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DIY Garam Masala

For Garam Masala, I’ve discovered, there are about as many recipes as their are people making it. There isn’t one authentic, or one original recipe, but rather it seems to be a matter of personal choice.DIY Garam Masala Spices

For a long time I would say that I didn’t like curries. I think this was because every curry I ever had from a takeaway was just an overkill of hot and I didn’t find that very pleasant. It was only when a friend served me a curry she made that I realised that there was a world of flavour out there that I knew very little about.  Over the recent years I’ve learned to enjoy curries – but only those I make, so that I manage the heat!DIY Garam Masala Spice Mix

Garam Masala is the foundation for many North Indian and South Asian dishes, but I’ve also learned that it can add amazing flavour to any meat dish without specifically making it a curry. Garam Masala actually means ‘warm spices’ and that’s precisely what these spices do – they add a warm depth of flavour to the meal.DIY Garam Masala

As with all spices, if you’re able to blend it fresh when you need it, the flavours are stronger and richer, but I make a small amount at a time so that I make a fresh batch every month or so. You can freeze this and take it out as you need it, or just store in an airtight container. DIY Garam Masala Gift

DIY Garam Masala
Recipe Type: Seasoning, Spicemix
Cuisine: Asian, Indian
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 200g
Since I prefer to make this mix up fresh as often as possible, I keep the quantities small, meaning the Thermomix scales aren’t useful here, so this recipe uses a 5ml teaspoon and a 15ml tablespoon.
Ingredients
  • 1 Whole nutmeg
  • 10 Whole cloves
  • 1 Cassia Stick (sold as cinnamon sticks in supermarkets)
  • 1 tsp Black Peppercorns
  • 2 tbs Coriander seeds
  • 1 tbs Cumin seeds
  • 1 tbs Fennel seeds
  • 1 tbs Cardamom pods (about 6 pods)
  • 1 tsp Cayenne pepper (add more if you prefer a hotter spice, or substitute for dried chillies)
  • 1 tsp Turmeric
Instructions
  1. If you’re using a Thermomix, you can add all the ingredients to the bowl and whizz at[b] speed 10 / 20 seconds[/b]. Check inside to confirm, but everything should be a fine powder.
  2. If you’re not using a Thermomix or similar high powered blender, add the first four ingredients, and blend for 30 seconds or until broken into pieces. Add the rest of the ingredients and blend for a further 30 – 60 seconds depending on your blender, until all the spices are crushed.
  3. Store in an airtight container and use within a month for the best flavours.

 

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Sri Lankan Devilled Pork Recipe

I’m not a fan of spicy food, and put a stack of take away fliers down in front of me and I’ll never go for the Indian or similarly spiced option. That said, whenever I’ve made anything vaguely curry-ish in nature, I’ve really enjoyed it. Strange, isn’t it.

This recipe is fantastic. Honestly, the richness of flavours is out of this world. Specially since it’s not a spice combination I’m accustomed to. And I don’t even like strong tomato flavours. But this, I enjoy! Sri Lankan Mild Devilled Pork“Devilled” is the generally given adjective for when something is highly spiced – which I’ve come to realise doesn’t have to mean hot. Traditionally this recipe would have some chilies added to it. If you like chilies, go wild. I don’t like hot food, and I’m feeding a five and a three year old too, so we don’t add chilies.

I find food like this so hard to photograph. I look at this picture and see a symphony of flavour, but without having eaten it, it probably looks a bit weird. Sorry about that. It’s fantastically flavorsome though. Take my word for it!

 

Sri Lankan Mild Devilled Pork Serve this with Baharat Spiced Meatballs with yoghurt and garlic butter to cut the spices a little. It makes a nice shared meal.

