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Spice of the Fortnight (SOTF) #1: Garam Masala (beg. Sep. 18)
Posted on 9/12/17 at 9:37 pm
Posted on 9/12/17 at 9:37 pm
For those participating in our SOTF series, we shall start on Monday. Note each period is actually two weeks long, but "bi-week" isn't a word and Spice of the Fortnight just doesn't have the same ring to it. Our first selection will be garam masala, and I'd suggest the person who nominated the SOTF give participants a brief overview: where it hails from, what its components are (where applicable), what its taste profile is, which dishes typically feature it, and any interesting facts or history about the spice.
The only rule is that pictures and conversation are each strongly encouraged.
The only rule is that pictures and conversation are each strongly encouraged.
This post was edited on 9/13/17 at 9:19 am
9
Posted on 9/12/17 at 9:58 pm to RedStickBR
quote:
Spice of the Fortnight
I vote this be the name....I like it!
Posted on 9/12/17 at 11:19 pm to RedStickBR
is the SOTW thread where people are going to use it and post about it? Or are we just getting some knowledge on a spice that's maybe not in our kitchen yet?
Look forward to it regardless
Look forward to it regardless
Posted on 9/13/17 at 7:25 am to RedStickBR
Considering all the other unique anagrams on TD, SOTF isn't that much of a stretch.
Posted on 9/13/17 at 10:34 pm to RedStickBR
I have a question/request...
Why are we waiting until the 18th? Sure, let's run each ingredient on a two week cycle, but let's get the party started on Garam Masala. I wanted to post and then saw that it won't begin for a few days.
We can still start each week on a Monday.
Please kind RedStickBR Sir, open up an official thread on Garam Masala and I might be able to have a post up as soon as tomorrow night.
Why are we waiting until the 18th? Sure, let's run each ingredient on a two week cycle, but let's get the party started on Garam Masala. I wanted to post and then saw that it won't begin for a few days.
We can still start each week on a Monday. Please kind RedStickBR Sir, open up an official thread on Garam Masala and I might be able to have a post up as soon as tomorrow night.
Posted on 9/14/17 at 6:27 pm to RedStickBR
Chicken Tikka Masala
Might be the National dish of Great Britain. Although most folks would call it an Indian dish, it was developed in Great Britain.
You need:
Chicken Thighs
Marinade:
8 ounces plain Greek Yogurt
1/2 Tablespoon fresh ginger, minced
1 1/2 Tablespoons Lime juice
1 1/2 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Garam Masala Spice
1/2 teaspoon Cayenne Pepper
Sauce:
2 Tablespoons unsalted butter
1 Tablespoon Vegetable Oil
2 Cloves Garlic, Minced
1 1/2 teaspoons fresh ground ginger
2 teaspoons Smoked Paprica
1 1/2 teaspoons Garam Masala
1 Large onion sliced and cut into strips
1 Tablespoon Tomato Paste
1 Small can Tomato sauce
1 Tablespoon Red Wine Vinegar
3/4 cup Heavy Cream
Served over Basmati Rice
Here is the photo post
An old photo, from Meridian days.
Might be the National dish of Great Britain. Although most folks would call it an Indian dish, it was developed in Great Britain.
You need:
Chicken Thighs
Marinade:
8 ounces plain Greek Yogurt
1/2 Tablespoon fresh ginger, minced
1 1/2 Tablespoons Lime juice
1 1/2 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Garam Masala Spice
1/2 teaspoon Cayenne Pepper
Sauce:
2 Tablespoons unsalted butter
1 Tablespoon Vegetable Oil
2 Cloves Garlic, Minced
1 1/2 teaspoons fresh ground ginger
2 teaspoons Smoked Paprica
1 1/2 teaspoons Garam Masala
1 Large onion sliced and cut into strips
1 Tablespoon Tomato Paste
1 Small can Tomato sauce
1 Tablespoon Red Wine Vinegar
3/4 cup Heavy Cream
Served over Basmati Rice
Here is the photo post
An old photo, from Meridian days.
