Recipezaar: Cooking Mixes,Asian recipes

Harissa

Mon, 14 Oct 2002 22:10:52 -0400

My old trade-school recipe, and always my favourite! I found it today during a major clean of the house. -- posted by JustJanS

Shoarma Spice Mix

Tue, 29 Oct 2002 22:28:24 -0500

Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste. -- posted by Pets'R'us

Beer Cheese Soup

Tue, 29 Oct 2002 22:32:24 -0500

Delicious with your favorite home-baked bread. -- posted by Mike from Memphis

Spiced Sardines

Thu, 21 Nov 2002 20:13:28 -0500

Posted per a request for sardine recipes from Troy. This comes from a much loved cookbook, Indian Cooking. Russell loves these-I'm not so fond of tiny fish with lots of bones! Prep time doesn't include marinating time. -- posted by JustJanS

Chaat Masala

Sun, 24 Nov 2002 20:03:07 -0500

This is an indispensable masala in most Indian homes. Amazing flavor! Use it to pep up just about anything! -- posted by Honeybeee

"Emotional Balance" Spice Mixture

Mon, 09 Dec 2002 20:06:42 -0500

Really an effective spice blend...I got it in one of Maharishi Ayurveda newsletters and thought of sharing here !Hope this will help you melt your blues away.. :-)) -- posted by Mini R.

Mughal Garam Masala

Wed, 18 Dec 2002 20:00:19 -0500

This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe. -- posted by P4

Dukkah

Wed, 08 Jan 2003 20:00:48 -0500

-- posted by Missy Wombat

Curry Powder

Tue, 21 Jan 2003 20:13:04 -0500

This mixture is from the late and very missed Barbara Tropp. This is the curry powder I use for everything from curried tuna-fish sandwiches to Indian curries. Very easy, and the difference in flavor that it has from store-bought is miles... -- posted by P4

Green Tomatoes with Indian Spices

Mon, 27 Jan 2003 20:00:35 -0500

Serve this as part of an Indian dinner or as a vegetarian main course with rice. It is not easy to buy green tomatoes here, I have once tried to make this with red tomatoes, don't bother it will turn into a pulp, you want the tomatoes still in a chunky state when cooked. To my taste buds this is hot and spicy, adjust the heat to your own preference -- posted by Pets'R'us

Vietnamese grilled pork wrapped in Lettuce

Tue, 04 Feb 2003 20:07:36 -0500

This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside. I found this recipe at the EthnicGrocer sight. How good and easy does it sound! I think I'll make it with chicken! -- posted by ~Rita~

Red Curry Paste (krung gaeng deng)

Sun, 09 Mar 2003 20:05:04 -0500

For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge, but once you do making it is fairly easy. Adapted from "Hot, sour, salty, sweet" -- posted by DR. House

Mom's Teacher's Garam Masala recipe

Tue, 01 Apr 2003 20:09:05 -0500

This is posted in response to a request from Poppy on the boards. My mom's teacher's garam masala, this recipe, has won her the admiration of all her students, worldwide. My mom swears by this recipe. -- posted by Charishma Ramchandani

Coriander Lemon Chicken

Thu, 03 Apr 2003 20:19:57 -0500

A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites. -- posted by Pets'R'us

THAI Mackerel Salad

Tue, 15 Apr 2003 20:18:24 -0400

A Thai Specialty where the mackerel is fresh. Sounds fishy but it aint. Lolz -- posted by foodcrazee

Sesame Salt

Mon, 02 Jun 2003 20:06:31 -0400

Traditionally called "Gomasio", this seasoning is a staple in Japanese cuisine and is a sure hit in your kitchen too! Try sprinkling on steamed veggies, white rice, on pasta tossed with a little oil, soba noodles tossed with a touch of sesame oil and green onions... the possibilities are endless! -- posted by rsarahl

Za'atar

Mon, 30 Jun 2003 20:02:18 -0400

From Aglaia Kremezi. The Lebanese believe that zaatar, a mixture of thyme, sumac and sesame seeds, gives strength and clears the mind. For this reason, before leaving home on exam days, all school children eat a slice of bread spread with a mixture of zaatar and olive oil. The traditional recipe for zaatar calls for thyme, but savory -- which has an aroma similar to a combination of oregano and thyme -- works much better. -- posted by evelyn/athens

Five-Spice Powder

Mon, 07 Jul 2003 20:04:15 -0400

This recipe is posted in response to a request. When you can't find this spice in your local market spice aisle, you can make your own! -- posted by SilentCricket

