Tips & Tricks
Garam Masala
Indian spice
INGREDIENTS
| 1 oz
|
Cumin seeds
|
| 3/4 oz
|
Black Cardamom
seeds |
| 3/4 oz
|
Peppercorns
|
| 1/2 oz
|
Green
Cardamoms |
| 1/2 oz
|
Coriander
seeds |
| 1/2 oz
|
Fennel
seeds |
| 1/4 oz
|
Cloves
|
| 4 sticks
|
Cinnamon
|
| 1/4 oz
|
Mace
|
| 1/4 oz
|
Black
Cumin |
| 1/4 oz
|
Bay
leaves |
| 1
|
Nutmeg
|
METHOD
Dry-grind all the ingredients and store in an
airtight jar. This masala is very popular and
is used to finish many Indian dishes.
Back to top
Paneer
Home made cheese / Indian cottage cheese
METHOD
In a
saucepan boil 500 ml of milk. Do NOT use skimmed or
lowfat milk. To the boiling milk add the juice of half
a lemon or 3 tsp of vinegar. Immediately turn off the
heat. The milk protein coagulates and separates from
the watery part of milk. Strain the paneer so obtained
through a muslin bag. Hang the bag in the refrigerator
for an hour, keeping a bowl underneath to catch the
drippings. You will get a semi hard product that is
firm yet crumbly if pressed. This can be cut into any
shape you wish.
Back to top
[Home Page][Indian
Recipes][French Recipes]
[Desserts]