Garam Masala or Hot Spices are important ingredients in North India. Each element vary according to individual taste. However, home made blend usually include both hot and sweet spices, such as black pepper (hot) and cinnamon (sweet).
I have found this recipe from my favorite Indian cook book. If you are into Indian cooking, I would highly recommend this book. It is a fantastic read and the recipes are easy to follow. This is the one book that I always refer to every time I make Indian food. Please do check out her book, you will not regret it.
Recipe adapted from: Savoring the Spice Coast of India, Fresh Flavors from Kerala by MAYA KAIMAL
1 whole pieces star anise
2 teaspoon fennel seeds
Ground to a find powder both ingredients, then mix well with the ingredients below. Store in an airtight jar. It will keep for 6 months.
Hello, my name is Dewi, I am 45 46 yrs old, Originally from Bali - Indonesia, reside in one of the beautiful part of Silicon Valley - USA. Proudly married to a South African born - Jewish man, we have a wonderful, affectionate, energetic and absolutely hilarious son. We also have 2 1 demanding, but adorable Golden Retrievers, Elmo and Lara. Sadly, my oldest Golden Retriever, Elmo, passed away in November 2009
Elra's cooking was created after my sister Citra and her family had to move overseas in summer 2007. Luckily, I still have another sister that live not too far from me. Otherwise my life would be unbearably measurable!
Both of my sisters are very enthusiastic about cooking and always willing to try a new recipes. They used to phoned or e-mail me and asked for recipes. It was quite daunting to write recipes back and forth to both of them. This is how I've decided to write recipes in a cooking blog. Seeing all of the photographs at elra's s cooking, elras's baking as well as garden at nina placewill encourage them to cook even more and also will remind them how beautiful relationship we have as a family.
To my sister Citra and her family: hope all of these recipes will bring memory back to CA where we were always get together, eating and cooking (although I did most of the cooking!!!)
To my sister manik: Keep cooking, because your cooking is getting much.....much.... better!
Cooking, baking, and gardening is part of my daily routine, and I love my routine as its give me such uncomplicated joy!
This is my version of green curry paste, most ingredients are available at the chinese grocery or at the gourmet super market in your area. It seem like a long list, once you get all the ingredients ready, it will only take minutes to make it.
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon anise seeds
Lightly toast all three ingredients above in a skillet over medium heat. Toast until they release their fragrant. Turn of the heat and transfer the seeds onto a small bow and let them cool completely. Process into powder on a coffee grinder. Set aside (let's call this coriander mix)
1/2 teaspoon dried shrimp paste (optional)
1/2 teaspoon white pepper corn
7 kaffir lime leaf
1/3 cup roughly chop cilantro
1 tablespoon roughly chop cilantro roots
lemongrass, the white part only and slice
2 tablespoon roughly chop fresh galangga
1/2 cup roughly chop shallots
10 cloves garlic
10 green jalapeno, seeded and discard the white membranes (if you like spicy food, then do not bother, just simply chop the jalapeno)
1 tablespoon fish sauce
Put all the ingredients above including the coriander mix onto a food processor. Process until you have the consistency of the paste. Transfer to a jar with a tight fitting lid and keep in the refrigerator for about 1 week.
Some recipe stated that it will keep a month in the refrigerator, however I am very cautious about keep it that long. Most likely I only keep it for a week, since in general I tent not very keen on keeping any food sitting to long in my refrigerator.
This dish is very simple to make. It has that fragrant aroma from kaffir lime and lemongrass. The only think that will take up your time is cutting the carrots and cucumber into jullienne. If you don't want to bother by it, you can cut it into any shape you like. I use orange rughy for this dish, but any kind of fish will do.
3 Fillet orange roughy, washed and pat dry
3 carrots, peel and cut into Julienne (yield about 2 cups)
2 medium size cucumber, peel and cut into Julienne (yield about 4 cups)
3 cloves garlic
1 candle nut (optional)
4 kaffir Lime Leaves
1 inch galangga
1 stalk lemongrass, bruised
15 grape size tomatoes
5 red pearl onions, peel and cut in half or leave it whole
5-10 green Thai chillies
1/2 teaspoon turmeric powder
1/2 teaspoon sugar, to taste
1/4 cup white vinegar
2 tablespoon of canola oil
In mortar and pestle, make garlic paste by pounding garlic and candle nut together.
Saute garlic paste in large saute pan with 2 tablespoon canola oil for a few second until fragrant, add 2 tablespoon of water to prevent the paste from sticking to the pan
Add galangga, lemongrass and turmeric powder, then add carrots, stir to coat, put the lid on and cook for about a minute or two
Add cucumber, pearl onions, salt and sugar, water and vinegar
When it just beginning to boil, add the fish, tomatoes and chillies, close the lid and continue to cook until the fish is done