Masala & Spices Mix

Chapli Kebab is een smaakvolle en pittige kebabvariant die afkomstig is uit de provincie Khyber Pakhtunkhwa in Pakistan. Het staat bekend om zijn kenmerkende ronde en platte vorm en wordt meestal gemaakt met gehakt vlees, verschillende kruiden en kruiden. Hier is een basisrecept voor het maken van Chapli Kebab:

Ingrediënten:

• 500 gram gehakt (rundvlees of lamsvlees)
• 1 grote ui, fijngehakt
• 1 middelgrote tomaat, fijngehakt
• 1/4 kopje fijngehakte verse korianderblaadjes
• 1/4 kopje fijngehakte verse muntblaadjes
• 2 groene pepers, fijngehakt
• 1 theelepel gemberpasta
• 1 theelepel knoflookpasta
• 1 theelepel gemalen koriander
• 1 theelepel gemalen komijn
• 1/2 theelepel rode chilipoeder (naar smaak aanpassen)
• 1/2 theelepel kurkumapoeder
• Zout naar smaak
• 1 ei (optioneel, voor binding)
• 2 eetlepels kookolie (om te bakken)

Instructies:

1. Meng in een grote kom het gehakt, fijngehakte ui, fijngehakte tomaat, verse korianderblaadjes, verse muntblaadjes, groene pepers, gemberpasta, knoflookpasta, gemalen koriander, gemalen komijn, rode chilipoeder, kurkumapoeder en zout.

2. Meng de ingrediënten goed door elkaar. Als het mengsel te los lijkt, kun je een ei toevoegen om het beter samen te binden.

3. Neem een portie van het mengsel en vorm het tot een platte, ronde schijf. De kebabs zijn doorgaans dun en breed.

4. Verhit kookolie in een pan op middelhoog vuur.

5. Plaats de gevormde kebabs in de hete olie en bak ze goudbruin aan beide zijden. Zorg ervoor dat ze goed gaar zijn.

6. Haal de kebabs uit de pan en leg ze op een bord met keukenpapier om overtollige olie te absorberen.

7. Serveer Chapli Kebabs warm met naan, raita of je favoriete chutney.

Chapli Kebabs staan bekend om hun rijke en pittige smaakprofiel en zijn een populair streetfood- en barbecue-item in Pakistan en delen van Afghanistan. De combinatie van aromatische kruiden en het gebruik van verse kruiden geeft deze kebabs een unieke en heerlijke smaak.

Pure turmeric powder is derived from the rhizomes of the turmeric plant (Curcuma longa). Turmeric is a bright yellow spice that has been used for centuries in various cuisines and traditional medicine practices. It is known for its distinct flavor, vibrant color, and potential health benefits.

Here are some key points about pure turmeric powder:

1. Source: Turmeric powder is made by drying and grinding the rhizomes (underground stems) of the turmeric plant. The rhizomes are typically boiled or steamed before drying, and then they are ground into a fine powder.

2. Color and Flavor: Pure turmeric powder has a rich, golden-yellow color. It has a warm, slightly bitter taste with a peppery and earthy flavor profile.

3. Curcumin Content: The active compound in turmeric responsible for its vibrant color and potential health benefits is curcumin. Curcumin is known for its antioxidant and anti-inflammatory properties.

4. Culinary Uses: Turmeric is a staple spice in many cuisines, especially in Indian and Southeast Asian cooking. It is often used in curry powders, spice blends, and as a coloring agent in various dishes.

5. Health Benefits: Turmeric has been studied for its potential health benefits, including anti-inflammatory and antioxidant properties. Some people use it as a supplement, and it is a common ingredient in traditional medicine practices, particularly in Ayurveda.

6. Staining Properties: Turmeric has strong staining properties, and it can easily stain surfaces, clothing, and utensils. Therefore, it's advised to handle it carefully to avoid staining.

7. Storage: To maintain the freshness and potency of turmeric powder, store it in an airtight container in a cool, dark place. Exposure to light and air can cause the spice to lose its flavor and color over time.

When purchasing turmeric powder, it's advisable to choose a reputable brand to ensure the quality and purity of the product. Some may also prefer organic turmeric powder for those seeking a product that has been produced without synthetic pesticides or fertilizers.

