End of the World Cuisine
A cultural and gastronomic journey through the corners of the Earth
Hi
This tab of my blog, will be dedicated only to the mixture of spices. Get ready to fly across the oceans, rivers, mountains, cross all the boundaries of the imagination, because these mixtures really are true magic potions, and they will surely awaken all the senses, and they will make you vibrate with the aroma that is will come off the pans. Perhaps, at first they have a certain prejudice, discomfort, or even fear, some questions may come up: will I like it? will people around me like it? isn't it too bold? No, no and not for all the doubts and questions you have. If you have that opportunity, you have to fly, get free, experiment, dare, and get to know other places and take advantage of these simple and magical mixes. You will see that a simple stir-fry, sauté or sauce dishes will have another presentation, another flavor, another version and very, very simple, just have the mixes properly packed in glasses. So start from now on to anchor your dishes in different countries. Have fun.
We will start perhaps with one of the most traditional: Garam Masala.
As I said earlier, Masala is a blend of spices, and it can be different in each location, since it is made with ingredients available in each region. In North India, for example, where temperatures are lower in winter, Masala is more robust, or as they say there: Masalas are hotter. There is no rule for masala, after knowing the flavor of each ingredient, you can add a little here, take a little there, and even omit, since it is made according to the region and availability of spices.
Helo!
You who are accessing this Garam Masala recipe, I chose this as the first option, because it is extremely easy, fast and practically all the ingredients extremely easy to find, so come on, let's get to work, that is, ingredients in the pan? Suppose that with this recipe from Garam Masala you are acquiring a visa for India.
GARAM MASALA - Variation I - Purchasing a visa for India
1 tablespoon (coffee) black pepper grains
2 tablespoons (coffee) cumin grains
2 cm of cinnamon stick
1 spoon (coffee) of cardamom grains (capsules already discarded)
1 spoon (coffee) cloves
3 bay leaves
Toast and process all the ingredients and store them in closed glasses away from brightness.
Note: Be careful not to burn, you will notice that the spices start to pop in the pan, keep stirring a few more seconds remembering that when you remove the spices from the fire, they will still continue the toasting process, so remove them a little beforehand and stir for a few more seconds out of the fire, okay?
Helo!
In the previous recipe I gave you a Garam Masala recipe that gave you an entry visa for India, notice that we are gradually going into the spices, diversifying some, but certainly already well known to all. Now all ready for arrival in India? Yes, because once we know how to make the most basic of recipes, now we are going to start venturing by literally disembarking in this chaotic and incredible country.
GARAM MASALA - Variation II
4 tablespoons coriander grains
3 tablespoons cardamom (discard capsules)
2 tablespoons cumin grains
1 tablespoon black pepper grains
1 teaspoon cloves
3 cinnamon sticks
1 grated nutmeg
Take a pan to the fire and toast the ingredients (except the nutmeg) until they start popping. Transfer them to a processor, add the grated nutmeg and grind to a powder. Store in a closed jar away from brightness.
Note: Be careful not to burn, you will notice that the spices start to pop in the pan, keep stirring for a few more seconds remembering that when you remove the spices from the fire, they will still continue the toasting process, so remove them a little before and stir for a few more seconds out of the fire, okay?
Helo!
As a third masala, I suggest this one, because some of the ingredients you already know, but if you don’t find Macis, don’t despair and don’t stop doing it, you can substitute a pinch of grated nutmeg or even omit, but if you use it, add only when you are going to process the ingredients, for sure the aroma will still be intense and for sure you will feel able to start the tour through this country that is a mix of diversities, but of intense magic and whose colors and aromas are breathtaking .... the India. Start venturing alone !!!
GARAM MASALA - Variation III
3 1/2 tablespoon of cumin grains
3 1/2 tablespoon of coriander grains
20 cardamom berries
10 cinnamon sticks (approximately 2.5 cm)
2 tablespoons cloves
10 blades of mace
1/2 grated nutmeg
1 tablespoon black pepper
4 bay leaves
1 tablespoon fenugreek
Preheat a pan and add all the spices. Toast them and shake the pan until the spices start to pop. When the smell starts to fade, remove the pan from the heat. Allow to cool, pass through the processor, sift and store in closed glasses away from brightness.
Note: Be careful not to burn, you will notice that the spices start to pop in the pan, keep stirring for a few more seconds remembering that when you remove the spices from the fire, they will still continue the toasting process, so remove them a little before and stir for a few more seconds out of the fire, okay?
Helo!
