Index Catalog // Jio Institute Repository

51. Containers and bags with family names sent for milling

Descripción:: Stacks of containers and bags sent for milling are marked with family names for identification. Once the spices are fully powdered, they are kept at the mill to be collected in a day or two. Each family has a unique mix of spices, which must be pounded separately so that the flavours and aromas do not mix.
Palabra clave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

52. Usage of wheat as an ingredient

Descripción:: Wheat is the only ingredient that is not a spice. It helps thicken the curry that the masala is used to cook. Some households might choose to use chana dal instead of wheat. Similar to the preparation of the spices, the dal is also dried and roasted.
Palabra clave:: East Indian cuisine, Bottle Masala, Portuguese, Spices, East Indian, Mumbai Archive Project, and Culinary history
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Ubicación:: Mumbai
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

53. Roasting of the chillies

Descripción:: The East Indian community masala is prepared differently from the method used in the Goan community, wherein the spices are pounded fresh without having been roasted. Drying and roasting are time-consuming processes, and there is no shortcut to achieving the same flavours without them. In the old days, family members came together to prepare the masala, a process that took place over several days. This fostered a sense of collaboration, thereby reinforcing the bonds that tie the East Indian community together.
Palabra clave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

54. Mashing the turmeric before roasting

Descripción:: Every spice, including haldi (turmeric), is dried and roasted whole. To soften the root, whole spices like haldi are gently mashed before roasting.
Palabra clave:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

55. Preparing ideal mix of spices

Descripción:: Preparing the ideal mix requires patience, training, and skill. The skill of the making lies in accurately measuring the right proportion of each spice, which can affect the pungency and heat of the blend.
Palabra clave:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

56. Different types of chillies used to make the base

Descripción:: Each family uses different types of chillies to make the base. Kashmiri chillies are a staple in many dishes because of their deep red hue and ability to temper the heat without overpowering the dish. Other pungent chillies, including Resham Patti, Bedki, Bird’s Eye, and Sankeshwari, can also be used to make the base.
Palabra clave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Ubicación:: Mumbai
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

57. Roasting of the spices

Descripción:: Once the spices are dried until crispy, each is roasted to a specific temperature, ranging from mild to high. The oils released during this roasting process enhance the aroma and flavour, giving it a more complex and robust taste.
Palabra clave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

58. Spices laid out for drying in the courtyard of an East Indian residence

Descripción:: Spices are laid out for drying in the courtyard of Marthahil, a heritage home at Vasai that has been the residence of an East Indian family for more than 150 years. The masala-making season usually lasts from March until May. Earlier, drying spices in the open was a common sight in East Indian neighbourhoods, though the practice is declining as people nowadays opt to buy masala from the market.
Palabra clave:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Ubicación:: Mumbai
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

59. Spices sun-dried for two to three days

Descripción:: Spices purchased at wholesale markets are sun-dried for two to three days to remove moisture. This usually happens once a year in the summer. After the rainy season ends in October, some households may decide to make another batch of masala.
Palabra clave:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Ubicación:: Mumbai
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

60. Spices laid out for drying in the verandah

Descripción:: Spices are laid out for drying in the verandah of a house in Vasai. Old houses typically had a long verandah or an inner courtyard where this activity was done. In houses that do not have a verandah, the spices are laid out by the side of the road or on rooftops.
Palabra clave:: East Indian cuisine, Bottle Masala, Portuguese, Spices, East Indian, Mumbai Archive Project, and Culinary history
Creador:: Mumbai Archive Project Team
Contribuidor:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editor:: Jio Institute
Fecha de Subida:: 10-05-2024
Fecha Modificada:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

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51. Containers and bags with family names sent for milling

52. Usage of wheat as an ingredient

53. Roasting of the chillies

54. Mashing the turmeric before roasting

55. Preparing ideal mix of spices

56. Different types of chillies used to make the base

57. Roasting of the spices

58. Spices laid out for drying in the courtyard of an East Indian residence

59. Spices sun-dried for two to three days

60. Spices laid out for drying in the verandah

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51. Containers and bags with family names sent for milling

52. Usage of wheat as an ingredient

53. Roasting of the chillies

54. Mashing the turmeric before roasting

55. Preparing ideal mix of spices

56. Different types of chillies used to make the base

57. Roasting of the spices

58. Spices laid out for drying in the courtyard of an East Indian residence

59. Spices sun-dried for two to three days

60. Spices laid out for drying in the verandah

Limite su búsqueda