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__Masala Pastes |
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The word masala is used for two kinds of seasoning pastes. One is dry masala, which is the general word for all spices or spice blends (see Spices and Other Seasonings), and the other is wet masala, which is a paste made with ground onions, ginger, garlic, green chili peppers, and other moisture-containing ingredients that distinguishes curries from other dishes (see Kitchen Basics). Dry masalas and wet masalas are the linchpins of Indian cuisine as we know it today.
To remove the raw taste and intensify the inherent flavor and aroma of wet masala pastes, they are always slow-roasted in ghee or oil (bhunna) before the next set of ingredients is added.
A WORD OF CAUTION: Adding any masala paste to hot oil will cause the oil and ingredients to splutter, so stand far away from the pan and lower the heat just before adding the ingredients to hot oil, then gently raising the heat to the necessary temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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01- Introduction
02- The Indian Philosophy of Food and Menu Planning
03- Menus
04- Helpful Hints
__Curry Powders
05- Spices and Herbs Guide
__Sprouted Beans vs. Bean Sprouts
__Masala Pastes
__Indian Pickles
__Fritters
__Frying Fritters
__Steamed Fermented Rice Cakes
__Savory Bean and Rice Cakes
__Kabaabs
__Grilling Marinades
__Rasams
__Dry-Roasting Spices
__Dry-Roasting Nuts and Seeds
__Dry-Roasting Flours
__Boondi
07- Indian Cooking Glossary
08- Mail and Internet Sources
__Roasting and Grilling Vegetables, Bell Peppers
__Roasting and Grilling Vegetables, Eggplant
__Clarified Butter and Indian Clarified Butter
__Sonth Chutneys
__Pastry Crackers and Puff Pastries
__Stuffed Fried Pastries
__Savory Croquettes and Dumplings
__Potato Patties
__Fresh Chopped Salads
__Green Salads
__Eggplant
__Okra
__Paneer Substitutes
06- Types of Beans, Peas, and Lentils
__To Cook Dried Beans, Lentils, and Peas
__South Indian Sambar
__Eggs
__Scrambled Eggs
__Fish and Shellfish
__Meat
__Chicken
__Buying Leg of Lamb
__Crepes and Pancakes
__Teas
__Yogurt Drinks
__Halva
__Milk-Based Puddings
__Prasaad Offerings
__About Rabdi and Khoa
__Custards and Mouses
__Indian Ice Cream
__Indian Ice Cream Desserts
__Milk Fudge
__Storing and Freezing Indian Breads
__Working with Whole Wheat Dough
__Stuffings for Parantha Breads
09- About the Author
__Roti
__Baati Rolls
__Spice Blends
__Special Grain and Lentil Dishes
__Flavored Deep-Fried Puffed Breads
__Layered Rice Dishes
__Puffed Deep-Fried Breads
__Griddle-Fried Breads
__Basic Parantha Breads
__To Make a Layered Triangle Paranthas
__To Make a Layered Square Paranthas
__To Make a Layered Circle
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