Garam Masala?

[Guest guest]

Scott: I found quite a number of recipes using garam masala, and narrowed it

down to these I'm sending. Here's the first batch:

 

Cauliflower and Tofu with Tikka Spices

Chana Masala

Chickpea Stew

Indian Chickpea Stew

Lentil Dal

 

 

* Exported from MasterCook *

 

Cauliflower and Tofu With Tikka Spices

 

Recipe By :This Can't Be Tofu! - Deborah Madison, pg 82

Serving Size : 4 Preparation Time :0:00

Categories : Curries & Braises

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton firm tofu

1 1/2 cups white or brown basmati rice

1 small cauliflower -- cut into small florets

SPICE MIX:

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon nutmeg

1/4 teaspoon ground cardamom

1/8 teaspoon ground cloves

1 teaspoon ground red chile or hot paprika

***************************************

2 tablespoons vegetable oil

salt

1/4 cup finely chopped or ground cashews

1 can coconut milk, light or regular

1 garlic clove -- pressed or minced

1/4 cup chopped cilantro

1/2 cup drained yogurt

2 scallions -- thinly sliced

mango or other chutney

 

Drain and press the tofu, then begin cooking the rice. Steam the cauliflower

until tender, but not cooked all the way through. Rinse and set aside.

Assemble the ingredients for the spice mix and place them in a pie plate.

 

Slice the tofu into rectangles about 3/4 inch long and about half as wide. If

the tofu is still damp, blot it further with a paper towel, then coat it with

the spice mix.

 

Heat the oil in a wide skillet. Add the tofu, season with 1/2 teaspoon salt,

and cook over medium-high heat for 4 minutes. The surface will be browning, but

it's hard to see through the color of the spices. Turn the tofu a few times so

that it browns evenly.

 

Add the cashews, coconut milk, and garlic to the pan. Slide the pan back and

forth to pick up all the spices and distribute everything evenly, then reduce

the heat so that the milk just simmers. Add the cauliflower and cook, covered,

until it's warmed through and tender, about 5 minutes. Taste for salt and stir

in the cilantro.

 

Divide the rice among 4 plates and spoon the curry and its sauce on top. Spoon

some yogurt over each serving and sprinkle scallions over all. Add a spoonful

of chutney on the side or pass it separately

 

 

 

 

 

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Per Serving (excluding unknown items): 103 Calories; 9g Fat (71.8% calories from

fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chana Masala

 

Recipe By :Martha Stewart Living, October 2000

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 teaspoon cumin seeds

2 small onions -- finely diced ( 1 1/2 cups)

2 cloves garlic -- minced

1 1/2 cups crushed tomatoes -- (canned)

2 cans chickpeas -- rinsed & drained

1/2 jalapeno pepper -- seeded & very finely diced

1 teaspoon garam masala

1 teaspoon coarse salt

1/4 cup chopped fresh cilantro

 

Heat oil in a large skillet over high heat. Add cumin seeds and cook until they

begin to pop, about 30 seconds. Add onions, and cook until they begin to brown.

Add garlic, and cook 1 minute more.

 

Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low,

and simmer 10 minutes. Stir in cilantro and serve.

 

 

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Per Serving (excluding unknown items): 447 Calories; 10g Fat (19.0% calories

from fat); 22g Protein; 73g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

617mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chickpea Stew

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian for All Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup dried chickpeas

5 cups vegetable stock

1 pound baking potatoes -- peeled & diced

1 pound tomatoes -- peeled & chopped

2 teaspoons garam masala

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

salt & pepper to taste

3 tablespoons chopped fresh cilantro

 

Pick over the chickpeas and discard any damaged beans or impurities. Rinse the

chickpeas. Place in a bowl and add water to cover generously. Let soak for 3

hours. Drain.

