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Garam masala spice 1. Cut open the cardamom pods and remove the seeds. Discard the pods
and the funny stuff around the seeds. Break the bay leaves up into
small pieces.
2. Roast everything together over low heat in a dry (ie no oil) frying
pan - nonstick is best - until the
Masala fish Preheat the grill to medium-hot and li
ne the grill pan with aluminium foil.
Make the paste by mixing all of the ingredients together. Coat the fish with this paste and place it in the grill.
Cook for 10 - 15 minutes, turning to ensure even cooking.
Mean
Masala potatoes Heat oil in a large saucepan. Add mustard seeds, cover and allow to pop over a low heat for a few seconds.
Off the heat, add the cumin seeds.
Return the pat to the heat and add the passata, tomato puree, salt, tumeric, chilli powder, cumin, and mint. Co
Garam masala Place all ingredients in a clean electric coffee grinder. Grind until
fine. Store in a small jar with a tight-fitting lid. Keep away from
heat and sunlight. This is a spice combo used in many Indian recipes.
Lamb w/ yoghurt, coconut milk & almond masala (badami gosht) 2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the
boiling water and soak for at least 10 minutes. Pour the saffron and
its soaking liquid into a deep bowl and stir in the yoghurt,
Gharam masala It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding.
1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for
Spicy eggplant in ginger-tamarind sauce (masala vangi) Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water
and let it soak for 30 minutes. Mash the pulp and extract as much
juice from it as possible. Pour all liquid into a bowl, and save the
fibrous residue for making the sauce.
Sli
Masala tea Combine water and milk in a deep pan, and bring to a boil. Add the
spices and sugar. Stir to blend, and turn off the heat. Cover the
pan, and let the spices soak for at least 10 minutes.
Add the tea leaves or tea bags, and bring the w
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