Mauritian Curry

Mauritan Curry

Curry is not one thing. It is a style of cooking with wonderful aromatic spices originated in Indian but has evolved as people of Indian origin moved and adapted indigenous cultures.  Chefs all over are talking about “Fusion Cuisines” but it nothing new.  Fusion is going on for centuries.  One great example of fusion is Mauritian Curry.  It is an example of Indo-French cuisine.  Mauritian curry’s subtle flavors come from Indian spice and thyme.   To create this mouthwatering curry I have created a spice mix.  This spice mix can be used to make flavorful Mauritian Curry.  Wonderful and complex aroma of this curry results from careful blending of coriander, cumin, black mustard and fenugreek seeds, black pepper, turmeric, thyme, lemon peel, ground ginger and curry leaves.

MAURITIAN CHICKEN CURRY INSTRUCTIONS

You will need: 1” (2.5 cm, ½ Oz or 12.5 gm) fresh ginger, 1 medium onion (8Oz, 225g), 6-8 clove of garlic, 2-3 table spoon (1-1 ½ oz, or 30-45 ml ) vegetable, canola, or light olive oil (not extra virgin olive oil), one 12 Oz can of diced tomato (1 ½ cup or 330g)  and 2-2.5 lbs. of skin less chicken meat (1Kg).

·         Cut approximately 2-2.5 lbs (1 Kg) chicken meat into approximately 1” pieces (2.5 Cm)   and keep it in a mixing bowl. 

o   Preferred way is to  combine onion, garlic, ginger and puree it but you don’t have means to make puree then proceed as:

·         Chop one medium onion (1 Cup, 8Oz, 225g).

·         Mince 3-4 cloves of peeled garlic.

·         Fine chop or grate 1” (2.5 cm, ½ Oz or 12.5 gm) of peeled fresh ginger.

·         Heat 2-3 table spoon oil (1-1 ½ oz, or 30-45 ml) in a pan on medium hot stove to medium hot temperature (carefully look and you will see moving lines or striation on surface of oil)

·         Add whole spices to hot oil in pan, stirr and wait till you get nice aroma of spices (10-25 seconds depending on heat, be careful not to char spices).  Add onion, ginger and garlic to spices and oil in the pan.  Scrape pan with wooden or metal spatula, move simmering mix not allowing it to burn at bottom.

·         Wait till you can see reappearance of oil in the pan with onion, garlic, ginger and spices. If you using chopped onions then wait onion gets little translucent.

·         Add fine spices to fried onion, ginger and garlic in pan.  Mix it well with spatula.

·         Add meat and about ½ teaspoon of salt, mix well and let it cook for 5 minutes with occasional stirring.

·         Add 1 can ( 12 Oz, 1 ½ cup or 330g) of diced tomato.  Stir contents to mix it well.  Cover the pot with lid and let it simmer on low heat.  Stir the contents occasionally. 

·         Taste test by dipping a spoon and tasting the sauce before meat is completely cooked but after sufficient cooking (time will depend on the type of meat, important not to taste test before sufficient cooking). Adjust salt to your taste.

·         Simmer till meat is tender.  Garnish with fresh Thyme, Chive,  Mint or Cilantro leaves and serve to enjoy with breads or cooked rice.  

Spice mix is available on my webstore http://www.harryzspices.com/index.htm

 

Harryzpices' is Born today !

Today is a special day for me because I am launching HARRYZSPICE with help from our friends Chris Van Schalkwyk, Tim Feldges, and Rory Paul.  My goal is to provide specific blends of higest quality of spices to make dishes from all over the world and take my friends on culinary exploration of global cuisine at their own terms.  My promice is to keep it healthy, all natural, and simple. About HARRYZSPICES IS:

We custom blend our spices for each recipe and provide it to our customers with simple instructions to create mouthwatering, healthy, meals and side dishes in the convenience of your home, saving you time and money, and dazzling your family and guests with unique and fantastic new dishes.

Our step-by-step instructions for the preparation of each recipe are optimized for convenience and time-saving but can easily be reverted back to more traditional methods of preparation; if you don’t have a particular recommended appliance (such as smoker) just send us an email at harry@harryzspices.com and we will send you modified method of preparation suitable for your own appliances.

We use only the best spices from all over the globe to freshly create our blends just before we ship to you! Meticulous selection of spices and the scientific blending - with a background of local customs and traditions - for each spice mix will take you to places where these dishes originated. We help keep your kitchen clutter free, and stop the problem of hundreds of spices going stale (and losing their wonderful flavors!) due to their brief shelf life. We promise to keep you away from artificial preservatives and keep it all-natural.

A Masters and Ph.D in biochemistry with minor in nutrition and medicinal chemistry provides me with a clear understanding of food, its properties and effects on human body. In my work as a molecular geneticist, I have travelled all over the globe seeking knowledge of locals and learning about their traditions, culture…and, of course, their food! I have taken traditional cooking styles and methods from kitchens all over the world and modified these for the western kitchen.

