Aromatic Kashmiri Spice Blend for Spicy Cooking (Aromatic Garam Masala)

This is my favourite Garam Masala blend there is no consistent recipe for this spice mixture, but I expect that every Indian, Nepalese and Pakistani home will have their own "secret" mix.

Garam Masala is an aromatic and hot spice mixture that is crucial to many types of dishes in Indian, Nepalese and Pakistani cooking. Garam Masala means "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. For most recipes, Garam Masala is added at or towards the end of the cooking process. Once a dish is ready, the heat is turned off and the Garam Masala is sprinkled on top. The lid is then closed and it is left to infuse the dish with its lovely aroma.
It is nothing like commercial curry powders that need to be cooked off because of the cornflour and other ingredients.
Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat.
If you cook Indian food regularly and grind your own spices, it is worth investing in a small coffee grinder, kept separate just for grinding spices.

NB: Black cumin seeds are also called Royal Cumin or Shah Zeera.

This spice mix makes a great gift, specially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!

Serves: 25, makes 10 tablespoons
Time: 40 minutes

You Will Need

20 Whole, Green Cardamom Pods
3 Whole, Cinnamon Sticks
Four Large, Bay Leaves
1 Tablespoon, Black Peppercorns
4 Teaspoons, Black Cumin Seeds, Its OK to use ordinary cumin seeds
2 Teaspoons, Whole Cloves
1 Tablespoon, Coriander Seeds
1 Tablespoon, Fennel Seeds
½ Teaspoon, Fenugreek Seed
2 Teaspoons, Freshly Ground Nutmeg

Method:

Split open the cardamom pods with a small sharp knife and remove the dark brown seeds, discard the pods and crush the seeds in a pestle and mortar.
With your fingers break the cinnamon sticks into small lengths, crumble each bay leaf into several small pieces.
Place all the spices except for the nutmeg in a dry frying pan or skillet and heat over a very low heat, stirring constantly.
As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices).
Allow to cool and stir in the grated nutmeg.
Put the spices in small batches into an electric grinder and grind to a fine powder.
Pack the spice mix into a sterilised jar, seal and label.
The Garam Masala should last for about 2 to 3 months with no bad affects to the flavour and fragrance.
Use as directed in recipes that call for Garam Masala.

Almond Red Sauce (Mexico)

Almondy, Spicy And Just About Perfect For Game Birds, we had this on some roasted quail in Nogales, Mexico and thought it was just so tasty I had to get the recipe.

Serves: 4 (makes 1 ¾ cups)
Time: 10 minutes

You Will Need:

½ Cup Blanched Almond, Toasted and Slivered
1 Cup Minced Onion
1 Tablespoon Minced Garlic, minced
2 Tablespoons Corn Oil
3 Tablespoons Tomato Paste
2 Teaspoons Paprika
1 Teaspoon Crushed Red Chillies
¼ Teaspoon Cayenne Pepper

Method:

Finely grind the almonds in a food processor, set aside.
Sauté the onions and garlic in the oil, over a medium flame for six-eight minutes, until tender.
Stir in the remaining ingredients, except the almonds, bring to a boil, reduce the heat, and stir for 1 minute Remove from the heat, stir in the almonds and serve hot.

Ajili Mojili Sauce (Hot Pepper & Garlic Sauce)

A piquant sauce from Puerto Rico, we found it especially tasty with pork chops or tiger prawns, for true garlic lovers!
Ajili-Mojili is customarily served with bread.

Serves: 4
Time: 10 minutes

Puerto Rican, Sauces, Marinades, Dressings, Speciality Sauces,

You Will Need:

6 Green Chiles, seeded and chopped
¼ Cup Minced Garlic, I now mince garlic with a micro-plane grater, much better than a knives or garlic crusher.
6 Whole Peppercorns
¼ Cup White Wine Vinegar
¼ Cup Fresh Lime Juice, strained
2 Teaspoons Sea Salt
½ Cup Olive Oil

Method:

Mix the chiles, garlic, peppercorns, and vinegar in a food processor, process to a smooth puree, add the remaining ingredients, and pulse to mix well.
Cover and chill.
Stir before using and Serve with all meats and fish

Szechwan Crispy Beef

In this celebrated Szechwan recipe slender slices of beef are stir-fried for a few minutes, and then stir fried with spicy seasonings. I’ve added carrots and celery cut into matchsticks. At Wilton Lodge for some of the Hanson’s dinner parties we always used to serve a Chinese night once every 2 months or so and this dish always went down a treat (Not for Lord & lady H though)

Serves: 8 as part of a whole dinner celebration
Time: With time and patience, the mulberry leaf becomes satin. With time and patience, the mulberry leaf becomes a silk gown.

