Procastination

Last couple of weeks have been very dull and uneventful. I have not done much cooking (downside of having a "bua" that comes in once a day to cook and clean) nor much of anything else except being a complete bum. Anything that I did cook came out terrible and would rather forget about it then write it down. Could be attributed to my looming bad mood. If everything is connected - spiritually - then if I am in bad mood, my food will taste bad.

Anyways, I am hoping to do some research on spices and its medicinal uses. My hubby and I both dislike taking pills for everyday illness - like common colds, flu, indigestions, etc. and I know all these Indian spices have their individual uses in different ailments. So would like to study it and will share here.

Besides that, we are having Tilapia for dinner tonight, so if all turns out well, maybe a new recipe and pics for tomorrow.

Garam Masala Mix

This is a wonderful and fragrant spice to have handy. It can be used in meat, snacks, potatoes, soups and lots of other dishes. It is a great marinade as well.

Garam Masala in a Recipe

Now that I think about it - these spices could be used in spicy desserts like spice muffins, pies or cake! It is very versatile in use and is a definite staple in a South Asian kitchen.

Not to mention the beautiful aroma that will fill your kitchen when you are dry roasting them!

This isn't the end all be all of a recipe! It's a recipe that I use most often in my kitchen. Other spices can be added or substituted. Different types of cumin, bay leaf, dry ginger, nigella...the choices are endless!

Garam Masala

Begin with whole spices. Careful when dry roasting, you just want the natural oils to exude, over roasting can scorch and make it bitter...let your senses, *ahem*...nose...guide you :)

Coriander Seeds - 4 tbsp.
Cumin - 2 tbsp.
Black pepper - 1 tbsp.
Nutmeg - 1
Cinnamon - 3 pcs of 2 cm each
Cardamom - 3 tbsp.
Clove 1 tsp.

1. Except for nutmeg, gently dry roast all of the spices. Make sure it's on a gentle heat and be patient, go slow so it roasts inside.

2. Take off heat and let it cool.

3. After cooling, take the seeds out of the cardamom and grind the seeds with the other spices.
A coffee grinder can be used, make sure it is clean and dry.

3. Grate the nutmeg and mix with the spices. Store in a dry air tight jar.

Its best used right away. It will keep for few months but will become less fragrant and may change in texture and form.

Garam Masala on Wiki

Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in the Indian, Bangladeshi and Pakistani cuisines.

There are many variants and each one is formulated for a specific purpose. There are numerous ways in which Garam Masala is prepared in different regions of India. There is no way of determining which of them are more authentic than others.

Some recipes blend spices with herbs. Yet others grind the spices with water, vinegar or other liquids, such as coconut milk, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is cooked before use to release its flavours and aromas.

Coconut Goat Curry

Here you go...yet another coconut recipe! Ok, I have a few whole coconuts and have to use them up. This evening, a fresh one was broken and the water was immediately finished off by the hubby. The flesh - half in the curry the other half as dessert! I am not a big fan of goat meat but last week, my mother sent over almost 4 kgs of goat meat from my nephews naming ceremony event. I used a little bit of it to make haleem - a lentil based thick soup- and about 1 kg of it today to make this delicious curry. I think this is the first time I found goat meat appetizing so I had to share this recipe. It is so simple! Its from by Bengali cooking bible - Ranna, Khado, Pusti (loosely translated - Cook, Food and Nutrition) by the guru of Bengali cooking Siddiqua Kabir. My cook is really well versed in lots of different types of cooking and even she was surprised how tasty this came out, and glad to add a new recipe to her collection. Best of all the meat was so moist that I was couldn't stop popping little morsels!

Sadly, pictures of curry doesn't come out so good -or rather I am not a good enough food stylist yet to make it look delicious as it tastes!

Coconut Goat Curry

Ingredients

Goat Meat - 1 1/2 kg
(it can be on the bone and washed well and cut into desired size)
Coconut shavings - 1 1/2 cup
Onion paste - 1/2 cup
Ginger paste - 1 tbsp.
Garlic paste - 2 tsp.
Garam masala, ground- 1/2 tsp.
Green chili paste - 1 tbsp. (or desired hotness)
Fresh coriander paste - 1 tbsp.
Oil - 1 1/4 cup

1) Except for the oil - mix all other ingredients together well, cover and marinate for about an hour.

2) After marination - heat oil in a shallow pot, add all of the mix with the marinade. Stir well and cover. Cook on medium heat.

3) When oil skims the surface, the curry is ready. Taste test to see if the meat is tender, if not, leave on low heat and keep lid tightly closed. Turn off before it starts burning in bottom but keep closed lid (called 'dum') till ready to serve.

The longer its inside "dum" the more moist the meat will be.

I served this with rice - the usual staple carb in our home but I had whole wheat rotis. The roti is a little different. Yesterday I had attempted to make whole wheat donuts but it was a bust - but the dough was pretty good and decided to make it into rotis today and it was such a great compliment to the goat curry! If I had a restaurant, this could be perfect meal - doughut roti, goat curry and daal with a side of chutney and chili :)

Roti Recipe
I just eyeballed the recipe for this, so this really for advanced cooks. The amounts here are approximations.

Ingredients

Whole wheat flour - 1 cup
Egg, whipped - 1 egg
Sugar
Milk
Butter, melted - 1 tbsp.
Baking powder- 1 tsp.
Salt - a pinch
Cinnamon - 1/4 tsp.
Mace - 1/4 tsp.

1) Mix all wet ingredients together, mix all dry ingredients separately.

2) Slowly mix the wet into dry little bit at a time. Form a soft dough. Use more flour if the dough is too sticky.

3) Cover and refrigerate for about 1/2 an hour. Dough keeps well in fridge for couple days, probably could freeze it too.

4) When ready, roll out on flat surface with rolling pin into circles.

5) Heat a flat pan. Place the roti down, turn after 30 sec. Let other side cook and flip till its cooked through, Shouldn't take more than a 1-1.5 mins each.

Enjoy!

Oranges, oranges, oranges...