Comments on: (Almost) All about whole masalas

By: Quick Indian Cooking » Yogurt: My ingredient of choice

Quick Indian Cooking » Yogurt: My ingredient of choice — Thu, 03 Apr 2008 09:07:45 +0000

[...] 5-10 ingredients that add up to an Indian recipe are a far cry from all this. So they smell. Are well fiddly. And require some planning. But boy do they make up for working day misery as well as a [...]

By: Swee

Swee — Tue, 03 Apr 2007 16:09:20 +0000

I’m starting to be interested in Indian Cuisine especially after the trip to a Indian Restaurant that my friends brought me there. The grilled cottage cheese with tandoori spice was so good!! And my fave’s tandoori chicken (that’s because my palate in indian cuisine is not vast enough. Heh..)

Gotta link ya

Cheers

By: sandeepa

sandeepa — Tue, 03 Apr 2007 15:03:53 +0000

Tumi kon macher jhol jante cheyechile ?

By: mandira

mandira — Mon, 02 Apr 2007 18:45:35 +0000

first of all, belated happy half anniversary. I recently hosted a dinner party and forgot to take the green chillies from the cauliflower. Only found out when a non-desi friend bit into it and asked for numerous glasses of water!

By: spittoonextra

spittoonextra — Mon, 02 Apr 2007 15:02:18 +0000

UK Food Blogs – April 2007 List…

Several new additions warrant an update to the list of UK Food bloggers. In fact this is a food and wine blog list. No UK beer blogs as yet though, which I find surprising, although perhaps I am not looking……

By: Coffee

Coffee — Sat, 31 Mar 2007 01:34:10 +0000

Lovely info about spices…… I have made a garam masala out of it when I went back to mums house…..

And like asha said……… go back and remind them that you sent them a client!!!!

By: Mallika

Mallika — Fri, 30 Mar 2007 12:23:03 +0000

Hi Asha – I’ve come across Allspice but not in Indian cooking. There is some really good info about it here http://www.theepicentre.com/Spices/allspice.html

Hey Marc – My hubby absolutely HATES biting into the stuff. But you kind of have to leave them in all the way through. I have considered buying little spice bags like the ones for bouquet garni and once the masalas have popped, load them into the bag, but leave them in the pan. It’s probably easier to fish them out of each portion…

By: Marc Garneau

Marc Garneau — Fri, 30 Mar 2007 01:28:16 +0000

Tempering oil with whole spices is the coolest thing! I love doing it. I highly recommend trying this to anyone who has never done it.

I have bitten into a whole cardamom pod… and that is definitely NOT something I recommend.

Mallika, what do you do? When I use whole masalas, I count what I’m putting in, and then fish it out once it’s done cooking. Sometimes it’s hard to find that one last clove… Do you have any tricks to gathering your spices out of the recipe after it’s done cooking? If you’re going to say, remove the spices once they’re done snapping and popping and then add your ingredients, would you also say that leaving them in the entire time does nothing for the recipe?

Great photo!
Marc

By: Asha

Asha — Thu, 29 Mar 2007 16:51:19 +0000

You should demand your 20pounds as you did bring them a client!! Go back and do it and get your they owe you.

Good info.I wrote about Allspice at Aroma and made Smothered Chicken.Do you know that spice?It’s not Indian though.

By: Shilpa

Shilpa — Thu, 29 Mar 2007 07:57:32 +0000

haha, funny story, and pretty picture! Yep, definitely hate biting into cloves! For some reason, they remind me of dental fillings (and I’ve heard dental fillings contain clove oil) so where possible, I avoid cloves. Too traumatic!