Go handy with Masalas!

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

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

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

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

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

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

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

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

Tea!

If you ask me Dog or Cat? I would say Dog,

If you ask me Action or Romance? I would say Romance,

But, if you ask me Filter Coffee or Instant Coffee, I would say Tea always! Not just for the benefits it posses, but also for its taste.

A cup of Tea, a morning opener, a stress buster, a companion and many more...to make our moments perfect! On a drizzly day or a winter evening, sitting amidst a greeny lawn with your favorite book in one hand and a cup of hot tea in the other...what more can you ask for!

 

From the 3-Roses Ad. endorsed by Trisha-Vikram, we know that Tea-Drinking is not just a habit, but healthy as well. Believe or not, Tea by nature is rich in flavanoids, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Also, tea drinking has proven to be helpful in cell-mediated immune function of the human body.

With few intricacies added to our regular-tea-making (boil water, add tea dust, milk and sugar), we can make it medicinal for healthy living!


 A. Perfect Masala Chai

Its not just chai...but the timely infusion of the leaves in hot water, with the blending of the grounded masala along with milk and sugar, makes it a perfect 'Masala Chai'!

Benefits:

High in Antioxidants

Helps Protect Against Cold & Flu
Helps Restore Mental Alertness or Wakefulness When Experiencing Fatigue
Promotes Healthy Digestion
Alleviates Abdominal Bloatedness, Fullness and Pressure
Aids in Weight Control

For the Masala, you need:

1/4 cup cinnamon, cut into small pieces

1/8 cup cloves 

1/4 cup black peppercorns

1/4 cup cardamom 

6 black cardamoms

1/4 cup mace (javantri), broken into pieces

1/2 nutmeg (grated)

1/4 cup dried ginger powder (Chukku)
a pinch of fennel seeds

 

Method:

1. Mildly roast all the above for a minute, cool and grind to powder form
2. Store in air tight container, in refrigerator
3. Life time upto 3 months.

Making the Chai - 

Ingredients:

Milk - 1cup

Water - 1 1/2 cups

Tea Leaves - 2 1/2 tsp

Chai Masala - 1/2 tsp

Sugar to taste

Method:

1. Bring Water to boil and add the tea leaves
2. Now, when the leaves are infused, add the milk and chai masala
3. When tea raises in the pot, add sugar and simmer for 2 minutes and filter to cup
4. Masala Chai is ready to be served

(Pour tea back and forth between the pot and the cup once, to make the froth)


B. Pudhina (Mint) Tea

Benefits:

Improves digestion, helps recover indigestion, and daily intake after meals helps Weight Control

Method:

1. Bring Water to boil and add the tea leaves
2. Now, when the leaves are infused, add the milk and fresh mint leaves
3. When tea raises in the pot, add sugar and simmer for 2 minutes and turn it off
4. Allow it to stand in the pot for 1 more minute and then filter to the cup

(Note: Pudhina Tea wihout Tea leaves, milk and sugar is more effective i.e. only the pudhina leaves infused in hot water)
C. Ginger & Pepper Tea

Benefits:

Good for digestion, helps recover from common cold, and acts soothing on the affected throat

Method:

1. Bring Water to boil and add 1-2 cm sized peeled-crushed ginger/ or 3 crushed pepper corns/ or a combination of both
2. Now add the tea leaves and 1 crushed cardamom
3. When the leaves are fully infused, add milk
4. When tea raises in the pot, add sugar and simmer for 2 minutes and turn it off and serve


D. Omani Tea

Omani Cuisine means richness, in all its recipes. Whether it be a simple bread or rice, each recipe will be rich in its own kind. Likewise, their tea has no exception! The Omani Tea with its unique aroma and ditinguishing flavor redefines the usual or original taste of tea.

Benefits:

Presence of Oregano makes it high in Antioxidant vitamins and antibacterial as well
Saffron is a golden spice that provides numerous medicinal benefits
Helps Restore Mental Alertness or Wakefulness

Ingredients: 

Milk - 1cup

Water - 1 1/2 cups

Tea Leaves - 2 1/2 tsp (Preferably Mumtaz Tea, Omani)

Saffron - a pinch

Rose Water - 1/4 tsp

Oregano - a pinch

Cardamom - 2 Nos.

Sugar to taste

Method:

1. Bring Water to boil and add the tea leaves
2. Now, when the leaves are infused, add the milk and crushed cardamom
3. When tea raises in the pot, add sugar, saffron, Rose Water and Oregano, and simmer for 2 minutes & turn it off
4. Allow it to stand in the pot for 1 more minute and then filter to the cup

(Note: Like all other beverages/medicines, even tea has its own negative effects. So for better results and healthy living, consume Tea in limited & controlled quantities, without becoming addicted to it!)