My passion for exploring food from all over globe and regional cooking styles has culminated here at HarryzSpices. It is my joy and privilege to provide you access to these wonderful spices and careful instructions, and to share my passion into the wide world of foods.

Always feel free to ask me anything about food, cooking, pairing of wine and beers, medicinal properties or anything that comes to you mind on my blog: http://cookwithharry.blogspot.com. As you can tell, I am here with you to assist you in any way I can so that you can have a great cooking and dining experience in the comfort of your own home.

Let the wonderful culinary exploration begin!!

Cucumber Raita or Yogurt Cucumber Salad

Cucumber Raita or Yogurt Cucumber Salad:

Raita serves a calming side dish for many spicy Indian foods; however this also can be made hot and spicy.   It can be spiced in many different ways and can also be made with a variety of veggies and herbs.  I am posting a very simple version of Raita that can be made by everyone.  Please do read notes and try different variations.  This will serve as side dish to my earlier post (Rice Pulav or Rice Pilaf).

2 Cups Plain Yogurt (Non Fat or low fat will do fine)

½ cup small diced fresh Cucumber

Seasoning (try any one at a time,  ¼ tsp roasted & ground Cumin seeds, or ¼ tsp black pepper)

Herb (try any one at a time, 1 tbs fresh chopped mint or Basil or Cilantro (Coriander leaves) or Dill)

Salt to taste

Take yogurt in a bowl and smoothened it with a spoon add seasoning and herb and mix.  Add Cucumber and mix it again.  If you are not going to eat it right away don’t add salt because salt will start releasing water from Cucumber.

Notes:  Black pepper or Cumin will work fine with Mint.  Cumin goes well with Cilantro.  Black pepper will go nicely with Basil or Dill.  One can make this with individually or in combination with fresh Tomatoes, red, yellow or white or green Onions, Colored pepper or green peppers,  Zucchini, or softer long verities of yellow Squash, Carrots (any veggies that one can eat raw).

If you make it with Greek yogurt and granted veggies then it works very well as spread or dip (Add salt just before serving!!). 

Curative Properties:  Yogurt- Do you know that majority of vitamin B complex daily need is provided by intestinal flora of bacteria?  These day commercial yogurts are trying to charge you lot more money for same thing by labeling it as “Probiotic”.  It is nothing but yogurt.  Yogurt not only provides protein and minerals (from milk) but it also provides “Lactobacillus” (bulgaricus, or casaei  and other species) bacteria that is part of our microbial flora in intestine.  Yogurt seeds our flora with fresh bacteria.  Yogurt is wonderful after or during consumption of antibiotics.  Because of its consistency it is very calming for intestine after a spicy meal.  Due to its acidic nature and emulsifying properties  it help to break down fat in our food that can cause indigestion.  Next time if anyone asks I will post how to make homemade yogurt!

Cucumber- Cucumbers are member of cucurbitacea family.  Almost all melons belong to the same family and provide similar health benefits.  Cucumbers contain three beneficial lignans (lariciresinol, pinoresinol, and secoisolariciresinal) that reduce risk of cardiovascular disease and several types of cancer such as breast, uterine, ovarian and prostate cancer.   Fresh cucumbers extract posses anti-inflammatory and antioxidant properties.  Cucumbers help in scavenging free radicals, inhibit activities of pro-inflammatory enzymes (e.g. cyclo-oxygenase-2 or COX-2, medicine based on inhibition of this enzyme, “Celebrex” is used for pain management in arthritis) and prevent overproduction of nitric oxides that pose health risks.   Other group of chemicals “Cucurbitacins” blocks signaling pathways in various cancerous cells.  It was used extensively in traditional medicine for taking care of inflammation.  Look for curative properties of various herbs in future posts.  

Rice Pulav, Rice Pilaf, Indian Rice

Rice Pulav (Pilaf):

Our friend Sheila wanted to know how I make Rice Pulav that she loves.   So here is the basic recipe that can be modified in many ways to accompany different foods.  I am writing vegetarian version of it but one can add different meats as well

2 Cups Basmati Rice (if not use any long grain Indica rice which is non sticky such as Jasmine rice)

2 Table spoons Clarified butter also know as Ghee (or any oil except extra virgin olive or mustard oil)

1/2 Teaspoon Garam Masala (recipe given at the end notes) if you don’t have Garam Masala use ½ teaspoon of Cumin seeds.

