Tikka Masala is a curry, originating in the Punjab region. It is made from minced or ground meats, often with ginger, garlic, and other spices and cooked in a sauce of tomatoes, onions, and bell peppers. It is then served with basmati rice. A South Indian meal is usually 3 course. The first course is Sambar with rice, followed by Rasam with rice and then Yogurt rice. Whole Rasam Masala – Spices are roasted and grinded to make a powder

Mango Anchar: A Guide to Making and Unlocking the Secrets of Mango Anchar: A Guide to Making and

Wash the mangoes and wipe dry. Cut each mango in half lengthwise. Remove the seed core and papery film on each side. Cut each half into 1/2 inch strips lengthwise. Sambar masala is a type of sambar masala which is made by adding sambar masala powder to sambar. The powder contains various spices such as coriander, cumin, pepper, cardamom, cloves, cinnamon, and fennel. Can we substitute one type of masala with another? Heat up the vegetable oil in a pot on medium heat…. When it’s hot, add the rest of the Curry and Jeera powder. Stir until fragrant and curry browns, be careful not to burn it..This masala drives its name from Indian clay oven called Tandoor. Tandoori Masala is used to give smoked flavor to dishes cooked in the wok. It has a distinctive aroma, very fragrant and spicy. It tastes hot salty and sour with dominant flavors of cumin and coriander. Tandoori Masala Recipe Mango anchar is a popular dish in the East Indian cuisine, which is known for its unique blend of spices and flavors. This preparation is made using raw mangoes, which are cut into small pieces and mixed with a variety of spices such as cumin, coriander, turmeric, and mustard seeds. The mixture is then left to ferment for several days, during which time the mango pieces become soft and flavorful. Anyways a little sign of the greenish color of the surface is fine this is normal and not a slime coz that’s not a good thing tho’ not a good sign either maybe they weren’t kept properly if that’s the case throw them out too they’re not safe to use!!!

Curry pumpkin with ‘buss up shut’ (paratha roti) - BBC

This was only based on my experience . And as I told earlier I have no knowledge about substitution but if someone says something about substitution , I will try my best in explaining what exactly he meant . Cover the pot and let it simmer for 30 minutes on low heat. The meat releases its own juices at this time so there’s no need to add water. By then you are sent reeling with confusion. Should I continue eating and enjoying the spiciness? Or, should I just continue my meal and have a spoon or two of rice and dhal while I make up my mind on what to do with that fella on the corner of my plate ? 🙂 To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. This paste is used to flavour chaat, a popular street food in India. Chaat masala contains a variety of spices, including chili powder, cumin, and chaat masala powder. Garam masalaThis paste is used to flavouring the rice used in biryanis and other Pakistani dishes. It contains spices such as cumin, cardamom, and cloves. Finally, there is chaat masala. Chaat Masala is used as a table condiment, it is sprinkled over food to provide extra spicy, salty dimension. If you’re using flour or coconut milk, add also at this point and cook for 5 minutes till final doneness.”