Spice Trade — garam masala

... and a few other articles on cooking with spices!

Chicken Xacuti from Goa – not your traditional Indian food.

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Food from Goa is not your usual indian fanfare of explosive spices. Owing to it’s portuguese heritage, much of the region’s cuisine is imbued with new sour-spicy and sweet flavours. It’s less about pure spice and deep warmth from garam masala. That said, Xacuti (pronounced Shakuti) masala is a fiery curry base, paired with sweet cool coconut giving a delicious fresh portuguese-indian blend of flavour. photo: Pankaj Kaushal Chicken Xacuti Ingredients1 kg chicken, cut into big pieces5 grams turmeric powder1 tsp salt2 inches of ginger10 flakes garlic1/2 bunch fresh coriander5 green chillies2 tsp oil2 sliced onions2 slit green chillies1/4 cup water For...

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Recipe: Vegetable Gold Coins

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This one’s our family’s own invention: vegetable gold coins. Think of them like an upgraded burger patty: overflowing with fresh ingredients and spices, but all kept together. When made well this one really tastes like a party in your mouth. Savoury, deep fried, and lots of fresh food: who can say no to that? Recipe: Vegetable Gold Coins Servings: 16 Gold Coins. Ingredients: 4 slices of crustless white bread 2 large potatoes, boiled with skin on 10 french beans finely chopped 1 carrot grated 1 cup of green peas boiled 1 tablespoon grated ginger a small bunch coriander leaves finely chopped...

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Indian style cottage cheese & pea rolls

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This is one of our homemade inventions and looks like a superstar when served up as an appetizer – doesn’t need any frills in terms of garnishes and fancy plating to look good and taste great. The thick, soft potato shell with crisp outside melts in your mouth, whereas the fresh peas and cottage cheese are mouthwateringly good. When we served this one up at a recent friend gathering they immediately ran out as people took seconds, thirds, and even fourth helpings. What really makes the dish shine is the secret ingredients Ras El Hanout and Garam Masala paired with...

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Mom’s Delicious Dal Fry, it doesn’t get better than this

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Dal Fry is a really popular Indian Lentil dish. It’s seasoned with a blend of spices giving it great depth of flavour. This dal never gets old, and is a staple of any north indian restaurant. It’s also easy to make. You can enjoy the dal fry with rice or roti or naan, it tastes great both ways. Here’s our home recipe, passed down through the generations! Serves 4-5 Ingredients: 1 cup Toor Dal (Arhar Daal) 5 cups water 2 small onion, finely chopped 1 small tomato, finely chopped 2 green chillies, slit in halves 1inch piece Ginger, grated 1...

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Fragrant Black Daal

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Indian’s almost all unanimously agree that the king of daals is the Black Daal. Rather blandly named, this daal is a rich, thick daal made using black lentils. It’s lightly, but carefully spiced, and an absolute joy to eat with rice. If you’re going out to a north indian restaurant in a large group, this will undoubtedly get ordered. Hope you enjoy our family rendition! Recipe: Fragrant Black Daal Serves 4 Ingredients 100g dried black gram (mungo bean), soaked for about 6-8 hours 1 tbsp single cream 1 tsp butter 1 tsp Fenugreek seeds 1/2 tsp Ground Cumin 1/2 tsp Ground Coriander seeds...

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