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My first Masala Dabba, or Indian spice box. This one has green cardamom pods (center), tumeric powder, mustard seeds, (mild) curry powder, cumin powder (which will probably be replaced with cumin seeds), coriander powder (also marked for replacement with its seed form), and garam masala.
Which spice is which? You can clearly see each spice's label in this picture...
Here are some other Masala Dabbas found around Flickr, and around the Internet...
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Being somewhat curious about the great ease and facility by which Indian chefs approach spices, I decided to assemble my own Indian spice box, or Masala Dabba.
Very utilitarian vessels, they are made of stainless steel and typically contain seven[*] similarly sized small and open containers where spices are kept. The typical Dabba also would have two lids, a somewhat loose fitting inner lid for everyday use, and a much tighter outer lid to seal it up for longer term storage.
[* Why seven? As the circle that crosses the centerpoint of each "satellite" dish has a radius of 2*r, where r is the radius of a single dish, the circumference of this circle is given by 4*π*r. Now given that each "satellite" dish consumes roughly (a bit less than) 2*r of this circumference, this leaves room for 4*π*r / (2*r) "satellite" dishes, or 2*π dishes = 6.28... dishes. So 6 whole dishes can be used as "satellite" dishes, leaving the 7th one to fit in the center of the dabba!]
I really like the functionality of such an arrangement vs. the western spice jar with their fussy lids and where one has to pick each jar up one at a time. With the dabba all spices are there for immediate use, encouraging a more free-wheeling approach to spicing. (This is somewhat similar in concept to a salt pig or pinch bowl, but with the advantage of having many spices simultaneously at your disposal, and for being easily customizable to any given mix of favorite spices.)
For this particular dabba I stuck with a pretty traditional assortment of Indian spices, (though the inclusion of "curry powder is perhaps heretical), and I can easily imagine creating other dabbas using the more familiar spices used in western cooking.
I haven't used it yet, but I'll probably first tackle a simple channa masala, a classic and popular dish featuring garbanzo beans (channa).
Assembling my first Masala Dabba
Saturday, May 31, 2008
The recipe is from this video
www.youtube.com/watch?v=9yIZTYIOxKs
My notes about this recipe
Also slices of Ginger
cilantro
POT1
Oil hot with garlic with curry leaves or bay leaves then
fry chicken
Add garlic
Bay Leaves
Tumeric
Cayenne Pepper
Garam Masala
POT2
In another pot heat oil
ginger sliced and also crushed
then take peeled toms
small amount of cilantro
then add Red Chilli powder
Nutmug powder
Dhaniya powder - coriander
salt (optional I never add salt though its always just fine)
Add the tomatoes to the chicken
Add cup of water
cook until the oil separates from
Fire Cider is made with a base of raw, Certified Organic apple cider vinegar and raw wildflower honey, to which a slew of organic ingredients are added including oranges, lemons, onion, ginger, horseradish, garlic, tumeric and habanero pepper.
Shire City Herbals was started in Pittsfield, Massachusetts in 2010 by Dana St. Pierre and Amy Huebner and incorporated in 2011.
The New Amsterdam Market is held in the parking lot fronting the Fulton Fish Market New Market Building every Sunday from spring through the fall. Public markets have been held in this district since 1642. The Fulton Fish Market was established in 1822, and its two market sheds have remained empty and unused since it left for the Bronx in 2005.
"Sombreroni, or large Mexican hats, are a creative off shoot of classic stuffed Italian pasta like tortellini, ravioli, agnolotti, or similar pastas. Made by Pozzo del Re, this colorful pasta is another high quality artisanal product from the factory inTaranto, Puglie. Each one of these pieces is hand crafted by the workers in this factory. The colors stem from natural ingredients that are dehydrated and added to the flour mix. Green is spinach, black is squid ink, yellow is tumeric, red is beet root, orange is tomato, carrot, or red pepper." - www.italianharvest.com/subcategory.php?prodID=189
Seared Sea Scallops with Caviar. Pan seared basil infused red caviar - paprika infused golden caviar, tumeric infused black caviar. (Journal photo by Vanessa Kessinger)
Tumeric dyed fabrics from solar dye jar. Alum Mordant. I think I got some mustard yellows for my Creative Color Challenge 2012 month of April
Recipe- in charming "dadspeak"
3 pounds potatoes, diced about 1/2 inch
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric
1 tsp salt
1 tsp black mustard seeds
1/4 (or so) tsp cayenne
3 tbs butter, margarine or ghee
2 cups water
1 cup peas
1 cup yoghurt
Place the butter and spices in a large pan on moderate heat and let
them get acquainted with one another as you chop the potatoes (you
can leave on the peels, or peel them, according to your whim...) Add
the chopped potatoes, turn up the heat ( I go moderately hot) and
stir the potatoes into the spices, making sure that they are evenly
coated. The book says 10 minutes, I'm usually ready to go after five.
