Homemade Magic Chocolate Sauce With Garam Masala And Ginger Recipes

MASALA SAUCE

Steps:

• Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the chile de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
• Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves.
• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add onion; saute 3 minutes or until lightly browned. Add cardamom, cloves, cinnamon, rice, the simmering water, salt and pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook 10 minutes or until liquid is nearly absorbed. Fold in the peas. Cover, reduce heat to low, and cook 8 to minutes longer. Remove from heat; let stand for 5 minutes uncovered. Remove and discard cardamom, cloves, and cinnamon and fluff with a fork.

AARTI'S HOT (NOT HEAVY!) HOMEMADE GARAM MASALA

Steps:

• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
• Most garam masalas contain cardamom, cinnamon, cloves and black peppercorns. Some folks add cumin and coriander, but I don't like the earthy flavour they add. And in fact, if you buy yours at the supermarket, it will not only contain cumin and coriander, it will also contain a bunch of other things. HOWEVER, it probably won't contain very much cardamom, cloves or cinnamon. That's because... those are the expensive ones! So what you're buying is a lot of stale filler!
• I have nothing against it in a pinch, or if you're just starting out and don't know if this spice blend is for you... but if you can't find it at the supermarket, or if you're ready for the real thing, try my version. I don't use black peppercorns, but if you like, you can add a teaspoon or so. It doesn't take very long to make a batch; the only thing that's annoying about it is getting all the little black seeds out of the green cardamom pods. Use a pestle to crush the little beauties open, and discard the husks, or simply buy the seeds.

RAITA

Steps:

• Mix all the ingredients and season. Serve sprinkled with extra garam masala.