MASALAS AND PASTES

INDIAN cuisine is one of the most unique cuisines in the world.The uniqueness of the Indian cuisine is due to the successful combination of spices.

The choice of spices to be used in the dish is important.Usually a dish contains not more then five to six different spices,out of which one or two are predominant.

The sequence in which each spices is used in arecipe and the length of time allowed for each spices to release it's full aroma and flavour are different.

There are many ways in which the spices are used in different cuisines.Some spices are used whole,some are fried,some are powdered and blended.

There are different categories of spices such as

Sweet spices:Cinnamon,Mace

Hot spices:Black pepper,red chilli

Regional spices:saffron,ratonjot,mustard seed and oil,poppy seed

Dry Masala:::

Aamchoori Masala/Potli Masala/Khada Masala/Garam Masala/Chaat Masala/Chana masala/Pidina Masala/Kebab Masala/Panch phoran masala/Achari Masala/Bhatti Da Masala/Dum ka Masala/Gunpowder Masala/Baffat Masala/Goda masala/Kolapuri masala/Rasam Masala/

Wet Masala:::

Malabar Masala/Sambhar Masala/Chettinad Masala/Goan Masala/Xacuti Masala/Rechado Masala/Balchao Masala/Soola Masala/Tandoori Masala/Salan Masala/Very Masala

PASTES USED IN INDIAN COOKING

Ginger paste/Garlic paste/Cashew paste/Coconut paste/Poppy seed paste/Char magaz paste/Almond paste/Spinach paste/Boiled onion paste/Fried onion paste

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