Question : I make Indian and Mediterranean dishes from time to time. I can’t seem to get the spices just right (comes out a bit bland). Is there a certain curry powder that I should use or is there a spice that I should with the curry?

Kuntal Answers : Curry powder is a generic term for a mixture of spices put together to flavour the Indian dishes, including the eponymous curries from various parts of India. It will mostly constitute cumin, coriander, turmeric, red chilli, fennel, hot spices like cardamom, cinnamon and cloves. Some of the special curry powders are special blends of more than fifty different spices in which many of them are not easily found with our neighbouring grocers. The most commonly found curry powder on the shelf is Madras curry powder which is on the spicier side.

While most of the curries are explained in detail with their recipes in the e-book available with us, I will give a simple recipe to make your own curry powder even though its usage will be limited to north Indian curries only.

Curry Powder Recipe

2 tablespoons whole cumin seeds, toasted until just aromatic
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup turmeric powder
¼ tsp cinnamon powder
1 teaspoon red chilli powder (alternatively cayenne)

Method:

Combine all the ingredients in a dry air tight container and shake well to mix everything together. Use as required but use only dry spoon. It is advisable to make them at frequent intervals because the aromas do not last long.

Chef’s tip: sprinkle small pinch of hot spice powder alongwith with chopped coriander (cilantro) after finishing the dish for extra flavour.

Tags: curries, paneer, bhatura, gosht, dal, indian curry, roti, handi, kebab, palak

One surprising aspect of coriander plant is that almost every part of it is edible and full of flavour. While their usage will vary from cuisine to cuisine but it has found acceptance in almost all the kitchen including the much reluctant French chefs,  The leaves have got different name across the globe like “Dhania” in India, “cilantro” in US, “coriander” in UK, “Chinese parsley” in China and so on, but one thing has not changed; the taste and the aroma which reminds of the citrus overtones.

The leaves have actually found their role in Vietnamese kitchen, Indian kitchen, Mexican salsa and guacamole etc. Chopped coriander leaves are also used as a garnish on cooked dishes such as Dal (Indian lentil preparation) and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.

The dried fruits of the plant are known as coriander seeds which can be either used whole, preferably roasted or powdered. They are used extensively in staple curries found in Indian home. It is also a key spice in hot spice powder.

Modern therapeutics recommend coriander fruits as adjuvant in: anorexia, dyspepsia, intestinal worms, dysfunctions of the mammal glands and abdominal pains.

Coriander chutney (helps in salivation and is good digestive)

1 big handful coriander leaves, roughly chopped
3 green chilies, roughly chopped (remove seeds to avoid extra heat)
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lime/ lemon juice
1 tsp brown sugar (use plain as alternative)

Method:

Place all the ingredients but salt and sugar in a blender along with 4-5 tbsp of water and blend until the mixture become a coarse paste. Alternatively, use a pestle and mortar. Add seasoning and taste. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

Aromatically yours,

Kuntal Kumar.

Tags: desi, roti, bhatura, karahi, naan, bhatura, tandoori, chana, handi, chicken