Kibbee Nyi (Raw Kibbee)

Mon, 14 Jul 2003 20:04:43 -0400

Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately. -- posted by Toby Jermain

Green Curry Paste (Gaeng Kiow Wan)

Fri, 05 Sep 2003 20:01:11 -0400

This is a recipe I learned at a cooking course in Thailand -- posted by Latchy

Red Curry Paste (Gaeng Pet)

Fri, 05 Sep 2003 20:01:13 -0400

A Curry paste recipe I learned at a cooking course in Thailand -- posted by Latchy

Dry Curry Paste (Panaeng)

Fri, 05 Sep 2003 20:01:16 -0400

A recipe I learned from a Thai cooking course in Thailand -- posted by Latchy

Massaman Paste

Fri, 05 Sep 2003 20:01:20 -0400

A recipe I learned in Thailand at a cooking course -- posted by Latchy

Vindaloo Curry Paste

Mon, 06 Oct 2003 20:02:26 -0400

Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well. -- posted by Sue L

curry powder

Fri, 10 Oct 2003 20:00:56 -0400

this is a great substitute for store bought curry powder -- posted by chia

Simple, Sweet and Mild Curry Blend

Mon, 20 Oct 2003 20:00:24 -0400

This curry blend is made from everyday ingredients found in most people's kitchens. I usually like alot of "heat" in my curry powder, but this is a great substitute for Indian flavor, without too much "fire" from red chilis or cayenne. Can be used in any recipe that calls for curry powder. -- posted by Kozmic Blues

Mild Curry Powder

Mon, 03 Nov 2003 20:01:07 -0500

"This spice mix suits delicate vegetables." Cooking Light. (It is PARTICULARLY good with the recipe for Curried Cauliflower you will find on this site.) -- posted by Gerry sans Sanddunes

The Perfect Ginger-Garlic Paste Subru Uncle Has Taught Me!

Sat, 15 Nov 2003 20:00:27 -0500

I'm about to leave for USA in 2 days from today. I have been a pampered chef all these past 2+ years. I have been so dependent for small jobs like chopping veggies, chopping corriander leaves, putting together all the basic ingredients I need for making my recipes and most of all, for making ginger-garlic paste which we use alot in our Indian cooking for stir-frying alongwith onions in several veg and non-veg recipes. Now that I am going on a holiday to the US, I will be cooking for my dad and bro and ofcourse, for myself too. I'm SO EXCITED and SO NERVOUS! Independently, this is going to be the FIRST time in my life, that I will be actually cooking solo so to speak! Right from washing veggies, to chopping/slicing, to mixing, to cooking till the dish is ready to serve and ofcourse, that perfect finish you call 'garnish' -I have to do it ALL completely ON MY OWN and it has to taste EXACTLY like Subru uncle's cooking! I'm REALLY THANKFUL to Subru uncle, the man who has been cooking in my house for the last 13 years! He is the one who I owe alot more to, than words can ever express. I will MISS him alot while I'm gone and the speed with which he cooks! He was really sweet today and when I requested him, he taught me how he makes the ginger-garlic paste that my family simply ADORES! This is the recipe that I will be using FOREVER! I can swear by this because it really is the perfect consistency and it's PERFECT! Whenever a recipe calls for ginger-garlic paste, please use this and look nowhere else - this is simply too good! Try it, please! Recipe can be easily doubled! -- posted by Charishma Ramchandani

Baharat Aka Middle East Mixed Spices - the Real Mix

Wed, 17 Dec 2003 20:00:29 -0500

For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply. -- posted by alAmira

Leg of Lamb with Ras el Hanout Rub

Tue, 13 Jan 2004 19:59:19 -0500

I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later. -- posted by JustJanS

Buharat/Baharat

Wed, 14 Jan 2004 19:59:16 -0500

I was given a large jar of this spice mix for christmas, so I'm looking for ways to use it. I will be posting recipes using it if I find them, so thought this would be of use to anyone who liked the look of any of those recipes. My jar contains cinnamon rather than cassia bark. -- posted by JustJanS

Garam Masala

Sat, 31 Jan 2004 20:01:21 -0500

This has a more savory type of flavor than sweet, which is more common in garam masalas. -- posted by Sue L

Quick Garam Masala

Tue, 03 Feb 2004 20:01:00 -0500

A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices. -- posted by Sue L

Sesame Salt

Thu, 01 Jul 2004 19:59:54 -0400

Sesame salt is a delicious seasoning for steamed vegetables, cooked grains, and legumes. -- posted by Dancer^

