Tamil Brahmins
Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Alternatively, consider donating to keep the site up. Donations are accepted via PayPal & via NEFT. Details on how to donate can be found at here
Results 1 to 10 of 10
  1. #1
    Join Date
    Jul 2012
    Location
    Chennai,India
    Posts
    2,061
    Downloads
    4
    Uploads
    0

    Cooking Tips - Help Needed


    0 Not allowed!
    For the last few months I have been doing self cooking following youtube videos and happy that many youtube videos are making cooking look much easier and simple . However there are many micro details which are missing in them . Some may look even silly for a novice like me and so I will post the questions here and would like other cooking experts here to share their opinions .
    I have first started to cook North Indian Veg dishes especially their dals and gravies and so the questions will be on it mostly before I start talking about south indian dishes .

    Question - 1
    In all gravies we add GARAM MASALA for taste . Now my question is when must garama masala be added
    i) Along with the regular masalas ( like coriander , turmeric etc )
    ii) When the dish is fully cooked and just add it to top
    iii) somewhere in between

    Hoping for answers ( this question is specific to making dishes like Dal Fry , Rajma , Chole and other North Indian Veg side dishes )
    I am asking this question because there is no consensus on when Garam Masala must be added and each person is giving a different version .
    Last edited by mkrishna100; 06-10-2018 at 11:17 AM.
  2. #2
    Join Date
    Sep 2010
    Posts
    13,893
    Downloads
    2
    Uploads
    0

    0 Not allowed!
    Ground garam masala powder is typically added at the end of the cooking process to preserve the aroma and taste of the warm spices, giving your dish a lift of flavor before serving. Since many Indian sauces are long-simmering, adding garam masala powder at the beginning would mute the flavors of the spaces

    Instead, use the whole spices of garam masala at the beginning (e.g. cinnamon sticks, cardamom pods, cloves, and bay leaves) and save the powder for the end.


    You can of course use garam masala powder at any point in the cooking process, but adding a sprinkle at the end of the recipe will heighten the flavors of the dish to new levels. While many of us don’t think of garam masala as a “finishing spice,” in traditional Indian cooking, it is!

    https://www.quora.com/Why-is-garam-m...f-some-recipes
  3. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  4. #3
    Join Date
    Jul 2012
    Location
    Chennai,India
    Posts
    2,061
    Downloads
    4
    Uploads
    0

    0 Not allowed!
    Thank for the reply Prasadji .
  5. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  6. #4
    Join Date
    Oct 2010
    Location
    Chennai
    Posts
    23,084
    Downloads
    4
    Uploads
    0

    0 Not allowed!
    Dear Krishna,

    Garam masala powder will make the colour of the dish a bit dark!

    I use cinnamon sticks and cloves, without grinding and hence

    add them while the frying is done.

    It will be easy to remove the sticks before serving!
  7. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  8. #5
    Join Date
    Sep 2010
    Posts
    13,893
    Downloads
    2
    Uploads
    0

    0 Not allowed!
    Is it not a sacrilege to cook North Indian food in Tamil Brahmin's home?

    I grew up in North but very much Tanjaoorian (or what my mother used to cook) in food preference.

    In my travels, Everywhere we go I look for South Indian Vegetarian food, then any vegetarian Indian food, if all else fails then Subway or pizza.


    I have been to so-called south Indian restaurants and regretted the choice, and come home to eat thayr shadam with VaduMangai.
    Last edited by prasad1; 06-10-2018 at 05:47 PM.
  9. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  10. #6
    Join Date
    Oct 2010
    Location
    Chennai
    Posts
    23,084
    Downloads
    4
    Uploads
    0

    0 Not allowed!
    Dear Prasad Sir,

    My cooking is not authentic!

    En vazhi thaneeee vazhi!!
  11. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  12. #7
    Join Date
    Jul 2012
    Location
    Chennai,India
    Posts
    2,061
    Downloads
    4
    Uploads
    0

    0 Not allowed!
    Raji Mam

    Thanks for your reply and accept the fact about avoiding Garam Masala Powder as it brings about a change in color but regarding whole spices you have mentioned only Cinnamon sticks and cloves . What about other whole spices like Cardamon , Pepper ,Nutmeg , coriander seeds and other whole spices which constitute Garam Masala Powder ?
  13. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  14. #8
    Join Date
    Nov 2008
    Posts
    6,644
    Downloads
    11
    Uploads
    0

    0 Not allowed!
    hi
    garam masala mainly for kabul chana daal....may be in rajma too...
    asato maa sadh gamayaa, tamaso maa jyotir
    gamayaa, mrityor maa amritham gamayaaa..
    om shanti, om shanti, om shanti...upanishad
  15. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  16. #9
    Join Date
    Oct 2010
    Location
    Chennai
    Posts
    23,084
    Downloads
    4
    Uploads
    0

    0 Not allowed!
    Dear Krishna,

    I use only mild masālā in the dishes I prepare.

    So, my thaneeee vazhi is this:

    Add some sāmbar powder ( I like Shakti masālā) and cinnamon sticks.

    Bit of Cardamom and nutmeg powder added after cooking is finished.

    Black Pepper is good for heath but spoils the color of the dish!
  17. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.
  18. #10
    Join Date
    Oct 2010
    Location
    Chennai
    Posts
    23,084
    Downloads
    4
    Uploads
    0

    0 Not allowed!
    It gives a heavenly flavour when a wee bit of nutmeg power and

    pachai kalpooram are added to Charkkarai Pongal!!
  19. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •