Easy Potato And Spinach Curry.
My easy potato and spinach curry ( to make at home. Quick, easy and very tasty, what’s not to like?
Tag: indian
Make Your own Ghee at home.
Make your own ghee at home. It’s easy to do and very versatile. The homemade version has a more neutral buttery flavour that has several uses. Making a curry, producing French emulsified sauces, in bakery goods or high-temperature frying.
To get the best from your curry creations do read our posts on, – Make your own Garam Masala, – How to make Indian onion pastes, and Make your own Indian flavouring Pastes .
What is ghee?
Have you ever wondered what’s in that tin of ghee you religiously buy to make your curry as authentic as possible? Well, its butter, yes just butter. It’s not exactly identical as the butter on your toast. It has been cooked to remove the milky part of the butter and extend its shelf life.
Now if you’re into French classic cookery you may have come across clarified butter. Well, it’s basically the same thing. For the Indian version the base butter is different, and it cooked slightly longer to change the flavour.
But for all practical purposes we can make our own ghee to use for a curry or a hollandaise sauce as we wish. You can store the butter for up to a month and a half in the fridge. Or as I do freeze it in ice cube trays to have handy blocks ready when I need them.
Make your own ghee.
All we need is-
1x 250g block of unsalted butter
Small saucepan
Small ladle or soup spoon
Fine heatproof sieve
Heatproof bowl (pyrex is ideal)
A good result needs a good start and that’s the butter. You don’t need to buy the most expensive, but it must be unsalted. If you use salted butter for this, you will have a briny deposit in the pan that can spoil the finished product. As the butter cooks the milky part will rise to the surface and the solids will fall to the bottom of the pan.
Place the block of butter into the pan and pop onto a medium heat. Don’t use a lid as we need to keep an eye on the butter cooking
As the butter melts, foam will appear around the edge of the pan. Don’t worry that’s normal but we don’t want the butter to be rapidly boiling, just a gentle simmer.
When the foam covers the surface of the pan begin to skim it off the surface of the butter. You will see the liquid butter below becoming clearer. Listen to the pan it will be making a noise a little bit like a deep fat fryer after cooking chips. A kind of crackle as the last of the moisture in the oil evaporates. The butter in the pan is doing the same thing.
The tricky bit.
It’s very important you do not leave the pan at this point. Not only will you spoil the butter, but you will have the same danger as a deep fat fryer. If the fat becomes too hot it will burn and eventually ignite.
Keep a close eye on the pan and you will see the butter stop moving around. The sound coming from the pan will also all but stop. Both indicators tell you the butter is ready for straining. Don’t hesitate, strain it into the bowl at once.
The pan will have a deposit on the bottom, this should be a light brown and not welded to the pan. If it’s dark and smells a bit nutty, you have over cooked it a bit. You will have made what the French refer to as Burre Noisette (nut brown butter). It should be ok for a curry, but no good for hollandaise etc.
Let the ghee cool in the bowl and ether transfer to a lidded container or pour into ice cube trays and freeze. Once frozen tip out the cubes and store in a sealed plastic bag or box back in the freezer. NOTE, If the ghee is not stored in a sealed container, it will absorb the flavour of anything store close to it. In the fridge it will be good for six weeks, in the freezer up to three months.
TIP
When you go shopping, look out for unsalted butter that has been discounted as its close to its use by date. Take it home and cook it straight away, you will give the butter a new lease of life and save the waste of it been discarded.
As you can see it’s not difficult and only take a few minutes to do, give it a try.
Enjoy Life,
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own, Indian flavouring Pastes .
Make these essential Indian pastes at home. To make you a master of the curry.
Make your own, – Easy Chaat Masala and Tandoori Spice Blends
Make your own Chaat masala and Tandoori spice easily at home. Have the flavours of the Indian restaurant ready to use.
Make your own Garam Masala.
Understanding Spices – – – – – How to toast whole spices
There is something quite satisfying in preparing you own Indian Garam Masala. Yes, you can buy the blend ready to use and save yourself the work. But the ability to create something unique and the satisfaction when your guests ask for the recipe cannot be missed. Garam Masala simply means hot (garam) spice blend (masala) the term given to a spice blend use in many Indian dishes. The spice can be used at the start of cooking but is also used to finish off a dish providing a rich aroma as it is served.
Now, I know you’re thinking it’s too much trouble to make your own, but believe me it’s worth it. If you are a coffee enthusiast you may have your favourite roasted beans freshly ground. You then can make a great cup of coffee to savoury with a rich aroma and deep lingering flavour. On the other hand you could just have a cup of instant coffee, but where’s the pleasure in that.
That’s a bit like dealing with spices, quality ingredients, well prepared will always give you the best results.
Before you dive in have a plan as to which blends you plan to make, and what dishes you want to cook. It’s easy to get carried away and have a cupboard full of spices you are struggling to use. Whole spices will give you the best flavour and toasting and grinding the spices is one of my favourite jobs in the kitchen.
