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A B C D E F G H I J K L M N O P R S T U V W Y
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Mustard seeds: Mustard seeds are the seeds of the mustard plant and are available in dark brown and yellow colors. This is used as a spice in many Indian, Pakistani and Bangladeshi dishes. Also available in the form of fluid paste as French Mustard made in Dijon, France and other varieties. Oil is also extracted out from the seeds and mustard oil is used as the main cooking oil medium in Bengali preparations
For using in curries, freshly ground mustard paste from mustard seeds is preferable.
How to use :-
Take 2 table-spoon of dark brown mustard seeds,3 or 4 green chilies and 1/2 teaspoon of salt and 1/2 cup of water and grind in a mixer for about five minutes adding water to make thin constituency. Strain and use the liquid discarding the solid residue. |
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Mace: Mace (javitri) comes from the same plant. They are leaf like covering enclosing the seed called Nutmeg (jaiphal - another spice). The bright red colored leaves are dried to give yellow colored mace and is available in the form of 'blades' or powder. It is used as a flavoring agent in rich gravies, sweets, pudding etc. |
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Mayonnaise: Rich, creamy dressing made with egg yolks, vegetable oil, mustard, and vinegar or lemon juice. It has multiple uses-as a condiment, as a seasoning ingredient, and as a thickener. |
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Mustard Oil: Oil made out of mustard seeds. It has a strong odor. Mustard oil is very much used in cooking Indian food which are very spicy. Any Indian dish which has mustard as an Ingredient should be using this oil for cooking. |
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Mushroom: Mushrooms are mild flavored cultivated. White mushroom with their caps still closed are the most popular variety. Available in many varieties like button, chanterelle, Chinese black, cremini, oyster etc. Never store mushrooms in plastic bags . Store in refrigerator wrapped in paper towel.
To clean mushrooms wipe with a damp paper towel or mushroom brush. For thorough cleaning dip in cold water briefly and wipe with paper towel. |
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Mango: Mangoes are sweet oval shaped juicy tropical fruit bright yellow/red colored. Green mangoes are unripe and are sour in taste. |
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Mint Leaves: Mint is a herb having refreshing flavor and are available in many varieties. The most common one is spearmint. It is used to flavor savory dishes and for making sauces. Available as fresh or dried leaves. Store fresh mint wrapped paper towel inside a freezer bag. |
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Minced Meat: Also called Keema. It can be made from Meat of lamb, goat or beef. |
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Moong Dal: Commonly known as "dhuli moong", these are yellow split beans. They are originally found as whole green beans but once these are split and the skin removed it appears yellow. These yellow split moong beans are extremely easy to cook, need no soaking and are easy to digest. Generally used for khichdi, it may also be cooked as a dal. |
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Mango Chutney: Mangoes cooked with sugar and a blend of spices to produce a sweet accompaniment traditionally served with Indian meals. The chutney can also be added to curries while cooking for a sweet taste. Try as a spread for sandwiches or even with mathris. |
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Maida: Similar to all purpose flour. |
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Meat Masala: Please refer to the Spices Section under Recipes for making this masala. |
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Methi Leaves: Fenugreek Leaves. You will not find this in any of the big supermarkets. But if you go to any Asian greengrocers you will find a plentiful supply of it. Like coriander, 'Methi' is sold in bunches. It is used to make vegetable dishes and the leaves are added to many meat dishes too e.g.. Methi Chicken.
How To Use Methi Or Fenugreek Leaves
1. Remove each and every leaf whole from the stalks. In coriander you also use the stalks but here we just use the leaves.
2. When you have removed all the leaves - chop them finely and they are ready to use.
3. You can wash and chop the 'Methi' leaves. Pat dry and freeze them. It's handy for when you want to use them in a hurry.
4. Methi leaves can also be dried and they are great for when you don't have a fresh supply of methi at home. When dried the leaves are called 'Kasoori Methi'. Dried Kasoori Methi is great when added to Tandoori Chicken Marinades - and also wonderful when added to fish curries. |
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Mocha (Dry Banana Flower): Mocha is the flower or spandex of the Banana plant. The type that is commonly found in the market is the end portion of the spandex which is chopped off after the banana is formed. It is purple in color. The other variety is the larger and greener which is cut from the banana tree before any fruit has matured. The purple or green leaves of the spandex are in edible. Only the inner immature banana fruit is eaten and even then care must be taken to remove the stylus. |
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Macaroni: Legend has it that upon being served a dish of this food, an early Italian sovereign exclaimed "Ma caroni!" meaning "how very dear." This semolina-and-water pasta does not traditionally contain eggs. Most macaronis are tube-shape, but there are other forms including shells, twists and ribbons. Among the best-known tube shapes are: elbow (a short, curved tube); ditalini (tiny, very short tubes); mostaccioli (large, 2-inch-long tubes cut on the diagonal, with a ridged or plain surface); penne (large, straight tubes cut on the diagonal); rigatoni (short, grooved tubes); and ziti (long, thin tubes). Most macaronis almost double in size during cooking. The Italian spelling of the word is maccheroni. |
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Madras Curry Paste: This paste from the Madras region combines coriander, cumin and red chillies for a strong authentic flavour. Madras Curry Paste has a bitterness from cumin and heat from chilli.
Ingredients: Canola Oil, Coriander, Salt, Water, Cumin, Turmeric, Chile Pepper, Corn Flour, Tamarind, Ginger, Garlic, Spices, Acetic Acid, Citric Acid, Lactic Acid. |
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A B C D E F G H I J K L M N O P R S T U V W Y
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