The Ultimate Spice Mix: Chicken Vindaloo

If ever there was an dish that was fantastic in terms of flavour and just dreary to make simply because of the long preparation time; it is chicken vindaloo. The mix of spices are absolutely unique, and the taste is totally different to what you expect it to taste like (in a good way). This uses a wide assortment of spices! Let's get down to it.

Chicken Vindaloo

               

INGREDIENTS:

 1 1/2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp kalonji

1/4 tsp fenugreek

1/4 tsp mustard seeds

1 tsp aniseeds

1 inch stick cinnamon

3 cloves

3/4 tsp ground black pepper

2 tbsp grated coconut

2 tbsp unsalted peanuts

1/4 pint vinegar

2 cloves garlic crushed

3/4 tsp chopped ginger

1/2 tsp turmeric

1 1/2 tsp chilli powder

2 tsp salt

1 small chicken cut into 6 -8 pieces

1/4 pint oil

12 curry leaves

1 tsp cumin seeds

1/2 pint water

METHOD:

Roast and grind whole spices (except 1 tsp cumin seeds)

Set aside curry leaves and 1/2 tsp cumin seeds

Mix all other ingredients and spread over chicken

Marinade overnight

Heat oil and add curry leaves and cumin seeds

Cook for 1 minute

Add chicken and cook till tender 

Add water if necessary

Chicken Vindaloo

                                                               

Naan: Roti with a twist

In Trinidad and Tobago we use the word 'ROTI'. Did you know that there are different types in India. We all know Sada roti (literally meaning plain) and paratha (buss up shot - from burst up shirt). 

These are not indigenous to Trinidad and Tobago but actually came from India.

Naan

Quick List of Indian Roti-s: chapati, naan, puri, bhature, missi, paratha etc.

My favourite: Naan

What makes this roti so unique is the fact that it is done in a tandoor oven (under a grill) and has kalonji seeds pressed onto it before baking. Let's go to the recipe.

INGREDIENTS: 

1 tsp sugar

1 tsp dried yeast

150 ml warm water

2 cups all purpose flour

1 tsp ghee

1 tsp salt

2 oz. unsalted butter

1 tsp kalonji (can also use poppy seeds

                            

METHOD:

Dissolve yeast and sugar in small bowl 

Let stand for 10 mins.

In a large bowl mix flour, ghee, salt and yeast mixture

Mix into a dough and knead for 5 mins.

Turn out dough on to floured surface and knead for 2 mins.

Break into small pieces and stretch into oval shape.

Place on a greased baking sheet

Top with kalonji and gentle pat it in

Place in preheated broiler and cook for 7 - 10 mins.

SERVE WITH YOUR FAVOURITE CURRY!

A spice pressed onto a roti makes a world of difference.
ENJOY!

Garam Masala

You may have seen in recent times in the spice isle of the supermarket, but garam masala has been around in India for a very long time. Although the word 'garam' means hot, it refers to the intensity of the spices as opposed to the heat from the pepper contained within. 

The composition of garam masala varies from region to region and from home to home but some key spices remain common to all: cardamom, cinnamon, black peppercorn, cumin, cloves.

Garam masala is used either during cooking or during the last moments where approximately 1 teaspoon is added to the dish. It basically embellishes whatever spices are being used. 

Cinnamon, allspice, mace, cloves, nutmegs

I recently meet a 'doubles' vendor in Chaguanas who said the secret to his 'doubles' is garam masala, and rightly so his 'doubles' had a distinct flavour not shared by the others.

 It is a highly aromatic mix which has the capability to blend with any dish (possibly even vodka - see Spice up your Liquors)

Let's look at one recipe for making Garam Masala.

GARAM MASALA

INGREDIENTS:

Coriander

Black pepper

Cinnamon

Cloves

Cumin

Cardamom

Ginger

Nutmeg

Mace (from nutmeg)

Fennel

Bay leaves

                 Allspice

                 Cayenne

                  Kalonji

METHOD:

1. Place in heavy saucepan and toast on low heat.
2. Cool spices
3. Grind in coffee grinder till fine

If you haven't as yet try making the garam masala from scratch, then Shan has a fantastic garam masala mix available commercially.

This spice mix is a must for every home. Some of the local brands have been blended in Trinidad and are quite good. Give both the local and imported versions a try until you find one that suits your taste!!!!

Spice up your Liquors

Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping).

Up to this point, we have covered some aromatic spices such as cardamom, cloves, fennel and cinnamon. These or combinations of these can be placed in your favourite alcohol drink to infuse it.

Vanilla infused vodka

In general, infusions can include:

• Fresh fruit and berries
• Dried fruits
• Nuts
• Vegetables, roots, flowers & herbs
• Spices & similar dry goods such as teas

Let's look at an example of how to use spices to infuse your liquor. 

VANILLA INFUSED VODKA

INGREDIENTS:

250 ml vodka

2 -3 vanilla beans

METHOD:

Add the measured amount of vodka in a jar or bottle

Add the split vanilla beans to the vodka

Cover and let stand for 5 - 7 days

3 -5 weeks will produce the best flavour!