Mixed Spice( a Sweet Spice Mixture)

Fri, 02 Jul 2004 20:00:40 -0400

The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon & nutmeg. I came up with this recipe because I was making Jewelies Grilled Pineapple and Banana With Honey #94074. This is used in puddings, pies, cakes and biscuits. -- posted by ~Rita~

Madras Curry Paste

Mon, 19 Jul 2004 19:59:51 -0400

Use 1 or 2 Tablespoons for an authentic madras curry. -- posted by Fairy Nuff

Julie's Curry Powder Mix

Thu, 18 Nov 2004 20:00:06 -0500

My favorite commercially available curry powder is from Penzey's, called the Maharajah Style Curry Powder. But when I've been out of it (horrors!) I've made my own curry powder - based on the Penzey's Maharajah ingredients - from ground spices, and this mix is also wonderfully flavorful and tasty. It is sweet and not hot, although you could add some hot ground chile to it, to taste, if you like. -- posted by Julesong

Hoisin Sauce Substitute

Fri, 03 Dec 2004 20:00:09 -0500

I found this recipe on the net at another site. The original recipe calls for 1 tablespoon garlic powder but I like it better using fresh garlic cloves. This is a little bit mild compared to bottled Hoisin sauce but it is a great substitute in any oriental dish or marinade. All of the ingredients are available at your grocery, except maybe the yeast extract, which I found at a health food store. -- posted by Susie in Texas

Annatto Oil

Mon, 24 Jan 2005 20:00:44 -0500

Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color. -- posted by ~Rita~

Chaat Masala

Mon, 21 Feb 2005 20:00:30 -0500

I know this looks like a very long list of ingredients, but that's because most of them are optional, and you can play around to find your own favourite combination! The amounts are pretty flexible too. For this to be a truly authentic Chaat masala, you really do need to include the amchoor, asafoetida & black salt, which add a whole different dimension to the mixture. However, they can be an aquired taste (in particular the asafoetida), so use them more sparingly if you're not sure! You can get away without adding the asafoetida, but the amchoor is essential to the whole flavour; and although you can substitute ordinary salt, it isn't quite the same as black salt (which, incidentaly, is pink!). You can find all the ingredients in any indian grocers, and these days probably even some large supermarkets. This goes well with loads of things, there are several recipes on this site which use it, it adds a bit of interest to cooked veg etc, and you can even sprinkle it over fruit! -- posted by Miss Dipsy

Mock Feta Cheese ( Vegan Substitute )

Wed, 20 Apr 2005 17:06:31 -0400

I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one. -- posted by Vino Girl

Thai Red Curry of Beef

Wed, 01 Jun 2005 11:35:52 -0400

I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr. -- posted by Daydream

Basic Asian Stir Fry or Dipping Sauce

Mon, 08 Aug 2005 22:51:48 -0400

Mother Kooka was served this as a dipping sauce with battered fish fillets at a restaurant in Hervey Bay. It would be good as a dipping sauce for spring rolls or rice paper rolls as well. The chef kindly shared the ingredients with me, but not the quantities. I think this is a good replica of the original. When I got home, I made it up and decided it would be great as a stir fry sauce for a beef, cabbage and vegetable stir fry. I was right! Just stir fry the finely sliced meat and vegetables (I added some fresh ginger and garlic as well) then stir in this sauce. You could add some chilli to it if you like, or, if using as a dipping sauce, float some toasted sesame seeds on top. It would also be a great sauce to serve with hokkein noodles. Enjoy! -- posted by Kookaburra

Red Curry Paste

Thu, 18 Aug 2005 19:26:20 -0400

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. -- posted by tigerduck

Ginger, Green Apple, Sweet Onion and Coconut Salad

Thu, 08 Sep 2005 17:01:42 -0400

This salad is so refreshing and wonderful. The fruit really mix well with the Lemon Verbena Oil! The Lemon Verbena Oil makes about 1/2 a cup and can be refrigerated for 1 week. This spectacular recipe is by Jean-Georges Vongerichten. The Lemon Verbena Oil can also be Drizzled over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette. Food & Wine. WINE: The tart and sweet flavors of this salad find a good match in a bright German Riesling that echoes the apple and lemon. Try the inexpensive 1999 Piesporter Michelsberg Riesling Kabinett or the 1999 "Dr. L" Dr. Loosen Riesling. -- posted by NcMysteryShopper

