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.