Unlimited Variety: The Heart of Indian Recipes
Thursday, 6 January 2011
Indian recipes that are simple to make and work every time are something every cook with a passion for spice and sumptuous cuisine will return to frequently; and it is well worth searching out the magic recipe that works best for you.
Cooking an Indian dish may appear, at first glance, a daunting task, involving a long list of ingredients and techniques that you may not have tried before. However, with by following a few simple hints and tips you'll soon be creating authentic Indian banquets fit for a Rajah, with minimal effort.
An important thing to remember is that most Indian meat and Vegetarian recipes are based around a few spices, collectively known as Garam Masala. The type and quantity of spices used in this mix varies across India; however, there are there are a few core ingredients.
Conjuring up your own fabulous feast is simple once you have a good Garam Masala recipe. This provides the base and warmth of many dishes and tailoring the mix to your own taste makes it no less authentic. There are no hard rules for creating the perfect Garam Masala and you will want to experiment; however, the following recipe is a great starting point. Once made, the mixture will last for a few months but be warned, when you've sampled your own Indian cuisine, you'll be making greater quantities each time!
The only equipment you need for this recipe is a heavy based frying pan and, if you have one, a coffee bean or nut grinder. If you don't a grinder a basic mortar and pestle will do an equally good job, albeit with a little more effort.
Garam Masala Recipe
Preparation time: 10 minutes
Cooking time: four minutes
Ingredients:
• Six tablespoons of coriander seeds
• One and a half tablespoons of cumin seeds
• One and a half tablespoons of black peppercorns
• Two and a half teaspoons of black cumin seeds
• Two and a half teaspoons dried ginger
• Seven cloves
• Six large cardamom pods
• One and a half teaspoons of ground cinnamon or three one inch pieces from a stick
• One and a half teaspoons of crushed bay leaves
Shopping for the spices in this recipe will not be hard thanks to specialist shops, supermarkets and manufacturers having recognising and met the demand. You can buy these spices in jars, or if you'd prefer to skip the recipe entirely then you can purchase a good quality ready-prepared Garam Masala. Some companies now even sell handy refill packs to save you needing a new glass jar each time.
Place all the ingredients in a heavy-based frying pan and roast slowly over a low heat, no oil needed, for approximately four minutes. This process is slow roasting the ingredients, cooking them inside without burning the outside. Do not rush this stage as it is the heart of the recipe. Allow the colour to deepen to a few shades darker than before cooking; your Garam Masala should produce a rich, heady aroma that makes you practically beg for the chance to repeat the recipe right away.
When cooked and cooled, split open the cardamom pods, scoop the black centres into the rest of the mixture, whizz the entire lot through a blender and your Garam Masala is complete and ready to use. Store this wonderful aromatic mixture in an airtight container in a cool, dark cupboard for up to three months. The flavour will diminish over time so you will probably find that it is best to use it as soon as possible after cooking.
The smell of someone preparing Garam Masala is something to be savoured. You'll be making this for friends and family on request before you get the chance to cook with it yourself! Your own recipe and a sample of your Garam Masala make a fabulous present for the budding chef in need of inspiration. A love of Indian cooking is both infectious and sociable as banquets are a lavish love affair of tantalising flavours and appreciative company.
India is the second most populated country in the world with an estimated 1.18 billion people from over 2,000 ethnic groups and a whopping 1,652 spoken languages. The vast majority of these people live in small villages and the main vocation is working on the massive expanse of arable land; and area larger than all other countries apart from the US. What makes Garam Masala so remarkable for cooks is that while all these different regions, religions and dialects use varying recipes, meats, rice, pulses, legumes and breads in their cooking, the heart of the dish usually remains the same.
A curry recipe is never just a curry recipe; it is tradition, heritage and a very personal dish, the recipe of which will quite probably have been orally handed down through the generations.
Once you have your own Garam Masala what's next? It's time to choose a recipe that works for you. One Indian meal is known as a thali and consists of a large dish together with several smaller dishes served at the same time; it is very much a communal event.
Indian recipes are addictive. You can try a Punjabi farmer's simple luncheon of stuffed paratha, Bengali main dishes of fish and coconut, a hot and fruity Andhra byriani, a Rajsik hotpot where anything but beef gets added, or even a full 36 course waazwaan banquet from Kashmir. The choice of recipe is yours and you'll soon find what works for you. With a good set of spices and a passion for cooking, you will soon pick up enough hints and tips to help you make each recipe your own.
Why not make your own family tradition and spice up the weekend? Perhaps set aside one day a week, get the family round the table and practise your culinary skills; delight them with flavoursome food, fabulous colours and the fascinating food of India.
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