INDIAN SPICE MIX
A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.
Provided by Chef Dudo
Categories Asian
Time 5m
Yield 7 tablespoons
Number Of Ingredients 7
Steps:
- Put all ingredients in a mixing bowl.
- Mix well.
- Store in a glass jar.
- It will keep for several weeks.
- I use 2-3 tablespoons in a curry for 4 people.
- For a dressing-about 1 tablespoon.
- These are estimates, follow your own tastebuds.
VADOUVAN SPICE BLEND
There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte and roasting it for a deep, meaty flavor.
Provided by Paul Grimes
Categories Condiment/Spread Food Processor Garlic Onion Bake Diwali Spice Gourmet
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
- Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
INDIAN SPICE BLEND
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
- Masala keeps in an airtight container 6 months.
- *Available at East Indian markets and some specialty food shops.
INDIAN SPICE BLEND
Make and share this Indian Spice Blend recipe from Food.com.
Provided by Dancer
Categories Low Cholesterol
Time 10m
Yield 7 tablespoons
Number Of Ingredients 6
Steps:
- Combine all ingredients in an airtight spice jar.
Nutrition Facts : Calories 21.7, Fat 0.9, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 3.6, Fiber 1.2, Sugar 0.2, Protein 0.8
INDIAN SPICE MIX
I use this spice mix to coat tofu before pan frying. While it may not be truly authentic the ingredients are easy to find and quick to put together. To coat fish/meat/tofu simply oil the item and roll in the mix.
Provided by PinkCherryBlossom
Categories Asian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Dry fry the coriander seeds until they are brown but not burnt.
- Grind seeds with the tumeric and chilli
- Toss stuff in it.
Nutrition Facts : Calories 22.9, Fat 1.2, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 4.2, Fiber 2.8, Sugar 0.1, Protein 0.9
INDIAN SPICE RUB
Make and share this Indian Spice Rub recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
- Stir in remaining ingredients. Mix well.
- To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.
Nutrition Facts : Calories 276.7, Fat 6.2, SaturatedFat 0.7, Sodium 48.9, Carbohydrate 58.8, Fiber 9.7, Sugar 36.1, Protein 5.1
VADOUVAN INDIAN SPICE BLEND - GOURMET
Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)
Provided by KateL
Categories Onions
Time 2h
Yield 3 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (176C) with rack in middle position.
- In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
- Repeat with shallots, then garlic.
- In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
- In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
- Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1-1/4 hours.
- Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.
Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1
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