Tag: garam masala

• 

  Easy Tomato Garam Masala Eggs

  This visually stunning yet simple egg, tomato and garam masala dish (inspired by Shakshuka) is perfect for breakfast.  Don’t let the short ingredient list fool you :).

  We will be softening a good handful of tomatoes and some herbs. The finale though is cracking in an egg and letting it cook as we see fit.

  Simply

  Add a handful or two of chopped tomatoes, some chives and a garlic clove into a small pan. Sprinkle with garam masala, salt and pepper.

  

  Cook on a medium heat until the tomatoes are soft. Keep stirring and add water if need be to stop them burning.

  

  Make a well in the tomatoes and crack an egg into it.

  

  If you like your egg a bit firmer, put a plate on top of the pan for the last few minutes of cooking.

  Serving

  When the egg is cooked to your liking, scoop the whole lot into a bowl and serve hot.

  Enjoy,

  PK

  Here are some more easy to prep recipes and posts about egg: 

  Written by

  PK

  ·

  January 20, 2020

• 

  Bombay Brasserie’s Chicken Shorba Soup

  Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort.

  The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it.

  I love the colours of the ingredients and also that it uses chicken frames to get the base flavour. Talk about thrifty!

  From this.

  

  To this heavenly result.

  

  Steps

  1. Boiling the chicken frames
  2. Frying the ingredients for half an hour
  3. Simmering for 1 hour
  4. Thickening and straining the soup
  5. Serving

  Ingredients

  Halved from original recipe.

  • 2 chicken frames
  • a good slug of olive oil
  • 1 brown onion, sliced
  • 2 large tomatoes, diced
  • 1/2 cup Greek yogurt
  • 1 tsp minced ginger
  • 6  garlic cloves, diced
  • 3 small green chilies
  • 2 sprigs coriander
  • 1 sprig fresh mint
  • 1/2  tsp coriander seeds
  • 1/2 Tbsp Garam masala
  • 1/2 Tbsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • table salt, to taste
  • 2.5L water
  • 1/2 Tbsp gram flour
  • 1/2 tsp cumin seeds

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 saucepan
  • 1 stockpot
  • 1 sieve or fine strainer

  Boiling the chicken frames

  1. Bring a sauce pan of water to the boil.
  2. Add your chopped up chicken frames.
  3. After a few minutes drain the water.

  

  Frying the ingredients for half an hour

  1. Put a good slug of olive oil into your stockpot on medium heat.
  2. Add the 1 brown onion and fry until golden and soft.
  3. Add the:
     • 1 brown onion
     • 2 large tomatoes
     • 1/2 cup Greek yogurt
     • 1 tsp minced ginger
     • 5  of the garlic cloves
     • 3 small green chilies
     • 2 sprigs coriander
     • 1 sprig fresh mint
     • 1/2  tsp coriander seeds
     • 1/2 Tbsp Garam masala
     • 1/2 Tbsp ground turmeric
     • 1/2 tsp ground cumin
     • 1 tsp Kashmiri chili powder
  4. Fry for another 15 minutes.
  5. Add the chicken bones and fry for another 15 minutes breaking the bones up as you go.

  

  

  This is the consistency you want.

  

  Simmering for 1 hour

  1. Add the 2.5L of water and bring everything to the boil.
  2. Simmer for about 1 hour.

  

  Thickening and straining the soup

  1. We don’t want add room temperature flour to a hot stock so heat some more olive oil (about 1 Tbsp) in your saucepan.
  2. Add the:
     1.   1/2 Tbsp gram flour
     2. 1/2 tsp cumin seeds
     3. and 1 sliced garlic clove
  3. Fry until the flour is golden brown.
  4. Very carefully slowly add this to the soup, stirring as you go.
  5. Strain the soup back into the stockpot and briefly return to the boil.
  6. Season with salt to taste.

  

  

  Serving

  No spoon required, just lots of naan, coriander leaves and lots of slurping. 🙂

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

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  CHICKEN DISHES

  SOUP

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  Written by

  PK

  ·

  January 21, 2019

• 

  How To Make Rick Stein’s Butter Chicken

  You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce.

  I won’t lie to you though. This is one of the trickier recipes on the blog.

  Notes:

  • I hope to char grill the chicken better next time but oh my it was amazing anyway. I think I might hit them with a chef’s torch for a bit.
  • I also didn’t sprinkle it with Rick’s Chat masala at serving and want to do that next time.

  Steps

  1. Marinating the chicken in marinade 1 for one hour
  2. Marinating the chicken in marinade 2 for four hours
  3. Charring the chicken pieces
  4. Making the sauce
  5. Serving

  Ingredients

  • 4 large chicken breasts, skinned and deboned
  • Marinade 1
    • The juice of 2 limes
    • 1 tsp Kashmiri chili powder
    • 1 tsp table salt
  • Marinade 2
    • 50g plain yoghurt
    • 50g double cream
    • 4 garlic cloves, diced
    • 5cm ginger, roughly chopped
    • 1 tsp Garam masala
    • 1 tsp ground turmeric
    • 3/4 tsp ground cumin
    • 1/2 tsp beetroot powder (for color)
  • The sauce
    • 50g ghee
    • 5 garlic cloves, diced
    • 5cm ginger, diced
    • 400g tomato passata
    • 1/2 tsp Kashmiri chili powder
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander seeds
    • 1/2 tsp ground cinnamon
    • 1/2 tsp Garam masala
    • 1 tsp dessicated coconut
    • 1.5 tsp table salt
    • 200ml water
    • 25g cashew nuts
    • 25g pumpkin seeds
    • 2 Tbsp boiling water
    • 1 Tbsp fenugreek leaves
    • 1/2 tsp caster sugar
    • 45ml double cream

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 mixing bowl
  • 1 bowl or dish for marinading
  • 1 wet mixer/blender (used twice so you will need to clean it)
  • 1 large heavy based saucepan
  • Several skewers

  Marinating the chicken in marinade 1 for one hour

  1. Cut each breast into 3 pieces.
  2. In a large bowl mix the:
     • Two limes worth of juice
     • 1 tsp Kashmiri chili powder
     • 1 tsp table salt.
  3. Put the chicken pieces in the marinade and mix to coat.
  4. Pop the bowl in the fridge for 1 hour.

