http://103.153.58.85/ind/index.php?action=history&feed=atom&title=Masalas%3A_Indian_cuisine 2026-06-25T09:34:09Z Revision history for this page on the wiki MediaWiki 1.19.2 http://103.153.58.85/ind/index.php?title=Masalas:_Indian_cuisine&diff=11221&oldid=prev 2013-12-15T13:09:26Z

<p>Created page with &quot;{| class=&quot;wikitable&quot; |- |colspan=&quot;0&quot;|&lt;div style=&quot;font-size:100%&quot;&gt; This is a collection of articles archived for the excellence of their content.&lt;br/&gt;You can help by converting...&quot;</p> <p><b>New page</b></p><div>{| class=&quot;wikitable&quot;<br /> |-<br /> |colspan=&quot;0&quot;|&lt;div style=&quot;font-size:100%&quot;&gt;<br /> This is a collection of articles archived for the excellence of their content.&lt;br/&gt;You can help by converting these articles into an encyclopaedia-style entry,&lt;br /&gt;deleting portions of the kind normally not used in encyclopaedia entries.&lt;br/&gt;Please also fill in missing details; put categories, headings and sub-headings;&lt;br/&gt;and combine this with other articles on exactly the same subject.&lt;br/&gt;<br /> <br /> Readers will be able to edit existing articles and post new articles directly &lt;br/&gt; on their online archival encyclopædia only after its formal launch.<br /> <br /> See [[examples]] and a tutorial.&lt;/div&gt;<br /> |}<br /> <br /> [[Category: India |M]]<br /> [[Category: Places |M]]<br /> [[Category:Cuisine|M]]<br /> [[Category:Name|Alphabet]]<br /> <br /> =Masalas: Indian cuisine= <br /> <br /> =Traditional masalas for a delightful meal=<br /> <br /> [http://articles.timesofindia.indiatimes.com/2013-10-20/recipes/31121114_1_red-chillies-seeds-east-indians The Times of India]<br /> <br /> [[File: Masala magic.png| Masala magic |frame|500px]]<br /> <br /> In most Indian cuisines, the secret lies in the masala. Add that to the freshest catch of the sea, and you have yourself a scrumptious meal with robust flavours and a fiery temperament. While textures and spice notes vary vastly from region to region, each community too, blends in their own technique and ingredients to give it their distinguished touch. Three such communities give us a taste of their traditional masalas, easy enough to try and delightful enough to bottle.<br /> East Indian masala <br /> <br /> Known for their bottled masalas, East Indians are known to be guarded about their traditional methods and ingredients making them difficult to source. Quite often, women bottle and sell home-made masalas, almost never over the counter, to those who don't have the time. These go through a long arduous process of grinding and roasting before being powdered and preserved. This is an easier sample.<br /> <br /> Anthony Maroo, Food enthusiast and trainee chef<br /> <br /> ==Ingredients==<br /> <br /> 75 gms Black peppercorns<br /> 35 gms Green cardamoms<br /> 75 gms Taj (ceylon cinnamon)<br /> 25 gms Cloves<br /> 15 gms Black cardamoms<br /> 15 gms Nagkesar (casia buds)<br /> 15 gms Shahi jeera (black cumin)<br /> 15 gms Whole asafoetida (hing)<br /> 1 kg Dried red chillies<br /> 250 gms Coriander seeds<br /> 25 gms Whole turmeric<br /> 15 gms Mace<br /> 1 no Nutmeg<br /> 15 gms Maipatri (Mugwort)<br /> 15 gms Star anise<br /> 13 gms Sichuan pepper<br /> 15 gms Indian bay leaf<br /> 75 gms Cumin seeds<br /> 25 gms Mustard seeds<br /> 75 gms Poppy seeds<br /> 75 gms Sesame seeds<br /> 14 gms Fennel seeds<br /> <br /> ==Preparation==<br /> <br /> Saute the ingredients either individually in little oil or dry roast them over medium heat. Once heated, they will release intense aromas and flavour. Grind this to a fine mix. Be sure to crush larger pieces of asafoetida, turmeric and nutmeg into smaller bits before roasting. Cool the mixture and store in air-tight bottles. Add to any vegetarian or non-vegetarian curry preparation for best results.</div>

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