This mixture of spices that I give below, is something sensational, it is a delight Asim as in China there is the famous mixture of 5 spices, in India to the southwest, in the Bay of Bengal we also have this magical mixture. The unique flavor of the different lentil species, the dried and fresh vegetables acquire a perfume and a flavor that is attributed exclusively to this magic of mixtures which is the PANCH PHORON. You will feel the crispness of the roasted spices, each with a peculiar flavor, and this is a trip to the Bay of Bengal. Try making with a dessert spoon of each spice, as it must be used on the spot, it can be on top of a white bean, a lentil or a chickpea.
PANCH PHORON
In equal parts:
cumin grains
fennel grains
fenugreek grains
black mustard grains
Heat the Ghee or regular butter in a pan and pour the seeds inside. When they start popping it will be ready to be used.
TANDOORI MASALA
2 tablespoons (coffee) cumin grains
2 tablespoons (coffee) coriander grains
2 cm cinnamon stick
1 spoon (coffee) cloves
1 tablespoon (coffee) powdered peppercorns
1 spoon (coffee) powdered ginger
1 spoon (coffee) turmeric powder
1 spoon (coffee) nutmeg powder
1 tablespoon of salt
1/4 teaspoon of red dye (can use URUCUM)
Grill the spices one by one until they start to pop. Allow to cool and add the powdered spices, salt and dye. Put them in a mortar or processor and reduce them to a fine powder.
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Hi,
This mixture is widely used in the state of Maharashtra, which is an agricultural state that produces a lot of rice, mangoes, coconut, cashew nuts and thanks to such mixtures as Goda Masala, regional cuisine is made up of extremely tasty dishes.
Goda Masala is an important blend of spices composed of a black and aromatic powder whose great sweetness comes from the grated coconut it contains. This mixture serves to perfume all types of lentils and fresh or dried vegetables. And let's combine one thing, the taste of coconut in a savory dish is overwhelming, don't you think? Put it in the vegetable and see, or better feel if it doesn't stay with the "gods"?
Shall we mix?
GODA MASALA
5 cardamom berries, discard capsules
1 cm of cinnamon
5 clove teeth
2 bay leaves
1 spoon (coffee) sunflower oil
2 tablespoons (coffee) black mustard grains
2 tablespoons (coffee) coriander grains
2 tablespoons grated coconut (dehydrated)
10 grains of black pepper
30 grams of poppy seeds
Fry cinnamon, cloves, cardamom seeds, bay leaves in sunflower oil until the cloves start to swell. Grill the other ingredients without the oil. Allow to cool and reduce the mixtures to powder. It lasts 4 months in closed glass, kept out of the light.
Hi,
Most of the inhabitants of Tamil Nadu (State of India) are vegetarians, which makes their cuisine simple and fresh. Traditional meals are served on banana leaves, and each house exudes a scent of new butter and succulent vegetables. The mixture of spices from this region is called SAMBHAR. The Sambhar is actually a dish of lentils and vegetables, highlighted by the flavor of the spices, garnished with cilantro. Lentils are eaten in Tamil Nadu every day, like beans for us here. Since they are vegetarians, lentils provide them with proteins necessary for the body, even without including meat in the diet.
The sambhar powder has a very fine texture and a strange rust color and has a very strong odor and a warm and acidic taste.
SAMBHAR POWDER
1 spoon (coffee) black mustard grains
1 tablespoon (coffee) fenugreek grains
2 tablespoons (coffee) cumin grains
12 seedless dry red peppers (add at least one without the seeds)
1 spoon (coffee) black pepper
1 spoon (coffee) coriander grains
1 spoon (coffee) of turmeric powder
1/4 spoon (coffee) wing-fetid (optional)
3 tablespoons (coffee) sunflower oil
3 tablespoons (coffee) of chickpeas
3 tablespoons lentil
3 tablespoons (coffee) yellow lentils
Put all the spices in the pan and leave them on medium heat, except for turmeric and wing-fetid. When they start to pop, remove from heat and place in a bowl. In the same pan heat the oil and add the lentils, when they start to darken, add the spices that were separated. Allow to cool, and process until powdered.
Important: Remember that you do not need to use all this amount of pepper, and also remember that when you are toasting or frying the spices, you must be careful, because when you take them out of the fire they continue the toasting or frying process, so if they pass the point, they will burn and become bitter.
Hi,
We will land in Sri Lanka, former Ceylon and make this pasta no less surprising than the others already given. The secret of curry paste is to reduce spices to powder, and as the name says turn them into paste after that. When we use a paste, that is, a curry, you will see that the aroma is totally different from the powdered curry used in India. Curry, reduced to pasta, is most commonly used in the cuisine of Thailand, Indonesia, Vietnam, etc ... Let's see a few, this one from Ceylon still being a powder recipe:
CEYLON CURRY POWDER
6 tablespoons coriander grains
3 tablespoons cumin grains
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
3 dried chilies
3 cloves
1/4 teaspoon cardamom
1 crushed cinnamon stick
2 curry leaves
In a thick-bottomed pot, toast the coriander, cumin, fennel and fenugreek for approximately 10 minutes, or until they acquire a brown tone. Put them in the processor, along with the chillies, cloves, cardamom, cinnamon pieces, and the dried curry leaves. Reduce them to a dry powder and store in a covered container.
