Showing posts with label Madhur Jaffrey. Show all posts
Showing posts with label Madhur Jaffrey. Show all posts

Apr 2, 2018

Madhur Jaffrey's Garam Masala

madhur jaffrey, recipe, garam masala, easy, indian, coffee grinder, spice mix, cardamom, cloves, cumin, nutmeg, pepper, cinnamon,

There are as many versions of garam masala as there are home cooks in India. This recipe for the versatile and aromatic spice mix is from the famed cookbook author Madhur Jaffrey. "Masala" means "spices" while "garam" means "hot," which refers to the body-warming properties of the spices in Ayurvedic medicine.

Madhur Jaffrey
For those of you who don't know who Madhur Jaffrey is - she's a Delhi-born actress credited with bringing Indian cuisines to the Americas with her debut cookbook, An Invitation to Indian Cooking (1973). She has written over a dozen cookbooks and appeared on several related television programs, the most notable of which was Madhur Jaffrey's Indian Cookery, which premiered in the UK in 1982. Her recipes are not always authentic due to their being written for western home cooks and what would be available in a western supermarket in the 70's and 80's. But they are always beautifully written, easy to follow, and can be relied on to taste great!


Ms. Jaffrey's recipe for garam masala is quite lavish in its use of spices yet quite practical. Costly green cardamom takes center stage in this vibrant mix while the less expensive but equally flavorful cumin, black pepper, cloves, cinnamon, and nutmeg are the supporting cast. This does not taste anything like the garam masala you'd typically buy readymade! No cheap fillers like coriander or fenugreek in this blend. Ms. Jaffrey has also scaled this recipe down to the perfect amount that will easily fit into an electric coffee grinder like you'd find in a western kitchen too. This is the perfect recipe if you wish to make just a few servings of this bold, versatile, and traditional spice mix.

Ingredients:
1 TBS green cardamom/elaichi pods
1 tsp cumin/jeera or black cumin/shahi jeera seeds
1 tsp whole black peppercorns/kali mirch
1 tsp whole cloves/laung
1-inch piece of cinnamon or cassia bark/dalchini, broken into pieces (or 1 tsp ground cinnamon)
1/4 tsp ground nutmeg/jaiphal or allspice

Here's what to do:
1) Place all the spices in a coffee or spice grinder and grind until to desired consistency.

madhur jaffrey, recipe, garam masala, easy, indian, coffee grinder, spice mix, cardamom, cloves, cumin, nutmeg, pepper, cinnamon,

2) Keep in a sealed airtight and light-resistant container in a cool dark place for up to 3 months.

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Helpful Hints:
The original recipe specified cardamom seeds. I do not have the patience to sit there and peel an entire tablespoonful of green cardamom pods. Plus my frugal Prussian farmer and Scots-Irish cheapskate genes will not let me toss those gorgeously fragrant and EXPENSIVE green pods. So I just grind them up too!

Madhur Jaffrey does not recommend dry roasting this garam masala so I don't. Works for me! I usually end up frying or cooking whatever I'm using the garam masala in anyway.

Jul 24, 2017

Hot & Spicy Hyderabadi Tomato Chutney

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

From Hyderabad comes this hot, garlicky, smoky, and spicy tomato chutney! Hyderabadi cuisine is known for it's lavish use of spices and love of red chilis. In this easy recipe tomatoes are simmered with roasted garlic, red chili, cumin, mustard, ginger, and fenugreek to caramelized perfection. A tasty vegan and vegetarian addition to any rice or roti based meal or a zesty new dip for tortilla chips. 

