Quantcast


HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH


Kate Heyhoe

Kate's Global Kitchen

 

The Indian Kitchen: Masalas

by Kate Heyhoe

 

There is, as I wrote in the Curry article, no such thing as "curry powder" in the true Indian household. What they do have are masalas, spice blends, which they make from scratch and are used to create the dishes known as curries.

The process is complex: whole spices are toasted and ground then mixed in varied and specific proportions to create these masalas. When making curry dishes, an Indian cook will create a masala and then add it to the meat, rice, pulse or vegetable being cooked along with other flavorings that may include ginger, onion, chiles, cilantro, garlic and other "wet" ingredients. The whole foundation of Indian cooking is based on the use of spices, whole and ground, toasted or raw, added together or separately and mastering their use is a true culinary art.

Indian woman

Certain classic masalas are cooked with so frequently they are often made in batches then added as needed. But spices lose flavor quickly, so even if made in advance, these masalas will still be fixed in small enough batches to be used within a week or so or as long as they maintain their fresh flavor. These masalas will vary from region to region, based on the availability of spices, the climate and the predominant cooking methods.

Garam masala means "hot spice" is exactly the opposite of what it sounds like. It is used in the colder northern areas and has no chiles in it, as these cause perspiration which in effect chills the body. Instead, it contains warming spices like cinnamon, cumin, cardamom, cloves and black pepper—spices that would be at home in any good winter stew. Goda masala, made in the tropical area near Bombay, uses coconut, sesame seeds, and white poppy seeds in its blend, among other ingredients. And in South India, Sambar masala features red chiles and mustard seeds in its spicy, perspiration-causing mix.

The Global Gourmet's Garam Masala

  • 3 tablespoons coriander seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon cardamom seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons black pepper
  • 2 tablespoons cloves
  • 1-1/2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg

1. In a heavy, dry skillet, toast separately the coriander, caraway, cardamom and cumin seeds, each for a few seconds, until aromatic. It is best to toast each ingredient separately, as they release their oils at different cooking times.

2. Mix all ingredients together and grind in a mortar and pestle or spice grinder. Strain through a fine sieve to remove large pieces. Store in an airtight container. If desired, freeze the mixture to retain freshness.

The Indian Kitchen

 

Visit the Global Gourmet's India page

Current Kate's Global Kitchen
Kate's Global Kitchen Archive


Now Eat This

 

This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

Arrow to Top

This page modified January 2007


 

The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes
for Easter

 

AddThis Social Bookmark Button

AddThis Feed Button

 
Search this site:

Advanced Search
Recent Searches

 
 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

 
 

Copyright © 1994-2010,
Forkmedia LLC

 

 

 

Become a Chef:
Best Culinary Schools

Mom's Recipes

 
 
 
 

 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts