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Random spice-Punx (updated randomly)

  • Rebecca
    "Flicking through SFI (Super Food Ideas) like the total cooking mag slut I am, I came across a recipe by Adrian Richardson. While he's not owning and running La Luna in Carlton, Melbourne, he endures the tortures of Ready, Steady, Cook which, if it were around in Dante’s time, would surely be configured as a circle of hell. I’ve changed the recipe a bit to suit what I was whipping up at the time and to include one of my favourite spices, cardamom, so this is what I’ve come up with...."
  • Lauren
    " The other thing I skipped was the asafoetida powder. It's funny because I actually recently found a place that carries this (an amazing little health food store around the corner from my office!). I saw the jar, thought about buying it, remembered my lack of an index, and figured I'd never re-find the recipe that called for it. So I didn't buy it. I suppose it's only fitting that I ended up making this for dinner. Such is life. :)"
  • fish fish
    "Samosa, the Indian curry puff, was selling on this street. Ah, kind of surprise to see it here. The samosa size is very big. I tried made samosa before, with curry puff filling. Not bad wor... Maybe I should make one again this autumn. Ever tried with the Japanese potato salad filling for a curry puff? It's yummy. I did one, so believe me, it's good.."
  • Viv
    "My dear friend Alfie had told me Ina (Garten) prefers Pepperidge Farm (from the frozen aisle) so that's what I got. Once again, the Organic Sugar (Trader Joe's), Kosher salt and the cardamon powder came out (I thought it would be a nice complement to the spice and the heat of the Indian Samosas). This time, success..."
  • Vanessa
    "We’ve eaten the same meal two days in a row. It was just that good. I can only take credit for preparing it because the inspiration and recipes came from two fabulous food blogs, What We’re Eating and Chocolate & Zucchini. The snapper was the best fish I’ve ever made. I rubbed it down with a mix of garlic, canola oil, cumin, and smoked paprika and then cooked it in a really hot pan with just a bit of canola oil. But it was Amanda’s smooshy dressing/sauce (that is meant for the jicama salad) that really made the snapper pop. I didn’t have tamarind paste so I substituted a few dried berries, some fresh ginger, and a splash of white vinegar. I have no idea how the original tasted but this sauce/dressing was so tasty I could have eaten it with a spoon"
  • Mary Sue
    "I used Basement1 as my experimental test subject. We determined that if you eat my version straight, you will make nifty faces and dance around the kitchen yelling, “YOWOWOWOW! SPICY!” But once I got the bread baked and we did some dipping– it was still hot, but tolerable. My friends are from Hell-A, so they’ll either like it, or lie convincingly. Or dance around the kitchen yelling, ”YOWOWOWOW! SPICY!” *shrug*"
  • Stephanie
    "This soup is very delicious, too good for you to pass up because of some picky boyfriend! So, here's my suggestion. Make the soup but very, very thick and pull out a portion of it for him. Then, continue with the blending and adding broth/lime juice for you to have the soup. Grill up a nice, fat, juicy sausage for your boyfriend and have him slather his portion of thick soup on it. That'll convince him. Seriously, it would work great, especially if you get one of the sausage with a little fennel, cumin, coriander..."

« | Main | TO CHICKPEAS: An Ode, An Apology, A Recipe »

READ THIS FIRST

    The primary function of the NC recipes is to inspire you to explore and experiment with Indian-style spicing techniques. 

     However, once you attempt a recipe, you must follow it EXACTLY when it comes to the spices. When it says to pre-roast the cumin seeds, DO it. When it says to add the tamarind toward the end of the cooking process, FOLLOW it.  To do otherwise may be avant-garde, but it courts disaster. Take it from us.

     We've made sure to keep the directions straightforward, geared toward folks who haven't attended a culinary institute.

     A 'masala' is a spice mixture. For the purposes of the NC. it should be readied in advance, perhaps in a small cup, so it can be added AT ONCE.  Spices are usually grouped together when they are to be treated in the same way with the same time frame (i.e. roasted, not-roasted, etc.).

     Timing, when it comes to spicing, is critical. It will influence the outcome.

     Play ball.

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Wise Words

  • Archana of 'Spicyana'
    "Right from the mundane to the festive, it is really hard to think of a traditional Kerala recipe without that obvious hint of coconut. But there are certain recipes which underscore the taste of coconut itself, using a fresh coconut in such a recipe can be extremely rewarding. Kerala style stew is a celebration of the finest spices and ingredients abundant in that piece of land, freshly squeezed coconut milk, dashes of fresh ground black pepper, crushed cardamom seeds and curry leaves blend together so well creating a stew with a characteristic dulcet aroma too complex to even describe..."
  • Adrienne Handler of 'Nosheteria'
    "Bash and Sprinkle ~ If you have a mortar and pestle, then you have a versatile kitchen tool. With it you can make a slew of different rubs for meat, spice mixtures for the grill, and marinades to both tenderize and give flavor to otherwise monotonous chicken breasts. Or you can make flavored salts, adding a freshness and an interest to dishes that are already great, and to those that need a little something more….Virtually any flavor salt can be made: chili and lemon grass for a Thai bent, basil and lime zest for a summery flavor, or a blending with cumin and tumeric for an Indian version. Once the salt is made, it lasts for weeks closed tightly in a jar, waiting to be used any way you choose, sprinkled on a grilled skirt steak, or lightly flavoring a soft-boiled egg."
  • Spicehut of 'Sugar, Spice & Everything Nice'
    "Malvan is part of the Konkan coast which runs along the western border of Maharashtra. Within the last few years, Malvani cuisine has gained popularity and you will see quite a few Malvani resturants in Mumbai. They are famous mainly for their non vegetarian thalis. A typical Fish thali includes a fish curry, fried fish, a curried vegetable or pulses, rice bhakri, rice & solkadhi. Simple, tasty, homestyle meal. No other term best describes it than 'finger licking good'. The ingredient which single handedly gives Malvani cuisine its distinctive flavor is 'Kokum'. It is used in fish curries, fish dishes, dals & even vegetable dishes & curries. And of course the wonderful 'Solkadhi' is made from it..."
  • Edu-Dame of 'Pacific Outpost Cooking'
    "Saffron is the world’s most expensive spice, but please don’t let that inspire you to cut it from the recipe – its flavor is a must! Usually good stores will carry it either in bulk where you can control your portion, or in smaller, very affordable, tins...."

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