Make sure your spices are fresh and you have a suitable container such as an Indian spice box.
If you live in a city visit one of the many Indian grocery stores about. They have the freshest ingredients often at good prices. If like me that’s quite a hike, Amazon carry a good selection or for the unusual try Sous Chef for worldwide ingredients and equipment.
Understanding Spices
I can’t claim the following to be perfectly correct, if you are an Indian cook and have a different take on this, I would welcome comments. But this is the way I categorise my spices which dictates how, and in what order I use them.
I split spices into two basic categories, Seeds and Non-Seeds, let me explain. Spices like cumin, coriander, fennel, cardamom, mustard, are of course all seeds which contain flavouring oils which need to be heated to release their full flavour.
Other spices are not seeds: –
Cinnamon and Cassia is tree bark.
Nutmeg or Mace is the nut and its coating.
Chilli powder and paprika are from peppers and chillies.
Turmeric is the fresh or dried plant root.
Peppercorns are dried berries.
Cloves are dried flower buds.
Amchoor is dried, powdered unripe mango.
And we could go on. So, the key here is to understand which spices you are dealing with and treat them accordingly.
I always start with the seed-based spices which need more heat and follow on with the non-seed spices later and watch your cooking temperature.
How to Toast Whole Spices.
Toasting the whole spices releases and improves the flavour and this is often where a spice blend or dish can be spoilt before the cooking has even begun. The chosen spices need to be gently heated though over a medium heat and lightly toasted. Not blasted into a red-hot pan, to become burnt and bitter.
Some time ago a Chef friend of mine Tony Sing appeared in a television series with the great Cyrus Todiwala OBE, quite a match! Well worth a watch if you can find it on catch up television.. When I bumped into him, I commented on well he had explained the toasting of spices on the programme. He was surprised and couldn’t think what I meant. “You tossed the spices with your fingers” I said. That was quite clever and illustrated how not to burn them, the spices, not his fingers. He admitted he hadn’t done it intentionally, but it was just what he always did.
Now I’m not recommending you do the same. He had the skill of avoiding the base of the pan and ‘Chefs Fingers’ which over time get used to a certain level of heat.
To toast your spices correctly.
Use a pan wide enough for the spices to spread out and not be deeper than 4mm. place the pan over a medium heat and add the seed spices first. Using a heatproof spatula roll the spices around the pan turning them as you do so. After three to four minutes add the non-seeds. Five minutes cooking should be plenty and when ready you may see a very light haze, Not Smoke! rising with a rich scent of spice rewarding you for your effort. When ready tip the spices onto a metal tray to completely cool before grinding.
Garam Masala
Garam Masala translates into hot spice and is a spice blend used in small amounts to finish a dish or fried in the beginning of cooking to add flavour. It’s a deep powerful blend and needs to be used carefully to avoid overpowering should be added in small quantities or it will overpower the dish.
Confusion between Garam masala and Curry powder is common. Curry powder is just a general mix which normally includes turmeric, ground coriander, ground cumin, ground ginger, and black pepper. It originates from the British army returning from India and trying to achieve the same flavours they had experienced abroad. Garam masala, on the other hand is a sharper deeply complex flavour adding Coriander, Cardamom, Nutmeg, cumin seeds, and Cinnamon into the equation’s exact mix of spices will vary from region to region below is a basic recipe for you to make your own.
Ingredients
Makes about 5 1/2 tablespoons of spice mix
Stage 1
- 5 Green Cardamom Pods
2 Black Cardamom Pods - 4 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp Fennel Seeds
Stage two
- 3 Whole Cloves
- 4 Blades of mace
4cm Cinnamon stick (broken down) - 2 Dried bay leaves
- 1/8 tsp Dried chilli flakes
½ tsp Black Peppercorns
Place all the spices in stage one into a frying pan heat over low to medium heat (see above. After about flour minutes as the aroma begins to be released add the spices in stage two.
Cook for about another two minutes then tip the spices onto a oven proof dish to cool.
To grind the mix my preference is for a classic mortar and pestle. It does take time and effort, but I find it very satisfying, It’s like aromatherapy and stress relief all in one.
Alternatively, a small electric coffee grinder will do a great job. But it needs to be a dedicated grinder just for spices or you may get a shock at breakfast.
Whichever way you do it don’t grind too much at once and store the finished blend in an airtight container. Make sure you seal the container well after each use. It should keep well for a few weeks.
Now that wasn’t too bad was it? Our next blogs will give you more spice blends to make along with flavouring pastes to make and freeze. With that done bring on the currys !
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
HOW TO MAKE INDIAN ONION PASTES
The making of Indian onion pastes. Often used in restaurants to enrich and thicken a curry. Easy to make at home and give your curries a professional finish.