This spice is essential for the prepatation of Chicken Kohlapuri - the recipe soon to follow. While my friends have vouched for the Parampara Kohlapuri Masala mix, I always wanted to prepare the masala by myself.
Showing posts with label Spices. Show all posts
Showing posts with label Spices. Show all posts
Wednesday, 9 January 2013
Monday, 9 July 2012
Thai Green Curry Paste
There are different interpretations of what makes an authentic Thai green curry paste. Experts in Thai cooking advocates using a mortar and pestle with fresh Thai ingredients to make an authentic curry paste. However, I used my mixer grinder to make this paste and made some substitutions and was quite happy with the result.
Thursday, 5 July 2012
Garam Masala
Garam means hot and masala means mixture. It is a blend of ground toasted spices. The mixture is more of a fragrant spice mixture than a hot spice mixture and is extensively used in Indian cuisine. There is no single recipe for Garam Masala as the ingredients vary from region to region and from household to household.
The recipe here was handed over to me by my Mum. And it is exactly how she makes it. She says that for any recipe that calls for Garam Masala, half of the masala should be added during cooking along with the other spices and the other half should be added near the end of cooking, to bring out true flavours.
The recipe here works well with chicken and vegetable dishes. For a dish with red meat, add extra ground fennel seeds.
The recipe here was handed over to me by my Mum. And it is exactly how she makes it. She says that for any recipe that calls for Garam Masala, half of the masala should be added during cooking along with the other spices and the other half should be added near the end of cooking, to bring out true flavours.
The recipe here works well with chicken and vegetable dishes. For a dish with red meat, add extra ground fennel seeds.
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