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Random spice-Punx (updated randomly)

  • Gini
    “Is there anybody out there who hasn’t been bored by the ‘regular’chicken curry. By ‘regular’ I mean the version that you always make, the one you know how to cook without looking up a recipe… I was almost beginning to hate chicken when suddenly I looked at the chicken in the freezer and “Chicken Jalfrezi”jumped at me...and it was one of those moments when inspiration hits and there is no turning back… I was apprehensive about the 3tsp of turmeric as it seemed a little too much (compared with rest of the spices), but I guess that what was what made the Jalfrezi distinct…the ‘nicer’ color and that distinct taste. And the one other thing that was different from my usual chicken curry was the addition of cumin. I slightly decreased the amount of cumin. But I was glad to be free from the generic ‘chicken curry’ and to venture into new territory.”
  • Kathy
    “So what did this kitchen sink concoction become? A really yummy and spicy beef stew. Miraculously, the rosemary flavor disappeared, and the Indian spices were subtle. The radishes stood in for chunks of potato, and the mashed potatoes made for a nice thick (but not too thick) consistency. Because of the cayenne and the jalapenos, the dish was quite spicy, but with good bread on the side it was hardly noticed.”
  • Jaygee
    “Today while traipsing through a distant suburb of the newer boundaries of Mumbai (New Mumbai if you insist) I remembered a local ice cream parlour that is very experimental with flavours in that vicinity that I have heard a lot about….Present in the ice cream parlour were chilli, lime and pan masala flavoured along with tender coconut, custard apple, jackfruit, fig, mango and dry fruits. One particular flavour that I wanted to try and it was not there was ginger! I managed to eat spoonfuls of chilli and lime and cant quite describe the sensations. Chili went down like regular ice cream but left in its wake a spicy trail running down my throat..”
  • Golliwog
    “Bisibela rice from Karnataka is a definite upgrade on the regular sambar- at least for me. Its a complete meal in itself- rice, dal, veggies. And it combines a whole range of flavours- theekha (chilli), khatta (sour from tamarind and tomato), the peculiar flavour of asafoetida, and an almost sweet undertone from cinnamon and coconut! Barring some unforgiveable substitutions, this is how I went about it. And yes, I had it with some potato, fried with only turmeric, chilli and asafoetida. There can be nothing better!”
  • KJJ
    “Adapted from a Bon Apetit recipe... there was virtually no need to include heavy whipping cream, which made this nice meal richer and heavier than it ever needed to be. This is the type of dish I have made from my own spontaneous recipes for years, but with more spices (again, more, more, more...) and never with cream. I chose to toast the nuts (almost burning them- stupid me, stupid, stupid, stupid...). One thing I did learn, and will repeat next time I make a similar dish, is to put the peas in at the last minute- avoiding the overcooked and pale wrinkled pea phenomena.”
  • Fortune
    “…the mumbai masala pizza with cauliflower, pumpkin, and indian spices would give those california pizzas a run for their money.”
  • Skrat
    “Saffron. I wanted to find out for myself what the appeal and hype is all about towards this amazingly fragrant spice.It's wonderfully floral aromas and flavour enhanced the taste of the chicken....”
  • Belle
    “Curried Pumpkin~This is not a real Indian recipe, but more an Indian-type recipe that I thought up when I needed to make dinner out of the week's end of the vegetable drawer…Umm, I suppose I should mention that kabocha squash are called "local pumpkin" in Singapore, or my post title will seem undermotivated.”
  • Brendon
    “Perhaps best of all, our dear toddler loves my lentil dal. He'll open his mouth wider for this than any other food. (Except, perhaps, applesauce.) I've tried many variations, but here's the one I like best. Remember I'm not going for Indian authenticity. I'm going for fast, easy, and tasty on a weeknight. Here's the basic recipe…”
  • Jackie
    “CUPBOARD CURRY SOUP~ I had next to nothing in the house -- no vegetables, no meat, not even an onion -- but took what I did have and made what turned out to be a really gorgeous soup….”
  • 'Squid Ink'
    “Garam Masala... I have a lot. What to do? Any recommendations? I checked Naughty Curry but nothing jumped out.. I think I need a tried and true suggestion. Anyone? “
  • Mara
    “FENNELRIFIC~ I've been having a total anise-fest for the last couple of days, and I thought I'd share some of the tastyness. Last night I made that Egg Rassa, which includes some fennel seed in the masala. This morning, I had some anise-french toast (a little anise seed in the egg mixture - it adds a light flavor).”
  • Caroline
    “The glorious thing about this soup is its simplicity. Buy yourself a bag of carrots and a can of broth, and you're set. The carrots lend themselves nicely to Indian spices, but would be just a tasty with East Asian or European flavorings. Don't be afraid to change the spices to whatever you're in the mood for or have on hand. But do add some seasoning, or else it will remind you too much of baby food…”
  • Camille
