromas of the spices and adds a depth of flavor to the dish.

Tamarind is a common ingredient used in Indian cooking to add a sour flavor to dishes. It is a tropical fruit that is often used in the form of a paste or concentrate.

Tandoori is the term for the process of cooking meat or vegetables in a tandoor oven. A tandoor is a cylindrical clay oven that is used to cook food at high temperatures.

Cumin is a common spice used in Indian cooking to add a warm and earthy flavor to dishes. It is a small, brown seed that is often used in the form of a powder.

Handi is the term for the process of cooking food in a clay pot. A handi is a traditional Indian cooking pot that is made of clay and has a round bottom and a narrow neck.

Jaggery is a common ingredient used in Indian cooking to add a sweet flavor to dishes. It is a type of unrefined sugar that is made from the sap of palm trees.

Stir-frying is the term for the process of cooking food in a wok. A wok is a large, round-bottomed cooking pan that is used to cook food at high temperatures.

Asafoetida is a common spice used in Indian cooking to add a pungent flavor to dishes. It is a resinous substance that is derived from the roots of a plant called Ferula asafoetida.

Pressure cooking is the term for the process of cooking food in a pressure cooker. A pressure cooker is a sealed cooking pot that uses steam to cook food at high temperatures.

Cashews are a common ingredient used in Indian cooking to add a nutty flavor to dishes. They are often used in curries, biryanis, and other dishes.

Grilling is the term for the process of cooking food in a tawa. A tawa is a flat, round griddle that is used to cook food at high temperatures.

Mint is a common spice used in Indian cooking to add a cooling effect to dishes. It is often used in chutneys, raitas, and other dishes.

Sautéing is the term for the process of cooking food in a kadhai. A kadhai is a large, round-bottomed cooking pan that is used to cook food at high temperatures.