Add the 2 c water, bring to a full boil, then put a lid over the pan,
turn down the heat and let it simmer for 30 minutes; you'll want the
potatoes to be tender-how tender is up to you, but potato curry with
crunchy potatoes is not one of my favorite repasts. Be that as it
may... After the afore-mentioned thirty minutes, add the peas and
yoghurt, recover and let simmer for another ten minutes. Should be
ready! Of late I've been playing around with the recipe, adding
ginger, garlic, or whatever, as is my whim. Sprinkling garam masala
before serving also is fun. So far so good. Good luck!
We were sitting in satisfied silence after our snack of ten sticks of *satay when Dad looked at the two plastic bowls of satay gravy and reminisced.
"When I was still a boy and times were bad for our family, your grandmother would hand me 10 cents to buy a small bowl of such **kua from the satay man. I'd bring the kua home, and she'd cook plain, white rice. There were six of us, and onto our bowls of rice we'd each pour some of the precious stuff. That was our entire meal. ***Where got satay?"
* Satay - chunks of Tumeric-marinated meat on wooden skewers, grilled over charcoal fire.
** Kua - Malay term for gravy or soup, in this case, the sweet, rich peanut-gravy dip for satay.
*** Common Singaporean slang-grammar (Singlish), in this case referring to the likes of, "We didn't even dream of having satay with the kua."
the earthly deep scents of bergamont, patchouli and other organic essential oils. Naturally colored with tumeric.
Find these in our Etsy shop. LLFarm.
I made a batch of these for 60 baby shower favors with a few left over for sharing.
A beautiful Sunday roast for my family. The home-made sweet and sour lemon sauce was a big hit with everyone.
5-day exposure of a cactus branch on a tumeric-alcohol solution. This diptych shows the original scan (left) and the post-processing version (right), which really gives a sense of how much detail is actually recorded in the anthotype, even if it isn't visible because of the monochrome color scheme.
Overhead shot of turmeric powder in bowl in a close-up image.
Download @ kozzi.com or click this www.kozzi.com/free-photo/24744868/top-view-of-turmeric-po...
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
Descriptions:
This is another 1st batch Phayant RoiTao (Footprint) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakon Ratchasima) in B.E.2536.
Notice this particular piece has 3 temple codes printed on the Phayant. Only a total number of 1000 pieces were created for this 1st batch of Phayant and those with 3 temple codes are rarer.
In addition, there were 2 personal handwritten Yant inscribed by LuangPhor Koon personally on this piece. More importantly, to come across a genuine piece is not easy nowadays.
Check out the identification pointers here:
This dish is made with cauliflower, potatoes, ghee, cumin seeds, ginger, tumeric, ground cumin, ground coriander, cayenne pepper, garam masala, salt, and fresh cilantro. I served this with Khara Masala Pulao, Dal Ghia, papadum, and yogurt/mint raita. If the ghee is replaced with oil, this dish would be vegan.
This recipe comes from one of my three favorite Indian Cookbooks: Vegetarian Nirvana by Santosh Jain. This book focuses on home-style North Indian cuisine, with many recipes suitable for a Jain vegetarian diet. My other two favorites are Dakshin by Chandra Padmanabhan and An Invitation to Indian Cooking by Madhur Jaffrey (I use the original edition).
Finally getting home after time away from home to a lot of seasonal vegetables in the vege box. , but not a lot in the fridge , however using some general store cupboard spices and tins . Not traditional curry vegetables but it definitely worked well
Lightly heat cumin , crushed fresh ginger , tumeric, paprika in a dash of oil in the pan, stir in chopped onions , finely chopped garlic, chopped red chilli and seasonal vegetables here ( courgette , green beans , sugar snap peas red pepper)
Add a tin of chopped tomatoes . Simmer together , before serving stir in 4 tbsps coconut milk. Cover over with chopped mint.
Serve with rice or warmed pitta bread
Bottom, clock wise. The woody sticks is cinnamon, star anise, cardamons, yellow tumeric , cloves and the slices is betel nut. In the middle, those round things are nutmeg seeds.
