SPICE IT UP WITH GARAM MASALA !

 

To bring warmth and spice into 2012, our ingredient of the month is
GARAM MASALA

Frequently used in Indian recipes, and easy enough to find on grocery store shelves, Garam Masala is actually a blend of spices. In Hindi, GARAM means “Warm or Hot” and MASALA means “Spices”. The literal translation may be a tad confusing, this spice mix contains intense, aromatic spices which are more flavourful than pungent, hence the need for chili (fresh or dried) to get the kick that most Indian dishes provide.

While the use of garam masala is common accross the Indian subcontinent, the ingredients in it may vary slightly from one cook to the other but everyone will agree that the spices need to be lightly roasted before you powder them and that homemade is always better than store bought.

My mum managed to hold down a full time job, raise three kids and made sure we sat down to a home cooked meal every day; and my dad did not buy garam masala when he did the groceries. I, on the other hand, am not pulled in as many directions, yet am guilty of having a box of curry powder in my spice rack.Call it research if you will, but now, I can truly say that homemade is better and really worth the small effort. The trick is to make it in small batches that can be used up quickly.

INGREDIENTS:

• 2 tablespoons cumin seeds 
• 1 ½ tablespoons coriander seeds 
• 2 tablespoons cardamom seeds 
• 1 (4 inch) cinnamon stick, broken into pieces
• ½ teaspoon cloves 
• 1 teaspoon grated nutmeg 
• 2 tablespoons black peppercorns 

Over medium heat, dry roast the spices until your olfactory senses tingle due to the aroma released by this spice bouquet. This step is well worth the time it takes because to hasten the process would have the same result as baking a cake at double the recommended temperature to finish in half the time – disasterous.
Remove the pan from the burner and transfer the spices to a glass dish and allow it to cool before powdering it in a coffee grinder. Unless your family has an exceptional sense of humour, you may want to use a coffee grinder reserved soley for spices. While my husband and I love black coffee with cardamom – Middle Eastern style, garam masala flavoured coffee may be a bit too much.

This recipe makes approximately half a cup. Store in an airtight container and use up in about three months. Look for upcoming dishes using GARAM MASALA

Eggless Banana Chocolate Cake

I love to bake. Almost the only time I will religiously follow a recipe and not take any shortcuts is when it comes to baking. I pull out all the artillery required (measuring spoons, cups and even the scale) and sift and level off ingredients, convinced that the science of baking requires strict adherence to the recipe. 
I tried this for the first time last weekend when some dear friends (who are vegetarian) came over for a visit and a game of canasta. For those who want to try an egg free recipe (be it for dietary reasons  or merely for lack of eggs when you want to bake) - here is an easy, fudge like cake that is a sure winner.I made a simple glaze this time, but am sure that a cream cheese or peanut butter frosting will add a whole new dimension to this cake.

INGREDIENTS:


Cake

• 3 cups all purpose flour
• 2 cups flour
• 11/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened cocoa
• 1 cup dried cranberries (optional)
• 4 very ripe bananas mashed
• 3/4 cup cooking oil (I used sunflower)
• 2 Tbsp vanilla essence
• 2 cups water
• 2 Tbsp white vinegar

Glaze

• Juice of 2 oranges
• 1/2 a cup of sugar

METHOD:

1. Preheat oven to 350 F
2. In a mixing bowl measure out all the dry ingredients and use a whisk to mix together
3. Add the mashed bananas and other wet ingredients and mix
4. Mix the wet ingredients with the dry and using a wooden spoon or a wire whisk combine until batter is smooth (no need for an electric cake beater for this one)
5. Pour the batter into an ungreased pan, I used a bundt pan, bake for 40 -45 minutes or until a knife or skewer inserted into it comes out clean
6. Make the glaze by heating the juice and sugar until it becomes a thin syrup






7. Using a skewer, make holes in the cake and pour the glaze over the cake. Sprinkle icing sugar before serving

Assam Udang (Tamarind Prawns)

Assam Udang is an all-time favourite of my friends and family. It does not require a special skill to whip up this elegant dish. A combination of tamarind and kecap manis (Indonesian sweet soy sauce) gives a good balance of sweet and sour. Serve this with a side of cucumbers, steamed rice and hot sauce.

Skill Level: Easy

Serves: 3-4

INGREDIENTS: 

• 1 lb jumbo shrimps (8-12 count)
• 2 tbsp tamarind paste
• 3 tbsp kecap manis (sweet soy sauce)
• 4 tbsp cooking oil
• 1 tsp brown sugar
• Salt and pepper to taste
• Toasted sesame seeds (optional) 
• 1/2 cup of boiling water

METHOD: 

1.  Put in tamarind paste into a boil and add in boiling water. Leave for 10-15 minutes until the paste is softened
2. Cut off the pointy part of shrimps with a pair of scissors
3. Place all shrimps in a container. Add in the softened tamarind paste, brown sugar, salt and pepper to taste
4. Let sit for 30 minutes
5. In a non-stick frying pan, heat up oil until smoking 
6. Add in the shrimps, stir until half cooked
7. Add in kecap manis and stir until shrimps are all cooked
8. Serve hot, sprinkle with toasted sesame seeds (optional)

Quinoa with BBQ Pork

This week does not seem to be moving fast enough and the mild winter here in Ontario makes me want to be out walking the dog and enjoying the weather. So for a quick and easy dinner idea for those evenings that you want to spend more time outside, here is the mighty ancient grain Quinoa (pronounced Kee-Noah) in a super simple recipe. I had left over BBQ Pork, but this recipe works just as well with chicken.


Skill Level : Easy
Serves : 4-6


INGREDIENTS:

• 1 cup uncooked quinoa
• 1 cup water
• 1 cup chicken broth
• 1 cup frozen shelled Edamame (soy beans)
• 1 cup BBQ pork cubed
• 1/2 onion sliced
• salt and pepper to taste

METHOD:

1. Dry roast the quinoa for about 2-3 minutes
2. Add the chicken broth, water and shelled Edamame. Stir well, season, reduce the heat and cover the pot. Allow to cook for ~ 15 minutes until all the liquid has been absorbed, fluff up with a fork.
3. In another pan, saute the onion and then add the BQQ pork. Season and cook, adding a little water or broth to soften the meat.
4. When the pork has warmed through, add it to the cooked quinoa.
5. Serve warm.