This post was edited on 9/15/17 at 9:49 am
Posted on 9/16/17 at 1:26 pm to RedStickBR
Alright boys and girls, I'm on the board. Made a nice aloo gobi today. Potatoes and cauliflower are good enough as is for me, but throw in some Indian spices and weave it all together and it really becomes a special dish. Here we go:
Started off with some sautéed onions and a bay leaf. We use olive oil 9 times out of 10:
Added some purple bell pepper and fresh cayenne I had left over from the farmer's market last weekend. This is also when we added our garlic and ginger:
Tossed in some diced tomatoes. And, yes, anytime we use tomatoes in anything, we always find an excuse to throw in a few grape tomatoes as well. Cook it for a few minutes and we're starting to get saucy:
Add in some cauliflower. It can't hide it: yes, it had previously gotten in a tussle with turmeric and lost (and cayenne, and salt):
Adding our potatoes. Same story: didn't stand much of a chance against the turmeric:
Now we hear India calling. Adding our cumin, coriander, more turmeric, and our star - garam masala. The way I score it, cumin is the earthiest, coriander is still earthy but getting a bit sweeter, turmeric is similar to coriander but a bit sweeter still, and garam masala ... well, my mixture feels a lot like Christmas morning. A bit sweet, a bit spicy, and wholly delicious. Oh, we added a bit more salt, some black pepper, and another pinch of cayenne as well:
Breaking it down a bit now with some chicken stock and a wee bit of white wine. We're sure to scrub the bottom of our pot to unlock any flavors stuck below:
We'll pull it all together now and transfer to a serving dish:
Chef gets the first bite:
Great taste profile and quite filling, too. The household says garam masala is a keeper, but we'll see what else it can do later this weekend. Aloo gobi is a great addition to our Indian recipe book.
Started off with some sautéed onions and a bay leaf. We use olive oil 9 times out of 10:
Added some purple bell pepper and fresh cayenne I had left over from the farmer's market last weekend. This is also when we added our garlic and ginger:
Tossed in some diced tomatoes. And, yes, anytime we use tomatoes in anything, we always find an excuse to throw in a few grape tomatoes as well. Cook it for a few minutes and we're starting to get saucy:
Add in some cauliflower. It can't hide it: yes, it had previously gotten in a tussle with turmeric and lost (and cayenne, and salt):
Adding our potatoes. Same story: didn't stand much of a chance against the turmeric:
Now we hear India calling. Adding our cumin, coriander, more turmeric, and our star - garam masala. The way I score it, cumin is the earthiest, coriander is still earthy but getting a bit sweeter, turmeric is similar to coriander but a bit sweeter still, and garam masala ... well, my mixture feels a lot like Christmas morning. A bit sweet, a bit spicy, and wholly delicious. Oh, we added a bit more salt, some black pepper, and another pinch of cayenne as well:
Breaking it down a bit now with some chicken stock and a wee bit of white wine. We're sure to scrub the bottom of our pot to unlock any flavors stuck below:
We'll pull it all together now and transfer to a serving dish:
Chef gets the first bite:
Great taste profile and quite filling, too. The household says garam masala is a keeper, but we'll see what else it can do later this weekend. Aloo gobi is a great addition to our Indian recipe book.
This post was edited on 9/16/17 at 2:40 pm
Posted on 9/16/17 at 1:28 pm to RedStickBR
A long time ago, I ended up with a few of my roommate's spices who moved out and left them. One was Garam Masala. I'd never heard of it. I took a whiff and it smelled like really good authentic Indian food that I'd tasted before. I can't remember my first application, but when I was running out, I couldn't find it on the shelves of any grocery store. The GM I was using was by McCormick, so I fully expected it to be easy to find, but it isn't, so I turned to amazon.
Rani (small bottle on the right) was my replacement for McCormick. I was able to taste them side by side and Rani blew away McCormick. I then began running low on Rani and bumped into Natco at World Market. There's a stark difference between those two. For instance, I like Rani in smothered chicken, while I use Natco for my cauliflower. I prefer Rani far more than Natco.
