Masala - Basic Indian Spice Mixtures

Basic Indian Spice Mixtures

Garam Massala (Punjabi Style)

½ cup cumin seeds
½ cup ground coriander
½ cup whole black peppercorns
5 teaspoons seeds of black cardamom pods
4 teaspoons ground cinnamon
2 teaspoons ground cloves
3-4 bay leaves
2 teaspoons ground nutmeg

Method of preparaton

Clean and prepare all of the spices.

In a frying pan, dry-roast half of the mixed spices over low heat until the spices are lightly browned and fragrant.

Grind the mixture in a mortar or electric grinder to a very fine texture.

Remove the coarse residue with a sieve or strainer and store airtight in a glass jar.

Garam Massala (Bengali Style)

5 teaspoons seeds of black cardamom pods
4 teaspoons ground cinnamon
2 teaspoons ground cloves
6-7 bay leaves
2-3 pieces mace
1 tablespoon allspice
2 teaspoons ground nutmeg

1. Lightly roast the spices on a pan.
2. Blend the spices in a spice mill for 10 minutes.
3. Store in a jar in a cool place.

Note: This mixture is more fragrant that the pubjabi style mixture and is better suited for biriyanis and rice dishes.



Curry Powder Recipe

Ingredients:

• 6 dried red chilies
• 1 ounce coriander seeds
• 2 teaspoons cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon fenugreek seeds
• 10 fresh curry leaves
• 1/2 teaspoon ground ginger
• 1 tablespoon ground turmeric

Directions:

This medium-hot curry blend can be used in any dish that calls for curry powder.

Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.

* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.

This recipe for Basic Curry Powder serves/makes 1.

Ghee ( Indian Clarified Butter)

1/2 lb. white unsalted butter
a pinch of salt

1. Put the butter along with the salt into a heavy bottomed vessel and keep on a medium flame.
2. Reduce the heat to very low the melted butter starts bubbling.
   
3. Keep on very low heat, stirring frequently, for about 25 minutes till the residue is brown in color and the mixture is fragrant.
4. Let it stand for 10 minutes. Strain and bottle the ghee.
   

Gajrella - Indian Carrot Pudding

Gajrella (Indian Carrot Pudding)

Unfortunately, we do not get the truly red carrots as found in India. You can cheat on the color by adding ¼ of a beet. Although, this might make the color a little too red at times.


Ingredients

1 can evaporated milk
1 cup half and half
5 lbs of carrots
1 cup sugar
½ stick butter
1 tsp cardamom seeds powdered.
¼ cup sliced almonds
¼ cup golden Indian raisins.

Directions

In a heavy based pan, combine the milk with the half and half and boil till reduced by ¼. This needs to be done on low heat.
In the meantime peel and grate the carrots. It is very efficient to use a food processor for this.
Add the carrots to the milk mixture. Cook on low heat till the milk evaporates.
Add the sugar, cardamom, nuts and raisins and cooks till dry.
Finally, add the butter and cook till the mixture is smooth and browning.Serve warm or at room temperature.

Gulab Jamuns - Milk munchkins in syrup

Gulab Jamuns (Indian Munchkins soaked in syrup)

Ingredients

1 Cup carnation milk powder
¾ cup bisquick mix
1/3 cup heavy cream
1 tbs melted butter
2 tsp ghee
oil for frying

For the sugar syrup

2 cups sugar
1 cup water
Rose essence for flavoring.
3-4 cardamom pods

Directions

In a heavy-bottom pan add the water and sugar and stir till the sugar is dissolved.
Bring to a boil and simmer for 15 minutes. Add the cardamom pods.
Remove from heat, mix the rose water and set aside.
Mix the milk powder, bisquick, melted butter and cream to make a moderately pliable dough.
Shape into 18-20 balls. Cover with a moist cloth and set aside.
Heat the oil in a karahi, and add the ghee.
Cook the balls, slowly on medium heat. The balls will sink and then rise to the surface. Gently nudge the balls till they are uniformly browned.
Remove from the heat and add to the syrup. They should be soaked for at least a half and hour prior to serving.
For a really special treat, serve a-la mode with Ice cream.

