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Hawkins Ventura Manual

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55
Garam Masala Powder:
Yield: About 2
1
⁄
2
tbsp
/
37.5 ml
1 tsp
/
5 ml peppercorns
3
⁄
4
tsp
/
3.8 ml cloves
7 x 1 inch
/
2.5 cm sticks cinnamon
4 brown cardamoms
seeds taken out and kept,
pods discarded. Measure
3
⁄
4
tsp
/
3.8 ml seeds.
3
⁄
4
tsp
/
3.8 ml black cumin seeds
(shah jeera) or cumin
seeds
1. Roast together all ingredients in a small, heavy skillet (pan) on
medium heat. Stir continuously until the spices darken by a few
shades and give out their distinct aromas (about 5 minutes). Remove
from heat, spread on a plate and allow to cool.
2. Grind to a powder. Store in an air-tight jar.
Ghee: Clarified butter.
Ginger, fresh: Peel off the smooth brown skin before grating or
chopping. The recipes give the weight as well as the length of fresh
ginger required. Since the width and thickness of ginger pieces vary,
the width of a piece of ginger is taken to be 1 inch
/
2.5 cm for
quantities specified in the recipes. A 1 inch
/
2.5 cm long and
1 inch
/
2.5 cm wide piece of ginger is taken to weigh
1
⁄
3
oz
/
10 g.
Grate (Kasna):
To reduce food to fine particles by rubbing it against
the surface of a grater (an abrasive implement with sharp edged slits
and perforations).
Grind: To crush into bits or fine particles by rubbing between two
hard surfaces. The traditional way to grind fresh herbs, dry spices,
pulses, coconut etc. is to use grinding stones (a hollow or flat stone
slab and a stone roller called sil batta) or mortar and pestle. The
modern and easier method is to use any of the various electric mixers,
blenders or grinders.
Dry spices may be ground to a powder in a mortar and pestle, an
electric coffee grinder or other spice grinder and a mixer-grinder.
Place spices in grinder and operate machine until the spices are the
required texture.
“Wet” ingredients such as chillies, garlic, ginger, coconut and
onions – and whenever liquid is added – can be ground with a sil
batta, in small electric choppers, mixer-grinders or food processors.
For small quantities use the mixer’s small grinding attachment. Cut
food into small pieces or grate for easier grinding. When using an
electric chopper, blend on high speed about a minute. Stop. Stir the
ingredients preferably with a rubber spatula, scraping mixture from
the sides of the jar. Continue electric mixing at high speed, stopping
the machine and stirring occasionally until the mixture is the desired
consistency. Adding liquid enables chopped items to become a
smooth paste.
Some recipes require grinding both wet and dry ingredients into a
paste. If you do not have a powerful machine for grinding, it may be
easier to grind the dry ingredients separately (for instance, in a spice
grinder) and add them to the wet ingredients while they are being
ground (for instance, in a mixer-grinder). A little experimentation with
your equipment will show the easiest way.
Long-grain white rice: Polished Basmati rice is one type.
Mango powder (Amchur): Unripe mango which has been dried
and then ground. It imparts a sour, fruity flavour. May be substituted
with lemon juice.
… 57 …


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