[Sca-cooks] Indian food questions

[Phil Troy / G. Tacitus Adamantius]

On Sep 22, 2005, at 2:20 PM, Christiane wrote:

> I've been exploring the Indian grocery store in my area. Besides  
> picking up some prepackaged heat-up meals for work (mostly Ashoka  
> brand Kashmir dum aloo, Bombay Biryani, and palak paneer), I scoped  
> the huge bags of dried chickpeas and lentils and the spice  
> mixtures. Here's my problem, a lot of the spice mixtures had the  
> Indian names for them.

According to the Von Welanetz Guide To Ethnic Ingredients (see also  
Bruce Cost's book on Asian ingredients):

> So what is anise in Indian,

sonf

> and curry

kari

> and fenugreek?

methi

> What is in garam masala anyway?

A standard mix might include cinnamon, cardamom, black pepper,  
coriander seed, cumin, cloves, and nutmeg. Recipes vary, though...

Adamantius




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