Indian Cooking For Dummies. Monisha Bharadwaj

Чтение книги онлайн.

       Choose your spices. Spice tins around India contain a varying mix of spices depending on the regional cuisine. Fill your tin with whatever you use most. My essential spices are black mustard seeds, cumin seeds, ground cumin, ground coriander, turmeric, medium-hot chile powder, and garam masala.

       Fill your tin. Buy small packs of spices and use them up quickly so your stock remains fresh. Decant the spices into your spice tin, and seal and store the remainder in a dark, dry cupboard. Refill your tin as and when necessary, but fill each bowl only three-quarters full, or you’ll end up with a mess.

       Keep your spices fresh. Spices like to stay dry. When adding them into your pan while cooking, just tip a spoonful in and resist the temptation to do an artistic sprinkle. The longer you hold your spice spoon over a steaming pot, the more the moisture it will bring back to the tin, making your spices clumpy.

       Bring your tin to the stovetop, and hold it in one hand as you add spices with the other. This will reduce spillage (think of those little mustard seeds that might escape), and you’ll have the next spice on hand, if they’re going into the pan in a sequence. If you think you need to practice spooning out your spices neatly, mix them in a small bowl before you begin cooking. Remember to only mix those that go into the pan at the same time, so seeds and powders will have to be kept separate (see Chapter 8).

       Clean your tin regularly. You’ll notice that the tin gets a bit grungy after a few uses. Lift out the little bowls and give the tin a good wipe with clean paper towel. Once in a while, you can tip the spices into other bowls and give the whole tin a good wash. Dry it completely before reintroducing the spices.

       Blender: A blender is a must-have in the Indian kitchen. In the days before blenders, people used grinding stones that produced concentrated curry pastes, but they required a lot of elbow grease. Choose a blender that can puree rather than a food processor that chops very finely. You’ll want a powerful one with a high wattage, so it gets everything smooth. Some blenders have attachments for wet and dry blending or compact jars for smaller quantities. Washing your blender thoroughly is important. Check to see if the base comes apart from the jar and undo it each time you clean it.

       Spice mill or grinder: You may think that spices need to be crushed every time you begin cooking a curry, but that isn’t true. It’s perfectly acceptable to use ready-bought spices, although some, such as ground coriander or garam masala, lose their flavor very quickly so either use them up soon or grind them at home. Investing in a small electric spice or coffee grinder will make crushing those seeds, bark, and nuts feel like child’s play, and your kitchen will smell heavenly, too! I suggest not blitzing coffee and spices in the same mill (excuse me waiter, there’s a coriander seed in my coffee). And remember to wipe out the mill after each use.

       Mortar and pestle: A good mortar and pestle is essential in your Indian kitchen because you’ll use it a lot. Look for a heavy one (for example, one made of granite) that’s hard enough to crush tough spice seeds. I find that a ceramic mortar and pestle is too delicate for robust spice crushing. Wash your mortar and pestle after each use to keep the flavors of different blends distinct.

       Peppermill: You’ve probably already got a peppermill at home that you use for crushing peppercorns. Buy another one and fill it with toasted spice seeds (try cumin). A few turns over curry will give an instant top note of fresh spice flavor.