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Roasted Cumin Powder - (Makes 3/4 cup)
Ingredients: 3 1/2 oz. cumin seeds
1. Heat a cast-iron skillet over high heat. Spread the cumin seeds as evenly as possible on the skillet.
2. Immediately turn the heat to low and stir the cumin seeds to prevent scorching. Continue stirring for 20 to 30 seconds, until the color changes and a strong aroma emanates. Watch out for the cumin becoming too brown. It should only slightly change color and give off a pleasant aroma.
3. Turn off the heat and immediately transfer the roasted cumin to a plate to cool. Spread out in a thin layer.
4. When completely cool, grind the cumin seeds to a fine powder using a dry spice grinder or mortar and pestle.
5. se immediately and store the remainder for up to 10 days in a glass or stainless steel container with an airtight lid.
Coriander - Cumin Spice Blend - (Makes
3/4 cup)
Ingredients: 1/2 cup coriander seeds 1/4 cup cumin seeds 1 1/2 teaspoons black peppercorns 3 whole cloves 1 (1/2-inch) cinnamon stick
1. On a plate, place the coriander, cumin, pepper, cloves, and cinnamon. If possible, place the plate in the sun for a few hours.
2. Heat a cast-iron skillet over medium heat and add the spice mixture. Turn the heat to low so as not to burn the spices. Keep stirring at intervals to turn the spices. In 2 minutes, you should be able to smell the aromas of the spice. Turn the heat off.
3. Transfer the spice blend to a plate to cool completely. Blend in a mortar and pestle or a spice grinder and store immediately in an airtight jar.
Homemade Garam Marsala - (Makes 2/3
cup)
Ingredients: 3/4 tablespoon whole cloves 2 tablespoons crushed cinnamon sticks 3 1/2 tablespoons cumin seeds 1 tablespoon green cardamom pods 3 tablespoons peppercorns 3 1/2 tablespoons coriander seeds 2 tablespoons fennel seeds 10 Indian bay leaves or Mediterranean bay leaves 3 black cardamom pods
1. Heat a skillet over low heat. Dry roast each of the spices separately except the black cardamom. Keep stirring so that the spices do not burn. As soon as you get a nice aroma from each spice, transfer to a plate and cool.
2. When all the spices completely cool, transfer to a mortar and pestle or spice grinder and grind until totally smooth.
3. Store this aromatic mixture immediately in an airtight jar in a cool, dry place.
Punjabi Garam Marsala - (Makes
1 cup)
Ingredients: 1 (1-inch) piece fresh ginger 10 (2-inch) cinnamon sticks 1 whole nutmeg 2 tablespoons whole cloves 1/2 cup coriander seeds 1/4 cup cumin seeds 20 whole green cardamom pods 5 whole black cardamom pods 1 1/2 tablespoons peppercorns 10 Indian bay leaves or Mediterranean bay leaves
1. Spread all the spices on a plat, and place them in the sun for at least a day to dry out and crisp up. Bring inside at night.
2. Using a mortar and pestle or spice grinder, process the ginger first. Next add the cinnamon, nutmeg, and cloves. Add the coriander, cumin, green and black cardamom, peppercorns, and bay leaves then grind until very fine. If necessary, grind the spices in batches. Mix any batches back together thoroughly.
3. Store immediately in an airtight container in the refrigerator or in a cool, dark place.
Ginger - Garlic Paste - (Makes
1 cup)
Ingredients: 1 cup peeled garlic cloves 3/4 cup ginger, peeled & chopped 2 green chiles (optional) 2 tablespoons cilantro leaves & stems, chopped (optional) water, for mixing (optional)
1. Using a spice grinder or mortar and pestle, add the garlic, ginger, chilies (if using), cilantro (if using) and blend until smooth.
2. Add a couple of teaspoons of water if the mixture is too dry and tough to blend. (But don't overdo the water, as it greatly diminishes the shelf life of the paste.) You should end up with a smooth, thick paste.
3. Transfer to a glass container with an airtight lid and store in the refrigerator, where it will keep fresh for about 4 weeks. |
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