Churned Passion Fruit With Mango Fritters Honey Crisp And Garam Masala Recipes

Steps:

• Drizzle the passion fruit sauce evenly among 4 plates. Place 1 scoop of ice cream on top of the sauce. Garnish the ice cream with a shard of Honey Crisp. Arrange the Mango Fritters next to the ice cream. Serve each plate with a small dish of Garam Masala Sugar.
• Preheat oven to 325 degrees F.
• In a medium saucepan, melt the butter, sugar and honey over medium heat. Whisk in the flour until smooth. Set aside to cool. Once cooled, spread the mixture into a thin, even layer on a nonstick baking mat. Bake for 8 to 10 minutes. Allow to cool and break into shards.
• Heat oil to 350 degrees F.
• Place the flour in a medium bowl and create a well in the center. Pour the soda water into the well and mix to combine.
• Roll the mango slices in the extra all purpose flour, shaking off any excess. Then, dip the slices into the batter and fry in 350 degrees F oil until golden brown. Remove from the oil and drain on paper towels. Dust with powdered sugar.
• In a small bowl, combine all the ingredients. Mix well.

Steps:

• Every Indian chef has their own version of this classic spice mix.
• Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.

Steps:

• Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve the chicken masala with rice.

Steps:

• Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.;