Weikfield Baking Powder is a leavening agent used in baking to help baked goods rise and become light and fluffy. It typically contains a combination of an acid (usually cream of tartar) and an alkaline substance (usually baking soda) that react when mixed with moisture and heat, producing carbon dioxide gas, which causes the dough or batter to rise.

Stew Do Piaza Curry, also known as Chicken Do Piaza Curry, is a popular South Asian dish that originated in Pakistan and India. It is a flavorful and aromatic dish that features tender chicken pieces cooked in a rich, spicy gravy with lots of onions.

To make chicken do piaza curry, chicken is first marinated in a mixture of yogurt and spices like ginger, garlic, cumin, coriander, and turmeric. The chicken is then pan-fried until it is browned and cooked through. In a separate pan, onions are sautéed until they are caramelized and golden brown. Then, a blend of tomatoes, chili peppers, and additional spices is added to the onions and cooked until it forms a thick, rich gravy. The chicken is then added to the gravy and simmered until it is fully coated in the sauce and cooked through.

The dish is typically garnished with fresh coriander leaves and served with rice or naan bread. The name "do piaza" means "two onions," as the dish traditionally calls for the onions to be added twice during cooking. This dish is known for its bold flavors and is a delicious option for those who enjoy spicy and savory dishes.

Here's a recipe for Chicken Do Piaza Curry:

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 2 medium onions, thinly sliced
• 2 medium tomatoes, chopped
• 2 green chili peppers, chopped
• 1 tsp garam masala
• 1/4 cup fresh coriander leaves, chopped

Instructions:

1. In a large bowl, combine the chicken, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well to coat the chicken in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Heat the oil in a large pan over medium-high heat. Add the onions and sauté until they are caramelized and golden brown, about 10-12 minutes.
3. Add the tomatoes, green chili peppers, and garam masala to the pan with the onions. Cook for 5-7 minutes, stirring frequently until the tomatoes have broken down and formed a thick sauce.
4. Add the marinated chicken to the pan with the tomato sauce. Mix well to coat the chicken in the sauce.
5. Cover the pan and simmer over medium heat for 15-20 minutes, or until the chicken is fully cooked through.
6. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Enjoy your delicious Chicken Do Piaza Curry!

Garam masala is a blend of ground spices commonly used in Indian cuisine. The name "garam masala" literally means "hot mixture," but it does not necessarily refer to the heat level of the spices. Rather, it refers to the warming effect that the blend has on the body.

Garam masala typically contains a mixture of spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper. Other spices like nutmeg, mace, and bay leaves may also be added, depending on the recipe and regional variations.

To use garam masala in cooking, it is typically added towards the end of the cooking process to preserve its flavors. It can be used to flavor a variety of dishes, including curries, soups, stews, and even baked goods.

Garam masala is widely available in Indian grocery stores and online, and can also be made at home by grinding together whole spices. It should be stored in an airtight container in a cool, dry place.

"Garam masala" is een mengsel van gemalen specerijen dat veel wordt gebruikt in de Indiase keuken. De naam "garam masala" betekent letterlijk "heet mengsel", maar dit verwijst niet noodzakelijkerwijs naar het pittige niveau van de specerijen. Het verwijst eerder naar het verwarmende effect dat het mengsel op het lichaam heeft.

Garam masala bevat meestal een mix van specerijen zoals komijn, koriander, kardemom, kaneel, kruidnagel en zwarte peper. Andere specerijen zoals nootmuskaat, foelie en laurierblaadjes kunnen ook worden toegevoegd, afhankelijk van het recept en regionale variaties.

Om garam masala te gebruiken bij het koken, wordt het meestal aan het einde van het kookproces toegevoegd om de smaken te behouden. Het kan worden gebruikt om een verscheidenheid aan gerechten op smaak te brengen, waaronder curry's, soepen, stoofschotels en zelfs gebak.

Garam masala is ruim verkrijgbaar in Indiase supermarkten en online, en het kan ook thuis worden gemaakt door hele specerijen samen te malen. Het moet worden bewaard in een luchtdichte container op een koele, droge plaats.