I m novist in Indian cooking. I love Indian foods. Especially from south. I hv learnt lots with your wonderful explanation of your spices and its purpose. tx to you. Now I m much more clear and understand Indian spices more.
Thank you. This is very helpful for a bachelor like me. Even though I have the option for hostel food, I want to start cooking for myself on the weekends. Much appreciated.
The ratio of masala depends upon how much spicy you want to serve to your customers. So let's say if you are using 1 Kg chicken then ideally 100-150gm of masala would be enough. It would not be very spicy and can be handle by all type of customers. I hope you have understood the ratio. Let me know if you have any further questions. Thanks for watching the video.
Would it be too much to ask for you to update the description to add the list of spices you talk about? This way people can copy and paste it to text or email themselves to make it easy to shop for them?.
I love some Indian dishes and sweets. The problem I encounter is that they add too much of and too many spices, plus an incredible amount of chilies. I can't taste the difference from one dish to another. Curries, they pratically taste the same intense melange of spices and too much chili. Western people rarely can take it, unless they grew up in India and got used to the "burn." If Indian food had less spices and less quantities it would be much more appreciated. I guess they use it as medicine - I can understand that, but the taste is generally overpowering to Westerners.