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It's that time of the year again when tomatoes are cheap and a'plenty! A cooked tomato chutney is a great way to enjoy Summer's vegetable largesse. This recipe takes about eight tomatoes and cooks down to a little less than a cup of chutney. My Kashmiri contingency here won't touch a raw tomato but when fried into a sauce or chutney they love'em! In fact, a batch of this relish lasts only a day at our house. And that's a lot of tomatoes!!! This recipe is adapted from Madhur Jaffrey's World of the East Vegetarian Cooking (1981). I bought this book from a secondhand bookstore yonks ago in San Francisco and it was fairly decrepit then. Anywho, it has 400 recipes from all over Asia that are all darned good and are suited to what you could probably find in supermarkets in the early 80's. (Nothing terribly exotic.)


Over time I have changed a few things in the recipe in accordance with my family's tastes. The original recipe called for peeling and seeding the tomatoes. We all know Bibi isn't going to do that! Didn't Ms Jaffrey's mom tell her that's were all the vitamins are? If you are the sort who seeds and peels tomatoes Ms Jaffrey also suggests canned tomatoes can be used in this recipe instead of fresh. (I would not dare to try that in our house- but it seems like it would work.) My Kashmiri clan loves their Kashmiri mirch so I've used that instead of the cayenne powder/degi mirch in the original recipe too. Feel free to adjust the amounts of red chilis in both dried and powdered form to suit your tolerance for heat. Other than that the ingredients are pretty much as in the original recipe. Are you wondering why Ms Jaffrey uses both garlic cloves and garlic paste? You'll notice the garlic cloves are fried until golden brown while the garlic paste is added later with the tomatoes. This gives both forms of garlic a different taste. This is the typical layering of flavors that makes Indian cuisine so deliciously complex. Frying the dried chilis until blackened lends the chutney a smoky flavor that's quite nice and very Hyderabadi too. I do prefer to run the chutney through the mixie after cooking and cooling. Ms Jaffrey does not advise this but the dried chilis and garlic cloves don't always break down into small pieces during cooking. I fear someone eating the chutney might get a big unpleasant bite of garlic or dried chili. Yikes! So I blitz the fried mixture in the mixie when cool to a lovely smooth texture. Enjoy!

Ingredients:
2 TBS cooking oil
4 garlic/lahsun cloves, peeled and minced
1 tsp cumin/jeera seeds
1/2 tsp black mustard/rai seeds
1/4 tsp  fenugreek/methi seeds
2-3 whole dried hot chili peppers (use less for less heat
1 tsp salt, or to taste
Mix together in a bowl:
2 C roughly chopped tomatoes, (canned tomatoes will work for this recipe too)
1 tsp ginger/adrak paste
1 tsp garlic/lahsun paste
1/2 tsp turmeric/haldi
1/4 to 1 tsp Kashmiri chili powder/mirch (or 1/2 tsp cayenne/degi plus 1/2 tsp paprika powder)

Here's what to do:
1) Mix the tomatoes, ginger paste, garlic paste, turmeric, and Kashmiri mirch in a bowl and mix. Set aside.

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2) Heat the oil and one teaspoonful salt in a heavy skillet over medium for about 5 minutes. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the dried chili peppers. They should puff up and darken.

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3) Add the tomato mixture to the spices in the hot oil. (Be careful as it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced and oil separates from the mixture. (If mixture begins to stick or scorch reduce heat and add 1/4 cup water- but keep stirring!) Use a wooden spoon to mash the tomatoes and garlic cloves into a paste.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,
hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

4) The chutney is cooked when the oil separates from the mixture and rises to the top. Salt to taste. You should have about 3/4 cup of chutney. If your chutney isn't as smooth as you prefer allow the mixture to cool for about 15 minutes and run it through a mixie or blender. Serve hot, cold, or at room temperature. Keeps well in an airtight container in the refrigerator for up to 3 days.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

Helpful Hints:
When salting chutneys to eat with rice and or rotis you'll want to add just a little more salt than you think you should. Like maybe 5% more. Remember that rice and rotis are generally served unsalted and chutneys or relishes served with them provide the salt that makes them tasty.

Ladies Sharing Wine, India, Andhra Pradesh, Hyderabad
Early 18th century Drawings; watercolors, ink, opaque watercolor, and gold on paper. 
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