Spice Culture - Intro

[osiere]

SPICE CULTURE
The golden rule in Indian cuisine is to include a plethora of spices, and maintain the balance between their different flavors.
I will try to include as many of these "light" dishes as possible.

Basic list if planning an Indian adventure.
The essentials:
Ginger (minced/paste/powder)
Fresh Garlic (chopped preferable)
Tomato paste or puree (Fresh tomatoes are better still)
Onions chopped or pureed
Cumin seeds and powder
Coriander powder
Turmeric powder
Chili powder
Mustard seeds and powder (to be used only for those dishes that require mustard).

The ginger, garlic, onions and tomatoes are readily found in any supermarket, as are the cumin, coriander powders and mustard seeds, mustard and chili powders. For the turmeric, you will have to visit the misir carsi.

Last but not least, look for cilantro/coriander. It is essential, though it is mostly used as a garnish. After trial and error, I've found that whole cilantro, including the leaves and stems, chopped very fine is a powerful flavoring agent if added during the cooking process in addition to being a colorful garnish if added at the end. I have been lucky to find it at the balik pasaji. If not available, one can go for the Mydonose readily available anywhere.

Optional:
Cinnamon
Cardamom
Cloves

Garam masala powder
Traditionally, Indian recipes call for garam masala, a blend of the above three spices (and more, depending on availability) in a powdered version. Garam masala is a potent mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from the supermarket, to be on the safe side.

[laststopistanbul]

made the trip to Eminonu...got all the basics...now I need to know what to do with Garam Masala...I have whole cardamon and cinnamon....how do I use them properly...as a beginner, should I have just bought the powdered version?

[osiere]

Powdered spice is easier, with the whole spices youwould have to grind it. whenever the recipe require's.
Not to worry, For now, just put.
Glad you enjoyed it.

[laststopistanbul]

Just a quick question...my ex was Indian...(congrats to their mothers for teaching their boys to cook), and he used to put cardamon pods in his curry...do you know how to cook this curry? I don't want to make mistakes, I am the one who has to eat it!

Thanks!

[osiere]

Cardamom pods are used in various dishes. curries, desserts, etc. It acts to enhance the flavour.

If you could tell me more, such as the color of the curry you have had, the taste, what else was in it, I may try to help you out and post the recipe.