 

In a saucepan over high heat, bring the stock to a boil. Add the chickpeas,

reduce heat to medium, and simmer, uncovered, until almost tender, about 1 1/2

hours. Add the potatoes, tomatoes, garam masala, ginger, and turmeric, and

continue to cook until the chickpeas and potatoes are tender, about 30 minutes

longer.

 

Remove from heat and let cool slightly. Transfer half the stock and vegetables

to a blender or food processor and puree until smooth. (Karen's note: or use

an immersion blender). Return to the saucepan and season with salt & pepper.

Reheat to serving temperature.

 

Ladle into warm bowls, sprinkle with cilantro, and serve hot.

 

 

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Per Serving (excluding unknown items): 211 Calories; 4g Fat (14.6% calories from

fat); 7g Protein; 39g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1366mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Indian Chickpea Stew

 

Recipe By :Vegetarian Times Magazine, July 1999, page 34

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 medium red bell pepper -- diced

1 medium yellow bell pepper -- diced

1/2 medium head cauliflower -- cut into small florets (2 heaping cups)

1 medium zucchini -- halved lengthwise then thinly sliced

crosswise (1 3/4 cups)

1 tablespoon cumin seeds

1 teaspoon black mustard seeds

1 small jalapeno pepper -- seeded and minced

1 tablespoon minced fresh ginger

28 ounces canned pureed tomatoes in juice

1 teaspoon turmeric

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh oregano

1 1/2 teaspoons garam masala

1 teaspoon salt

2 cups cooked or canned chickpeas -- rinsed and drained if

canned

 

 

In large skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers

and cauliflower and cook, stirring often, until lightly browned, 6 to 7 minutes.

Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet. Add

zucchini and cook, stirring often, until beginning to soften, about 2 minutes.

Transfer to bowl with peppers.

 

In same skillet, stir in cumin and mustard seeds. Reduce heat to medium and

cook, stirring, until seeds are aromatic and begin to pop, about 1 minute. Add

jalapeno and ginger and cook 1 minute. Stir in tomatoes and turmeric and bring

to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.

Stir in cilantro, oregano, garam masala and salt. Add chickpeas and cooked

vegetables and cook until heated through, about 10 minutes. Serve hot.

 

PER SERVING: 187 CAL.;8G PROT.; 7G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0 CHOL.;

589MG SOD.; 6G FIBER

 

 

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Per Serving (excluding unknown items): 60 Calories; 5g Fat (66.6% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 360mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : This spicy stew is delicious served with basmati rice or couscous,

accompanied with yogurt and fruit chutney. If using canned chickpeas, you'll

need a 19-ounce can.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lentil Dal

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 6 Preparation Time :0:10

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups red lentils

1 bay leaf

2 tablespoons vegetable oil

1 medium onion -- diced

1 14 oz can stewed tomatoes

1 tablespoon minced ginger

4 cloves garlic -- minced

2 teaspoons garam masala

1 teaspoon ground cumin

2 tablespoons fresh chopped cilantro

1 green chile -- finely diced

1/8 teaspoon cayenne

 

In a large bowl, soak lentils for 10 minutes in water to cover. Discard any

impurities; drain. In a large pot, combine 6 cups of water, lentils, and bay

leaf. Cook, covered, over medium heat until lentils are tender, 30-35 minutes.

Drain and return to pan. Discard bay leaf.

 

Meanwhile, in a medium frying pan, heat oil over medium high heat. Add onion,

stirring occasionally until golden, 4-5 minutes. Add tomatoes and cook,

stirring occasionally, until most of the liquid evaporates, 5-6 minutes. Add

ginger, minced garlic, garam masala, cumin, cilantro, diced chile, salt, and

cayenne. Cover and simmer 5 minutes. Add to cook lentils and heat through.

 

S(ISBN):

" 0-06-016958-3 "

Copyright:

" 1994 "

 

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Per Serving (excluding unknown items): 74 Calories; 5g Fat (54.5% calories from

fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 19mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : Garam masala is an Indian spice blend available in Indian markets and in

the spice section of some supermarkets.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0