Masala simply means mixture of spices in German.

However, one of the disadvantages of the Indian dessert is that it contains a lot of sugar and is extremely rich with more than 500 kilocalories per 100 grams. Therefore, you should use the "jelly" only enjoy in moderation.

Special Indian spices determine the characteristic aromas of the dishes on the subcontinent. Cardamom, chilli and co. Offer chefs a wide range of possible combinations, not just for vegetarian dishes.

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Indian spices: all you need to know about cardamom

Cardamom belongs to the ginger family, so its taste is similar to that of the tuber, and there are also flavors of lemon and eucalyptus in the spice. This makes cardamom a real all-rounder: It is used in both savory and sweet dishes.

You can usually find the spice ground or in the form of capsules. Better to take the whole capsules, recommends the consumer information service aid. This is because the seeds retain their aromas longer inside. It is therefore best to open the capsules shortly before preparing food in order to then grind the seeds. You can also just open the capsule slightly and then put the entire capsule in the pot: This is another way of spreading the aroma in the food. The capsule can easily be removed again before serving.

Green cardamom is used in desserts because of its mild taste. The black cardamom, on the other hand, complements hearty dishes. Cardamom is also found in almost all curry mixes, because thanks to its balance it is a perfect partner for other Indian spices such as chilli.

Chili: A sharp explosion of taste

Indian spices are often hot. Chilli in particular can bring tears to your eyes at high doses. In addition to cardamom, a curry usually also contains some chilli: It is used dried or fresh.

The kernels are really hot – if you want to try your hand at Indian food and prefer it mild, you should leave them out. When buying chili, pay attention to the specified degrees of spiciness and be particularly careful when seasoning with powders and flakes.

Indian spices: wide variety

Of course, Indian spices do not only consist of cardamom and chilli. Well-known and popular are amchoor – a light yellow powder made from mangoes with a sweetish-sour note – and fenugreek, which gives chutneys a characteristic piquant aroma.

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In addition, turmeric is a well-known representative of Indian spices, turmeric is also pleasantly mild and gives lentil or vegetable dishes a typical yellow color. In addition, almost all Indian dishes contain cumin.

Vindaloo is not just a spicy Indian dish, it is almost something of a prototype for Indian spiciness. The dish originally comes from the West Indian state of Goa and is a mixture of Indian and European cuisine.

Spicy, varied and healthy: Indian cuisine
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Vindaloo: A spicy Indian dish

The name Vindaloo goes back to a typical Portuguese way of preparing pork, the "carne em vinha d’alhos". This is a form of marinating that apparently also hit the taste of the Indians – because in the course of colonization, some residents in the west of the country converted to Christianity and were now allowed to eat pork. However, chicken is also often used in Indian vindaloo today in order to do justice to Hindu and Muslim traditions.

Spicy Indian dish with spice paste

The spice paste is essential for a Vindaloo. The ingredients also show why the Vindaloo is a particularly spicy Indian dish: ginger, chili peppers, peppercorns, cloves, allspice, cumin, tamarind, cinnamon, mustard seeds, coriander, turmeric and fenugreek give the dish a real kick. These ingredients are sautéed in a heavy pan until slightly dark.

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Finally, the result is cooled and ground into a fine powder. The meat or poultry is marinated and ideally absorbs the flavors overnight. Vindaloo is also a very popular spicy Indian dish outside of the country, but you should definitely ask whether the degree of spiciness suits your taste before enjoying it.

Tamil cuisine is considered to be extremely spicy and offers a surprisingly wide selection of vegetarian dishes. This partial kitchen is originally from South India and is closely interwoven with Tamil culture.

Spicy, varied and healthy: Indian cuisine
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The Tamil cuisine in South India

In South India, many dishes are traditionally vegetarian. As in other parts of India, the renunciation of meat is mainly due to religious reasons – however, fish or seafood are sometimes used in Tamil cuisine. This subcontinent kitchen is one of the oldest vegetarian cuisines in the world. This probably explains the wide variety of dishes without meat: Basically, the dishes are combined with rice – mostly as curry -, lentils and many types of vegetables and served with a sauce.

Tamil cuisine: Vegetarian and tasty

Thanks to the many spices, Tamil cuisine juxtaposes many flavors that complement each other well. For example, cloves, nutmeg, garlic, pepper, cardamom, cumin, chilli, cinnamon, ginger and tamarind are used. A traditional dish from South India consists of rice with two to six different side dishes.

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There is not only the world-famous curry, but also the vegetable or meat broth Rasam, the spiced yogurt sauce Thayir, chutneys and vegetables in fried form. The vegetarian pleasure is served on a banana leaf for important festivities – when eating, no knife and fork are used, instead people eat by hand.

Do you like Indian cuisine? Then try the Alu Gobi cauliflower dish. Thanks to the yellowing spice turmeric, the cabbage vegetables are hardly recognizable and the taste is also remarkable.

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Ingredients for Alu Gobi

If you want to prepare Alu Gobi, you need cauliflower, potatoes and tomatoes from the can, fresh ginger and garlic, the clarified butter ghee, which is typical of Indian cuisine, and a variety of spices. In addition to the gram masala spice mixture, which includes chilli, cumin, coriander, cloves and cinnamon, turmeric, cayenne pepper and black pepper are responsible for the complex aroma of the cauliflower dish.

Prepare Alu Gobi: Here’s how

First, prepare the vegetables: cut the washed cauliflower into florets and divide the peeled potatoes into quarters. Then peel the garlic and ginger and chop both https://topadultreview.com/indian-brides/. Put a large pan on the stove, heat the ghee and add cauliflower and potatoes.

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Once the vegetables are golden brown all around, add the garlic, ginger, and spices. You can watch how turmeric colors the cauliflower beautifully yellow, as it is typical for Indian cuisine. After braising briefly, add a little water and the tomatoes. Salt to taste and cover the pan with a lid. Now you only have to let the Alu Gobi simmer for 40 minutes.

Tandoori Masala is probably the most famous Indian spice of all. Almost everyone knows the reddish marinated tandoori chicken. The tandoori masala is responsible for the red color of the meat. Here you can find out what’s in this typical blend of spices.

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No tandoori chicken without tandoori masala

Masala simply means mixture of spices in German. It is therefore not surprising that there is not just one composition for this typical Indian spice. Almost every restaurant swears by its more or less special secret recipe. The basic ingredients for every Tandoori Masala should be finely ground chillies, cumin and coriander seeds. The bright red color is often enhanced by paprika powder, saffron and turmeric. Other common ingredients are ginger, garlic, cardamom, cloves, and cinnamon.

The Indian spice is generally used to marinate dishes that are prepared in the traditional tandoori clay oven. In addition to the well-known tandoori chicken, this also includes fish and meat such as lamb.

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Marinate with tandoori masala

For the classic Tandoori Chicken, the chicken legs are often soft-boiled before marinating. To marinate the chicken, the tandoori masala is mixed with yogurt and lemon juice until a thick paste is formed. Some cooks also add egg yolks and flour. The chicken is rubbed generously with this mixture and then cooked in the oven. As almost always with marinating, the longer the exposure time, the more intense the taste. By the way, Tandoori Masala is not only suitable for marinating – the Indian spice can also be used well for grill and pan dishes.

An Indian curry is basically just a stew based on a creamy sauce. Curry actually means nothing else than translated "sauce". It is therefore not surprising that there are numerous delicious variations in addition to the classic chicken curry.

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The classic: chicken curry

Basically there are no fixed rules as to what belongs in a curry and what does not. A typical Indian curry, however, contains garlic, onions, ginger, leeks and paprika. Some spices are also an integral part of all possible types of curry.