Green Masala Spice Mix Recipes
TANDOORI MASALA SPICE MIX
I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!
Provided by TheBritishBaker
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.9 g, Fat 0.8 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 0.2 g
GREEN MASALA SPICE MIX
Masala is a mixture of spices and herbs used to give Indian food its distinctive flavour. You can purchase many ingredients for the masala such as dried herbs and spices but where you can, buy fresh ingredients and grind them yourself - the difference is very noticeable and the deep flavour and complex aroma is well worth it. Prepare your masala and separate into tablespoon portions and freeze individually for later use for quick and tasty Indian food. Delicious!
Provided by Paella Pete
Categories Sauces
Time 25m
Yield 12 portions
Number Of Ingredients 15
Steps:
- Put all the ingredients into a food processor and blend until you have a smooth paste.
- Divide the mixture in approx tablespoon size portions and freeze for later use.
- It's as simple as that and use in any recipe that calls for masala. You will never go back to buying curry powder!
Nutrition Facts : Calories 40.9, Fat 0.6, SaturatedFat 0.1, Sodium 198.8, Carbohydrate 9.1, Fiber 1.5, Sugar 4.2, Protein 1.1
GARAM MASALA SPICE BLEND
I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.
Provided by Michelle
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 20
Number Of Ingredients 9
Steps:
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.4 mg
GREEN MASALA CHICKEN
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.
Provided by Sarah DiGregorio
Categories poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
- Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
- Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
- Serve over rice or other whole grains, or with flatbread like chapati on the side.
THAI GREEN MASALA PASTE (TAAZA MASALA)
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 coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.
Provided by Galley Wench
Categories Thai
Time 20m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
- Measure 1 teaspoon of soaked seeds and put into blender jar.
- Add garlic, ginger, mind, cilantro/coriander and vinegar.
- Blend on high speed until very smooth.
- Mix in salt and ground spices.
- In small sauce pan heat oils until very hot.
- Add in blended mixture and bring to a boil.
- Remove from heat and allow to cool.
- Once cooled pour into a clean jar with lid.
- Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
- Store in the refrigerator.
Nutrition Facts : Calories 1562.1, Fat 165, SaturatedFat 22.2, Sodium 13982.4, Carbohydrate 19.6, Fiber 5.9, Sugar 0.7, Protein 4.1
BALTI MASALA SPICE MIX
Make and share this Balti Masala Spice Mix recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 20m
Yield 1/2 cup
Number Of Ingredients 12
Steps:
- Roast, cool and grind the whole spices.
- Mix with the ground ones, and store tightly covered.
Nutrition Facts : Calories 296.9, Fat 17.1, SaturatedFat 1, Sodium 61, Carbohydrate 41.5, Fiber 23.7, Sugar 1.4, Protein 14
CHICKEN IN GREEN MASALA SAUCE
Make and share this Chicken in Green Masala Sauce recipe from Food.com.
Provided by cloudninex
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more.
- Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes.
- Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked.
- Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.
Nutrition Facts : Calories 216.2, Fat 7.3, SaturatedFat 2.5, Cholesterol 45.5, Sodium 666.2, Carbohydrate 21.1, Fiber 3.8, Sugar 13.6, Protein 18.5
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GREEN MASALA RECIPES | ZAIQA
Over 25,000 Recipes from Pakistan, India, and South Asia. Collection of Urdu Recipes, from Pakistani TV channels and famous chefs, local dhabas, from Biryani to Tikka. User Login
From zaiqa.com
From zaiqa.com
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