Garam Masala

Thu, 15 Sep 2005 19:11:01 -0400

An Indian mix of spices to add at to a curry sauce at the end of cooking. This recipe uses whole spices which are ground in a coffee grinder. The whole spices give so much more flavour than the pre ground ones. This fills a small jar. The fresher this is the more flavour it has. -- posted by wizkid

Vindaloo Paste (Indian)

Sun, 12 Feb 2006 19:53:10 -0500

Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat. -- posted by Pokey in San Antonio, TX

Roasted Curry Powder #2

Wed, 29 Mar 2006 17:57:21 -0500

Roasting the curry powder brings out the flavor and depth of the spices. I wish I could tell you how hot this mix is, but my taste buds have been shot from years and years of spicy food consumption. All these spices you can buy in bulk which will save you a significant amount of money. It has been years since I bought curry powder at the grocery store! -- posted by Cookgirl

Curry Massalla Gravy

Tue, 09 May 2006 21:00:06 -0400

An adaptation from curryfrenzy.com that works - this is the base sauce for many of the curries I will be posting over the next few weeks. This sauce will freeze so multiply it up and freeze down for quick curries. -- posted by Triedandtested

Garam Masala

Mon, 10 Jul 2006 13:22:27 -0400

A recipe for garam masala posted for the Zaar World Tour 2. -- posted by NcMysteryShopper

Kashmiri Garam Masala

Tue, 11 Jul 2006 10:12:21 -0400

I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used. -- posted by Mischka

Mussamun Curry Paste (Also Spelled Massaman)

Wed, 27 Sep 2006 12:25:26 -0400

Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Mussamun curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines. -- posted by evelyn/athens

My Own Za'atar

Sun, 08 Oct 2006 22:30:01 -0400

Unable to find sumac, I found some websites that recommend substituting lemon zest. This is what I decided on after loking at many recipes. -- posted by Elmotoo

Basic Curry Sauce

Sat, 04 Nov 2006 07:39:17 -0500

Once made this can be frozen for up to 2 months. Ideal for a quick meal, combine with meat or veggies of your choice -- posted by PinkCherryBlossom

Arabic Seven Spice (Bokharat)

Thu, 09 Nov 2006 21:09:27 -0500

Arabic 7 spice (bokharat) is mixture of spices you can buy ready at any Middle Eastern grocery. If you don't have one where you live, you can make using the following. -- posted by cooking in cairo...

Dhansak Spice Paste

Sat, 11 Nov 2006 21:35:40 -0500

Some spice pastes contain various colourings and flavorings. This one is natural and will keep for upto one week. -- posted by PinkCherryBlossom

Five Spice Paste

Sun, 19 Nov 2006 14:37:04 -0500

Easier to use in stir fries than five spice powder, this will keep in a sealed jar for upto one week in the fridge. -- posted by PinkCherryBlossom

Oriental Blend

Tue, 28 Nov 2006 15:50:28 -0500

This is a blend adapted from Low Sodium Cooking, so there is no salt. It is good to put in stir fries, salad dressings and dips. -- posted by Sharon123

Homemade Five-Spice Powder

Sat, 13 Jan 2007 21:48:14 -0500

Making your own homemade spices and condiments not only saves big bucks, but they are healthier to boot. You'll find that many of the required ingredients are already in your pantry. Give it a try. I think you'll like it. Note: A cooking time was required to be entered; I entered a small amount, keep in mind there is NO COOKING TIME AT ALL. -- posted by Happy Hippie

Togarashi

Mon, 05 Feb 2007 22:48:03 -0500

My brother owns a Japanese resturant in KC and he gave me a bottle of Nanami Togarashi. So reading up on it on the web I found a recipe to make your own. From the Honolulu Advertiser. This is from the article 3/12/03...Togarashi is the Japanese word for red chili peppers and the generic name for a family of condiments that blend chili pepper with other ingredients. Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews. The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth). -- posted by Charlotte J

Panch Phoron (Indian Spice/Seed Mixture)

Tue, 13 Feb 2007 15:52:45 -0500

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower. -- posted by Sandi (From CA)

Curry Powder Trio (Take Yer Pick!)

