Quick Indian Dinner Formula
STEP 1: Sauté your fat/oil and aromatics until onion is translucent. STEP 2: Add in your meat and fry on high. Stirring frequently. Add more oil if necessary. STEP 3: Mix in your spices. Mixture should be dry. STEP 4: Add in your sauce. Sauce ratios 1 cup dairy :: 1 cup tomatoes (and add…
Roasting & Grinding Spices
ROASTING SPICES This process is equally straightforward, except for this time, we omit the oil. In a hot dry skillet, add spices in a single layer. Heat for 1-2 minutes or so, until the spices begin to smell aromatic. Be watchful so as not to burn them. GRINDING SPICES You can use a variety of tools…
Blooming Spices
Heat a small amount of oil or ghee on medium low heat, and gently fry the spices in a single layer for perhaps 60 seconds. The quick exposure to heat will deepen the flavor.
Aromatics Around the World
THE FRENCH MIREPOIX Fats: Butter Aromatics: Carrots, Onion, Celery Supplement with: Parsley, Thyme, Bay, Herbs de Provence INDIAN AROMATICS Fats: Ghee Aromatics: Onion, Garlic, Ginger, Chilies Supplement with: Tomatoes, Turmeric, Garam Masala, Cumin, Coriander, Cardamom, Clove, Fenugreek THAI CURRY BASE Fats: Coconut Oil, Coconut Milk Aromatics: Shallots, Garlic, Chilies Supplement with: Galangal, Kaffir Lime, Lemongrass CHINESE AROMATICS Fats: Peanut Oil Aromatics: Garlic, Scallions, Ginger Supplement with: Chilies,…