 |
|
|
|
Comment by GUEST on 2007-04-16 12:08:03
Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.
Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilis are, but is fairly pungent.
Hope you finds it usefull. Cheers !!!
-Santosh Kumar Sharma |
Comment by GUEST on 2007-03-20 09:46:41
You refer to garam masala on numerous occasions but, I could find no recipe for garam masala. Could you enlighten me |
Comment by GUEST on 2007-03-07 00:57:16
This website is fantastic! :)
-R.A. Levin |
Comment by GUEST on 2007-10-02 08:54:30
what is Cornstarch? i have seen your chicken bites i want to make i don't know what is Cornstarch can u tell me |
Comment by GUEST on 2008-04-14 18:09:16
what are curry leaves? |
Comment by GUEST on 2008-09-02 06:07:29
he Curry Tree or Kadipatta or Sweet Neem leaf. (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India.
Description:
It is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.
The species name commemorates the botanist Johann Gerhard Koenig.
Uses:
Its leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Baavu (translated to Black Neem) in the Kannada language and Karivepaku in Telugu, again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), Bhursunga Patra (Oriya), Kadhi Limb (Marathi), Kadhi Limdo (Gujarati) and Karapincha (Sinhalese).
They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time,though they lose much of flavour. They are also available dried, though the aroma is inferior.
Various biological activities of Murraya koenigii include antidiabetic [2], antioxidant [3], antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc., |
|
Indian Vegetarian Food
