Preparation of various Garam Masalas

The very mention of Indian cooking makes us think of rich aromatic flavor from the Indian spices. Adding the right spice in right quantity adds to the taste of Indian curries. Spices are used in such manner and quantity so as to bring out the characteristic flavours of a dish.

Garam Masala consist of several spices grounded together. It's added to dry and curry dishes, during different cooking stages. The preparation of  North Indian Garam Masala differ from the South and Eastern India.

Garam Masala prepartion - North Indian Style
Peppercorns - 20gms
Clove           - 10gms
Cinnamon     - 20gms
Brown Cardamoms peeled -15gms
Cumin seeds - 10gms
Lightly roast all the above ingredients. Grind to a powder, sieve and store it.

Garam Masala prepartion - South Indian Style
Sauf/Fennel seeds  - 20gms

Clove                    - 10gms 

Cinnamon              - 20gms

Brown Cardamoms peeled -20gms

Lightly roast all the above ingredients. Grind to a powder, sieve and store it.

Garam Masala prepartion - Eastern Indian Style
Clove  - 20gms
Cinnamon - 20 gms
Green Cardamoms peeled - 20 gms
Lightly roast all the above ingredients. Grind to a powder, sieve and store it


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Tip to retain masala flavor while preparing: ( Mom's advices)

1. Place the pan in stove (high flame)
2. Keep it till its hot. Turn off the stove 
3. Remove the pan from the stove
4. Next put the ingredients for the masala in the pan and roast it
5. After cooling, grind the mix to make your masala powder

Have a nice masala mix, 

Marina :)

N.B. Pls note masala mix differs from individual taste or based on regional preferences.

Hawkins Pressure Cooker Tips

Here're few handy tips to consider while using pressure pans:

• Always keep the vent tube clean. ( Visually inspect the vent tube and clean the vent by putting wire through it)
• If the vent tube is clogged, the accumulated steam can make a BOOM!!!
• Do not wash the cooker in dish washer
• Use wooden spatula for stirring.
• Do not use oil to pressure fry ( It can melt the gasket)
• Always maintain sufficient water in your pressure cooker
• In case of value replacement, buy a genuine safety valve
• If leakage develops around the rim of the cooker body, check the gasket 

Cake Baking lessons in Bangalore

Black forest and Pineapple pastry cake made by my student Manasa in her class. Thanks to Manasa for her professional photographic skills, I have a good picture to showcase in this post. 

Strawberry torte and Fruit Gateaux 

Learn Cake Baking with unique hands on baking classes
Get solid foundation in baking or become an expert in baking exotic varieties of cakes. I've classes from basic level to pro. You can pick and choose the type of cake you like to learn for each class. If you're familiar with the basics, there are advanced varieties of cakes to learn from each baking session.

Varieties of Cake you can learn:

• Cupcakes
• Teacake
• Black Forest Pastry
• Pineapple Pastry
• Swiss Roll
• Death by Chocolate Cake
• Fruit Gateaux/ Strawberry Torte
• Coffee Streusel Cake/ Banana Loaf
• Apple Cake/Banana Bread
• Checkered Cake/ Red velvet Cake
• Walnut cake with American frosting
• Truffle cake/Mocha cream gateaux
• Cheese Cake
• Egg less Cake
• Upside down Pineapple Cake
• Rich Plum Cake
• and more...

Icing class:

• Buttercream Icing
• Frosting
• Piping techniques

Menna's Delight Baking Classes
Learn cake baking with easy to follow instruction and from one-on-one baking classes. You'll learn everything from measuring the ingredients to wiping & folding the batter and frosting a finished cake.

Details of baking classes:

• Classes - On weekdays and weekends
• Duration of one session - 2- 3 hrs
• Timings - 10 am and 3 pm
• Location - Domlur
• Mobile # 9379398865
  Email: mennasdelight at gmail dot com

Also join my Facebook and Twitter for latest updates, new recipes and baking tips.


Thank you,


Marina

Baby Steps in Cooking - Summer Cooking Classes

2011 Summer Cooking/Baking Class for School kids 
Menna's cooking classes offer your kids an opportunity for hands-on experience in culinary skills and basics of cooking. This class can be customized on the interest of your son/daughter. Topics range from baking skills to specialty dishes ( South Indian or North Indian)  or a simple familiarization with ingredients, food items or for high-tea items.

Cooking activities can help kids better understand nutrition, the science of food, knowledge on measurement, and inspire creativity. Parent's from Bangalore looking for a children's summer cooking program can contact me to discuss your personalized cooking classes.

TOP 5 REASONS to send your kids to cooking classes:

• It exposes your kid to a new world of 'cooking' experience
• Gives a new idea on nutritional choices.
• Learn about measurement used for cooking 
• Enables them to complete simple kitchen task 
• Expand your kid’s horizons beyond textbooks 

Cooking Classes in Bangalore - Summer Cooking Camp
Give your kids a different reason to be excited with this summer vacation. Give them the opportunity to get hands-on culinary adventures and experiences this vacation.

Contact me at 9379398865. I take class from my house at Cambridge Layout, Close to Air force Command Hospital, Bangalore. 

Dry Netholi Recipe

Dry Netholi with Chilly flakes

Dry Netholi Recipe ( Dry Fish Vazatiyath)
Here's another twist to the dry fish recipe. This time I used chilly flakes with onion along with the dry netholi fish ( Dry salted Anchovies). This simple recipe brought out different flavor, taste to this drys dish. Here's how I made this dish.

Ingredients:

• Dry Netholi (Anchovies) - 1 cup
• Dry Chilles - 5
• Onion Sliced - 1/2 cup
• Garlic finely chopped - 6 cloves
• Curry leaves
• Salt
• Coconut oil
• Mustard seed
• Turmeric powder -1/2 tsp

Method to prepare Dry Netholi

1. Soak dry netholi for one hour in water
2. Drain and squeeze the water out
3. Crush dry chillies, onion and garlic ( Masala)
4. Take a pan add oil
5. When the oil is hot, add mustard seed
6. When it splutter add curry leave, turmeric powder, crushed masala and salt 
7. Sauté ( fry briefly) it for 3 min in high flame
8. Now add the drained Netholi to this mixture and cover it with a lid
9. Cook for 10 min 
10. Serve hot with rice and rasam

you will love it.......


Marina