 

Sri Lankan Devilled Pork
Recipe Type: Meat
Cuisine: Sri Lankan
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4
A forgiving recipe that lets you adjust the seasoning and flavours to your preference. Sri Lankan curry is a blend of coriander seeds, cumin seeds, fennel seeds, cassia bark, fenugreek seeds, cloves, cardamon, mustard seeds, black peppercorns, kashmiri chilli & turmeric – buy one ready made or mix your own before starting this recipe.
Ingredients
  • Marinade
  • 1 tbs cider vinegar
  • 1 tbs soy sauce
  • 1/2 teaspoon sugar
  • 500g pork
  • 1 large onion
  • 320g (can) tomatoes
  • 4 – 6 garlic cloves
  • 3 tsp [url href=”http://www.spicekitchenuk.com/products/8-spice-blends” target=”_blank”]Sri Lankan Curry Powder[/url]
  • Lemon rind
Instructions
Thermomix Instructions
  1. Cut Pork into 1′ chunks
  2. Place marinade ingredients in the Thermomix bowl, and mix, speed 5/10 seconds. Add chopped meat and mix speed 1/15 seconds
  3. Set aside to marinate for at least 45 minutes
  4. (Don’t worry about cleaning the bowl)
  5. In the Thermomix, drop the onion over running blades (speed 4).
  6. Heat a pan to medium heat. and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
  7. Stir to prevent burning, till all the liquid is gone.
  8. In the meantime, fill the Thermomix with water, and cook rice per the usual method. You can add your choice of Asian vegetables to the Varoma at this point too.
  9. Sprinkle with grated lemon rind
  10. Serve the rice with soy sauce and Sri Lankan Devilled Pork.
Regular Instructions
  1. Cut Pork into 1′ chunks
  2. Place marinade ingredients in a bowl, and mix together.. Add chopped meat and stir till it’s all covered.
  3. Set aside to marinate for at least 45 minutes
  4. Slice the onion finely.
  5. Heat a pan to medium heat, and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
  6. Stir to prevent burning, till all the liquid is gone.
  7. In the meantime cook rice per your usual method.
  8. Sprinkle with grated lemon rind
  9. Serve the rice with soy sauce and Sri Lankan Devilled Pork.
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DIY Homemade Chai Rooibos / Redbush Tea

A few weeks ago I made a spur of the moment decision to enter a competition in my local blogging network. The competition requires us to come up with a recipe in one of five categories, featuring Schwartz spices and blog them.

Redbush Chai TeaWell, I didn’t read the fine print, and as it turns out, not one of the five categories falls into a strong area for me: I don’t like beans, so don’t eat a lot of Mexican or Brazilian food, I don’t really drink tea, am not a big curry eater and for compact spaces problem of modern living? Well, I use a Thermomix!

As a result I’ve had to dig deep and learn about a few spices and flavours that are completely new to me. So over the next few weeks, you’ll see a little something different from me.

I’m a huge coffee drinker, and not much into tea at all, but I do have a fair supply of Redbush tea – Rooibos, as we call it – in the cupboard, because it’s good for a number of things, including colic in babies, so the children have it too.

I have had chai in the past, but always bought, so when I looked at some of the spices I was sent, I thought I’d try a spiced tea, using some flavours I do love – cardamom, cinnamon and ginger. I added nutmeg and cloves, two more beautiful spices when used correctly, and hey presto! Beautiful aromatic, sweet chai that even my children enjoyed.

I hope you enjoy our foray into incorporating more spices into our cooking!

*This is not my official entry… that’s coming!

Spiced Redbush Chai Tea
Recipe Type: Drinks
Cuisine: Asian, South African
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4 cups
You can use any teabags, but I use Redbush for it’s healing properties, and the lack of caffeine or tannins, which I don’t enjoy. You can use whole spices or ground. You can also make up a larger amount, and keep them for making a cup or two of Chai Tea at a time. Keep them in an airtight container so they don’t lose flavour though!
Ingredients
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • Up to 170g honey (1/2 cup)
  • 500g boiling water (2 cups)
  • 500g cups milk (2 cups)
  • 2 Redbush tea bags (or your favourite)
Instructions
  1. Place the cardamom in the Thermomix bowl reverse speed 8/3 seconds. Remove the shells.
  2. Add the rest of the spices in the Thermomix bowl and whizz on speed 10/4 seconds
  3. Add honey, water and milk, and boil on reverse speed 2/2mins/Varoma
  4. Add tea bags boil for 5 minutes 100C/reverse speed 2.
  5. Pour through a sieve or into a caffetier and serve.
Without a Thermomix
  1. Place the spices in a pot, add the honey, water and milk. Bring to the boil, add the teabags and simmer for 5 minutes.
  2. Strain and serve.