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.
-
- NOTE: I will deal with the most common: garam masala.
- As with any mixed blend there are several different versions
RECIPE LINKS FOR GARAM MASALA AND DISHES (PHOTOS BELOW)
