Preparation of spices and paste:
Dry spices: coriander, cumin , poppy seeds and
red chilies are generally roasted and powered.
Ginger and garlic paste: removing the skin and then grinding them to a fine paste together or separately prepare this paste. Water should not be used. Dehydrated flakes of ginger and garlic paste may also be made. Drop teaspoons of the paste on a clean piece of cloth and leaves in the sun. When quite dried, bottle and perverse. When required soak these flakes in a little warm water. Each flake will be equivalent of teaspoonful of fresh paste.
Papaya paste: this is used to tenderize meat. Grind a piece of raw green papaya to a fine paste and use as directed. Other tenderizers are baking soda. Meat tenderizers commercial prepared are also available but always use them with great care as too much will spoil your dish.
Garam Masala usually consist of following ingredients
2-tablespoon cumin seeds
1tablespoon peppercorns
16cloves
4cardamoms
Powdered finely and stored in an airtight jar till required.
Tamarind puree or pulp
100 gm tamarind
1cup hot water
A pinch of salt
Soak the tamarind in hot water for 30 minutes. Add salt .mix well then squeeze and strain. For tamarind water, use twice the amount of water.
Coconut milk this is used to impart mild creamy taste to curies.
Mix 2 cups of grated coconut with 2cups of hot water. Leave it to cool, and then squeeze out the milk.If fresh coconut is not available .use packed flaked preserved coconut and squeeze out the milk in same method
