INGREDIENTS

INSTRUCTIONS

SEE DIRECTIONS
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

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