  

  Marinating the chicken in marinade 2 for four hours

  1. In your wet mixer/food processor add the:
     • 50g plain yoghurt
     • 50g double cream
     • 4 garlic cloves, diced
     • 5cm ginger, roughly chopped
     • 1 tsp Garam masala
     • 1 tsp ground turmeric
     • 3/4 tsp ground cumin
     • 1/2 tsp beetroot powder (for color).
  2. Blend until smooth and add to the chicken making sure every knook and cranny is coated.
  3. Marinate for 4 hours in the fridge.

  

  Charring the chicken pieces

  1. Preheat your fan forced oven to 240C.
  2. Thread the chicken pieces on either oiled metal skewers or pre-soaked (in water to stop them burning) wooden ones.
  3. Roast for 15-20 minutes aiming for slightly charred but not cooked fully through just yet.
  4. Start the next step while the chicken is roasting.

  

  Making the sauce

  1. Grind, dice and chop the sauces ingredients.
  2. Heat the 50g ghee in the saucepan over a medium heat.
  3. Add the 5 diced garlic cloves and diced ginger and fry for a minute.
  4. Stir in the 400g tomato passata and simmer for 5 minutes.
  5. Stir in the:
     • 1/2 tsp Kashmiri chili powder
     • 1/2 tsp ground cumin
     • 1/2 tsp ground coriander seeds
     • 1/2 tsp ground cinnamon
     • 1/2 tsp Garam masala
     • 1 tsp dessicated coconut
     • 1.5 tsp table salt
     • half of the 200ml water
  6. Simmer for another 10 minutes while you do the next step.
  7. In your wet mixer/food processor blend into a paste the:
     • 25g cashew nuts
     • 25g pumpkin seeds
     • 2 Tbsp boiling water
  8. Stir the paste into the passata sauce and the rest of the water.
  9. Add the chicken to the sauce and gently mix everything.
  10. Simmer for 10 minutes and then stir in the:
      • 1 Tbsp fenugreek leaves
      • 1/2 tsp caster sugar
      • 45ml double cream

  

  

  Serving

  I served this dish over a bed of basmati rice with some steamed vegetables and a plate of pappadums to share.

  Spoon the chicken pieces onto the rice using a slotted spoon and then add as much sauce as the person likes.

  Rick Stein says to garnish with some torn fresh coriander leaves, shredded ginger and a sprinkle of chat masala.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  INDIAN CUISINE

  CURRIES GALORE

  MORE CHICKEN DISHES

  MORE RICK STEIN

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  Written by

  PK

  ·

  August 22, 2018

• 

  Cardamom Green

  Most of us have used or eaten the ground powder, seeds or pods of Cardamon , perhaps without knowing so. Also called Cardamon or Cardamum it is an essential spice especially in Indian, Middle Eastern and South East Asian cuisine.

  There are two types, large brown pods and small green pods, from two different plants. The green pods are the most commonly used in the modern era and are from South East Asia.

  Raw, I get an earthy grassy then menthol flavour.

  

  The seeds:

  

  Links:

  • see more green cardamon posts here
  • go to all ingredients

  Written by

  PK

  ·

  October 8, 2016

• 

  Rick Stein’s Garam Masala

  I use Rick Stein’s garam masala in so many dishes it isn’t funny. This uniquely south asian spice blend is earthy in taste and aroma. The blend is so verstile though and enhances the dishes of many cuisines.

  Sure, you could buy a garam masala from the shops. MasterFoods makes a really good one that I grew up with but making your own means that the spices haven’t lost their aroma and you get to personalise the blend.

  Rick Stein says “Even more important than the mix is having them freshly roasted and then ground” and of course, he’s right. It is a bit of extra effort but a pleasurable experience. The resulting spice mix  lasts for months in an airtight container.

  Steps:

  You will need:

  Roast the whole spices

  Pop all the spices (except the nutmeg) in a hot pan and keep them moving the whole time. Safe to say that if the smoke alarm goes off, you have dry roasted them too long or too high :).

  Experiment a bit, with the goal being more the release of the spices’ aromas in my opinion, rather than a change in their appearance.

  Mill the spices

  Once cooled, transfer everything to your blender or mortar. Grate the nutmeg (or like me use shop bought ground nutmeg, oops) separately and to the mill. Run the mill in quick bursts until you get the consistency you like. Then store in an airtight container.

  For more Rick Stein recipes click here.

  Enjoy,

  PK

  Written by

  PK

  ·

  March 9, 2016

• 

  PK’s Roasted Apples

  Last night I did a roast pork shoulder just to find that I had run out of apple sauce.

  I found a recipe where each person gets their very own roasted apple.

  See http://www.taste.com.au/.

  I didn’t use their roasting method but I added a couple of small red apples, lightly coated in olive oil and sprinkled with pepper and salt, for the last 30 minutes while I crisped up the roast potatoes.

  You know they are done when their skin loses its colour and starts to fall off.

  Enjoy,

  PK

  Written by

  PK

  ·

  March 6, 2016