Last year it was a Carl Clerkin (and friends) cardboard pub, now it is a fantastical curry house - well almost.
Coming up for air is Rudi Johnson, the original cheeky chappie and so very friendly. He is the son of Sam, just one of the furniture makers I met at an unmissable guerrilla event. Clarke, Clerkin and Kaur: The Thing With Maltasingh. As always it's the kids that steal the show.
A bunch of furniture-making mavericks (headed by the inimitably subversive Carl Clerkin) persuaded Sheridan Coakley (the beneficial godfather of London furniture design) to donate any unwanted content of his warehouse - scrap timber, bits of old chairs, broken returns, string, fabric, the lot. Then a design gang of usual suspects (think Marriott, Hellum, Harrison, Warren, Neal, Kurrein and more) dedicated themselves with typical anarchic zeal (some over many days) to transforming this rejected "rubbish" into the most humerous, poetic bits of furniture you have ever seen. Oh, I should mention that this is to implement a fabulous story of a deceased Indian curry maestro ("who must have lived for 193 years"), who came from Malta, to print wallpaper with tumeric (on show), peel potatoes, polish leather, wear a turban to conceal hair-loss (there's one on the coat-stand), and put a hole in a beigal. If you believe that, you will believe anything, I feel, but Carl, who tells the tale over two take-away (what else) pages of closely-lined script, has sworn me to secrecy on the finer points. However I can report that the furniture though imaginative par excellence is not a figment of anyone's imagination.I have posted pics of individual pieces and there will be an auction of the furniture at SCP (135-139 Curtain Road, EC2, 020 7739 1869) hosted by Max Fraser on Monday October 11th at 7pm. Previews from Sunday 9th.
Selling estimates are between £90 and £400, and 10 per cent will be donated to cancer support centre Maggie's.
See catalogue here
cdn.shopify.com/s/files/1/0638/4395/files/SCP_Auction_She...
follow me @sunnygran on instagram; www.instagram.com/sunnygran/
Chef Kosaka describes the best way to chop lemongrass
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
This is the product of marrying two recipes. One that has been presented in a local media and the other is from my cookbook, “Buku Masak Wanita”, Women’s Cookbook. - Jenny
Dosa (that's a pancake made of rice flour, black lentil flour, yeast, and a little salt) with potato curry filling (potatoes, mustard seed, black lentils, cumin seeds, tumeric, cashews, jalapenos, red onion, peas, tomato, salt, and a little lime juice).
I am going to have to foist some of this off on my friends, since I made too much dosa batter. As usual.
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.
Paneer stuffed Yukon Potatoes with pine nuts, chives and topped with a silky saffron sauce
Fresh Mountain Goat with purred organic rapini, spinach and kale
Spicy Shrimp (Balti Style) sealed with fresh garlic, sundried Kazmere chili, Curry Patta, tumeric and finished with reduced jhol curry broth
Accompaniments:
"Saffron Basmati pilav with studded cashew nuts, cumin, cloves, cardamoms and bay leaf."
"Fresh in-house baked sesame garlic Naan and chilli mint paratha"
Image taken with the iPhone.
In the morning I made a pot of red pinto beans. In the afternoon I made an Indian spiced bean & tomato soup. After it cooled off I put the pot of soup in the fridge and let let the spices and flavors to blend. Tonight I will reheat and serve for dinner.
Stuffing:
4 idaho potatoes
one onion finely diced
1 chile
1 1/2 tsp salt
1 tsp sugar
1/2 tsp tumeric
1 1/2 tsp ajman seeds
3 tbsp canola or other vegetable oil
2 tsp chutney
Boil 4 idaho potatoes. Peel and cut into chunks.
Heat canola oil in pan add a few mustard seeds. Once oil is hot and seeds pop, add 1 chile, cut in pieces.
Add onion and cook til translucent.
Add potatoes, salt, sugar, tumeric, and ajman
Stir all ingredients together. Add chutney. Potatoes will absorb turmeric and other flavors.
Set filling aside in bowl.
Preparation
Use large tortillas, cut in half
place several spoonfuls of stuffing in center of tortilla. (Tortilla will look like a half moon.)
Fold in one side of tortilla and seal with paste made of flour and water.
Fold in other side of tortilla to make a triangular shape. Seal open edges with flour paste.
Fry and turn in canola oil (about 1/2 " deep in large frying pan.) until browned. Drain on paper towel.
new lamp
(online the color is called tumeric, but this one I bought in the store and it is definitely a true bright yellow, but it was called yellow in the store, not tumeric.)