beyond
curry
powder
an invitation & intro to Indian spices
by Courtney Knettel | 1
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continued from page 3
Razzle-Dazzle
Tomato Soup
"Wow! It's amazing what these three spices do for boring old tomato
soup," said my pal Trobee after she took a skeptical bite… then a
few more. "It's perfect. So perfect. Mmm. Love that clove in
there."
ingredients
1 can of tomato soup
desired amount of water
Spice blend (masala):
1 tsp cumin seeds
1 whole clove (NOT a garlic clove!)
¼ tsp black mustard seeds
1 Get
out your soup pot and dry roast the masala until the cumin seeds have
darkened a few shades. Grind into a powder with a coffee grinder.
2 Back
to the pot. Add the tomato soup, water, and the masala.
Stir and heat through.
Indian
Pasta Sauce
This is far more flavorful
than spaghetti sauce out of a jar. I like to make a double batch, then
keep in a jar in the fridge to be ready on the double. So simple, yet so
irresistible (see photo). Note: the chile pod will boost the flavor with
a sassy warmth, but it will not be hot. If heat is desired, leave the
seeds in or add another dried chile.
ingredients
2 green onions, white parts
only, loosely chopped
1 garlic clove, loosely chopped
½ tsp oil
1 can of tomato soup
2 Tbsp. milk or soy milk
salt and pepper
Spice blend (masala):
¼ tsp black mustard seeds
1 dried chile pod, deseeded
1 tsp cumin seeds or powder
seeds from 1 green cardamom pod
small pinch of fennel seeds, optional
1 Blenderize
the onion, garlic and masala into a paste (perhaps with your coffee
grinder). Set aside.
2 In
a medium pot, heat the oil until it is sizzle-hot. Add the paste and sauté
until it is light brown.
3 Now
add the tomato soup, milk, salt and pepper. Cook until heated through.
saunter
along for more ideas!
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