Garam is the Hindi word for “hot” and Masala stands for “spice”. Despite that, Garam masala is not hot like chilli is but is a warming, beautifully aromatic mixture of spices such as cumin, cardamom and nutmeg.
“Curry powder” is a common thing one finds in the Western supermarket but one you wouldn’t find in an Indian grocery shop. Masalas on the other hand are a lot more familiar to the Indian ear and let me assure you that each of them is a unique blend of spices and is used to flavour only certain dishes. Of these, garam masala, is in my opinion the king of all masalas as it is really versatile and can bring life to the most boring of vegetables. You can cook it into a dal or sprinkle it on top of one, you can use it to flavour savoury lassi or the mashed potato filling that goes into a samosa , and to add flavour to the bean mixture that goes into vegetarian nachos – it’s uses are endless. Someone’s even written a page about the many avatars of garam masala.
I have given you the garam masala recipe from the book “How to Cook Indian” by my favourite chef Sanjeev Kapoor. I would highly recommend this book as would I it’s sister book “Mastering the Art of Indian Cuisine”. The garam masala recipe itself is really simple once you’ve assembled the raw ingredients. Being quite a strong flavouring, you only need to use a tiny amout to flavour any dish and so it lasts a fair while in a cool dry place in your pantry.
Hope you try making it and come up with new ways of using it!
Why the addiction – well these books respect vegetables like I have been taught to respect them as a life time vegetarian. Growing up in a South Indian household, my mother and grandma had endless ways of making vegetables exciting and I try and continue this tradition till today. However, I’m also a little more adventurous that mum and grandma and I cannot eat the same/similar things day in and day out. This is something I did quite gladly did when I was still dependent on my parents, but ever since I’ve moved out on my own, my kitchen has been a bit of a playground, as is this blog I host.
Jerusalem, Moro and Ottolenghi, while laden with meat-based recipes are also quite generous with their coverage of vegetable/vegetarian dishes from Eastern Mediterranean regions, Israel, Palestine with influences from Italy, Spain and Northern Africa. Overall, these vegetables are prepared quite differently (most of the time) to how I’d prepare them as a person of South Indian upbringing and I find that really really exciting. Sometimes, I find some similarities and start thinking about the origins of certain food and how recipes might have travelled from one region to another in ancient time.
To summarize it is food, vegetarian food, exciting vegetarian food and I love it! Food to me is most satisfying when I’ve made it and others are enjoying it 🙂 An opportunity presented itself when we decided to host a dinner and board games evening at our place. While I usually cook Indian food, I decided that I’d try recipes from my recently acquired books instead. There was a deathly silence as everyone sat eating until one of our friends spoke up and said , “You know the food is good when everyone is too busy eating and cannot stop to speak”. I’m going to call it a successful experiment based on this !
My menu and links to the recipes are presented below. I managed to take a lot of pictures for the first few dishes and then ran out of time and my guests arrived so I couldn’t keep clicking any more. Hope you try some of the recipes and like them !
I’ve been travelling for work and pleasure and hence my absence from the blog. I will post a couple of recipes to make up for my absence. The first of these was inspired by the Spanish saffron I got my hands on during one of my recent trips. Beautiful, long strands of saffron that impart a mild, yellow colour to rice and a wonderful and unique flavour too. For those of you who are unfamiliar with saffron, it is the most expensive spice in the world. Each saffron plant has upto 4 flowers and each flower has 3 strands of saffron and each strand has to be hand-picked from a flower. So when you go to the supermarket and see that 1gram of saffron costs 7 GBP, try not to balk.
Growing up, I almost never saw saffron until the time dad went to the Middle east for work and came back with some saffron. Mum used it mostly in desserts but it is also commonly used in flavouring and colouring savoury rice dishes. This pulao is no Spanish paella (pronounced pa-aye-ya) but there is taste in its simplicity. Also, it goes very well with a lot of curries – be they mild or potent. I’m afraid I don’t have a picture of the final product as we were really hungry and ate it pretty quickly. Hope you try this easy recipe and like it!