Tue, 13 Feb 2007 15:53:18 -0500

Three curry powder mixtures. British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi (podi means powder) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder. Poudre de Colombo came to the French West Indies with Sri Lankans who were taken there to work on the sugar plantations. Japanese curry powder, under the S&B brand, has been produced since 1923, when Minejiro Yamazaki began blending a well-balanced and sweetly aromatic curry powder especially suited to Japanese tastes. For all curry powders, starting with whole spices and lightly toasting them before grinding yields a more fragrant, fresher mixture. *** NOTE *** Columbo is a French version of curry powder, which originated with the Sri Lankan indentured workers in the FWI. it does not carry the heat of many of the other islands. This mixture carries off-beat ingredients such as roasted rice. Roasting gives the rice a nutty flavor and makes it easier to grind. The rice acts as both a flavoring and a natural thickener. Poudre de Columbo makes a great holiday Gift, being one of the lesser-known cuisines of the Caribbean. You also can use it as you would any curry powder. -- posted by Sandi (From CA)

Curry Masala (Use to Make Curry Paste)

Sat, 24 Feb 2007 21:43:32 -0500

A blend of spices to store and use to make a curry paste for a variety of curries. -- posted by Master Gastrobot

Curry Powder

Tue, 20 Mar 2007 21:47:03 -0400

Easy & Delicious,... YOU can do this. -- posted by Captain_67

Sri Lankan Curry Powder ( Simple Version)

Fri, 30 Mar 2007 12:58:59 -0400

A simple yet tasty curry powder for you to make at home. I used to live in Sri Lanka and I use this mix often. -- posted by Brian H

Garam Masala

Mon, 09 Apr 2007 21:32:53 -0400

Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it! -- posted by LenLen

Tandoori Spice Mix

Tue, 01 May 2007 12:58:17 -0400

Can't find tandoori spice mix? Here is a humble substitution. -- posted by Queenkungfu

Chiang Mai Red Curry Paste

Sun, 03 Jun 2007 23:06:30 -0400

Another of the recipes from my sister, who went on a cooking class in Thailand. If you can't find galangal you can substitute ginger, for the coriander root you can substitute the stems. -- posted by LilKiwiChicken

Tandoori Masala

Mon, 02 Jul 2007 22:37:55 -0400

This seasoning really adds flavour to your tandoori chicken, chicken tikkas, butter chicken and even dal makhani. A must-have for all kinds of barbecues. Very simple and tastes great! -- posted by jas kaur

Nine Spice Garam Masala

Sun, 08 Jul 2007 18:40:48 -0400

This is a real good recipe for garam masala--tried and tested a number of times. Somehow homemade garam masala adds a special flavoring to your curries. Try it and you won't be disappointed! Got this recipe on net. -- posted by jas kaur

Thai Green Curry Paste

Sun, 19 Aug 2007 15:06:55 -0400

The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months. -- posted by English_Rose

Super Quick Satay Sauce

Mon, 27 Aug 2007 22:32:06 -0400

This came from a packet of Splenda sweetener. It may not be the most authentic satay sauce but its quick and easy to throw together with storecupboard ingredients. -- posted by PinkCherryBlossom

Advieh

Fri, 14 Sep 2007 11:37:43 -0400

An aromatic Persian spice blend which is good added to stews and pulses. This recipe is from " A Taste of Persia" by Najmieh Batmanglij. The author suggests adding the rose petals to the ground spices. After trying both ways, I prefer to whizz them in the spice grinder for a minute or two. -- posted by Scots Lass/Cairo

China Moon Ten Spice

Thu, 04 Oct 2007 20:37:20 -0400

If you want really good flavor, make your own spice mix! In the ingredients, the Szechwan peppers are actually peppercorns, but for some reason, the computer program won't let me say that. This is adapted from China Moon Cookbook. This can be used in marinades, sauces, mayonnaises, chopped meat, sauteed vegetables, and pastas! Have fun! -- posted by Sharon123

Roasted Szechwan Pepper Salt

Fri, 05 Oct 2007 15:25:28 -0400

I found this little gem in the China Moon Cookbook. This is the Chinese version of our American salt and pepper. It's an all purpose seasoning and a little goes a long way. It's good for marinating meats and poultry, and a delightful final seasoning for soups and salads. Try a bit tossed into some just made popcorn or sprinkled on a grilled burger! For people watching their salt intake, this is a wonderful kitchen gift! Be sure to use kosher salt, as this gives the flavor. If you can't get kosher, then use sea salt. -- posted by Sharon123

Ultimate Peanut Chutney

Fri, 19 Oct 2007 23:20:48 -0400

Got it from DM...Love this for the spicy,nutty flavour...great with thin crispy dosas! Try it out... -- posted by Seeprats

