Information about Masala
Masala (also transliterated as "massala") is a term used in Indian cuisine to describe a mixture of many spices.
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The dosai, dosa, dose, thosai, or dhosa is a South Indian crêpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast item.
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See also
- Masala, a popular film genre in South India
- Masala chai or chai, a tea made with milk, sugar, and several spices.
- Garam masala, a premade mixture of ground spices used for flavoring foods (some other mixtures exist, such as Tandoori masala, Kashmiri masala, Madras masala, Sambhar masala, Dhansak masala, and Green masala).
- Chicken Tikka Masala, a westernized "Indian" dish based on Chicken Tikka and cooked in a sauce, or curry.
- Masala dosa, a Dosa stuffed with lightly spiced potatoes.
- Paan masala, a mixture of ground betel nuts and other spices.
External links
Masala - also means "material" in GeorgianHerb and spice mixtures |
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Adjika
Advieh
Berbere
Bouquet garni •
Buknu
Cajun King •
Chaat masala •
Chaunk
Chermoula
Chili powder •
Curry powder •
Djahe
Fines herbes •
Five-spice powder •
Garam masala •
Garlic salt •
Harissa
Herbes de Provence •
Jerk spice •
Khmeli suneli •
Lawry's and Adolph's •
Lemon pepper •
Masala
Masuman
Mitmita •
Mixed spice •
Mrs. Dash •
Niter kibbeh •
Old Bay Seasoning •
Panch phoron •
Quatre pices •
Ras el hanout •
Recado rojo •
Shake 'N' Bake •
Sharena sol •
Shichimi
Spice mix •
Tajn
Tandoori masala •
Tony Chachere's •
Za'atar
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Transliteration is the practice of transcribing a word or text written in one writing system into another writing system. It is also the system of rules for that practice.
Technically, from a linguistic point of view, it is a mapping from one system of writing into another.
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Technically, from a linguistic point of view, it is a mapping from one system of writing into another.
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The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
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SPICE (Simulation Program with Integrated Circuit Emphasis) is a general purpose analog circuit simulator. It is a powerful program that is used in IC and board-level design to check the integrity of circuit designs and to predict circuit behavior.
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Masala is a style of Indian films in which there is a mix of various genres in one film. For example, a film can portray action, comedy, drama, and romance all together. This film style is used very often in South Indian films as it helps make the films appeal to a broad variety of
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South India is a commonly used term that is used in India to refer to the South-of-India or Southern India. The Southern part of the Indian peninsula is a linguistic-cultural region of India that comprises the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu
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Chai (Arabic: شَاي, Hindi: चाय, Urdu/Persian: چاى, Russian: чай, Turkish: çay [1], ultimately from the Chinese word chá (茶) [2]
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This page contains Chinese text.
Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.
Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensisWithout proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.
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Garam masala is a blend of ground spices common in the Indian and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black
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Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Afghan cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, cumin, cayenne pepper, and
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Chicken tikka masala (Hindi: चिकन टिक्का मसाला) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce.
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Chicken tikka (Urdu: چکن تکہ, Hindi: मुर्ग़ टिक्का
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Curry (from Tamil: கறி) is the English description of any of a general variety of spicy dishes, best-known in Indian, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines, though curry has been
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For the term as used in Ayurveda, see .
The dosai, dosa, dose, thosai, or dhosa is a South Indian crêpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast item.
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Betel Leaf, pan (in many Indic languages, हिन्दी : पान ), or beeda (in Tamil) is a type of Indian digestive, which consists of fillings wrapped in a triangular package using leaves of the Betel pepper (
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Betel nut (Bettlenut), also known as Paaku, Pinang, Areca nut or Cau in Vietnamese and Supari in Bengali language, is the seed of the Betel palm (Areca catechu).
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Herbs (IPA: hə(ɹ)b, or əɹb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering.
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SPICE (Simulation Program with Integrated Circuit Emphasis) is a general purpose analog circuit simulator. It is a powerful program that is used in IC and board-level design to check the integrity of circuit designs and to predict circuit behavior.
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Adjika (Georgian: აჯიკა) is a hot, spicy but subtly flavoured paste often used to flavour food in the country of Georgia and elsewhere in the Caucasus.
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Advieh or adwiya (Persian ادویه) is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes.
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Berbere (Amharic: በርበሬ berberē, Tigrinya: በርበረ berbere) is a spice mixture whose ingredients usually include chile peppers, ginger, cloves, coriander, allspice, rue berries, and ajwain (also known as bishop's
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bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
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The of this article or section may be compromised by "weasel words".
You can help Wikipedia by removing weasel words. Buknu is a powdered mixture of several spices. Buknu is very popular in parts of Uttar Pradesh, India.
Some people say that its origin is in Kanpur.
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You can help Wikipedia by removing weasel words. Buknu is a powdered mixture of several spices. Buknu is very popular in parts of Uttar Pradesh, India.
Some people say that its origin is in Kanpur.
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Cajun King is a brand of Cajun food products belonging to Bruce Foods Corporation. These products are primarily produced in Cade and Coteau, Louisiana.
The brand encompasses foods including Crab Boil, Seasoning Salt, and other Cajun-themed items.
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The brand encompasses foods including Crab Boil, Seasoning Salt, and other Cajun-themed items.
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Chaat masala (Hindi चाट मसाला) is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper,asafoetida and red
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A chaunk (sometimes spelled chounk or chonk or pronounced chawnce; also called tarka or baghar; and often translated as "tempering") is a garnish and/or cooking technique used in the cuisines of India,
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Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
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Chili powder (also spelled chile powder) is a generic name for any powdered spice mix composed chiefly of chili peppers, most commonly either red peppers or cayenne peppers, which are both of the species Capsicum annuum.
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Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.
The word "Khari" from which "curry" is derived, comes from Southern India and refers to a sauce of any kind.
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The word "Khari" from which "curry" is derived, comes from Southern India and refers to a sauce of any kind.
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Djahe is a spice made from ground ginger, used in Asian meat dishes. Djahe comes from Indonesia.
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Fines herbes is a culinary staple in French cuisine. The ingredients of fines herbes are fresh parsley, chives, tarragon and chervil[1]. These "fine herbs" are not the pungent and resinous herbs that appear in a bouquet garni, which, unlike fines herbes
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