    “I love egg salad (really I think it has something to do with my mayonnaise lust) but I'm often looking for ways to spice up the same-old. This is a great way to make your sack lunch a little more exciting….”
  • Collin
    “ Last nights dinner: Curry Lamb Stew & Cous Cous ~This was my first time cooking Indian. It is something I have been wanting to tackle for a long time because I love Indian & the Indian joints here in town never seem to make curries hot enough, even if you ask them to make it "Bombay Hot". I was long overdue taking matters into my own hands…”
  • Sarah
    “My love of Indian food, I think, is rooted in a high school crush – his name was Suresh…Of Indian food, I prefer the smooth, comforting curries and stewed vegetable dishes to the meats from the tandoor. My usuals are gobi aloo (potatoes and cauliflower), bengan bhartha (eggplant), and any saag paneer (greens and Indian cheese). Palak paneer? Palak?! Where’s my saag paneer?! I have just learned that “saag” refers to any green leafy vegetable, and “palak” is specifically spinach, so I’m calm now.”
  • Stephanie
    “It's a strange combination of warm, comfort food with a sweet burst of spice from the ginger. On one hand, it lulls you into this womb-like zone (or what I would imagine it to be) of loving warmth and succor, then you get this impudent kick to the sensations from the ginger. Being an oxymoron myself, of course I loved it."
  • Ken
    “The pan-fried spices mixed with the chutney often overlapped and not only filled the kitchen with wonderful aromas, but also gave the chick peas a pungent flavor that just pleasantly lingered in the mouth rather than having that sometimes overpowering bite often accompanied with curried flavors….When all was said and done, a pleasant aftertaste of cloves, cinnamon and smoky heat lingered in my mouth. It was like I'd just done a shot of Fireball or Hot 100.”
  • Adam
    “Oh. My. Lord. I cooked some chicken in a red curry sauce tonight that's got my lips burning and my face sweating, and I'm loving every bite. I don't think an Indian restaurant has ever prepared a curry this deliciously spicy for me. Oh man. And I actually managed to whip up some basmati rice that wasn't tainted in any way. C'est magnifique.”
  • BDSN
    “So for the fried curd chilli I take about a tblsp of oil and heat it until its smoking hot and add the curd chilli and it immediately turns dark brown in color and i rotate it so it completely turns brown like in the picture and i remove them and follow the same for the rest of the curd chilli and Wallah!!!! a delicious sambhar and crunchy curd chilli is ready for you to dish on...…”
  • Melody
    “The ingredients for the Bagar included a ‘Roasted Amchoor Powder’. Since we had Amchoor Powder, decided to roast this myself. It’s well to be noted, I messed up in this itself (which led to all future problems). The recipe said – “… roasted to a dark color”. Silly Mello kept roasting and roasting, but not getting the dark color. Now though by this time, kitchen was filled with fumes (seriously) and Mello was coughing & coughing (also seriously), she did not have the common sense she ought to stop roasting. After all, it wasn’t yet a dark color. Brilliant….The good news is that the Pullav comes out perfectly!”
  • Adrienne
    “BASH AND SPRINKLE~~If you have a mortar and pestle, then you have a versatile kitchen tool. With it you can make a slew of different rubs for meat, spice mixtures for the grill, and marinades to both tenderize and give flavor to otherwise monotonous chicken breasts. Or you can make flavored salts, adding a freshness and an interest to dishes that are already great, and to those that need a little something more…Virtually any flavor salt can be made: chili and lemon grass for a Thai bent, basil and lime zest for a summery flavor, or a blending with cumin and tumeric for an Indian version.”.
  • Paz
    “I marinated the chicken overnight with the spices, garlic, ginger, cilantro, bay leaves, saffron and olive oil. The easy part came when the chicken was first browned in olive oil. I loved the way the kitchen became filled with the aroma of the spices and the chicken. It smelled really good. Even my dogs become excited. They knew something good was cooking…”
  • Nicky and Oliver
    “Korma Curry-Shortcut to a Great Curry~The title of the post can be a bit misleading I have to admit, it should rather be: “In cases where you don’t want to start from scratch and spend a good couple of hours in the kitchen for an out-of-this-world Curry, here is a quicker way, that get’s reaaaally close” (The more elaborate version will follow soon)….I often experiment with the different spices in the sense of when to add them and how much. It all makes a difference…The ginger root I usually just peel to the extent needed and then use it on a grater, the fibers I toss. Then add all spices except the fresh coriander, which we use for decoration…Occasionally touch and taste, the longer you let the bay leaves, the cinnamon sticks and cardamom in the Curry, the richer the taste will become. Up to you. I like them in until it is served…”
  • Susan
    “I'd already decided to make the coconut rice, but I also had a couple of kohlrabi in the fridge that I needed to use before they went bad. Well, I have almost no experience with kohlrabi, so I went to google and searched for "kohlrabi indian." This was the first item that came up: indian inspired kohlrabi. I had all the ingredients on hand, and it looked easy to leave the oil out, so I went for it.”