Discard the beans from the vodka and strain if necessary

This is the basic procedure. Feel free to experiment other spices. I think cardamom and cinnamon will make an excellent infusion with vodka.

While you're experimenting with this recipe, also check out Cherry Vodka, Watermelon Vodka and Bacon Vodka.

Using Whole Spices instead of Powders

In an earlier post (Building up your Spice collection) mention was made to collect both whole and ground spices. So I hope by this time you would have at least have some of them.

Powdered spices tender to loose their aroma much quicker than the whole seeds. As such whole seeds tend to have a much stronger aroma especially when ground. 

Remember your favourite coffee house? Why do their coffee taste so rich and have such a strong aroma that can be detected from a mile away? It is because they pass the coffee beans through a grinder prior to brewing thus capturing that magic brew that you crave. 

With spices, it is the same concept.

 Let's look at a recipe using only whole spices.

 KARAHI POTATOES WITH WHOLE SPICES

Taken from Curry: Fire & Spice by Mridula Baljekar

INGREDIENTS:
3 tbsp oil (I prefer mustard oil)

1/2  tsp cumin seeds

3 curry leaves

1 tsp crushed dried red chillies

1 tsp kalonji, mustard & fenugreek seeds (mixed)

3 cloves garlic - chopped

1/2 tsp grated ginger

2 onions sliced (red preferred)

6 medium potatoes cut in 1/2 inch slices

1 tbsp fresh coriander chopped (can replace with chadon beni)

1 fresh red chilli chopped

1 green chilli chopped

METHOD:

1. Heat oil in heavy saucepan.
2. Add all spices except onions and fry for 1 minute
3. Add onions and fry for 3 - 5 minutes
4. Add potatoes and fresh coriander, and red and green chillies and cook on low heat (covered) till tender.

SERVES 4

In the next post: combined use of powdered and whole spices.

Till then.

Turmeric for Better Health

While the focus of this blog is not on healing, mention must be made of the additional benefits that these seemingly simple gifts of nature bring and contribute to health and well-being.  It should be noted that the spices over the years have been used for some benefit that it brought to human health. For example, the components of curry all contribute in some way to proper digestion; is it that spices were digestive aids primarily and taste and flavour were just collateral benefits? 

Let's consider Turmeric. Much has been written in aurvedic aand natural medicines, and many publications as well as online resources. The Daily Meal recently carried an article written by Dr. Verma, touting Turmeric as the queen of spices and a powerful healer being used in both food and medicine for centuries.

Turmeric Powder (whydontyoutrythis)

SOME BENEFITS OF TURMERIC

1. anti inflammatory, anticarcinogenic, antooxidant, antibacterial, antiviral, antifungal and antimutagenic properties.
2. liver detoxifier 
3. ability to ward off Alzheimer's disease and allergies
4. reduce cholesterol levels
5. pain relief from arthritis
6. heal wounds
7. control diabetes
8. inhibit liver disease
9. boost immune system
10. prevent cancer

Turmeric used as a mask for healthy skin and glowing complexion

TIPS TO INCLUDE TURMERIC IN YOUR DIET

Blend into smoothies

Add a pinch to tea or warm water

Mix in warm milk

Use in soups

Add to juices

EAT A CURRY everyday

POPULAR PRODUCTS WITH TURMERIC 

Lime Pickle

Wait!!! The next time you squeeze limes or lemons, don't throw out the skins.

While the purpose of this blog is to understand spices and to accept and appreciate the exotic cuisine of India from the perspective of a Trinidadian, that understanding can also bring home innovative ideas from the continent that can spice up our own local dishes. Here is something that I adapted from what I saw in India; its lime skin pickle.

LIME (SKIN) PICKLE

Various Pickles

INGREDIENTS:

1 dozen limes (skins)

1 tbsp Chilli powder

1 tbsp Cumin powder

1 tbsp Coriander powder

1 tsp Fenugreek 

100g Mustard (seed) powder

1 cup Mustard oil

1 tbsp Kalonji

1 tsp Fennel

2 tbsp salt

METHOD:

1. Gently roast fenugreek, fennel and kalonji in heavy skillet
2. Grind in coffee grinder until fine powder
3. Cut each half lime skin in four (each lime cut into 8)
4. Blend all spices in a large bowl
5. Salt should be a little excessive (this is what will preserve the pickle since no preservatives are used)
6. Add lime skin pieces and mix thoroughly until all spice mix sticks to the skins.
7. Pack tightly in a glass bottle.
8. Heat mustard oil (not to break bottle) and pour over the lime skins until covered.
9. Let settle and top up if necessary to cover the pieces
10. Sun for about 2 months until skins are tender.

Note: If you prefer, you can use limes instead of the skins only. Just remove the seeds when the limes (or lemons) are cut in half.

The juice from the lime adds a totally new dimension to this pickle.

Feel free to adjust the spice to create your own distinct taste!!!