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Indian Recipes Samar Halarnkar “Our Daily Bread”: Hindustan Times

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My Srinagar garam masala
Ingredients
2 tsp coriander seeds
1 tsp fennel (saunf) seeds
1 tsp sesame seeds
1 tsp poppy seeds
2-inch piece of cinnamon (dalchini)
12 dried red chillies (Kashmiri chillies, or any other)
2 black cardamoms
5 green cardamoms
12 cloves
Method
Roast these spices on a medium flame until the seeds start to snap and crackle. Stir constantly for a minute, as the aromas release, but take care not to let them burn and blacken. Either pound the spices in a mortar pestle or in a mixie (which is what I normally use). Empty into an airtight glass bottle.

Once I had my masala, I found it enough for these three dishes.

Serves 4

Roast chicken with Srinagar masala
Ingredients
1 full chicken, skin intact
4 tbsp Srinagar garam masala
1 tbsp olive oil
1/4 cup rum
Salt to taste
Method
Marinate the full chicken, skin intact but slashed with a knife, with the garam masala and olive oil. Add salt and rum (I always use Old Monk). Let it marinate for 4 hours, at least. Place chicken in a casserole with lid and roast on oven mark 4 (or 180 degrees Celsius) for 2 hours or slightly more. You may not need to do anything for the first hour. Use the liquid released to periodically baste the chicken as it starts to brown. Serve whole, with roasted potatoes and onions if you wish. Carve on the table. It should yield to the first plunge of the knife.

Serves 4

Eggplant with coriander and sesame seeds
Ingredients
12-14 small eggplants, quartered or smaller
1 large onion, sliced
1 large tomato, chopped fine
2 tsp coriander seeds, roughly pounded
2 tsp sesame seeds
3 tsp Srinagar garam masala
11/2 tsp ginger-garlic paste (better, use freshly chopped ginger and garlic)
1 tbsp olive oil (more if needed)
Salt to taste
Method
Splutter the sesame seeds in gently heated olive oil in a non-stick pan. Add the coriander seeds and stir for 30 seconds. Add the onion and sauté until translucent. Add ginger and garlic. Add the Srinagar garammasala and sauté (with a dash of red-wine vinegar or water) till the masala blends. Add the tomato and toss well. Add eggplant and sauté until well done. Adjust masala if you wish. Top with fresh coriander or parsley (I used parsley) and serve hot.

Serves 4

Couscous with peppers, zucchini and Srinagar masala
Ingredients
1 large cup of couscous
1 zucchini, cut lengthwise and sliced into slim half-circles
1 red pepper, cut into 1/4-inch pieces or juliennes
1 yellow pepper, ditto
5 large garlic cloves, crushed
1 tsp sesame seeds
1 tsp Srinagar garam masala
2 tsp parsley, finely chopped
1/2 tsp coriander seeds, pounded
Salt to taste
Method
Lay the couscous on a flat dish. Pour boiling water or vegetable stock, as per instructions on couscous packet. Add a few drops of olive oil, salt and fluff up with a fork. In 1 tbsp of olive oil, splutter sesame seeds. Add the garlic and sauté until it starts to brown. Add zucchini and sauté. Add salt. Sprinkle the masala and toss. Add 1 tbsp of red-wine vinegar or orange juice while sautéing. Add peppers and toss for a minute before taking off flame. Pour the vegetables over the couscous. Sprinkle with parsley and pounded coriander seeds. If this is too vegetarian for you, add-as I did-leftover kebabs or sausages (after chopping into small pieces) to the couscous.

http://blogs.hindustantimes.com/my-daily-bread/2010/10/01/a-curfew-in-srinagar-and-the-seeds-of-new-ideas/#more-346

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October 11, 2010 - Posted by | culture, India, recipe, social | , , , ,

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