Vegetable Pakoras - Veg Fritters with chick pea flour

Vegetable Pakoras (Vegetable Fritters in Chick Pea batter) with Coriander Chutney

Recipe by Rinku Bhattacharya

Ingredients

11/2 cup chick pea flour (Besan)
½ cup rice flour
1 tsp cayenne pepper
1 tsp ajwain (carom) seeds
1 tsp cumin seeds
1 tsp salt
¾ cup cauliflower florettes
1 pepper cut into long slices
2 tbs chopped coriander leaves
Oil for frying (About 1.5 cups)

Method of Preparation

1. Mix the besan, rice flour, cumin, ajwain, and salt with water to form a medium batter

2. Add the vegetable, into the batter. We start with the pepper strips and when this is done, we add the cauliflower.

3. Heat the oil in a wok, you can test for heat with a breadcrumb.

4. Keep the oil on medium heat, add small amounts of the vegetables with the batter.

5. Fry till crisp, serve hot with chutney or ketchup.

Alternate vegetables for this preparation can be onions, tomatoes or spinach leaves.

Cilantro Chutney for Pakoras or Other Side Dishes.

1 bunch Cilantro leaves
Juice of 1.5 lemons
2 green chilies
1tbs cumin seeds toasted and ground
¾ tsp salt
½ tsp sugar

Method of Preparation

Add all the ingredients into a blender and blend till smooth.
Stir and serve.

BTW, mix a tsp of this chutney with mayonaise for a nice sandwich spread with zing.

Ginger and Mango Lassi - Mango Yogurt Smoothie

Ginger and Mango Lassi (A ginger and mango Yogurt smoothie)
(Serves 4)

Ingredients

3 cups low fat yogurt
1 cup water
2 tbs ginger powder
1 large can of mango pulp (available in Indian grocery stores)
1tsp powdered cardomom
1tsp salt
Additional sugar (optional)


Method of preparation

Add all the ingredients in a blender and blend on low speed for 5 minutes
Serve in tall glasses with crushed ice.
Note: A lassi is a yogurt shake that may be sweet or salty. Additional sweet options may be with other fruits such as strawberries for an interesting color. Salty lassi can be seasoned with cumin or mint.

Spiced Potato Filling for Rawa Dosa

Potato Paliya (Potato filling for dosa or puris)

3 potatoes boiled in their jackets
1 onion finely sliced
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds or methi
2 whole red chillies crushed
1/8 tsp hing
1/2 tsp turmeric
5-10 curry leaves
1/2 cup coriander leaves
1/4 cup of oil
salt to taste


Directions

1. Peel the potatoes and coarsely mash.
2. Heat oil in a pan, add the mustard seeds. When they begin to pop add the cumin and sizzle.
3. Add the methi, red chilly and hing.
4. Add the onions and turmeric and cook till the onions are translusent.
5. Add the potatoes and stirr. Add the curry leaves. Cook till the potato begins to brown in spots.
6. Remove and serve garnished with coriander leaves.

Rawa Masala Dosa - Crepes with a potato filling

Rawa Dosa (Semolina and Onion Crepes)

1 Cup Sooji (Semolina or Rawa)
1 Cup rice flour
1/2 cup flour
1 cup yogurt
1/2 tsp chilli powder
1/2 tsp hing (asafateda)
1 onion finely chopped
2-3 green chillies chopped
1 tsp cumin seeds
1 tsp mustard seeds
10-15 curry leaves
1/2 cup finely chopped coriander leaves
salt to taste
1 cup oil

1. Mix the first five ingrediants and salt. Mix with enough into a stiff batter and set aside for 1-2 hours.
2 Heat 2 tbs oil, add the mustard seeds. When they splutter, add cumin seeds till they sizzle (this should a be 30-40 seconds), quickly add the curry leaves and hing and pour over the batter.
3. Add about 3 additional cups of water and mix with coriander leaves and onions. Note: the batter should be fairly thin.
4. On a non-stick skillet, add a few drops of oil. Pour one or two ladlefuls of the batter, and allow this to cook slowly. It is good to start for a couple of minutes on high flame and then lower the flame and allow the dosa to cook slowly (about 7-10 minute).
5. Gently remove anf turn and cook on the other side for a couple of minutes. The dosa should be golden brown and crisp in appearance. Serve hot with chutney.