CH38 Basic Preparations

        MASALA

1. Meat and fish masala

2. Fresh masala

3. Garam masala

        UNCLASSIFIED

4. Coconut milk

5. Curry sauce

6. Jelebi syrup

The Art of Gurkha Cookery

MASALA

1. MEAT AND FISH MASALA

(MASU ANI MACHHA KO MASALA)

400 GRAMS

Ingredients

Bay leaves                                                        25 g

Red chillies                                                     100 g

Black peppercorns                                         20 g

Coriander seeds                                             50 g

Cumin seeds                                                   50 g

Turmeric                                                         25 g

Cloves                                                               20

Cinnamon stick                                          1x7 cm

Cardamon seeds                                            10 g

Ginger                                                             25 g

Garlic                                                            4 cloves

Onions                                                            100 g

Method

1. Clean all the whole ingredients and grind each of them separately adding a little water as necessary.

2. Put all the ingredients into a bowl and mix together.

Notes:

1. This masala is suitable for use in meat and fish curries.

2. The quantities of spice may be varied according to taste.

2. FRESH MASALA (TAJA MASALA)

400 GRAMS

Ingredients

Dried chillies                                                 100 g

Coriander seeds                                             50 g

Cumin seeds                                                   50 g

Turmeric                                                         50 g

Ginger                                                              50 g

Garlic                                                             4 cloves

Onions                                                            100 g

Tomatoes                                                       100 g

Tomatoe puree                                               50 g

Method

1. Remove the seeds from the chillies.

2. Soak the chillies, coriander and cumin seeds for 5 minutes.

3. Drain, then grind each separately.

4. Peel the garlic and ginger and grind them together.

5. Peel the onions, tomatoes and grind to a paste.

6. Mix all the ingredients together in a bowl.

Notes:

1. This masala is suitable for use with vegetables and in dal curries.

2. Quantities of spice may be varied according to taste.

3. GARAM MASALA

300 GRAMS

Ingredients

Cinnamon sticks                                            2x7 cm

Cardamonds                                                    100 g

Cloves                                                                50 g

Cumin seeds                                                   100 g

Coriander seeds                                              50 g

Black peppercorns                                          25 g

Method

1. Preheat the oven to 100°C.

2. Spread the ingredients in a roasting tin, and roast on the bottom of an oven for 30 minutes, stirring occasionally to prevent colouring.

3. Remove the seeds from the cardamon pods and place on one side, discarding the empty pods.

4. Finely crush the cinnamon sticks in a clean cloth by pounding with a rolling pin.

5. Mix the ingredients together and grind to a fine powder.

Notes:

1. The masala may be stored for up to 6 months in an airtight container without loss of flavour.

2. Quantities of the spices may be varied according to taste.

UNCLASSIFIED

4. COCONUT MILK (NABLWAL DO DUDH)

500 MILLILITRES

Ingredients

Coconut                                                           1

Water                                                            500 ml

Method

1. Make a hole in two of the three eyes of the coconut, drain off the liquid and place to one side.

2. Preheat the oven to 200°C and bake the empty coconut for 15 minutes.

3. Transfer the coconut to a chopping board and while it is still hot split into halves.

4. Cut the flesh into 25 mm dice and soak in the water for 4 hours.

5. Pass the liquid through a muslin lined strainer trapping the flesh in the muslin.

6. Wring the muslin to extract the remaining liquid from the flesh and then discard the flesh.

7. Mix the liquid obtained at stages 1, 5 and 6 to make coconut milk. If a thinner milk is required cold water can be added gradually until the desired consistency is obtained.

Note: The coconut should be shaken before use to ensure that it is full of liquid (the more liquid the fresher the coconut). Coconuts without liquid or with mouldy or wet eyes are probably unfit for use.

5. CURRY SAUCE

1 LTR

Ingredients

Onions                                                          150 g

Oil                                                                 50 ml

Tomatoe puree                                             25 g

Chilli paste                                                    25 g

Ginger                                                             75 g

Garlic                                                            1 clove

Tomatoes                                                       100 g

Turmeric                                                         10 g

Garam Masala                                                 25 g

Stock                                                              550 ml

Salt

Method

1. Heat the oil to a blue haze, add the chopped onions and fry to a light brown.

2. Add the ginger and garlic and cook for 3 minutes. Add the tomato puree, chilli paste, garam masala, turmeric and tomatoes and cook for another 5 minutes. Add the stock.

3. Bring to the boil and simmer for 20 minutes then season.

6. JALEBI SYRUP (JALEBI KO CHAASHNI)

500 MILLILITRES

Ingredients

Sugar                                                            250 g

Lime/lemon                                                     1

Cinnamon                                               1x5cm piece

Cardamons                                                      5

Bay leaves                                                         1

Water                                                            300 ml

Method

1. Cut the lime/lemon into slices.

2. Put all the ingredients into a saucepan, bring to the boil, reduce the heat and simmer for 30 minutes.

3. Pass through a strainer and keep warm. If allowed to cool the syrup will thicken. Use as required.