Hello fellow TWD bakers! I will be writing/hosting/moderating a new column with a focus on that kitchen tool or ingredient that is always in use in your kitchen. Or the one that you have and you don’t know how to use it or have recipes to use it in. Or the one that you only ever use for one thing and you’re looking to broaden your horizions. Here’s a chance to inform and learn.
For this first installment, I’m going with an ingredient. I have recently discovered Garam Masala. It’s an ingredient usually found in Indian cooking. There are, apparently, many styles of this spice blend. Mine is from a great local store called The Spice House. It is described as “A northern Indian Punjabi style of seasoning, this mix varies from standard curry in that it is a tripart base of cardamom, coriander, and black pepper with the kalonji seed instead of cumin.” (I admit to not knowing what a kalonji see is.)
I have only recently taken a liking to Indian food. I used to think that Indian food was always spicy. I have no idea where that impression came from, but there it was. But the husband loves it, so we’ve started eating it slightly more often. While going through my old magazines, I found a past issue of Cook’s Illustrated with a recipe for Chicken Tikka Masala. It looked interesting. Then I saw it on America’s Test Kitchen. I found this recipe and thought to give it a try. On a side note – although it is thought to be an Indian dish, the UK claims it as a national dish and has said that it originated there. Hmmm.
It is a very easy, very good meal to prepare. The chicken without the tomato based sauce is excellent. Together, they are amazing. It has a slight bite which is tempered by a the creaminess of the yogurt and, well, cream.
So far, this is the only recipe that I use the garam masala in. And while this is fabulous and I could eat it at least once a week, I’m on the prowl for more. If you’ve never used it, I would definitely give it a try. If you have used it in other things, were they enjoyed? Any ideas?
I’ll be posting on the first and third Thursdays of the month. If you have a tool or ingredient that you’d like to share, please let me know! Send any ideas to me at email@example.com. *****Edited to add – looks like I got my dates wrong. I’ll be posting on the second and fourth Thursdays of the month. ;-)