« Chuttin' It Up With ONION And TOMATO | Main

Makin' Makhani with CHICKEN or SEITAN

       "Just think of Satan," I told Trobee. "Satan. Now, just stress the second syllable-- sei-TAN."

          I was trying to get Trobee to remember the name of the meat substitute referred to as 'mock duck' at Chinese restaurants-- 'seitan'. Trobee is bad with names. It wasn't until a couple of months ago that she at last kicked the habit of calling cardamom 'carda-bomb'. ("Well it can seem that way if you aren't careful with it!")

          We were about to finalize this creamy, absolutely-scrumptious chicken recipe-- using seitan. I couldn't wait.

I had first introduced the recipe about a month ago....

"Were gonna try out this recipe for Chicken Makhani... It's a popular dish at Indian restaurants."

"Chicken ma-what?"

"MAKHANI. It means 'butter'-- Butter Chicken."

"Oh."

"Only we're not gonna' use butter."

"Oh!"

"--so I guess you could say it is Chicken Makhani without the makhani. Anyway, here's the recipe. Go ahead and have a look-see."

"Ooh," she murmured as she scanned the ingredients. "Trina's gonna' like this one."

"I think so, too," said I.

Lately, Miss Trina had been mooning over the 'Lost Nepali Recipe' that had rocked her mildly-spiced world (and that of Ruthie's housemate Brad). This recipe just might ease the devastation, with its similar use of ground almonds to enrich the sauce. Just to be sure, I figured I'd have Trobee check it out first.

RECIPE B-R-E-A-K-D-O-W-N

Our recipe comes from Jennifer of 'The Spice Must Flow'. Here is what she says in her post:

"I came across several mentions of Chicken Makhani, by turns claimed as an Indian and Pakistani dish. I read several different variations (some with alternate spices), including the one in the Indian cookbook on my shelf, and finally decided to be a little less than absolutely authentic since I didn't have a tandoor oven. Or fenugreek leaves. Hence, the version below. While reading (particularly through an eGullet thread), I saw claims that supposedly, Butter Chicken was invented at Moti Mahal in Delhi during the 1950s to use up leftover Tandoori Chicken. However, there are also some who say that it originated in the Punjab region (which is now part of Pakistan) sans fenugreek and with the added spice of green chilies in the finish."

*     *     *

Trobee gets ecstatic when she gets to saute a cinnamon stick with onion: "I just frickin' love the two cooking together! I love it so bad! I never knew you could cook cinnamon like this until I started coming here."

*     *     *

When it was Ruthie's turn to cook this up, the sizzling and the smells had her humming. I always know things are going well for her when she hums. Indeed, her best work occurs when she is cooking in this trance-like state.

