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One of my favorite things to do with baked beans.
Missing in the image is sour cream (swe: créme fraiche). It is cream with yogurt culture. It adds some richness, brings out some of the tastes better and help get a thicker consistency.
Instead of tomatoes I use baked beans in tomato sauce and some ketchup.
Base:
- Baked beans in tomato sauce
- Ham sausage
- Tomato ketchup
- Sour cream
- Butter
Seasoning (in order of amount):
- Curry
- Red bell pepper
- Coriander
- Garlic
- Garam masala
- Cinnamon
- Salt
- Cayenne pepper
- Jalapeño pepper (very little)
This time I melted butter in a cooking pot, diced a piece of ham sausage and fried it, poured on the beans and added ketchup (about two-three tablespoons i guess) and sour cream (about a heaping tablespoon). When the mix started to get hot, though not boiling, I added seasoning and let it simmer for a few minutes.
A few words on the peppers. The jalapeño pepper I use is really, really hot. Even before I have enough of it to be visible when whetted on the surface I would have too much. The cayenne pepper is fortunately not that hot, and much, much milder to my stomach.
Speaking of the cayenne pepper, something I have heard but not tested (yet) is that it would help stop bleeding as well as ease the pain of a wound.
The crop is a bit tight in order to not get some interfering elements into the picture frame. In essence other parts of the kitchen furniture.
Display of a Paan-Shop in "Camp Bazaar", Mohammadpur, Dhaka.
Made of coriander, anise, coconut powder, dried dates, raisin, rose petal etc, these are used to sweeten and decorate betel leaf (Paan). Along with areca nut, slaked lime paste and tobacco, Paan is chewed as a palate cleanser, a breath freshener, and for digestive purposes in Southeast Asia. In Bangladesh it is been used for hundreds of years and become a ritual, tradition or culture. It is offered to the guests and used in festivals like Puja, Wedding etc. A common scene in Bangladeshi villages and towns is elderly people gathered in a roadside Paan-Cigarette-shop, chewing Paan, chatting and relaxing.
** Thanks Ŝhé.
Recipe found here. For the perfect pairing, serve with my Aromatic Basmati Rice recipe. (This recipe will be featured in the nutritional lifestyle & fitness book, "The Vegan Athlete.") More information about my upcoming books and cookbooks can be found on my recipe blog ("Cooking with Corey"), the "Cooking with Corey" Facebook page, and at "The Athlete's Cookbook" Facebook page.
To receive the latest recipes, follow the Cooking with Corey Facebook page &/or the blog.
(Serves: 4-5)
Ingredients
3,5 dl chickpeas
2 medium sized onions, finely chopped
3 medium sized tomatoes, finely chopped
1 tsp ginger paste or coarsely ground ginger or grated ginger
½ tsp garam masala powder
½ to 1 tsp kashmiri chilli powder
1 tsp amchur powder/dry mango powder
2 green chillies, slit
2 to 3 tbsp oil
salt
Spices for the Punjabi chana masala
4-5 black cardamoms
2,5 cm cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds
1 and half tsp coriander seeds
1 and half tsp fennel seeds
2 dry red chillies
Method
1. Cook the chickpeas or use ready-cooked.
2. Roast all the Punjabi chana masala spices in a dry pan. Don't let the spices burn and toss often. Once the spice mix is cooled, grind it into a fine powder.
3.Heat the oil in a pan and add the chopped onions. Fry the onions until they become transparent.
4. Now add the ginger paste.
5. Once the raw smell of the ginger disappears, add the chopped tomatoes. Add a little salt. Saute the tomatoes till the oil starts to leave the sides of the mixture.
