GARAM MASALA RECIPES

(T = tablespoon; t = teaspoon)

MEAT (or TOFU) CURRY

1 lb cubed Beef, Lamb, extra firm Tofu,
(or 4 pieces of Chicken thighs/legs, no skin)
3T Vegetable Oil
1 medium Onion, sliced
1 Bell Pepper, chopped
3-4 cloves Garlic, minced
1t Ginger Paste (or grated fresh, peeled Ginger Root)
1t Turmeric Powder
1t Rohini’s Garam Masala
1/4t Cayenne Pepper (optional; add more for a hotter curry)
1t Salt (or to taste)
1 Tomato, chopped
2T chopped fresh Cilantro leaves with 3-inch stems

Saute’ chopped onion and bell pepper in vegetable oil at medium heat with stirring until onions are golden brown. Add garlic and ginger paste and saute’ a minute longer. Add turmeric, Rohini’s garam masala and cayenne pepper and saute’ with stirring for a minute or two. Add meat or tofu and brown slightly, stirring frequently. Add salt. Cover, lower heat to low and cook until meat is nearly tender (45-60 minutes for lamb and beef; 30-40 minutes for chicken; 5-10 minutes for tofu). Add tomatoes, mix and cook about 10 minutes longer. Turn off heat.

Sprinkle chopped cilantro on the curry and serve warm with rice or flat bread and Rohini’s Tomato or Aubergine Chutneys. (Can also use canned Garbanzo Beans in place of meat or tofu; cooking time similar to tofu)

KOFTAS (Indian Meat/Soy Balls)

1/4 Bell Pepper, chopped fine
1 Onion (medium), chopped fine
1 lb. finely minced Meat or Soy
2 1/2 T plain Yogurt
1t Salt (or to taste)
2T Coriander (Cilantro) leaves, chopped fine
1t Rohini’s Garam Masala
1/4t Cayenne Pepper (Optional)
Oil for deep frying

Mix all the above ingredients in a bowl. Shape the mixture into bite size balls. Heat the oil in a suitable frying pan or fryer and deep fry the meat or soy balls until cooked through. Serve as hors d’oeuvres or can be added to fried rice.

POPCORN SEASONING
(contributed by Kate Morrisey/Paul Djupe)

Substitute popcorn seasoning with Rohini’s Garam Masala when popping corn.

BAKED CHICKEN WITH YOGURT MASALA ("TANDOORI" style)

2-3 lbs Chicken, cut up
1/4 cup Lemon Juice
1-2t Salt (or to taste)
1 cup plain Nonfat Yogurt
2t Rohini’s Garam Masala
1/2 - 1t Garlic Powder
1/4t Red Food Coloring (add more as needed for a nice reddish appearance)
Vegetable Oil

Pierce top and underside of the chicken pieces with a knife. Mix lemon juice and salt and rub over chicken pieces on both sides. Let stand at room temperature for 30 minutes. Mix remaining ingredients together and spread this mixture evenly over the chicken. Marinate overnight (upto 24 hours) in a refrigerator. Preheat oven to 400F. Coat a shallow roasting pan with cooking spray. Place chicken pieces side by side on a wire rack in the pan. Coat each piece with a little vegetable oil. Bake uncovered for 15 minutes. Reduce temperature to 350F and continue baking for 1 hour or until meat is tender (but not charred). Serve warm with rolls or basmati rice, and a side of cooked vegetables or salad. May also be grilled outdoors.

CURRIED RICE AND VEGETABLES

2T Vegetable Oil
1 medium Onion, sliced
1t Cumin Seeds
1t Rohini’s Garam Masala
1t Salt (or to taste)
2 cups Cauliflower or other vegetables (cut to bite-size pieces)
1/2 cup long grain or Basmati Rice
1 can (15 oz.) Garbanzo Beans (or Chick Peas), drained
1 1/2 cups hot Water
Saute onions in heated oil until lightly browned. Add spices, salt, cauliflower and rice and saute over medium heat for 5 minutes (do not burn). Add hot water, stir to mix, cover pan and cook at low heat for about 20 minutes or until rice is cooked. Serve warm.

VEGETABLE SOUP

1T each Vegetable Oil and White Flour
1/2t Rohini’s Garam Masala
1/2 - 1t Salt (or to taste)
1 cup Water or Stock (beef, chicken or vegetable - no salt)
2 cups cooked pureed Vegetables

Saute’ flour and garam masala in heated oil (medium heat) for 5 minutes. Do not burn. Mix in salt and water or stock and heat until thickened. Add vegetable puree’, thin to desired consistency (milk or water) and heat through. Serve warm.