Tag Archives: garam masala

Cuisine of India: I need a road map

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I have stepped into the grand adventure of teaching myself how to cook the cuisine of the subcontinent India. It is not an easy task, and involves hours of research, reading, and learning techniques in the kitchen. Mostly it is a language barrier.

During the research process, I have discovered that terminology is specific to region. Names of ingredients and processes are different, but mean the same thing. And that can be terribly confusing for someone trying to learn how to cook new foods.

The prime example is the backbone of India cuisine, Masala. But what is it, and how do you define it? Wikipedia says “any spice mixture.” And that can mean either a dry spice mix, or a cooked  spice mix. But how is it determined? Almost every website I read has a different kind of description for the same thing. Masala can be a wet or dry spice mix. chaat is a dry mixture, punjabi is a wet mixture. However, more identification of regions is necessary for my American head to wrap around. I am trying to learn something on my own, that most Indian cooks know instinctively, through language and region.

India cuisine has had many influences on it’s flavors and styles. It is hard to know what food was cooked prior to the euro invasion. Potatoes, eggplant, and many chili’s came from the New World via the Portugese. Other influences over the last several centuries has determined what kind of curry, or masala, or rice (biryana) I am cooking.

The next book I will be reading is called Curry, a tale of cooks and conquerors. It will be interesting to see what I learn, and how much of it makes sense. Bouncing around the web reading about punjabi, and chaat, and masala, and curries, and subjis (or subzis) is spinning my culinary knowledge wheels. I don’t have a road map here, and I feel lost. As a chef, I want to know the culinary secrets of India Cuisine. When I discuss it, I would like to sound at least knowledgeable in some small way.

And really, wouldn’t it just be easier to go to India to learn about the food? Travel around,  cooking and eating my way through the ingredients, styles, techniques, and choices of the land?

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A Recipe a Day: India Spiced Tofu Bites

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Indian Spiced Tofu Bites

Indian Spiced Tofu Bites on a Garden Salad with Herb Vinegrette

These Tofu Bites are a great make-a-head snack for the family. They last up to a week, and puts a smile on everyone’s face. They are delicious in salads, stir fry, and even Pasta sauce if you are willing to be that bold. Send the kids to school with them, they’ll ask for more because they shared with their friends.

Remember, the spice mix is a suggestion. Experiment and come up with your own. You can also use different citrus juices. I haven’t tried it yet, but I bet pineapple juice would be excellent.

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A Recipe a Day: India Spiced Tofu Bites

Ingredients

    Tofu Bites
  • 1 lb firm tofu, cubed
  • Sunflower oil
  • Orange Juice
  • Garam Masala
    • Garam Masala (make ahead of time)
  • ¼ tsp Star anise
  • ¼ tsp Cardamom
  • ¼ tsp Cumin
  • ¼ tsp Coriander
  • ¼ tsp White pepper
  • 7-8 Curry leaves
  • 1 tbsp Chili powder
  • 2 tbsp Turmeric
  • ½ tsp Pomegranate powder

Process

Garam Masala:

Toast the seed spices individually. Combine them and grind, either in a spice grinder, or pound to a pulp in a mortar and pestle. Put in an airtight container. You can store the Garam Masala for a few months on the shelf.

Tofu Bites

After pressing the tofu, cut it into cubes.

In a bowl, add orange juice, olive oil, garam masala, turmeric, chili powder, and pomegranate powder. Mix thoroughly, then add the tofu. Set aside to marinate overnight. (the frying process in this recipe will help the flavors come out faster, but you can’t always rely on this trick).

Fill a deep skillet with oil to a quarter inch depth. I use a stove-top wok. Heat the oil, and carefully add the tofu into the oil. Cook until tofu bites start to get nice and brown. When done, remove from oil and drain on paper towels. Once cooled, serve as a snack, or as a meal.

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A Recipe a Day: Smoked Coconut Curry Sauce

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Here’s a sauce that took me some time to create. There was a time that I was afraid of coconut milk. As a Fearless Chef, I must face these ingredients, and let them teach me what they want to become. I used the spices I love to create food that I love.

This sauce has a tendency to thicken as it cools in the refrigerator (that is if you have any leftover). I use just a little vegetable broth to thin it out when I’m reheating it.

Curry leaves can be a hard ingredient to find. If you have a Farmers Market or Asian Grocers in your area, look there. If not, you can order them online. I buy mine fresh, and then dry them out on a sheet pan for a few days.

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Smoked Coconut Curry Sauce

Ingredients

  • 1 15 oz can Coconut milk unsweetened
  • 2 chipotle
  • 6-8 curry leaves
  • 2 tbsp Cooking oil
  • 1 tbsp turmeric
  • ¼ tsp cumin
  • ¼ tsp cardamom
  • ¼ tsp fenugreek
  • ¼ tsp coriander
  • ¼ tsp star anise
  • ¼ tsp red chili powder
  • Pinch of cayenne powder
  • Pinch of Mango powder
  • S & P to taste

Process

Heat a skillet and add the oil. When the oil is hot drop in the curry leaves and chipolte. Saute for a few seconds so the oil is infused with the spices.

Add coconut milk. Stir well so the oil and the milk are blended. Add all the other spices except for Mango. Cook for 8-10 minutes until all the flavors infuse into the coconut milk. Add mango powder, stir for a minute longer. Remove from heat.

Serve with any curry dish of your liking. It goes particularly well with Aloo Gobi and Rice.

How to Prepare Spices:

Method 1: Using whole spices, toast on a low heat in a skillet for 4-5 minutes. Don’t let the spices burn. Grind in a spice grinder or a mortar & pestle. (I like hand grinding my spices, gets a bit of anger out). Sift the spices to separate out the chunks. Use the Garam Masala at your discretion.

Method 2: Add whole or ground spices to the cooking oil. If using whole, I recommend straining the oil first through a metal mesh strainer. If using powdered, be careful not to burn the spices in the oil.

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