A traditional Trini snack
Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.
Use with meat or seafood
Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant.
Stir to keep from scorching.
cool coriander and cumin, and lightly crush with a heavy skillet.
Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
Add fresh cilantro, parsley, and mint.
Pulse until mixture is well blended but still textured.
keep in airtight container.
Dal is a simple lentil curry with limitless variations
Heat clarified butter in large pot on medium heat.
Add onions and cook till just wilted.
Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
Add the tomatoes and deglaze pan with the vinegar.
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
Taste and adjust seasoning with additional cumin, salt, pepper, sugar
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder.
The recipe changes from region to region within northern India, make it the way you like.
The flavors will be much stronger is fresh spices are used.
Rosebuds (found in Indian or Middle Eastern markets) can add an exciting floral note, you can use black cardamom, or fennel seeds . Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space.
As a rule (one that certainly gets broken all the time):
Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
In large saute pan combine all ingredients Except nutmeg and mace.
Heat over medium high heat stirring constantly 2-3 minute until cumin starts browning
Transfer to spice grinder, add nutmeg and mace.
Grind until powder is fine.
Store in airtight container
This savory condiment has an intense Umami flavor.
Condiments like this have been enjoyed in Europe and Asia for centuries.
It works well for soups, stews and gravies. This can be your new secret weapon when a dish needs a flavorful punch.
In a non-reactive bowl place mushrooms in layers and sprinkle with salt.
Cover mixture with cling wrap, and leave in a cool place for 24 hrs.
Stir mixture and press it down with wooden spoon as it macerates.
Put the dried porcini into a small bowl and pour about 250 ml bowling water over them let them soak for an hour.
Scoop porcini out with slotted spoon.
Line sieve with muslin and strain liquid through it into a pan.
Put sliced mushrooms and their liquid into pan.
Add Porcini, and rest of ingredients including spice bag.
Bring to a boil, reduce heat and simmer for 1 1/2 hours, stirring until mixture becomes very thick.
Remove spice bag, blend mushroom mixture in bender until very smooth, in batches if necessary.
Return to boil and simmer 5 minutes.
Pour into sterilized bottles and seal
Allow flovor to mature for a week before using
A truly delicious Middle Eastern Spice mixture.
Pairs well with Pita and oil, make a dip with Zaatar plain yogurt and olive oil.
stir all ingredients together in small bowl