Read The Indian Vegan Kitchen Online
Authors: Madhu Gadia
The Indian Vegan Kitchen (4 page)
Store spices in airtight jars and keep them in a cool, dry cupboard. Do not refrigerate or freeze spices, as the moisture can actually affect their flavor and texture.
A Word About Curry PowderCurry powder is one spice blend. Most Indians do not use curry powder, and if they do, it is for seasoning a particular dish. Curry powder is often used in America to create curries—a sauce-based yellow dish. I do not use curry powder at all. For each dish, I use individual spices to create a different flavor and taste. No more words about curry powder.
Substituting SpicesSpices and their blends add distinct flavor and taste to each dish. A recipe may call for whole or ground spice. The whole variety is usually more potent than its powdered form. Substituting the spices can alter the taste and character of the dish. If an ingredient is not available, omitting it is usually the better choice.
Glossary of Spices and Other IngredientsA list of spices, herbs, and other unique ingredients is given below with their description, uses, and benefits. The common Hindi translation of each is included in italics.
Some of my favorite masala recipes are below. Making any one of these is well worth the effort. Store the blends in a cool, dry place in an airtight container and they will last up to a year. A coffee grinder works best to grind the spices. If using a blender, use the small jar, shake frequently, and sieve the spices to obtain a fine blend. Good food begins with good masala!
Garam MasalaMAKES : about 1½ cups
This recipe has been passed on from generation to generation in my family. I only have one garam masala recipe, for I do not
mess with perfection.
mess with perfection.
½ cup cumin seeds
⅓ cup whole black peppercorns
½ cup large cardamom pods or ⅓ cup green
cardamom pods
1 tablespoon cloves
3 cinnamon sticks
10 to 12 bay leaves
1 tablespoon dried ground ginger
⅓ cup whole black peppercorns
½ cup large cardamom pods or ⅓ cup green
cardamom pods
1 tablespoon cloves
3 cinnamon sticks
10 to 12 bay leaves
1 tablespoon dried ground ginger
1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until golden brown. Cool to room temperature.
2. Combine all the spices and grind to a fine powder. If necessary, sift the spices to eliminate any large pieces. Store in an airtight container.
Chaat MasalaMAKES : about ⅓ cup
T
his is a hot-and-sour spice blend that is sprinkled on snacks and
chaat.
It tastes great and it perks up the flavor of raw vegetables or fruit. I like to keep some in a shaker container to sprinkle as desired. You can find citric acid in health food stores or Indian stores.
his is a hot-and-sour spice blend that is sprinkled on snacks and
chaat.
It tastes great and it perks up the flavor of raw vegetables or fruit. I like to keep some in a shaker container to sprinkle as desired. You can find citric acid in health food stores or Indian stores.
1 tablespoon cumin seeds
2 teaspoons black salt
1 tablespoon salt
1 tablespoon black peppercorns
1 teaspoon ground ginger
1 teaspoon citric acid
1 tablespoon cayenne pepper
2 teaspoons black salt
1 tablespoon salt
1 tablespoon black peppercorns
1 teaspoon ground ginger
1 teaspoon citric acid
1 tablespoon cayenne pepper
1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until golden brown. Cool to room temperature.
Other books
Greed: A DI Scott Baker Novel by Jay Nadal
Wherever Grace Is Needed by Elizabeth Bass
Alibi II by Teri Woods
Area Woman Blows Gasket by Patricia Pearson
The Horned Man by James Lasdun
Say It With Diamonds by Lucy King
Here and Now by E. L. Todd
Patricia Rockwell - Essie Cobb 02 - Papoosed by Patricia Rockwell
Flytrap by Piers Anthony
Undeclared War by Dennis Chalker
