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Friday, July 31, 2015

HERBS AND SPICES 4 - INDIAN: MASALAS: Part 1


ACCORDING TO WIKI THERE ARE SEVERAL MASALAS

Many of the definitions below are from WIKI:

++++Masala chai or chai, tea made with spices

++++Garam masala ground spices used for flavouring food

++++Chaat masala, ground spices used for flavouring chaat (Chaat is a term describing savory  snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh)

++++Tandoori masala, ground spices used in tandoor cooking (Tandoori chicken is a dish originating from Indian subcontinent.  It is widely popular in South Asia, Middle Eastern and Western countries.  I consists of roasted chicken prepared with yoghurt and spices.  The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.) from the Indian subcontinent.)

++++Chicken tikka masala, a curry

++++Masala dosa, a dosa with spices
(Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil nadu, Telangana, Andhra Pradesh and Kerala.)

++++Paan masala, a paan with spices
(Paan Masala is a balanced mixture of betel leaf with lime, areca nut, clove, cardamom, mint, tobacco, essence and other ingredients)


NOTE:  Ran across this one in my research, also.
5-SPICE MASALA (Panch Phoran): A spice blend from east India (Bengal, Bihar, Orissa). Ingredients: Whole seeds of cumin, fenugreek, Nigella sativa, mustard and fennel.

GENERIC DEFINITION:
A northern Indian masala that is pungent, not fiery-hot. Ingredients: coriander, cumin, cardamom, cinnamon, clove, nutmeg, bay leaf, and peppercorns. 

  1. NOTE:  I will deal with the most common:  garam masala.
  2. As with any mixed blend there are several different versions



RECIPE LINKS FOR GARAM MASALA AND DISHES (PHOTOS BELOW)

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