1. Persimmon (featured in November 16th blog post)
2. Starfruit (featured in November 19th blog post)
3. Lavender (featured in November 23rd blog post)
4. Cactus (featured in December 3rd blog post)
5. Chimichurri (featured in December 10th blog post)
6. Peri-Peri (featured in December 28th blog post)
7. Masala
In this post, I will spotlight the interesting flavor of Masala! This is the last of this series of posts, and I want to thank you all for following and offering some of your own recipes and thoughts about these flavor trends!
(image from www.cookingwithfriendsclub.com)#7 Masala: What is Masala? According to www.howtocookcurry.co.uk, Masala is "spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder". Indian cooks generally don't use pre-prepared curry powder - originally a British invention to approximate Indian seasoning - but prefer making their own ever changing blends."
In the United Kingdom, Chicken Tikka Masala is one of the most popular curries, and here is a YouTube video that shows how to prepare Chicken Tikka Masala:
Here is a recipe for Garam Masala from www.Epicurious.com:
Garam Masala
Epicurious, November 2007
Suvir Saran
Yield: Makes about 3/4 cup
Editor's note: The recipe and introductory text below are from Suvir Saran's book American Masala.
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim. Here, rosebuds (found in Indian or Middle Eastern markets) add an exciting floral note, but you can substitute black cardamom, fennel seeds (in the style of Kashmir), or a teaspoon of royal cumin (shahi or kala zeera, also found in Indian markets)—or just eliminate the roses altogether. Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space. As a rule (one that certainly gets broken at times), garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
Ingredients:
1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 dried red chile
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace
Preparation:
If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
With this Garam Masala, you can prepare this recipe, also from Epicurious.
(image from www.Epicurious.com, photo by: Romulo Yanes)Shrimp Tikka with Fresh Mango Chutney
Gourmet, June 2008
by Melissa Roberts
Yield: Makes 6 servings
Active time: 45 min
Total time: 1 hr
Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing.
Ingredients:
For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges
Preparation:
Marinate shrimp:
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
Cooks' notes:
·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
·Marinade can be made 1 day ahead and chilled.
·Chutney can be made 6 hours ahead and chilled.
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