GARAM MASALA ( WARM SPICE)

A warm spice mostly used in the Indian and  Pakistani, Bangladeshi cuisine. There are many varieties of garam masalas from region to region, but this one has the main ingredients and this is the main masala used in Punjabi cuisine. It is called Punjabi garam masala. It's used in meat, chicken or vegetable dishes. To enhance the flavour of the dish, it is nice to sprinkle or mix in the food after it's cooked.

Makes about 2 cups

Time: 10-15 minutes

1/4 cup crushed sticks of cinnamon

1/8 cup green cardamom pods 

10 black cardamom pods

1 tbs cloves 

1/2 cup cumin seeds 

1/2 cup coriander seeds 

1/8 cup black peppercorns 

Method

Dry roast all the ingredients separately. Then mix them together and grind them into a fine powder from. I like to keep it coarse as this works well in the recipes for  Khara masala  ( whole spices)

Store in air tight container. If you are making in large quantity then the extra ground masala can be stored in the freezer.

BAHARAT SPICE BLEND

A middle eastern blend of spices to rub on meat or chicken. 

Makes about 1/2 cup

Time: 10 minutes

2 tsp paprika

2 1/2 tsp cumin 

1 tsp black pepper

1-star anise

5-6 cardamoms

4-5 cloves

2 tsp coriander seeds

 1 tsp salt

1 tsp nutmeg

2 1 inch cinnamon sticks

Method

Tip all the spices in a Nutri bullet or a coffee grinder and process it till fine powder. Store in airtight container.

When you want to use it, just mix it with olive oil and massage into the meat.

SEASONED BREADCRUMBS

The best way to use your leftover bread or baguettes etc. Baguettes are the best for this purpose. Follow the steps and make it. I used a few dried herbs to flavour it. The aroma is beautiful when used in the cooking. And they are so mich cheaper than the shop bought. 

Makes about cups

Time: 15 minutes

1-2 whole baguettes broken into pieces

1 tbs dry thyme

1 tbs dry mixed herbs

1/2 tsp dry parsley

1 tsp salt

1/2 tsp fresh black pepper

1 tsp paprika

1/2 tsp cayenne (optional)

Method

Add the baguettes pieces and rest of the ingredients in the food processor and process it till well combined. 

Pour the mix into the baking tray and toast it in the preheated oven 150'C for 10 minutes. Remove and let it cool completely. Store in an airtight container. You will notice that these crumbs do not suck too much oil while shallow or deep frying. 

MEXICAN TACO SEASONING

MEXICAN TACO SEASONING

Make this recipe and store it. You will never buy the packet taco seasoning again. The ingredients used in this blend are all at home. Make it in big quantity and store in air tight container. Use 2 tbs of this blend per 500 grams of any meat or poultry dishes.  Use it soups, chillies, salads, and in Mexican dishes.

Makes about 1 cup or slightly less

1/2  cup chilli powder
1 1/4 tsp garlic powder
1 1/4 tsp onion powder/ flakes
1 1/4 tsp crushed chilli flakes
1 1/4 tsp dried oregano
2 1/2 tsp paprika
3 tbs cumin powder
1 tbs sea salt
1 tbs black pepper

Method

Lightly roast the ingredients in a pan and grind it to a powder. Store in an airtight container. Use 2 tbs of the spice mix in 500 grams of meat. The hotness of the spice blend can be adjusted according to your taste. I kept it medium cause of my son.

Ras El Hanout (MOROCCAN SPICE BLEND)

Ras El Hanout (MOROCCAN SPICE BLEND)

There are many versions of this spice. Over 30 ingredients are used to make this blend. I have simplified the blend according the availability of the spices. It doesn't affect the taste of the blend, when used in cooking. Use this, Ras El Hanout in lamb dishes. 

                        

Makes:1/4 cup

Time:8-10 minutes

2 tsp ground ginger

2 tsp ground cardamom

2 tsp ground mace

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp turmeric

1 tsp ground coriander seeds

1 tsp ground cayenne pepper

1/2 tsp ground anise seeds

1/4 tsp ground cloves

1 tsp ground star anise

1 tsp ground mace

1 tsp ground fennel

1 tsps caraway seeds

A pinch or two of saffron threads (optional)

Method

Stir the spices in a bowl. Transfer the spice mix to a glass jar/bottle and store in a dry, cool place away from heat and sunlight.

Use this spice blend in tagines, stews, meat, chicken, fish, and vegetables. You can double the amount and keep it for months. I prefer making this quantity so that i can use fresh blend every time.

ZA'ATAR

ZA'ATAR

Serves 1/4 cup

Time: 5 minutes

1 tbs fresh / dry oregano 

1 tbs sumac

1 tbs ground cumin

1 tsp salt

1 tbs sesame seeds

1 tsp fresh black pepper

Method

• Bring the ingredients together in a coffee grinder and grind on 1 or 2 pulses. It should not be powdered form just coarse. 
• Put it in an airtight bottle. Ingredients can be easily doubled and made in big quantity.

This spice blend is very handy not only in middle eastern cooking but also in other marinations.