Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 @@@@@ Moghul Masala - Muslim Indian Spice Mix 2 inch cinnamon sticks, crushed 1 tablespoon whole cloves 1 tablespoon black peppercorns 1 teaspoon grated nutmeg 2 oz green cardomom pods, seeds only Grind spices to a fine powder in a coffee grinder or with a pestle and mortar. Store in a small, airtight container for up to 2 months. Serves 6 Author: " The Book of Curries & Indian Foods " by Linda Fraser Source: posted by Steve Herrick to IndianSnacks.com Formatted by Chupa Babi: 04.22.08 " Indian cuisine reached its zenith in the royal kitchens of the kings, nawabs, and maharajas — the one-time rulers of India's princely states who patronized art and culture, and enjoyed a lavish lifestyle. Among the varied cuisines that were native to India or borrowed from other world cultures and amalgamated within the Indian milieu, the one that stands at the forefront is " Moghlai cuisine, " named for the era of the Grand Moghuls during which time it developed and became immensely popular. So rich and grand was this cuisine that it left a lasting impact on and influenced other equally grand cuisines—the Awadhi cuisine of Lucknow and of the Rampur royal family in North India and the Hyderabadi cuisine within the state of Nizam in the Deccan region. " answers.com ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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