INGREDIENTS

INSTRUCTIONS

The blending of spices is the essence of Indian cookery; to become a
good Indian cook you must first become a good masalchi (spice
blender). The word masala means a mixture of spices, but also refers
to the aromatic composition of a dish. The Western notion of having a
single masala or curry powder gives little real idea of Indian  cooking
since there are hundreds of masalas- from different regions,  for
different foods, and prepared to the taste of different cooks-
imparting a distinctive flavor to each dish. The most common ground
blends are garam masalas, used in northern cooking, and hotter  masalas
or curry powders from the south. They are usually made up as  required,
but will keep for 3-4 months in an airtight jar.  Curry powders In the
hotter southern blends, chilies, mustard seeds,  fenugreek seeds,
ground turmeric and fresh curry leaves are standard  ingredients.
Garam masala Garam masala is the principal spice blend of north Indian
cookery, and there are almost as many versions as there are cooks. A
masala may be a simple blend of two or three spices and herbs: or it
may contain a dozen or more. Some masalas, based on pepper and  cloves,
are quite fiery: others, using mace, cinnamon and cardamom,  are
aromatic.  Garam masala is always used sparingly. The spices are
usually dry  roasted, and may be added to the dish, whole or ground, at
different  stages during cooking. For pilafs, birianis and some meat
dishes, the  use of whole spices is traditional. For some grand Moghul
dishes,  dried rose petals are added to the basic mixture.  Per
serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium  Recipe by: Ron West  Posted
to Bakery-Shoppe Digest V1 #491 by Ron West  <ronwest@bigfoot.net> on
Jan 7, 1998

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”