Vegetarian Indian Homestyle Cooking

 

 Smoking, Tempering & Masale

Smoking

Heat one ladle until it is steaming hot. Remove pour one teaspoon ghee, a grain of asafoetida and few cumin seeds on this ladle. Dip the ladle in the raita and cover for five to seven minutes so that smoke does not escape. It adds to the taste of raita. It can also be used for some vegetable dishes.

 

Tempering

Tempering is added to most of the dishes to add to their aroma, color and taste. For tempering, spices are put in steaming hot oil or ghee. After the spluttering sound, it is immediately poured on to the dish and kept covered for five to seven minutes so that the aroma settles in the food. If tempering is done at the beginning of any dish then the masala should be put only after the spluttering sound.

 Garam Masala

Ingredients :

400 g
300 g
  50 g
  50 g
  50 g
  50 g
  25 g
  25 g
  25 g
  25 g

pepper corns
big cardamoms
bay leaf
cloves
cinnamon
black cumin seeds
mace
nutmeg
star anise
long pepper

Chole Masala

Ingredients :

200 g
125 g
125 g
  25 g
  25 g
  25 g
  20 g
  20 g
  2 tsp
  2 tsp
  1 tsp
  1 tsp
2 pieces

pomegranate
whole red chilli
coriander seeds
cinnamon
cumin seeds
cloves
big cardomoms
pepper corns
fenugreek seeds
saunf
ajwain
black salt
dry ginger


Pav Bhaji Masala

Ingredients :

50 g
40 g
25 g
25 g
20 g
20 g
10 g
10 g
10 g
  3 g
  1 g
 1 pod

mango powder
red chilli powder
salt
black salt
cumin seeds
pepper powder
big cardamom
cloves
cinnamon
asafoetida
mace
dry ginger


Chat Masala

Ingredients :

50 g
50 g
50 g
30 g
30 g
30 g
20 g
20 g
20 g
20 g
20 g
  5 g
  5 g
  5 g
1pod

red chilli powder
mango powder
pomegranate seeds
salt
black salt
pepper powder
cumin seeds
roasted cumin seeds
dry mint
nutmeg
coriander seeds
asafoetida
citric acid
ajwain
dry ginger

Method to prepare above masale:
Dry all ingredients in sunlight for 2-3 days. Finely grind and close in a jar with tight lid. Open and use when required.

Paneer
Ingredients :
     
1      litre milk
tsp      citric acid

Method:
Boil milk. Dissolve citric acid in a cup of warm water. When the milk boils turn off the heat, pour citric acid in it and keep stirring until milk curdles. Pour the curdled milk on a thin muslin cloth and tie it up. Put under a weight. This will give about 200-225 grams of paneer. Use the whey for preparing other dishes.


Remedy for burns
Research shows that when Aloe vera is peeled and applied to the burn, it gives immediate relief and leaves no scar on healing.

 

Coming up soon with new book - Marwari Cooking.