Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.
Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them. Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside. In seed form they taste earthy with pungent undertones.
Cumin seeds are used either at the initial stage of cooking a curry or they are popped in hot oil and sprinkled at the end as a garnish. The hot oil enhances the deep and nutty aroma of the spice. The flavor of the cumin really kicks in when it is cooked.
The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil. Continue reading
Raw Turmeric – member of the Rhizome Family
Turmeric, turmeric, turmeric (haldi or hadur)… all the rage now! Everyone wants to talk about turmeric. And why not, there have been loads of evidence-based research that turmeric contains curcumin (not cumin) believed to be a cancer-fighting component. And it is a powerful anti-inflammatory too, amongst others. Continue reading
Masala Dabha – Spice tray with Several whole spices
Spices, Spices, Spices…. So many, so little time.
It has been sometime now that the ‘wheels have been turning’ and about time I say! I’ve been working on adding a separate page to my blog describing the spices I use in my kitchen. On this page, called My Spice Cupboard, I’d like to incorporate a list of spices, as well as a description of each spice, one spice post at a time. Therefore building My Spice Cupboard (not yet up) over a period of time.
Anyway this is how My Spice Cupboard came into being… Continue reading
Hello there my Dear Readers and Fellow Bloggers!
I know its been a while since I posted anything… I’ve just been busy soaking up the summer and its bounty with my family who was visiting from Zimbabwe and being spoilt rotten by them too.
I am so obsessed with sun ripened tomatoes right now that it’s almost crazy! I don’t seem to be getting enough of them. They taste great in a simple bread and butter sandwich sprinkled with freshly ground pepper and sea salt (my mum’s favorite) or served with mozzarella and drizzled with a fruity olive oil (my sister’s favorite) or cut thickly and quickly fried in ghee and served alongside a sunny side up egg (my dad’s favorite) – you get the picture!
Anyway, I would like to share with you my upcoming classes for the Fall. I do hope that for those who do live close to the Twin Cities would give it a bash!
Here we go – the following Classes for this Fall.
Indian Spices 101
My Mum’s Recipe
This is a long overdue recipe that has finally made it on For The Love of Ghee. So, for those of you out there who wanted this recipe, here it its!
This basic beef curry is quite delicious, and yet again easy to make. The prep time is definitely quick. It does however need a significant amount of cooking time. Therefore, I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.
Needless to say, it is rather delicious reheated the next day or saved for later in the week. Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.
However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice, a dollop of yogurt and some crunchy side, perhaps pappad or if that’s not available, a small handful of potato chips. Ummmm… Yummm. I made beef curry today and this is exactly how I ate it! I could go on but you get the gist of it. I hope you’re able to make this recipe soon and please let me know how it fairs…