#Garam Masala Recipe

[chiraagi-spices]

Garam Masala Recipe

Adding depth, warmth, and complexity to a variety of meals is the essence of Indian cuisine, Garam Masala Recipe. Tailor the tastes to your personal preferences when you make your own garam masala at home. 

Here's a quick recipe to make your own fragrant mixture:

Dry Roasting: A frying pan or skillet with a sturdy bottom should be heated to medium heat. Toss in the cardamom pods, cloves, cinnamon stick pieces, fennel seeds, black peppercorns, coriander seeds, and cumin seeds. Stirring constantly, dry roast the spices until fragrant and starting to take on a darker hue. Take care not to scorch them.

Cooling: After roasting, move the spices to a platter or tray and let them cool fully. This keeps the flavors concentrated and keeps them from turning bitter when processed. 

Grinding: When the spices have cooled, transfer them to a mortar and pestle or spice grinder. Pulverize them to a fine powder. You can leave it quite chunky if you'd like it had a rougher consistency.

Finishing Touches: Ground ginger and nutmeg should be added to the spice combination after being ground. Mix thoroughly to blend.

Storing: Pour the homemade garam masala into a spice jar or an airtight container. The flavor of homemade garam masala lasts for several months. 

Usage: To improve the flavor of a variety of foods, such as curries, stews, soups, roasted vegetables, and meat dishes, use your handmade garam masala. Add it at the end of cooking or as a finishing touch to foods to add just a bit more flavor.

Enjoy experimenting with this recipe for homemade garam masala recipe to make tasty, fragrant dishes that will wow your family and guests! 

https://chiraagispices.com/garam-masala-recipe/

https://chiraagispices.com/garam-masala-recipe/

[yeslioness]

Recipe for Easy Garam Masala This garam masala recipe produces a quick and easy version of the aromatic blend of spices that add a delicious flavor and warmth to Indian dishes.

[fullcravings]

Garam Masala Chocolate Cookies

[fattributes]

Pressure Cooker Palak Paneer

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[catkin-morgs-kookaburralover]

those who successfully cook by vibes have no idea the power a young adult feels when they make minor modifications to a recipe and it turns out exactly how they want

[vegan-nom-noms]

Vegan Butter Chicken

[dollsahoy]

I had pears, dates, and walnuts, and decided to combine them into something

then I ended up forgetting to add the walnuts

it's still nice

[flintandpyrite]

Public service announcement: if you have an instant pot and the silicone lid seal smells like dinner and you can’t get the smell out no matter how much you scrub, skip the vinegar, skip the baking soda. Instead, pop it in your oven around 170-180F (~80C) (for mine, that’s the “keep warm” setting) and let it sit in there for 2-3 hours. No smells left at all. And I know it feels like you’re going to melt it but they’re heat safe up to 450F/230C so it’s fine!!

[shoku-and-awe]

Rainbow Plant Life - Red Lentil Curry

[chiraagi-spices]

Garam Masala Recipe

Adding depth, warmth, and complexity to a variety of meals is the essence of Indian cuisine, Garam Masala Recipe. Tailor the tastes to your personal preferences when you make your own garam masala at home. 

Here's a quick recipe to make your own fragrant mixture:

Dry Roasting: A frying pan or skillet with a sturdy bottom should be heated to medium heat. Toss in the cardamom pods, cloves, cinnamon stick pieces, fennel seeds, black peppercorns, coriander seeds, and cumin seeds. Stirring constantly, dry roast the spices until fragrant and starting to take on a darker hue. Take care not to scorch them.

Cooling: After roasting, move the spices to a platter or tray and let them cool fully. This keeps the flavors concentrated and keeps them from turning bitter when processed. 

Grinding: When the spices have cooled, transfer them to a mortar and pestle or spice grinder. Pulverize them to a fine powder. You can leave it quite chunky if you'd like it had a rougher consistency.

Finishing Touches: Ground ginger and nutmeg should be added to the spice combination after being ground. Mix thoroughly to blend.

Storing: Pour the homemade garam masala into a spice jar or an airtight container. The flavor of homemade garam masala lasts for several months. 

Usage: To improve the flavor of a variety of foods, such as curries, stews, soups, roasted vegetables, and meat dishes, use your handmade garam masala. Add it at the end of cooking or as a finishing touch to foods to add just a bit more flavor.

Enjoy experimenting with this recipe for homemade garam masala to make tasty, fragrant dishes that will wow your family and guests! 

https://chiraagispices.com/garam-masala-recipe/ 

https://chiraagispices.com/garam-masala-recipe/

[askwhatsforlunch]

Herby Lamb Curry with Aubergine and Potatoes

This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!

Ingredients (serves 2):

4 medium Garden Potatoes 

1 teaspoon coarse sea salt

4 tablespoons olive oil

1 teaspoon Graines à Roussir 

2 thick slices (about 420 grams/ounces total) lamb leg

1 large aubergine, rinsed

1 large carrots

1 onion

1/3 hot chilli pepper

1 large garlic clove, minced

a bunch Garden Cilantro 

half a dozen large leaves fresh mint

2 teaspoons ground turmeric

1 teaspoon Garam Masala

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon demerara sugar

a few sprigs Garden Cilantro

a few mint leaves

Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.

Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.

Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.

Peel and slice carrot. Finely chop onion.

When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.

Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.

Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.

Then, season with ground turmeric and Garam Masala.

Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.

Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.

Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.

Just before serving, stir demerara sugar into the skillet, until completely dissolved.

Finely chop Garden Cilantro and mint leaves.

Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.

[greektragedybitch]

italians may murder me but i will be happy in my grave having tasted the piece of heaven my meagre hands have made.

[fattributes]

Baked Tofu Kondattam

[chialattea]

making stew. it’s stew time. morbillion stew recipes to try out. hit me with some good soup.

[vegan-nom-noms]

CASHEW BUTTER CHICKEN