Dear visitors, Iam back! The long gap was not just because i was busy with my work at home and office, but the truth is (must confess) that i have become the laziest person on Earth!
Now, Iam here after my dear ones request on not to bring my blog to Extinction.
To make this re-entry an interesting one, iam gona share recipes of magic creators that would make your dish mesmerising. Yes, this come-back post is for Masalas!
Though iam a contemporary cook, i would love to go the traditional way by making & using my own masalas. Blending the spices and making masalas at home is not only economical and presevative-free, at the same time it is a best way to carry your tradition.
Presenting you a variety of selective, tried and in-use Masalas and Spice Pastes that will make your recipes delightful and would remain close to your heart forever!
Madras Masala
Ingredients:
1 tsp black mustard seeds
Presenting you a variety of selective, tried and in-use Masalas and Spice Pastes that will make your recipes delightful and would remain close to your heart forever!
Madras Masala
Ingredients:
1 tsp black mustard seeds
2 sprigs of curry leaves
2 tbsp coriander seeds
2 tsp cumin seeds
1 tsp turmeric
2 tsp dried chillies
3cm length ginger, grated
Method:
1. Add a little oil to a large pan or wok and fry the mustard seeds until they begin to splutter and crack then stir-in the curry leaves, ginger and the chillies. Allow to cool for few minutes then tip into a spice blender
2. Dry roast the coriander and cumin seeds until they become aromatic then combine with the spices already in the blender
3. Blend the spices to a fine powder then add all the remaining spices
4. Store in an air-tight container
Madras Curry Paste
Ingredients:
8 tablespoons coriander seeds
Method:
1. Add a little oil to a large pan or wok and fry the mustard seeds until they begin to splutter and crack then stir-in the curry leaves, ginger and the chillies. Allow to cool for few minutes then tip into a spice blender
2. Dry roast the coriander and cumin seeds until they become aromatic then combine with the spices already in the blender
3. Blend the spices to a fine powder then add all the remaining spices
4. Store in an air-tight container
Madras Curry Paste
Ingredients:
8 tablespoons coriander seeds
4 tablespoons cumin seeds
1 tablespoon black peppercorns
1 tablespoon black mustard seeds
11 tablespoons ground turmeric
4 tablespoons chili powder
1 tablespoon salt
8 garlic cloves, crushed
3 inches piece fresh ginger, peeled and shredded
cider vinegar for mixing
3/4 cup oil (sunflower/mustard)
Method:
1. Heat up wok and dry stir-fry the coriander, cumin, and peppercorns for 1-2 minutes on medium-low heat, stirring constantly
2. Add the black mustard seeds and toss constantly until they start to pop (Do not allow the spices get too dark or burnt)
3. Transfer the spices to cool on a plate
4. Grind the cooled spices into a fine powder
5. Add the turmeric, chili powder, crushed garlic, shredded ginger and salt
6. Stir in enough vinegar to make a paste
7. Heat the oil in a frying pan at medium heat, fry the paste, stirring constantly until the oil begins to separate
8. Remove the pan from heat and allow the paste to cool completely
9. Store the paste in a clean airtight container, in refrigerator and use it within 3 weeks
(Note: Vinegar is not part of any authentic Madras recipes. Traditionaly tamarind juice was used for the sour taste or tanginess, and the usage of vinegar is just a contemporary version.
This paste is very aromatic and spicy. Use about a tablespoon of this paste for each 500 g (1 lb) of meat, fish or poultry.)
Andhra - Kobbari Karam Podi
Ingredients:
1 tsp oil/ghee
Method:
1. Heat up wok and dry stir-fry the coriander, cumin, and peppercorns for 1-2 minutes on medium-low heat, stirring constantly
2. Add the black mustard seeds and toss constantly until they start to pop (Do not allow the spices get too dark or burnt)
3. Transfer the spices to cool on a plate
4. Grind the cooled spices into a fine powder
5. Add the turmeric, chili powder, crushed garlic, shredded ginger and salt
6. Stir in enough vinegar to make a paste
7. Heat the oil in a frying pan at medium heat, fry the paste, stirring constantly until the oil begins to separate
8. Remove the pan from heat and allow the paste to cool completely
9. Store the paste in a clean airtight container, in refrigerator and use it within 3 weeks
(Note: Vinegar is not part of any authentic Madras recipes. Traditionaly tamarind juice was used for the sour taste or tanginess, and the usage of vinegar is just a contemporary version.
This paste is very aromatic and spicy. Use about a tablespoon of this paste for each 500 g (1 lb) of meat, fish or poultry.)
