Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Spice Mixes => Topic started by: Winn on September 19, 2011, 04:23:55 pm
-
I had finished using bought Garam Masala so made it fresh from page 22 of F&E Indian Cooking.
Have stored it as advised, but, I have no idea how long it will keep, could anyone please advise?
-
I sometimes make my various masala mixtures in very small amounts and use them within no more than a month.
Some spices seem to affect the flavor of other spices, masking some of the more subtle flavors, if mixed together and stored for longer than that time.
Mostly I mix the spices immediately prior to use or rather I measure them out and add them to a little oil to "bloom" one at a time.
I haven't bought commercial mixtures for decades and I usually grind my spices shortly prior to use.
-
Andie, would it be an imposition to ask for your various garam masala recipes - evan a gentle hint would be great? I generally just toss in spices I like when asked for g.m so I am sure I am missing out on a lot of subtleties.
-
I have a sort of basic list of spices but no set recipe. That is, I do have a lot of "recipes" per se but rarely stick to them precisely.
There are several masala recipes - that just means "mixture" or "spice mixture" and they change from region to region in India.
I've use the basic recipe from Madhur Jaffrey for many years but I also have other cookbooks, one that I have used a great deal since I got it a few years ago is 660 Curries (http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874) which gives some explanation of WHY certain spices are used and when to add them to a dish.
Here's a link to one of my favorite recipes: Kadai Paneer (http://showmethecurry.com/subzis-vegetables/kadhai-paneer.html)
to give you an idea of how I use the individual spices as they are often used in India, instead of a ready-made spice mixture.
I make my own paneer, it is very easy and totally worth the effort: Demo here. (http://showmethecurry.com/odds-ends/homemade-paneer-indian-cheese.html)
Later I will go through my various masala recipes and list the spices and the process. Some are toasted first and I never keep them very long so they are in small batches.
-
Thankyou, Andiesenji, for your very informative reply. I am most impressed with the site you recommended (have put into my favourites). Will be trying paneer in the very near future now I know how to make it. Thanks again.
-
In reply to storing the ground spices. I keep mine in the freezer. I make large batches and I find keeping them in the freezer prolongs their punch.