Rempah Paste

Wed, 28 Nov 2007 16:15:16 -0500

This is used in my Recipe #268621. -- posted by Jewelies

Tom Kha Paste

Thu, 13 Dec 2007 13:47:36 -0500

Since coriander root may be a bit hard to find you can use cilantro stems with a bit of grated galangal as a substitute. -- posted by Nyteglori

Korean BBQ Marinade

Sat, 12 Jan 2008 02:12:30 -0500

Makes enough marinade for 1 pound of meat. Wonderful with Short Ribs, Pork Chops, Steaks or Chicken. -- posted by Canadian Cookie

Indian Spice Mix

Tue, 15 Jan 2008 16:42:57 -0500

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour. -- posted by Chef Dudo

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Thu, 17 Jan 2008 17:07:24 -0500

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardized" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon! -- posted by French Tart

Asian Sea Salt

Thu, 31 Jan 2008 01:58:53 -0500

looks nice to sprinkle on chicken & fish. -- posted by Sonya01

Classic Arabian Kabsa Spice Mix from the Spice Route

Tue, 04 Mar 2008 23:58:54 -0500

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. -- posted by French Tart

Red Curry Paste (Krueng Gaeng Peht)

Mon, 24 Mar 2008 18:26:47 -0400

From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the exception of the fresh lemongrass (you can substitute 4 tsp dried) all of the ingredients are easy to find. I sometimes also substitute a little lime juice for the peel and green onions for the shallot. You can also roast batches of seeds ahead of time--just don't grind them until you're ready to use them. -- posted by Renegade Chef

Kitchen Cupboard Curry Powder

Tue, 24 Jun 2008 13:37:01 -0400

If you enjoy curry dishes, it is definitely worth making your own curry powder as it is so much better. This recipe is from Vegetarian Planet. -- posted by cookiedog

Indonesian Island-Style Curry Powder

Tue, 02 Sep 2008 01:34:41 -0400

This spice mixture is widely used in Indonesian cooking. Comes from an adaption of several spice recipes from Indonesia. -- posted by Celticevergreen

Sambal Salamat

Tue, 02 Sep 2008 01:36:56 -0400

This hot tomato sambal is popular in Indonesia where is is used to pep up the spice level of any dish on the table, kind of how we serve tabasco on chili. -- posted by Celticevergreen

Sambal Kecap

Tue, 02 Sep 2008 02:23:58 -0400

This spice mixture is commonly served with chicken or beef satays instead of or along side the usual peanut sauce. -- posted by Celticevergreen

(Paki) Garam Masala

Fri, 19 Sep 2008 17:23:34 -0400

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market. -- posted by CelticBrewer

Madrasi Masala Paste

Sun, 12 Oct 2008 01:12:18 -0400

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer. -- posted by Celticevergreen

Thai Mussaman Curry Paste

Sun, 12 Oct 2008 01:58:10 -0400

This comes from the region around the Malaysian/Thai border and can be used with beef, chicken, lamb or duck. The shrimp paste cube, still wrapped, should be dry-fryed in a clean skillet for 5 minutes warming each side for a minute or so. This will help mellow the flavor abit. -- posted by Celticevergreen

Tandoori Masala (Spice Mix)

Tue, 28 Oct 2008 15:52:36 -0400

I can't remember where I got this, but it's good! We used it on chicken. -- posted by Sandi (From CA)

Panch Phoron - Indian 5-Spice

Fri, 16 Jan 2009 18:49:32 -0500

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet. -- posted by Sue L

Panang Curry Paste

Thu, 22 Jan 2009 15:21:33 -0500

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher. -- posted by Celticevergreen

Ghee

Tue, 03 Feb 2009 00:17:16 -0500

This rich semi soft butter is used in Indian Cuisine. It stores for long periods of time. I got this recipe from Backpacker magazine it doesn't need to be refrigerated so it is handy to pack up and hit the trail. -- posted by Chef #621139

Tamari Bouillon Broth With Instant Variation

Mon, 16 Mar 2009 15:46:20 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth. -- posted by KateL

Saudi Kabsa Spice Mix

Fri, 01 May 2009 13:27:30 -0400

Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com -- posted by UmmBinat

Minnesota Masala

Tue, 18 Aug 2009 17:01:49 -0400

I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice. -- posted by David J Rust

Thai Green Masala Paste (Taaza Masala)

Tue, 01 Sep 2009 13:26:55 -0400

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and corriander/cilantrol in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook. -- posted by Galley Wench

Garam Masala Ala Madhur Jaffrey

Sun, 18 Oct 2009 10:13:12 -0400

I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside. -- posted by magpie diner