Tag Archives: Spices

Pam’s Masala for Curries

Mona brought with her a small bottle of masala powder and produced magic in the kitchen.

This was her mother, Pam’s, basic masala powder, made fresh every year, which she   sent to her daughters in Dubai and Shanghai.

The curries are to die for.

Masala for Chicken and Meat Curries

  • 1/2 kg dry chilies
  • 1/2 kg (dhaniya) coriander seeds
  • 50g mustard seeds
  • 50g cumin seeds
  • 50g fennel seeds
  • 50g black pepper seeds
  • 50g methi seeds
  • 50g chukka (dry ginger)
  • 1” piece asafoetida powder
  • 1 tbsp channa dhal
  • 1 tbsp thoovar dhal
  • 2” piece haldi
  1. Roast briefly, about 10 minutes, separately, on a low flame.
  2. Cool.
  3. Blend to a powder. Sieve and store in an airtight jar
  • Add garam masala powder for chicken and meat curries.
  • For fish curry, add chili and turmeric powders to the above.

Recipe for Chicken Curry with the above Masala

  • 1 chicken breast in pieces
  • Big onion, sliced
  • a little fennel
  • a little cumin
  • 2 cloves
  • 1 piece cinnamon
  • few cardamon
  • Ginger garlic paste
  • 1 tomato, skinned, chopped
  • Turmeric powder
  • Coriander powder
  • Cumin powder
  • 1 tbsp of Pam’s masala powder
  • 100 ml coconut milk diluted with 50 ml water
  1. Fry onion,  fennel, jeera, cloves, cinnamon and cardamom.
  2. Add ginger garlic paste, fry.
  3. Add  tomato, fry.
  4. Add haldi, coriander and cumin powders and Pam’s masala powder.
  5. Cook to a paste.
  6. Add chicken pieces and a little bit of hot water.
  7. When chicken is half cooked, add mixture of coconut milk and water.
  8. Cook till done.

Pix off the web, with thanks.

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Rice Dishes

Tried out a number of easy rice dishes, all good, all quickly done. You could either use a rice cooker or make it in a pan.

CoconutMilk

SONY DSC
SONY DSC

Coconut Rice

  • 1 cup rice
  • big onions, chopped
  • green chili
  • cinnamon stick, broken
  • 1 cup coconut milk
  • 1 cup water
  • Salt
  1. Sputter the cinnamon stick in hot oil, add the chopped onion and green chili and brown.
  2. Add basmati rice, then the salt, mix well.
  3. Mix the coconut milk and water, add and cook till just done.
  4. Tarka with mustard seeds, urud dal, dry red chilies, curry leaves.

 

Mushroom Rice

  • Big onions, chopped
  • garlic, chopped
  • 1 star anise
  • lots of sliced button mushrooms
  • chicken stock
  • green peas
  • lots of coriander leaves
  • salt
  • 1 cup basmati rice
  • 2 cups warm water

 

  1. Sputter the star anise in hot oil, add the chopped onion and green chili and brown.
  2. As it turns golden, add the mushrooms and peas and stir till just turned colour. Add basmati rice, then the salt, mix well.
  3. Add the coriander leaves and the chicken stock (either as liquid stock with the water, in which case adjust the amount of water accordingly, or crumble the stock cube into the rice).
  4. Add the water and cook till just done.

 

Mint Rice

  • Oil
  • Cumin seeds
  • Fennel seeds
  • Green chilies
  • Cloves
  • Big onions, chopped fine
  • lots of fresh, chopped mint leaves
  • Salt
  • 1 1/2 cups Basmati rice, washed, drained
  • 2 3/4 cups warm water
  1. Sputter the cloves in hot oil, add cumin and fennel. Then add the chopped onion and green chili and brown.
  2. As it turns golden, add lots of chopped mint and keep stirring till brown. Add basmati rice, then the salt, mix well.
  3. Add the water and cook till just done.

Pictures off the net, and thanks for the loan.

Spice Options

I can’t see myself making these, but found the idea appealing – freshly ground spice mixes for the occasion !

Found this in a magazine, as I do on the odd occasion I read magazines, usually in waiting rooms …

Caribbean Jerk (makes 2 tablespoons)

Use as a marinade mixed with a little honey and olive oil; brush on poultry before BBQ-ing.

jamaican-jerk-seasoning

 

  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes

Mexican Seasoning (makes 1/4 cup)

Use to flavour burritos, tacos, fajitas, enchiladas, chili con carne, empanadas and soups … or sprinkle on corn chips.

picxelMMA

  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp crushed chili flakes
  • 1/2 tsp ground black pepper

Brazilian Tempero Baiano (makes 1/4 cup)

Use as a dry rub for meats, in marinades or to flavour soups, braises and seafood.

3083

  • 1 tbsp cumin seeds
  • 2 tsp dried parsley
  • 2 tsp dried oregano
  • 2 tsp ground turmeric
  • 2 tsp white peppercorns
  • 1 tsp crushed chili flakes

Cajun Mix (makes 1/2 cup)

Use as a dry rub or marinade for meats and seafood, or sprinkle on popcorn.

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  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp flaked sea salt
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp  ground black pepper

Moroccan ras el hanout (makes 2 tablespoons)

Use in marinades for meat, as a base for tagines and in rice pilafs, couscous or curries.

Ras-El-Hanout

  • 2 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp corander seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp cardamom seeds
  • 1/2 tsp hot paprika
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground allspice

Grind to a fine powder.

Pix off the net, recipes from a magazine, thanks to all.