Since Garam Masala is not a spice, but rather a spice blend, I'll list the ingredients in each one and where you can find them so that the folks who want to participate know where to find GM.
Here are the entries with the ingredients listed most to least...
Let's start with Deep, which is the top bag. I found this at Desi Bazaar in Lafayette.
Ingredients: Coriander, Sichuan pepper, anistar, fennel seeds, cumin seeds, cloves, kalpasi, pepper, chili, black cardamom, bay leaves, cinnamon, sugar.
Moving on to Swad, also found at Desi Bazaar in Lafayette.
Ingredients: Coriander, red chili, clove, cinnamon, curry leaves, dry mango, bay leaves, cumin, fennel, salt, black pepper, anistar, sodium sulfite.
Next is the Spice House blend. I was turned on to the Spice House with my time in Chicago and Milwaukee, and there was nothing like the smell of walking into their store. They have a fantastic spice website that I would recommend. Alton Brown loves it so much that he has (or had) a link on his website.
Ingredients: Corriander, cardamom, tellicherry pepper, cinnamon, kalonji, caraway, cloves, ginger, nutmeg.
Natco ingredients (found at World Market): Coriander, cumin, ginger, cassia, black pepper, cloves.
Rani ingredients (found on Amazon): Coriander, Cumin, Cinnamon, Black Pepper, Cloves, Ginger, Mace, Green Cardamom, Black Cardamom, Nutmeg, Bay Leaves.
Interesting. Not all contain the same ingredients. Some have ginger, one even has mango.
The bulk bags are ridiculously cheaper from my Indian grocer than the others. A larger size of Rani from Amazon is also more cost effective.
I'm looking forward to tasting all five side by side and will report back.
Rani (small bottle on the right) was my replacement for McCormick. I was able to taste them side by side and Rani blew away McCormick. I then began running low on Rani and bumped into Natco at World Market. There's a stark difference between those two. For instance, I like Rani in smothered chicken, while I use Natco for my cauliflower. I prefer Rani far more than Natco.
Since Garam Masala is not a spice, but rather a spice blend, I'll list the ingredients in each one and where you can find them so that the folks who want to participate know where to find GM.
Here are the entries with the ingredients listed most to least...
Let's start with Deep, which is the top bag. I found this at Desi Bazaar in Lafayette.
Ingredients: Coriander, Sichuan pepper, anistar, fennel seeds, cumin seeds, cloves, kalpasi, pepper, chili, black cardamom, bay leaves, cinnamon, sugar.
Moving on to Swad, also found at Desi Bazaar in Lafayette.
Ingredients: Coriander, red chili, clove, cinnamon, curry leaves, dry mango, bay leaves, cumin, fennel, salt, black pepper, anistar, sodium sulfite.
Next is the Spice House blend. I was turned on to the Spice House with my time in Chicago and Milwaukee, and there was nothing like the smell of walking into their store. They have a fantastic spice website that I would recommend. Alton Brown loves it so much that he has (or had) a link on his website.
Ingredients: Corriander, cardamom, tellicherry pepper, cinnamon, kalonji, caraway, cloves, ginger, nutmeg.
Natco ingredients (found at World Market): Coriander, cumin, ginger, cassia, black pepper, cloves.
Rani ingredients (found on Amazon): Coriander, Cumin, Cinnamon, Black Pepper, Cloves, Ginger, Mace, Green Cardamom, Black Cardamom, Nutmeg, Bay Leaves.
Interesting. Not all contain the same ingredients. Some have ginger, one even has mango.
The bulk bags are ridiculously cheaper from my Indian grocer than the others. A larger size of Rani from Amazon is also more cost effective.
I'm looking forward to tasting all five side by side and will report back.
Posted on 9/17/17 at 2:06 pm to RedStickBR
Posted on 9/24/17 at 5:28 pm to RedStickBR
My lazy use of garam masala: pop corn on the stovetop, butter it generously, sprinkle w garam masala. Yeah, nice.
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