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Make Chana Masala.
Soak 1 lb. of dried chick peas overnight, (or use two large cans,
drained). Dice 2 med onions and saute until wilted in a couple of
tablespoons olive oil. Add the chick peas, 2 small cans tomatoes,
chopped, and their juice, garlic to taste and the garam masala.
Garam masala is a "hot" spice mixture, so be careful. I usually start
out with about 2 teaspoons, and add more later. Cook this mixture on
low heat for several hours, until the chick peas are very tender.
Mince a 1 inch slice of peeled ginger and soak it in the juice of one
lemon while the chana is cooking. Just before serving, add the ginger
and lemon juice.
This is really a side dish, but we use it as an entree, with basmati
rice, coriander chutney and (hot!) lime pickles.
Mike.
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| I've found several Masala recipes, listed below. They are all slightly
different, and you'll have to choose which you'll try. The recipes for
Garam Masala seem to be as varied as those for curry powder, which several
of the spice books explained differs between regions and even between
households.
- Monica
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Garam Masala #1
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10 green or 6 black cardamoms, pods cracked, seeded
1 Tbsp black peppercorns
2 tsp cumin seeds
1/2 tsp coriander seeds
2 small dried red chilies, seeded
Using a blender, process all ingredients until finely ground. Store in an
airtight jar up to three months.
For #2 & #3 the following advice is given: Heat all seeds in the oven or in a
frying pan until a rich aroma is given off. Coriander and cumin seeds should
not be heated in the same pan. Use an electric grinder. A coffee grinder will
work well. Because of lingering aromas some people have a grinder especially
for the task. Sieve well, store in an airtight jar, in dry, dark and cool
conditions. These mixes actually improve day by day for the first few weeks
after grinding, but then start loosing potency, so do not make too much at
once. The numbers beside the spice indicate proportions.
Garam Masala #2 Garam Masala #3
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Cinnamon 2 Black cumin seeds 3
Black pepper 3 Coriander 7.5
Cloves 2 Cardamom 4
Cumin 2 Bay leaves 0.5
Mace 1 Cloves 5
Cardamom seeds 1 Black pepper 5
Bay leaves 2 Nutmeg 1.5
Mace 1.5
Cinnamon 4
#4: Kashmiri-Style Garam Masala
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(Recipe can be made a month ahead)
2 tsp black peppercorns
1 tsp whole cloves
2 tsp cumin seeds
3 tsp cardamom seeds
1/2 small nutmeg
2 cinnamon sticks
Place all ingredients on oven tray, bake in moderate oven for 5 minutes. Blend
or process until finely ground. Makes about 1/4 cup.
#5: Green Masala Paste
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(Paste can be made a month ahead)
2 tsp fenugreek seeds
2 Tbsp grated fresh ginger
1 tsp ground tumeric
3/4 tsp ground cloves
3 cloves garlic, crushed
1 1/4 cups firmly packed fresh coriander leaves
1 cup firmly packed fresh mint leaves
1 1/2 tsp ground cardamom
1/2 cup brown vinegar
1/4 cup oil
1 Tbsp sesame oil
Place seeds in small bowl, cover with boiling water, stand for 10 minutes,
drain. Blend or process seeds, ginger, tumeric, cloves, garlic coriander,
mint, cardamom and vinegar until combined. Heat oils in small saucepan,
stir in coriander mixture, bring to a boil, remove from heat, cool. Makes
about 1 cup.
Garam Masala #6
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(Recipe can be made 2 months ahead)
2 Tbsp cumin seeds
1 Tbsp black peppercorns
2 tsp whole cloves
2 Tbsp coriander seeds
2 tsp caraway seeds
1 1/2 tsp cardamom seeds
1 cinnamon stick
1/2 nutmeg, roughly chopped
Combine all ingredients in small saucepan, stir over medium heat for about 2
minutes or until fragrant. Blend or process mixture until fine. Makes about
1/4 cup.
Garam Masala #7
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4 Tbsp coriander seeds
2 Tbsp cumin seeds
1 Tbsp whole black peppercorns
2 tsp cardamom seeds (measure after removing pods)
4 7.5cm (3 inch) cinnamon sticks
1 tsp whole cloves
1 whole nutmeg
In a small pan roast separately the coriander, sumin, peppercorns, cardamom,
cinnamon and cloves. As each one starts to smell fragrant turn on to plate and
cool. After roasting, peel the cardamoms, discard the pods and use only seeds
[measure out the 2 tsp needed]. Put all into electric blender and blend to a
fine powder. Finely grate nutmeg and mix in. Store in a glass jar with
airtight lid.
#8: Fragrant Spice Garam Masala
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3 7.5cm (3inch) cinnamon sticks
2 tsp cardamom seeds (measure after removing pods)
1 tsp whole cloves
1 tsp blades of mace, or 1/2 nutmeg, grated
Roast spices separately and grind in a blender or with mortar and pestle;
add grated nutmeg, if used.
#9: Kashmiri Garam Masala
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2 tsp cardamom seeds (measure after removing pods)
1 tsp black cumin seeds
1 tsp whole black peppercorns
2 5cm (2 inch) cinnamon sticks
1/2 tsp whole cloves
quarter of a nutmeg, grated
Roast spices separately, and grind to a fine powder. Add nutmeg. Store airtight.
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#1 from "The Book of Hot & Spicy Foods" by Louise Steele, HPBooks
#2,#3 from "Creative Cooking with Spices" by Jane Walker, New Burlington Books
#4,#5,#6 from "Easy Curry Cookery" by the Australian Women's Weekly
#7,#8,#9 from "The Complete Asian Cookbook" by Charmaine Solomon, McGraw-Hill
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