1 Bay Leaf

1/8 teaspoon turmeric (optional)

½ Medium size onion finely chopped

½ Inch very fine chopped fresh ginger root

2 Cloves of chopped Garlic

Fresh Coriander (Cilantro) leaves for garnish

1   large potato peeled and diced or cubed

1 cup green peas

½ cup of cubed carrots (small cubes)

1 cup cauliflower florets

Any other non leafy veggies that you like (optional, such squash, zucchini)

If you have already washed and dried your rice that is best (in that case don’t soak it and use 4 cups of liquid for cooking), if not then wash your rice in warm water few times and let it soak for at least ½ hr.  Heat clarified butter or oil to medium heat (marked by oil moving as fine lines in pan, don’t let it start smoking, that is high heat).  Add ½ of garam masala or all of cumin (1/4 tsp garam masal ) for 15 to 20 seconds (cumin will start turning light brown) and bay leaf followed by onion, garlic and half of chopped ginger, gently stir few times.  Lets it sweat (onion will turn translucent).  Add potato, cauliflower and carrots, stir for few minutes, then peas followed by other veggies with higher water contents, keep stirring few times gently and then add rice after draining all water. You can add turmeric just before adding rice. Mix everything for a minute; add remaining ginger and garam masla. After mixing everything add two cup of liquid (veggie, or chicken broth or water), salt to taste and let it come to a boil.  Once it starts boiling reduce heat to low and place a paper towel before putting the lid on (this will help even cooking by not allowing condensation on top).  Let is cook for ~ 10 minutes then check rice by pressing it with your finger to make sure it is cooked (it will be soft, not gritty).  After cooking mix it very gently with a fork (fluffing), garnish with Coriander (cilantro) leaves, serve with Cucumber Raita.

Notes:  This will serve 4 as main dish or 8 as side dish.  One can add meats with onion and cook till it is ¾ done.  

Garam Masala:  Every family makes it different.  I don’t like garam masala that is sold in store because it is full of Coriander seeds (cheap).  I am giving you my easiest version ie take equal amounts (by volume) of Cumin seeds, Black Pepper, Black Cardamom seeds, and Cloves (optional: little bit of mace, nutmeg, green cardamom seeds, and cinnamon).  Grind it fine and store in freezer up to 3 years, at room temp it will be good for 6 months.   All these spices are lot cheaper in Indian Grocery stores.   For St. Louisians,  Global food market’s Indian aisle is a great place to get it all.

Curative properties:  Onion and garlic help in digestion.  By sweating it loses its bad property of producing gas.  These also have high sulfur content.  Cauliflowers (all mustard family) also have few sulfur compounds that act as very good antioxidant (good for cancer).  Carrots, as mentioned earlier are full of beta carotene i.e. Vitamin A that helps skin and serves as antioxidant as well.   Black cardamom and Black pepper is very good for health of heart.  Cinnamon is good diuretic (removes toxins from body).  Turmeric help in any kind of internal injury, it is good anti bacterial and is extensively used in herbal remedies. 

Butternut Squash Soup

For Rory's Kids:


Peeled and diced Butternut Squash (2 cups)
Diced Carrots (~ 1 Cup)
Chopped sticks of Celery (~ 1/2 cup)
Chopped onion (to your taste ~ 1/4 cup)
LIQUID: 3 Cups Chicken broth (or vegetable broth or water) to cover all veggies
1 or 2 Bay Leaves, (if you dont have, dont worry)
Salt (to taste)
Pepper (to taste)
Sugar (2 tbs)
1/8 spoon of cinnamon, or nutmeg, or mace (not all of them)
Juice of 1/2 lime or lemon.

Put all veggies and Bay leaves in a pan. Cover it with liquid and let it simmer for few hrs (till all is real soft,  one can do this in slow cooker such as crockpot). Remove bay leaves and discard. Put all veggies in a blender and purée them (or use stick blender to do the same in pan). While blending add all your seasonings i.e. pepper, salt, sugar cinnamon (or nutmeg or mace) and lemon or lime juice. Serve (it should give you about 3 to 3, cups). For garnish you can use 1 to 1/2 teaspoon heavy cream. To make it more luxurious add 1/4 stick of butter while blending.  When cooking for Helen and others you can add some white wine, twig of fresh French Tarragon (don’t overdo) !!

Soup will be great source of Vitamin A (for eyes, skin etc), and antioxidents.

Send me a note after tasting it ....Good luck !!

Lets eat healty, cheap and tasty

I am starting this blog after waiting for very long. I hope to help anyone who wants to cook healthy, cheap and tasty. You can ask me any question and I will try to help you to my best ability.

My background is "molecular genetics and biochemistry". I had “nutrition” as a minor during my masters in biochemistry.  My heritage is Indian and my love for food is from "All Over the Globe" so don’t restrict to "Indian Cooking" (I don’t like to toot my horn but I am very good Indian cook and cook from scratch). I learnt my basic cooking from my late mother.  She cooked in "Chulha" and Angithi" (primitive cooking ovens) but I use any means of cooking. She was 100% vegetarian but I am not, in fact I am an omnivore but an ethical consumer of food who cares about the planet. So let’s begin: You send me a question and I will get you an honest answer.  (There you go Dave finally after 2 years !!).