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Thursday, March 31, 2016

HERBS AND SPICES 23 - Indian masalas: Part 2

Masala is a fragrant spice blend. It can be either wet (a paste) or dry (a blend of dried, often toasted and ground spices). The pastes frequently include fresh ingredients like cilantro, mint, ginger and garlic along with dried spices and oil. Dishes made with such pastes sometimes have masala in their name (e.g. chicken tikka masala).
Garam masala is a popular dry spice blend. There are many variations, from region to region and cook to cook. Clove, cinnamon, nutmeg/mace and cardamom are fairly common denominators, with several other spices -- including cumin, coriander, pepper and nigella -- often joining the party. 

  • Tandoori masala
  • Chatt masala and even 
  • Panch phoron, the Bengali five-spice blend

are three other members of the large family of dry masalas.



Ingredients for Sambar Powder (Podi) 


Dry Red Chilli/Sukhi Lal Mirch- 250 gms [Use long dry red 

chilli]

Coriander Seeds/Dhaniya - 250gms


Turmeric/Haldi - 3 pieces or tumeric powder - 1/2 tbsp


Split Yellow Pigeon Peas/Toor Dal - 2 tbsp


Bengal Gram/Channa Dal - 1 tbsp


Peppercorns/Kaali Mirch - 1/2 tbsp


Cumin Seeds/Jeera - 2 tbsp


Mustard Seeds/Rai - 1 tbsp


Fenugreek Seeds/Methi - 1 tsp


Asafoetida/Hing - 1 tsp


Curry Leaves/Kari Patta - 2 sprigs [optional]


You can get products on Amazon.com 


LINK FOR PREPARATION


LINK FOR RECIPES USING SAMBAR POWDER RECIPES













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