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Wet masala in indian cuisine
- 1. Name : Chef Rina Dongre Designation : Assistant Professor Institute : AISSMS College of Hotel Management and Catering Technology, PUNE Topic - Wet Masalas used in Indian Cuisine
- 2. Wet Masalas used in Indian Cuisine by Chef Rina Dongre This Photo by Unknown Author is licensed under CC BY-NC-ND This Photo by Unknown Author is licensed under CC BY-SA-NC
- 3. Introduction ● Indian cuisine is one of the most unique cuisines in the world and it is due to successful combination of spices. ● Spices form important ingredients of various dishes , especially in Indian cuisine. ● The effect of each spice on the recipe is complex since each spice has its very own distinctive nature, flavour and aroma. ● Hence great care has to be taken while blending the spices
- 4. Introduction ● Thus, ‘blend of spices’ is known as masala in Indian cuisine. ● Blending can be done through broiling, frying in oil, grating, bruising and grinding the spice to powder or crushed form. ● Each region has its own spices that are influenced by the climatic conditions of that particular region. ● Masalas can be DRY or WET
- 5. Introduction ● Whether the masala to be used in in dry form or wet form is based on culinary application such as cooking technique and the equipment used in that region. In a curry where spices are used as thickening agent, it is better to use it in paste form. ● It is important that the flavor should be extracted from the masala whatever form they are used in.
- 6. Introduction- Wet Masala ● Wet masalas are made by soaking the spices in liquid and grinding them into paste ● They may also use fresh herbs or spices like coriander, ginger, garlic or turmeric that will yield wet masala or masala paste.
- 7. Malabar Masala Ingredients Coriander Anise Fenugreek Nutmeg Star anise Clove Cinnamon Use Regional masala from south India and used as base for fish curries. Also acts as thickening agent in the curry. Wet Masalas used in Indian Cuisine
- 8. Sambhar Masala Ingredients Coriander Cumin Chana dal Urad dal Asafoetida Dry red chilly Peppercorn Grated fresh coconut Fenugreek seeds Curry leaves turmeric Use Regional paste from south India.Used to flavour lentil curry called sambhar which is served as an accomapniment with snacks and rice. Wet Masalas used in Indian Cuisine
- 9. Chettinad Masala Ingredients Red chillies Black and green cardmom Cinnamon & mace Fenugreek & poppy seeds Anise, Cumin Corinader seeds Star anise Pepper corns, cloves Stone flower, nutmeg Capers, curry leaves Grated fresh coconut Use The merchant community’ chettiars’ of Tamilnadu use this masala in their cuisine. Gives name to the preparation- chicken chettinad Capers is one of the unique ingredient Wet Masalas used in Indian Cuisine
- 10. Goan Masala Ingredients Red chilli Garilic Coriander Cinnamon Clove Green cardmom Toddy vinegar sugar Use Regional masala of Goa which pairs p well with fish and seafood. All the ingredients are blended together to form a paste using vinegar. Wet Masalas used in Indian Cuisine
- 11. Xacutti Masala Ingredients Sliced onions Grated coconut Coriander seeds Cumin Cloves Black & green cardmom Cinnamon Use Regional masala from Goa and paires up well with chicken The spices are broiled separately and then made into a paste with sliced onions. Wet Masalas used in Indian Cuisine
- 12. Rechado Masala Ingredients Red chilli Garilic Coriander Peppercorns Cumin Turmeric Star anise sugar Use Regional masala from Goa and paires up well with fish like pomfret rechado. Indian Pastes
- 13. Balchao Masala Description Red chilli Cinnamon Green cardmom Peppercorns Cumin Fresh ginger Garlic Use Regional masala from Goa and paires up well with seafood like prawns and shrimps. The very popular preparation is ‘prawn balchao’ Indian Pastes
- 14. Soola Masala Description Coriander seeds Clove Green cardmom Fennel Garlic Mustard oil Coriander roots Peppercorns Use Regional masala from Rajasthan and used in kebabs known as ‘Soola’ This paste is used for marinating meats, which are then grilled. Wet Masalas used in Indian Cuisine
- 15. Tandoori Masala Description Hung curd Red chilly Turmeric Garam masala Ginger garlic paste Malt vinegar salt Use Regional masala from Punjab and used to marinate tandoori kebebs. This paste is used for marinating meats or vegetables, which are then skewered and cooked in tandoor. Thi Wet Masalas used in Indian Cuisine
- 16. Salan Masala Description Sesame seeds Cashew nut Peanuts Desiccated coconut Peppercorns Red chilly Turmeric Use Regional masala from Hyderabad use din making gravy called ‘salan’ Salan is usually a vegetable prepartaion served as an acoompaniment with biryani. Wet Masalas used in Indian Cuisine
- 17. Ver Masala Ingredients Garlic Shallots Red chilly powder Anise and star anise Black cumin Balck cardmom Green cardmom Cinnamon & nutmeg Cloves & mace Fenugreek seeds Blackpepper corns’ Use Regional masala from Kashmir. It is made into paste and then sewn on a string and hung to dry. Also known as kashmirri masala tikki and it is sold in form of dry cakes. Wet Masalas used in Indian Cuisine
- 18. Chef Rina Dongre Reference Book Food production operation by Parvinder Bali Contact me @ rinadongre@hotmail.com www.linkedin.com/in/rina- dongre Prepared by