I just stocked up on some new/common ingredients and made a pretty yummy lunch.
First time I've tried them, but I bought a large jar of Curry Leaves (not a curry spice powder, but the south Asian leaf that comes from a tree)
2 Bottles of Ghee Frying oil (80% Ghee / 20% Grapeseed oil)
Cumin Seeds, Ajman Seeds, Mustard seeds, Tamarind Paste. (The only ones I haven't used before are the Ajman seed and the curry leaf)
I already have most common Indian/middle eastern seasonings/spices/etc.. except hing. I will forever shun that stuff. give me garlic, and onions anyday.
Which Indian seasonings do you find yourselves using the most? (For me it's probably cumin (seed and powder), Coriander Seed/Powder, Cardamom Powder, Mustard Seed, Chilly Powder, and Fenugreek, also pretty much every dish gets some amount of Garam Masala at the end.)
I also finally caved and decided to try the instant-pot thing. It's like a mixture between a Rice Cooker / Slow Cooker / Pressure Cooker and a Saute Pan all in one. It's pretty awesome after having used it.
Anyway, here's what I just made for lunch, I don't remember the recipe(name), or author either.. but I just took the basic idea of it and ran with that.
I'm just gonna call it Indian Fried Rice
- 2 Cups Basmati Rice
- 1 and 3/4 Cup Water
- 3 Tablespoons Ghee, or Clarified Butter. (Use slightly less of any other high smoke point oil as a replacement, then add butter to taste at the end)
- Spices: Cumin Powder+Seeds, Coriander Powder & Seeds, Cardamon Powder, Black Pepper, Onion Powder, Curry Leaf, Garam Masala, Mustard Seed, Chillie Powder (Mexican/American Type used in Chillie, Non-Spicey.), Fenugreek, cinnamon, turmeric
- 1/2 Tablespoon - 1 Tablespoon (to preference) of whatever stock Paste flavor you want. I used chicken but use veggie/beef/seafood. I'm honestly not sure what amount to use when using the hard cubed stocks, as they contain a lot of salt. The paste I use has non, or minimal salt.
Basically, you crumble about 2-3 TABLESPOONS (ya it seems like alot.. but measure it before powdering.) of died curry leaf into a powder and throw it in a pot with about -2-3 tablespoons of ghee / clarified butter.
Throw in about a teaspoon EACH of: Cumin Seed, Chilly Powder, 1/2 tsp onion powder, 1/2 tsp of cumin powder, 1/2 tsp black pepper, 1 teaspoon of coriander powder, and a 1/2 tsp of cardamom powder, 1/2 tsp turmeric
Heat the seasonings up right until they become fragrant. (Difference between fragrant well-infused oil and a burnt mess can be less than 15 seconds!)
After that Immediately dump in Two Cups (American cups) of Water. (Sorry, I don't know metric.)
Now add 1 teaspoon each to water mixture of Mustard Seed, Garam Masala, Coriander seed, add a tiny pinch of Cinnamon, Pinch of Sugar(if wanted), Add around a teaspoon or a bit more of powdered Fenugreek, and then Add the Stock to the water, and stir it to dissolve, now salt the liquid to taste. (Remember this is essentially now a seasoned stock, that will flavor 2 cups of rice, salt it accordingly.)
I am guessing on most amounts of seasonings, as I did this recipe by intuition, and not a recipe.. and I didn't write it down, so use your best judgment if something sounds off amount wise. The main flavors in this were the Chicken Stock + Curry Leaf, cumin seed, coriander seed, coriander + cardamon + cumin powder to a lesser degree, with everything else being background accent flavors.
So back to the recipe, Add your two cups of Basmati Rice, and Stir it in well.
After mixing the rice so that the oils/seasonings are well mixed/coating the rice grains; (I was using an insta-pot), so I used the pressure cooker setting on high pressure for 5 minutes.) It came out perfect for me. Others may like slightly softer rice, so you could probably add 1-2 minutes to cooking time.
If you do not have an instant-pot, I would say just make it the normal way you make basmati rice. The cooking time should be precisely the same.
Additional notes: I still do not know 100% every seasoning/seed that can be cooked in oil without burning. I only listed the seasonings I know can be fried. I probably should read more on that, so im gonna link an article that im about to read in case you want to know more. (In indian cooking frying seasonings in oil before using them brings out a number of flavors that would otherwise be lacking/dull etc.) It also infuses all of those flavors into the oil.
If you make it, hope you enjoy it
http://www.seriouseats.com/2014/07/indi ... pices.html