Hi
How about a walk around Thailand, taking a turn and using the freshness of some herbs and making a cury paste? Let's go to a Thai Curry paste.
Thai pastes are made with fresh herbs, from people's backyards, or planted in nearby fields. In Thailand we find red and green pastes in street markets sold in bulk ready to use, but as here, we evidently do not have this facility, let's go to the recipe, extremely easy. I will only give the Red Curry, because what differentiates one from the other is the color of the pepper, but you can mix and add less pepper if you don't like it too spicy.
I made this pasta this weekend, but I mixed some types of peppers and also did not add the amount of shallot mentioned. You can do this too, but to keep the consistency of the paste, add a little coconut milk in the processor and voilá, a less hot curry paste with less onion.
CURRY PASTE
1 tablespoon coriander grains
2 teaspoons cumin grains
1 teaspoon black pepper grains
2 teaspoons of shrimp paste (can be purchased
some supermarkets)
1 teaspoon of grated nutmeg
12 chopped chilli peppers
20 shallots
2 tablespoons oil
4 lemon balm stems (only the white part near the root)
2 tablespoons chopped coriander and root
6 chopped Kaffir lime leaves
2 teaspoons of grated lemon peel (be careful not to grate the white part)
2 teaspoons of salt
2 teaspoons of turmeric
Put the coriander and cumin seeds and toast in a frying pan over medium heat for 2 to 3 minutes. Crush everything in a mortar (pestle), or go through the processor. Wrap the shrimp paste in aluminum foil and grill for 3 minutes on a grill, turning 2 times on each side. Add the shrimp paste to the other ingredients in the mortar or processor, with the nutmeg and the chili and process again until it becomes a homogeneous paste.
Note: the paste can be kept in the refrigerator for up to 3 weeks, or it can be frozen in ice forms and after frozen, uninformed and stored in specific bags. In the freezer they can stay for up to 4 months.
Hi
Our landing will also be in a magical country where the color, the passion, the joy, the devotion, the odor are an appeal to all our senses. This country also rich in contradictions and mysticism is Indonesia and in it we will stay and learn how to make Pasta de Sambal from Indonesia.
SAMBAL PASTE FROM INDONESIA
12 large dry chilies (try to use at least one chili pepper without the seeds, really fresh)
2 large onions
1 spoon of shrimp paste
125 ml of oil
185 ml of concentrated tamarido
1 tablespoon of grated palm sugar (replace with brown)
2 teaspoons of salt
1 teaspoon ground black pepper
Soak the chillies (or fresh chili pepper) in the hot water for 30 minutes and drain. If the peppers are fresh, you don't need to put them in hot water. Place the chilies in the processor along with the onions, shrimp paste and oil. Process until everything is well integrated. Heat a thick-bottomed pan over medium heat and cook the paste for 10 minutes, stirring constantly until the oil starts to separate from the paste. Incorporate the tamarind, palm or brown sugar, salt and freshly ground black pepper and cook for another 2 minutes. Allow to cool and store in sterile pots and keep in the refrigerator for up to 2 weeks or else freeze them for up to 3 months.
Good night people,
As I promised this morning, follow the Masala recipe so that you can make the sensational Tandoori Chicken. I just made the masala for you and the smell is sensational, sharpening my senses, but it's still just the powder, tomorrow I'm sure to wrap the chicken in this delicious and colorful mixture, cheer up ... ???
TANDOORI MASALA
Guys, I remind you that we have another recipe for Tandoori Masala already posted
and who can choose either one or the other. Take a look and see
with which they identify the most .......
Ingredients
4 dried peppers (you can use pepperoni, if you don't like it, put only 1/2 teaspoon)
1/4 cup coriander grains
1 tablespoon cumin grains
10 to 12 black pepper
4 clove teeth
8 cardamoms
1 teaspoon of fenugreek grains
1 cinnamon stick fillet
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 dessert spoon of turmeric (turmeric)
3 to 4 teaspoons of paprika or paprika to be reddish (I used paprika)
Toast the first eight ingredients one by one in a thick-bottomed pan from 30 seconds to approximately 1 minute. Put them in a bowl and let them cool.
After cold place in the processor together with the rest of the ingredients and process until reduced to a fine powder. Store in closed glass away from light.
