Spice blend for hot or mild stews and spreads

[Guest guest]

Make these as hot as you wish with the addition of

fresh hot peppers or pepper flakes added during

cooking. To blend the spice, you need an old coffee

grinder.

 

Garam Masala, from Julie Sahini's book " East Indian

Recipes "

 

Grind:

1 tbsp whole black peppercorns

16 whole cloves

6 whole green cardamom pods

1 " piece cinnamon stick

1 tsp whole black cumin seeds

2 bay leaves

2 tsp whole cumin seeds

 

I have to admit that for use of the curry in a meal,

I cook by look for the rest of the dish if you know

what I mean, and I'm not good at measuring. For

curry, in a three quart pot I start with an onion and

cook it in a little olive oil until soft. The hot

peppers go in next, until soft, followed by the ground

curry powder. Fill the pot less than half way with

veggies cut as one would for stew. I've used this with

vegetables in various combinations but the curry will

turn carrots, cauliflower, potatoes and onions into a

hearty winter meal. Cover the vegetables with liquid.

For liquid I've used water mixed with milk or some

coconut milk, or tomatoes. Sweet potatoes are good in

it as well. Add grated fresh ginger for variation.

Top off with leafy coriander (cilantro).

 

The curry is also good cooked in chickpeas and

tomatoes. I've also added this to lentil soup. I make

lentil soup on auto pilot but I think it originally

came from Laurel's Kitchen or Ten Talents. Anytime I

cook with beans, I add a little epazote (the fresh

herb that acts like 'bean-o'). Either makes a good

spread if mashed. Imagine that as a 'burger' with

some of Chupa's recently posted Vidalia Onion and

Apple chutney.

 

Donna E.

(2nd one in LA)

 

 

 

 

 

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