Indian Masalas and Spices
The Indian term for spices is ‘Masalas’. It forms the base of Indian cooking the blending of different kinds of spices gives flavor and taste to the food each spices has a flavor and taste of its own. Different combination of spices gives variety. Garam Masala could be chilly hot, because of the cloves and pepper. It could also be very flavorful-giving a wonderful aroma to the dishes. The garam Masala powder is usually put towards the end of cooking delicacy. Often it is used as a garnish, sprinkled over cooked food to provide aromatic flavoring at the time of service.
Indian Masalas The art of blending garam masala involves grinding or pounding a combination of dried spices and straining to get a fine powder.
Garam masala is prepared by blending masalas, grinding a combination of dried spices. All the spices can be roasted on a hot tawa or placed in the salamander and pounded into a fine powder.
Maslas have different combination depending upon where they have to be used such as, Garam masala. Chat masala, Dhansak masala, sambar masala, mulagapodi, Mixture of Masalas for preparing a gravy, Jal jeera powder, Rasm powder etc.
Dry masalas are used in their whole or powdered forms. Wet masalas are ground in a paste form.
The ingredients for some Indian Masalas are given below.
- Mulgapodi: Whole red chilies, Hinge, Channa dal, Urad dal, Salt, Til seeds, Sesame oil a little. Powder all the ingredients after broiling. Usually eaten with Idles.
- Sambhar Masalas: Clriander seeds, Jeera, Kali mirch, Mustard seeds, Fenugreek seeds (very little), Whole red chilies, Haldi, chanadal, Urad dal, Hinge.
- Garam Masala: Cardamons, Cumin seeds, Black pepper corns, Cinnamon, cloves and Nutmeg.
- Chaat Masala: Jeera, Black pepper corns, Black salt, Dry Mint leaves, Ajwain, Hing, Amchur, salt, Chili powder. Read Also – Indian Cuisine History & Introduction to Indian Cuisine