Wednesday, March 24, 2010

Pushing the bounds = home cooked Indian food

My next food adventure = Indian food. I love it - the flavors, the textures, the naan, the endless vegetarian options. My friends of the delicious homebrew are telling me I can actually cook it. I'm not sure I believe them. But I am excited about shopping for new spices at the bulk section at Rainbow and actually using the coffee grinder that has been especially set aside for the grinding of things like these beautiful coriander seeds.

Erin and Larry's lessons learned from years of experimenting in the kitchen are as follows:
  • garlic & ginger paste form the foundation for all good sauces - grind garlic and ginger in a food processor with a tiny bit of water to make a paste
  • whole black peppercorns are profound
  • must have whole cumin and cardamom at the ready - don't be shy - and don't forget the tumeric
  • 5 spice recipe (toast with oil in a pan and add to any dish for a taste of India): black mustard seed, whole cumin, whole fenugreek, fennel and nigella seeds

I'll keep you posted on my attempts in the kitchen! Please send me your recipes and advice :)

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