Our deviations from Jennifer's deviations: We used frozen chicken breasts instead of thighs. Instead of combining tomato paste and pureed tomatoes, we just let er' rip with canned tomato sauce. (We have no shame.) We used one tablespoon of canola oil instead of the three tablespoons of butter. Would it/could it still be yum? Mmmmm, we would find out...

"Peter. Here. Eat."

He first made sure he was getting the 'real meat' version. Took a bite. Dumped a huge pile on his plate. Sat down to inhale it.

Ruthie: "Hey Peter, save me some! Peter?!?"

Peter didn't talk.

*     *     *

"Hey this say-tayn ain't bad. It sucks up all the flavors real nice-like."

"Its sei-TAN. Um... think how you have a tan from Mexico. Sei-TAN."

"Whatever."

Makhanisei2

Chicken/Seitan 'Makhani'

  • 2 chicken breasts or ½ package seitan, cubed (8 oz.)
  • 1 Tb oil
  • ½ cup onion
  • ½ inch cinnamon stick
  • 2/3 tsp garlic paste
  • ¼ tsp turmeric
  • 1 tsp paprika or cayenne
  • 2 tsp coriander powder
  • ¼ cup almonds, ground
  • ½ cup tomato sauce
  • ¼ cup plain yogurt
  1. In a medium skillet, heat the oil until it is sizzle-hot. Add the onions and the cinnamon stick and saute until the onions are soft and clear.
  2. Add the garlic paste, followed by the turmeric, paprika or cayenne, and coriander. Cook until everything is light brown.
  3. Add the chicken or seitan pieces and salt. If using chicken: Cook until it turns white. If using seitan, cook just 3-4 minutes. Add the ground almonds and tomato sauce and stir. Simmer for another 25 minutes.
  4. Now stir in the yogurt. Heat through. Done.