You Will Need

1 pound, beef (flank or sirloin steak is good)
2 medium, carrots
1 tablespoon, minced ginger
2 scallions (spring onions, green onions), white parts only
1 tablespoon black sauce (or substitute hoisin sauce)
3 teaspoons chili paste or chili sauce
8 tablespoons peanut (Groundnut) oil
¼ teaspoon salt
1 tablespoon Shao hsing wine *
½ teaspoon sugar
½ teaspoon roasted Szechwan peppercorns**

Method:

Cut the beef across the grain into thin slices less than ¼ inch thick and 2½ to 3 inches long. Wash, peel and julienne the carrots and celery into thin strips about 1/8 of an inch thick and 21/2 to 3 inches long. Mince the ginger and cut the scallion into lengths about 2 ½ inches long, and then into thin shreds.
In a small bowl, combine the black bean sauce and chile paste set to one side, Preheat the wok on a medium high heat for at about 30 seconds. (The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface).
Add 1 ½ tablespoons of oil to the pre-heated wok, drizzling down the sides. When the oil is hot, add the carrots and celery, stir fry for a couple of minutes, stirring in the salt, do not brown the veg, remove from the wok.
Heat 6 tablespoons of oil in the wok over a medium to high heat, when the oil is hot, add the beef and stir fry for about 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out). Splash the beef with the rice wine or dry sherry during the later stages of cooking.
Push the beef up to the sides and drain all but 2 tablespoons from the wok, add the bean sauce and chili paste or sauce mixture. Stir-fry for a few seconds, and then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots and celery to the wok, stir in the sugar and the roasted Szechwan peppercorn, taste and adjust the seasonings if desired.

* Usually, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. And yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes.
What I buy from my Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it's not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.

** How to Roast Szechwan Peppercorns
This simple technique for roasting Sichuan peppercorns will add an interesting flavour to your meals.
Time: 10 to 15 minutes
Method:
Place Szechwan peppercorns in a frying pan on medium-low heat.
Heat peppercorns, shaking pan occasionally, until they begin to darken and become fragrant.
Remove from pan and cool.
When cooled, grind peppercorns with a mortar and pestle, or crush with a rolling pin.
Use as called for in a recipe, or store in a covered jar until needed.

Quick & Easy Prawn (Shrimp) Creole

Quick & Easy Prawn (Shrimp) Creole

Ooh, we just love the Creole cuisine and shrimp Creole must be one of our favourites.
Shrimp Creole is a dish of Louisiana Creole origin (French and Spanish Legacy), consisting of cooked shrimp in a combination of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice.
The shrimp may be cooked in the mixture or cooked separately and added at the end.

Other "Creole" dishes may be made by replacing with some other meat or seafood for the shrimp, or leave out the meat completely.

Serves: 4
Time: 15 to 20 minutes.

450g / 1lb, medium sized prawns (shrimps) without shells.

1 teaspoon, olive oil

1 cup onion, chopped

1 cup green pepper, chopped

½ teaspoon dried chillies, crushed

6 cloves garlic, chopped

2 tins, chopped tomatoes

5 cups, cooked long grain rice

Coat a non-stick pan with cooking spray, or wipe a little olive oil with a paper towel. Place over a medium heat until hot. Add the onions, peppers and chillies and garlic and sauté until tender. Add the tomatoes and bring to the boil.
Reduce the heat and simmer uncovered for ten minutes, stirring occasionally. Add the prawns (shrimp), cover and cook for five minutes, or until the prawns turn pink.
Serve on the rice