day to day use Indian Maharatshtra State Masalas and food in general .

[Guest guest]

Dear Friends,

The purpose of this email is information.

The posting by Chupa Babi,is no doubt a great effort.

The logic of spices,condiments and aromatisers we use

in our state and also broadly in the whole of the

country is being shared.

 

The origins of culinary art in Mahrashtra are caste

sub caste based.Interesting.For example people

whose forefathers were coastal inhabitants use the

basic cardimom,cinamon and clove.To this is added

the subcommunity speciality ingrediant like cumin,

aniseed,rock flower,nutmeg,chinese pepper,black

pepper,nutmeg flower and then grated coconut

or coconut milk.A souring agent like Bilimbi,Kokam

or tamarind paste.

 

People who stay interiors would

use the basic cardimom,cinamon,clove and to this

add their mix of aromatics or spices.They will use

dry coconut halves grated.This is then broiled

and incorporated in the curry after blending it

in a mixi or in my grandmothers time the rectangular

and cylindrical pair of hand use gring stone set.

 

Another factor defining food is also religion.

Some spices and masala additives are fall

in this category.For example people from the hinter

land of Mumbai called east indians and a certain

sub caste of hindus as well incorporate thickners

in the masala as well.Roasted bengal gram or

whole wheat also roasted are a part of the mix

which get pounded and powdered after roasting

and broiling in oil.The east indians call this annually

made masala " bottle masala " .It is so made that it can last

over a year or two without spoiling.

 

Happy sharing what ever i know about food.

 

Hey does anyone want a fresh yeast recipe

from day to day ingrediants to make bread.

I would love to share it.

 

Proudly my community;a few thousands from mumbai proper

boasts of baking bread our style.

Besides the catholics in india and the dawoodi bohra

muslim community who bake a bread like naan we are

perhaps the only hindus who have a tradition of

bread making passed down by our ancestors.

 

The art is complete with a very superbly

conceptualised copper oven,to be used on a

wood or charcoal fire or stove.Luckily

I have come to own one handed down

from mother to daughter from my late

mothers side!

 

 

Unlimited freedom, unlimited storage. Get it now, on

http://help./l/in//mail/mail/tools/tools-08.html/

 

 

[Guest guest]

I loved reading this. Also want to know where I can get one of those ovens.

Thanks You

Sonnie

 

 

>arun ajinkya <gaurvisha

>Apr 24, 2008 8:34 AM

>

> day to day use Indian Maharatshtra State Masalas

and food in general .

>

>Dear Friends,

>The purpose of this email is information.

>The posting by Chupa Babi,is no doubt a great effort.

>The logic of spices,condiments and aromatisers we use

>in our state and also broadly in the whole of the

>country is being shared.

>

>The origins of culinary art in Mahrashtra are caste

>sub caste based.Interesting.For example people

>whose forefathers were coastal inhabitants use the

>basic cardimom,cinamon and clove.To this is added

>the subcommunity speciality ingrediant like cumin,

>aniseed,rock flower,nutmeg,chinese pepper,black

>pepper,nutmeg flower and then grated coconut

>or coconut milk.A souring agent like Bilimbi,Kokam

>or tamarind paste.

>

>People who stay interiors would

>use the basic cardimom,cinamon,clove and to this

>add their mix of aromatics or spices.They will use

>dry coconut halves grated.This is then broiled

>and incorporated in the curry after blending it

>in a mixi or in my grandmothers time the rectangular

>and cylindrical pair of hand use gring stone set.

>

>Another factor defining food is also religion.

>Some spices and masala additives are fall

>in this category.For example people from the hinter

>land of Mumbai called east indians and a certain

>sub caste of hindus as well incorporate thickners

>in the masala as well.Roasted bengal gram or

>whole wheat also roasted are a part of the mix

>which get pounded and powdered after roasting

>and broiling in oil.The east indians call this annually

>made masala " bottle masala " .It is so made that it can last

>over a year or two without spoiling.

>

>Happy sharing what ever i know about food.

>

>Hey does anyone want a fresh yeast recipe

> from day to day ingrediants to make bread.

>I would love to share it.

>

>Proudly my community;a few thousands from mumbai proper

>boasts of baking bread our style.

>Besides the catholics in india and the dawoodi bohra

>muslim community who bake a bread like naan we are

>perhaps the only hindus who have a tradition of

>bread making passed down by our ancestors.

>

>The art is complete with a very superbly

>conceptualised copper oven,to be used on a

>wood or charcoal fire or stove.Luckily

>I have come to own one handed down

>from mother to daughter from my late

>mothers side!

>

>

> Unlimited freedom, unlimited storage. Get it now, on

http://help./l/in//mail/mail/tools/tools-08.html/

>

>