Andhra - Kobbari Karam Podi
Ingredients:
1 tsp oil/ghee
1/2 cup black gram dal
1/2 cup bengal gram dal
8-10 dried red chillies, tear into two and de-seed (adjust as per your spice level)
half coconut (dried)
8-10 garlic cloves
Salt to taste
Method:
1. Grate or slice the dried coconut into thin pieces
2. Heat oil in a heavy bottomed vessel and roast the dals and fry till light brown
3. Now, add the red chillis and fry till done
4. Remove from flame and allow to cool
5. In the same vessel add the grated coconut and roast (on low flame) for 3-4 minutes (Do not add any more oil to roast the coconut pieces)
6. Now, when all items are cooled, grind them along with garlic cloves and salt (Grind to crumbly consistency)
7. Store in an air tight containerThis will be a great option for flavoring your brinjal fry, potato fry, Okra (Bendi) fry, Karela fry and more! Or, simply serve with idlis, dosas with generous ghee or oil.
Simple Garam Masala
Ingredients:
Cummin seeds – 5 teaspoon
Method:
1. Grate or slice the dried coconut into thin pieces
2. Heat oil in a heavy bottomed vessel and roast the dals and fry till light brown
3. Now, add the red chillis and fry till done
4. Remove from flame and allow to cool
5. In the same vessel add the grated coconut and roast (on low flame) for 3-4 minutes (Do not add any more oil to roast the coconut pieces)
6. Now, when all items are cooled, grind them along with garlic cloves and salt (Grind to crumbly consistency)
7. Store in an air tight containerThis will be a great option for flavoring your brinjal fry, potato fry, Okra (Bendi) fry, Karela fry and more! Or, simply serve with idlis, dosas with generous ghee or oil.
Simple Garam Masala
Ingredients:
Cummin seeds – 5 teaspoon
Fennel seeds – 3 teaspoon
Black peppercorns – 3 teaspoon
Cloves - 15
Cardomom pods – 6, deseeded
Cinnamon sticks – 4 inch piece, made into smaller pieces
Oil – 1 teaspoon
Method:
1. Fry spices in oil on low heat
2. Do not let them turn brown
3. When cooled, grind at high speed to a fine powder
4. Store in an air-tight container
Punjabi Garam Masala
Ingredients:
15 gms cinnamon
Method:
1. Fry spices in oil on low heat
2. Do not let them turn brown
3. When cooled, grind at high speed to a fine powder
4. Store in an air-tight container
Punjabi Garam Masala
Ingredients:
15 gms cinnamon
20 gms cloves
75 gms cardamom
100 gms cumin seeds/jeera
65 gms peppercorn
35 gms coriander seeds/dhania
35 gms fennel seeds
20 gms mace
20 gms shahjeera/caraway seeds
15 gms bay leaves
3 nutmeg
15 gms ginger powder
Method
1. Dry roast all the spices except ginger powder
2. Grind them to powder in a mixer grinder
3. Now you can add the ginger powder to this and mix well
4. Store in an air-tight container
Enjoy for your Punjabi recipes!
Malabari Biriyani Masala
Ingredients:
2gm cinnamon
Method
1. Dry roast all the spices except ginger powder
2. Grind them to powder in a mixer grinder
3. Now you can add the ginger powder to this and mix well
4. Store in an air-tight container
Enjoy for your Punjabi recipes!
Malabari Biriyani Masala
Ingredients:
2gm cinnamon
1 gm cardamom
1 gm cloves
1/4 nutmeg
half tsp fennel seed
half tsp cumin seed
half tsp shah jeera/cake seed
2 gm mace
Method:
1. Fry spices in oil on low heat
2. Do not let them turn brown
3. When cooled, grind at high speed to a fine powder
4. Store in an air-tight container
Omani spice paste
Ingredients:
2 cloves of garlic
Method:
1. Fry spices in oil on low heat
2. Do not let them turn brown
3. When cooled, grind at high speed to a fine powder
4. Store in an air-tight container
Omani spice paste
Ingredients:
2 cloves of garlic
1 Tablespoon of cumin seeds (15 ml)
1 Tablespoon of coriander seeds
1 Tablespoon of cardamom
2 teaspoons of cayenne pepper
1/2 teaspoon of turmeric
2 Tablespoons of vinegar
Method:
1. Place all the spices in a blender and process until a thick paste is formed, adding more vinegar if needed
2. Store in a air-tight container in the fridge for two weeks
Method:
1. Place all the spices in a blender and process until a thick paste is formed, adding more vinegar if needed
2. Store in a air-tight container in the fridge for two weeks
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