Indian Curry is HOT!!

Your tip for May 12, 2006 - INDIAN CURRY IS HOT

Indian food relies heavily on aromatic spice blends, called masala, which provide the distinctive flavors. The pungent flavor from the ginger, cardamom and the cloves are what make the different tastes.

It's really easy to cook Indian food as long as you have the seasonings. If you have garam masala and turmeric, "you can make just about any dish. It may be the long lists of ingredients in blends such as garam masala that make fans of Indian food hesitant to try it at home.

Indeed, a new cookbook called "The Dance of Spices," by Laxmi Hiremath, lists a dozen ingredients for the popular spice blend: black cardamom pods, green cardamom pods, cumin seeds, coriander seeds, caraway seeds, black peppercorns, whole cloves, cinnamon sticks, whole nutmeg, mace, bay leaves and ground ginger.

But while freshly made blends likely prove more aromatic and flavorful than store-bought varieties (and last for months), it's tough to beat the convenience of ready-made such as Rajah brand garam masala and Deep brand curry powder. Try making raita, the cooling yogurt condiment that cuts the heat of spicy dishes, Dal, or Chicken Tikka Masala.

Recipes can be found in almost any Indian Cookbook or at http://www.epicurious.com/

Packaged servings of dal makhani, palak paneer and a variety of canned curry sauces are even on regular supermarket shelves. You can check out local Indian market for inspiration and for spices. You can try http://www.penzeys.com/ for spices as well

A GUIDE TO PRIMARY SPICES

Ajowan seeds: Similar to celery seeds and related to cumin and caraway, ajowan seeds are used in chickpea dishes, breads and the crispy papadam.

Cardamom, black: The grayish seeds of black cardamom are one of the spices in the blend called garam masala, used extensively in northern Indian cuisine.

Cardamom, green: The more familiar powdered cardamom comes from the seeds of ground green cardamom pods. It's used in many dishes as well as in the popular spiced tea and milk drink called chai.

Chilies: Red chilies or chili powder provides much of the heat in Indian dishes.

Coriander: Small round brown seeds that release their fragrance when crushed. Ground coriander seeds are one of the main ingredients in curry powder. Fresh coriander is an herb known as cilantro.

Cumin: Familiar to fans of Mexican food, cumin is another primary ingredient in garam masala. Curry powder: A spice mix used in many Indian dishes. Most blends include turmeric. Some blends are hot; some are not. Try a sweet curry for a mild seasoning. (A curry is a spiced sauce-based dish that may or may not be seasoned with curry powder.)

Garam masala: This blend can be made from familiar spices: coriander, cumin, cinnamon, cardamom, cloves, nutmeg and black peppercorns. Used with curry powder, it provides a quintessential Indian flavor. Kari leaves: Though also called curry leaves, this herb is not used in curry powder but is common in southern Indian cooking.

Mustard seeds: These tiny seeds are fried briefly in hot oil to infuse their distinctively Indian flavor before other ingredients are cooked in the oil.

Turmeric: A primary ingredient in curry powder, turmeric has a vivid yellow color and often is used along with garam masala to provide both color and flavor.

Curry Chicken
(Makes 4 servings)
Courtesy of Chandra Heeralal

Juice of 1 lemon
1 pound boneless chicken, cut into 1-inch pieces
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, crushed
2 tablespoons curry powder
1 teaspoon garam masala
1/2 teaspoon dried thyme
2 cups water 2 tomatoes, chopped
Salt and pepper to taste

Wash the chicken with lemon juice, rinse with water and set aside.

In a large pan, heat oil and add chopped onion and garlic. Add curry powder, garam masala and thyme and cook, stirring, for 2 minutes. Add chicken and water.

Cook over medium heat until chicken is almost done, about 20 minutes. Add tomatoes and simmer until chicken is done and gravy is desired consistency. Season with salt and pepper, to taste.

Serve with rice or naan (a flat Indian bread).

Variations:

Add 2 peeled, diced potatoes and/or a can of drained chickpeas with the chicken; cook until chicken is done and vegetables are tender.

For a vegetarian dish, omit chicken and add 2 cans of chickpeas and 2 potatoes. Cook until vegetables are tender before adding tomatoes.

Spinach and Tomatoes

1 teaspoon oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon garam masala
2 packages frozen spinach without sauce, thawed
2 tomatoes, chopped

Heat oil in skillet. Add onion, garlic and garam masala; cook, stirring, until onion is almost translucent. Add spinach, stir and allow to cook about 5 minutes. Add tomatoes and simmer for about 5 minutes more.

Serve with rice or naan.

Adapted from an article by Jolene Ketzenberger Star correspondent, Indianapolis Star

Like these tips?
Please forward Susan's "Tip of the Day" to your friends.

You are also welcome to sign up for Susan's Daily Tips at http://groups.yahoo.com/group/SusansDailyTips/

Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com

Feel free to join us and share your own ideas.