photo by Trobee

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Wise Words

  • Barbara of 'Tigers and Strawberries'
    “As you read 'Curry', you come away with the understanding that no cuisine exists in a vacuum, and no cuisine is static. There is always change, adaptation, and development. There are always new ingredients, new political or social circumstances, new foodstuffs and new technology to be incorporated into the kitchen. These novelties ensure that no cuisine ever remains static, and instead is in a constant state of flux, which is, as far as I am concerned, the sign of a healthy living system. Nothing in nature stays the same for long–all things grow and change or are left behind in the dust of history. Why should cookery be any different?
  • Reshma
    "Recent studies show that Kerala is fast losing its status as world’s largest pepper producer to Vietnam and Indonesia. Ironically, studies also show that we are gaining our status among the largest pepper consuming couples of the world;) In short, we love black pepper, especially when combined with meat. Pepper Beef is a ‘gosh! how easy is that’ recipe handed over from my mom-in-law, and tastes great with wheat rotis or any of the rice rotis of kerala..”
  • 'Saffron Hut'
    "But if I had any musical talent at all, and if I could somehow magically compose music, my magnum opus would be 'Ode to Chai'. It would be musical masterpiece extolling the virtues of my favorite drink - chai!
    In the Indian culture, chai is much more than just a drink. Stories are shared, gossip is passed around, sorrows are drowned, advice is handed out and friendships are bonded - all over steaming hot cups of chai."
  • Manish of 'Sepia Mutiny'
    “And I’m not the only Marco Pulao running around. The desi pizza joints of Jersey City and Jackson Heights, and my own family, are famous for their Indian reimagining of hot pie. Dumpling Man, who makes fresh, thin-skinned Chinese dumplings, offers a spaghetti sauce option. I pitched him a chutney powder topping in a note scribbled on the back of a business card; when I left, I think he was laughing…”
  • Shiv of 'Hindsight: The Politically Correct Soapbox'
    "The problem with many of us Indians who come to live in the United States is that we tend to measure taste by spiciness relative to an inbuilt norm adapted from habitually eating a particular cuisine, namely Indian cuisine. If the food is not spicy, then to most of us it is bland. That is the problem many of us face here. Eating in the US has become tedious as a result; an almost uninteresting prospect that paradoxically makes it an event at least I (don't know about others) do not look forward to. While in India, all I could think about was food…But here they add lots of salt to the food, and still the absence of spices cause the food taste dull. So apparently its not the salt -- its the spices that give the food its distinctive flavor."
  • Krishnaarjuna of 'Krishna and Arjuna's World'
    “..Earlier I used to add tamarind to tomato pappu to get that sour taste since tomatoes you get here are a little bit sweet. In India tomatoes usually have that sour taste and hence we need not add tamarind to the dal…”
  • Jennifer of 'SkinnyChef'
    "TURMERIC~ As a professional cook, naturally I am intrigued by spices and herbs. Our last day in India, we rented a rickshaw, in search of exotic spices, armed only with our cameras, few rupees, and eager noses. With a few well chosen words and some hand gestures, we explained to the driver that we wanted to see the real deal, not the spice shops for wimps but the spice market for the real men, so he drove us to the shipyard where they supply spices for the entire city...As we entered a maze of shrouded shops with no doors or windows, hidden in a dark inner courtyard, my nose became instantly aware of mounds of freshly ground spices. Hot powdered chili peppers, piles of black peppercorns, pungent clove filled lungs as my nose twitched and my eyes watered.... I told our spiritual guide, Gurmukh, about the sites and powerful smells Natacha and I had encountered that day. “So Gurmukh…” I said, “out of all the spices, if you had to choose just one which one would it be?” Without hesitation, she responded, “Turmeric.” Wrinkling my nose, I thought, out of all the spices it’s the one I like least. “Well, it has amazing restorative qualities…” she continued. “It’s great for your respiratory system, joints, skin, you name it!” she said as I fingered the smooth, whole pieces of turmeric I had bought at the market. I suddenly remembered that I heard once that it even cures pimples! So I did a little research about turmeric, wanting to know more about its properties. Indeed, studies show….”
  • Garam Masala of 'The Spice Is Right'
    “The best remedy is to drink a steaming cup of turmeric milk at the first sign of the cold. Believe me, I am the world greatest skeptic when it comes to milk. But this has worked for me multiple times…Turmeric is a member of the ginger family, and is known widely for its antiseptic and anti inflammatory properties. It is rich in antioxidants, and a staple ingredient in almost all Indian curries….“
  • Jhumpa Lahiri in 'The Ruminator'
    I am the daughter of former pirates, of a kind…. throughout my childhood I was convinced my parents were running the equivalent of the ancient spice trade…my father spent days in the bazaars, haggling and buying by the kilo. He always insisted on packing the goods himself, with the aura of a man possessed: bare-chested, seated cross-legged on the floor, determined, above all, to make sure everything fit. He bound the Food Suitcase with enough rope to baffle Houdini and locked it up with a little padlock, a scheme that succeeded in intimidating the most assiduous of customs inspectors. Into the suitcase went an arsenal of lentils and every conceivable spice, wrapped in layers of cloth ripped from an old sari and stitched into individual packets…”
  • Sheela of 'Indian Spice Trail'
    “I cannot think of cooking Indian food, especially South Indian food without Curry Leaves. It is hard to find them during winter in the Indian stores in Denver, so we decided to buy a Curry Leaf Plant instead. When Rajan went to Dallas, he bought the plant in one of the Indian grocery stores. Mine looks like the dwarf variety, which does not grow tall, but spreads its branches. Its leaves are highly aromatic and are used as aherb or spice..In Indian cooking curry leaves are used fresh in some recipes, while the most common method is to fry them in oil for the tadka (tempering of curries). Curry Leaves can be stored in a Ziploc bag, in the refrigerator for a few weeks and they will remain fresh. There is nothing like picking fresh curry leaves just the right amount when you need them for cooking."
  • Penny of 'Penny In A Nutshell'
    “Singapore, my homeland, is a multi racial country. Therefore, we are very fortunate to have a wide variety of food to choose from, and that includes Chinese, Malay, Indian, Indonesian, Peranakan, American, Thai, Japanese, Korean… we are spolit for choices.Food is so accesssible, and cheap in Singapore that eating naturally becomes a national pastime….Nasi Briyani is a fusion of Indian, and Malay food. ‘Nasi’ is rice in Malay, and is cooked with lotsa spices and ‘ghee’ accompanied with other dishes. It has been influenced and adopted by the Malays, so much that it becomes a traditional main dish for Malay weddings and other auspicious occasions."

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