WEBStep 1. Put all the ingredients in a spice mill and grind to a fine powder. Store in an airtight container in a cool, dark place. Use to season meat, fish, rice, potatoes or pasta or in any curry. You have limited access to New York Times Cooking. Subscribe to return to this recipe, plus over 20,000 more for every interest and skill level.
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WEBIn 1999, Jaffrey contributed a feature on vacationing in Martha's Vineyard, complete with recipes for Indian-Style Grilled Vegetables with Paneer, cooling Sour Cherry and Ginger Lime syrups
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WEBBengali garam masala is prepared and stored in the same way as described above. The books to which I refer are as follows: 1. 'A Taste of India' by Madhur Jaffrey, published 1985 by Pavilion Books Ltd., ISBN 0-907516-88-2; 2. 'Madhur Jaffrey's Flavours of India' by Madhur Jaffrey, published 1995 by BBC Books, ISBN 0-563-37077-7 (paperback).
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WEBMethod. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight and use as needed.
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WEBRecipe Instructions. Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place. Makes about 3 tablespoons. Adapted from: "Madhur Jaffrey's Indian Cooking" by Madhur Jaffrey. …
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WEBTip. To make your own garam masala, put 1 tablespoon cardamom seeds; 1 teaspoon black peppercorns; 1 teaspoon black cumin (shah zeera); 1 teaspoon whole cloves; 1 (2-inch) cinnamon stick, broken up; and ¾ teaspoon ground nutmeg into the container of a clean coffee or spice grinder, and grind as finely as possible.
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WEBMethod. Heat the oil in a large, wide pot over a medium-high flame. When hot, put in the cumin seeds, cinnamon, cardamom, bay leaves and peppercorns. Stir once and then put in the onions, garlic and ginger. Stir this mixture around until the onion picks up brown specks. Now put in the tomatoes, chicken, salt and cayenne.
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WEBGaram Masala is a North Indian spice blend that is used in many Indian dishes to add flavor and heat. The mix typically includes cinnamon, cardamom, cloves, and cumin, but there can be variations depending on the recipe and the creator. The homemade Garam Masala recipe listed below is from Madhur Jaffrey, a British-Indian food and travel …
WEBMadhur Jaffrey. Born in Delhi, Madhur Jaffrey came to London aged 19 to study drama at RADA and pursue her passion for acting. It was here that she learnt to cook, effectively by correspondence
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WEBTransfer to a sieve, and let drain for 20 minutes. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes.
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WEBMethod. Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala.
WEBPut in the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 1 3/4 ( 400 ml) of their cooking liquid, 2 teaspoons of salt, the garam masala, and cayenne. Stir to mix and bring to a simmer. Cover, turn the heat to low, and cook very gently for 20 minutes.
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WEBStir and cook, breaking up the meat until lumps and pinkness are gone, about 5 minutes. 5. Add the tomato puree and stir. Bring to a simmer. Cover, turn the heat to medium-low and cook for 30
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WEB2. In a large deep skillet over medium-low heat, heat 2 tablespoons of the oil. Add the turmeric mixture and cook, stirring, for 2 minutes. Turn the heat to medium. Add the shrimp and cook
WEBzucchini, salt, fresh green chile, minced (can use more or less, to your taste ), onions (finely minced or grated ), fresh ginger (finely minced or grated ), fresh cilantro, finel
WEBIngredients. 1. In a large pot, combine the cinnamon, cloves, cardamom, ginger, about 10 good grinds of black pepper, the tea bags, and 6 cups of water. Bring to a boil over medium heat. 2. Cover pot, and reduce the heat to low. Simmer the chai for 10 minutes. 3. Remove the lid, and add the milk and sugar.