Spices play a very important role in Indian Cooking.
" Masala" is the Hindi word for "spice".
Indian spices include a variety of spices and herbs
grown across the Indian subcontinent (South Asia).
India having different climates in different parts
of the country, India produces a variety of spices.
Spices are heated in a pan with ghee or any oil
before being added to a dish.
Lighter spices are added last, and spices with
strong flavor should be added first.
Then ground to a powder which is added to
various dishes.
EXAMPLE: Amchoor powder is in Hindi
and in English called as Dry| Sour Mango
powder.
Anardana known in Hindi and in English
called Pomegranate seeds.
The Garam masala is most popular,
' Garam masala' in Hindi: गरम मसाला.
It is a mixture or a basic blend of ground
spices common in India. The composition
of garam masala differs regionally, with
wide variety across India.
Some common ingredients are black &
white peppercorns, cloves, malabar leaves,
mace, black cumin, cumin seeds, cinnamon,
black, brown, & green cardamom,
nutmeg, star anise, and coriander seeds.
'Chaat masala' in Hindi as चाट मसाला,
also spelled chat masala.
This masala, or spice mix, is used in India.
It typically consists of amchoor
(dried mango powder), cumin, kala namak,
coriander, dried ginger, salt, black pepper,
asafoetida and chili powder.
Chaat masala is also sprinkled on various
fruits, fruit and regular salads. It is used
in all chaat items.
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