HOW TO MAKE THE PERFECT GARAM-MASALA Filed under ( How to )

Perfect Home-made Garam-masala(curry powder)- the single most important ingredient in Indian cooking , it is used in practically everything! in curries, pulaos, sabzi's, dals and so on, and no household in India and now perhaps in the world can do without it.The spices are dry-roasted whole to release the flavors and the natural oils and are ground to a fine powder upon cooling

Although the name itself is quite deceptive ,literally translating into something hot which it is actually not since no chillies go into it, the spices in garam masala vary but basics are -cinnamon, cloves,coriander ,which give it that characteristic pungency but not blistering heat.

Garam masala according to the ancient theory of Ayurveda -is "heating" in the sense it raises the metabolism of the body specially for keeping the body warm in the bitter North-Indian winters.

Ingredients-

nutmeg-1/2 whole
cumin seeds-50 gms
coriander seeds- 50gms
mace-5 blades
cinnamon sticks-4
green cardamom-15
peppercorns-1 tbsp.
cloves- 2 tbsp
black cardamom- 4
bay leaves- 10


Method-

Roast all the spices in a heavy bottom pan or griddle ,stirring frequently. I would not advise roasting in an oven because frequent stirring is not possible however it is upto you as to which method is most suitable.

Very soon the spices will become fragrant and give off a heavenly aroma, keep smelling as you roast them so that you get a feel of what Indian cooking is all about.Let cool. Grind to a fine powder (this will be specially easy after roasting since the spices tend to become crisp).Store in an air-tight container.

Garam masala is generally added towards the end of the cooking process because of the"khushboo" (fragrance) as well as the flavor.Just sprinkle a pinch and experience the magic of this iconic masala.

Note- This recipe of garam-masala has been in my family for generations

ready-to-use garam masala

WAZWAAN~An Introducion to special Kashmiri Ingredients and basic recipes. Filed under ( How to, Wazwan- Kashmiri food )

After all this time since my last post about Wazwan, it is NOW that I have finally managed to extract a few "secret recipes" from my mom, considering that she learnt them from a renowned Waza , this was no mean feat, Whew! She just gave in inch by inch and then I made them over and over again till SHE  was fully satisfied with the end result, now over the course of next few weeks I would be posting some VERY authentic recipes, so keep a lookout!

I would like to start with the basics - without which any attempts at authentic Kashmiri Cuisine will be futile, so let's acquaint ourselves with these basic ingredients and recipes-

1. DRY MINT LEAVES(pudina/pudn)- A herb used to lend a distinct aroma to certain dishes.

2. CINNAMON(dalchini)- This is actually the bark of the cassia tree which is often substituted for the real cinnamon, this however is more aromatic.

3.CLOVES(laung/roung)- These are  dried flower buds and are used in most Indian Homes.

4.TURMERIC(haldi,lader)- This gives food that characteristic yellow colour, it is an orange-yellow rhizome.

5. CUMIN SEEDS(jeera/zur)-In some dishes the white variety is used and in some the black one, both are an integral part of Indian Cooking

6.BLACK CARDAMOM(bari elaichi/badaul)-A very different tasting cardamom from the green variety which has a lighter taste.

7.DRY FENUGREEK LEAVES(kasoori methi)- A special variety of methi which is very aromatic, hence the name- kasoori.

8.SAFFRON(zafran/kong)- The most expensive spice in the world, it is usually used mixed in milk.

9.DRY COCKSCOMB FLOWER(mawal)-This is specifically used in Kashmiri Cuisine and is indigenous to the region.

10. CORIANDER(dhaniya/dhaniwal)-A very important ingredient , the seeds as well as the green leaves are both used a lot.

11.DRY GINGER POWDER(sonth/shount)- This is obtained by drying fresh ginger and the taste is very different from the fresh one.

12. FENNEL SEEDS(saunf/badayna)

13. GREEN CARDAMOM(choti elaichi/eaul)- These are very aromatic and have a delicate flavor, most of the flavor is in the seeds.

14.CASHEW NUTS(kaju)

15.WALNUTS(akhrot/doon)

16. ALMONDS(badam)

17.TAMARIND(imli/tamar)-Highly acidic with a bitter-sweet taste.

18.SHALLOTS(praan)-These belong to the Onion family,but once they are cooked they are more easy to digest.

19.DRIED PLUMS(alubukhara/alubukhar)-These are available at any dry fruit shop, and can be used to make alubukhara koftas(mincemeat stuffed dried plums)

20.ZIRISH- These are small, dry berries indigenous to Kashmir

21.PISTACHIOS(pista)

22. RED CHILLI PEPPER(lal mirch/marchwagan)

SOME BASIC KASHMIRI RECIPES-

VER PASTE

Dry roast 1/2  kg dried Kashmiri red chillies, 25 gm black cardamom, 1/2 tbsp. black cumin seeds(shah jeera), 1/2 tbsp. green cardamom seeds, 1/2 tbsp. cinnamon powder, 1/2 tbsp dry ginger powder  , cool and grind to a fine powder.

Take 125 gm shallots and 125 gm garlic and grind to a coarse paste, add to the above powder and shape into patty cakes with a hole in the middle , to pass a thin rope, dry cakes in the sun till no moisture is left

GARLIC WATER

Take 2 tbsp. fresh garlic ,add 1/4 cup water ,let stand for 10 minutes ,strain and use as required.

COOKED YOGURT

Take about 1 cup yogurt and whisk, cook on high heat till mixture is thick and approx. half the original quantity and has changed colour, use as required

Technorati Tags: special kashmiri culinary ingredients