6. Add the Punjabi chana masala with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
7. Add the chickpeas with a little quantity of stock or water.
8. Check the salt and simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and becomes quite smooth.
9. Finally, add the amchur powder.
10. Garnish the Masala with chopped onions and cilantro leaves.
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breakfast at kukke subramanya: Masala Dosa, quite a treat after a tough trek to Kumara Parvata.
there were just too good hotels. both extremely crowded. we had to queue outside and then for a while inside.
chicken garam masala with chicken, yukon gold potatoes, mushrooms, cashews, and cilantro in an indian-spiced creamy sauce. served with a mound of fluffy white rice.
at cup&saucer bakery&crepe café
Part of my renewed appreciation for India includes the realization that I have many friends and colleagues. All are fine people and have enriched my life by knowing them. Whenever I visit, they keep me out of too much trouble. Or so it seems. They guide, help, discuss, and share life in and around South Asia.
This trip was filled with World Cup Cricket, Dosa, Masala Tea, temples, monkeys, mongoose, and a great many birds that I have never seen before.
My continued thanks and appreciation to Prakash Murthy, Venkat Narayanan, Anurag, Venkatraj, Tejasvi, Padma, TK Ramkumar, Sudeep, Chidananda, and a new colleague, Hari Krishna from NVT, as well as many many others.
Masala Middle Eastern Fusion Dance
Renaissance Festival, Deerfield Beach, Fl 2011
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Copyright ©James Keith, 2011, All Rights Reserved, Worldwide. My photos are posted for your enjoyment. Please don't use my photos in any way without permission.
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Every Indian girl who learned to cook from her mother probably owns one of these. I know my sister and I have one, my mom and her sisters have them, and my grandma had one. I think what varies is what we end up storing in them.
Mine, from top, has sambaar powder (my mom's recipe that has replaced almost all other spice blends for me, including garam masala), cumin seeds (jeera), turmeric (haldi), cardamom pods (elaichi), red chili pepper (laal ka mirchi), and carom seeds (ajwain). The center is urad daal.
If you know your spice regions of Indian, you could probably tell this is geared towards South Indian cooking!
assignment52-052011 (Fill the Frame)
ODT - ROUND
CHICKEN TIKKA MASALA........... $6.95
Chicken Barbeque cooked with butter in Shalimar spices. Hearty and tasty
Following Jag's recipe for the same but with Salmon
I think I overcooked them, as they were nice but a bit dry.
As featured in the post of the same name on Souperior - and there's a competition to win some gorgeous Mexican cinnamon too!
Garam masala consists of the following: (From R to L): Green cardamom (choti ilaichi), black cardamom (bari ilaichi), white cumin (safed zeera), cloves (long), star anise (badiyan key phool), black cumin (kala zeera), mace (javatri), black pepper corns (kali mirch) and cinnamon sticks (dar chini / dajh). The only ingredient missing is whole nutmeg. Indian version of Garam Masala (In English: All spice powder) there is an addition of Malabar leaves. In Pakistan, they are generally not found or used in the recipe. All these are mixed in a pan, roasted for 12 minutes, and then grounded to make a fine powder.
The masala dosa is a popular South Indian dish. Must try food.
www.shalusharma.com/feeling-peckish-during-sightseeing-ha...
Watch Masala Dosa Recipe video in English by Sonia Goyal.
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Watch Masala Dosa Recipe video in Hindi by Sonia Goyal.
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Masala Dosa - Needless to say its one of the most popular South Indian Special dosa varieties. Dosa is a south Indian recipe. In the southern part of India, dosa is prepared almost in every household. It is a healthy breakfast option or even great for lunch or dinner meals too.
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Print Masala Dosa Recipe in English at : www.ekunji.com/recipes/masala-dosa-recipe-with-video
Print Masala Dosa Recipe in Hindi at : www.jaipurthepinkcity.com/recipe/masala-dosa-recipe-in-hi...
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Pound these spices into a coarse powder, and you'll be able to brew up your own soothing cup of Chai, complements of The Masala Cookbook.
www.southafricablog.com/06-01/the-masala-cookbook-shamele...
www.easy-indian-cooking.com/chana-chole-chickpeas-masala/
Chana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.