Homemade Garam Masala Recipe

Garam Masala is almost always the secret magic ingredient that imparts most of the flavor to Indian food, and there's nothing like a homemade garam masala recipe! There are several recipes for curry powders, but this one is the most widely-used. A mix of several spices lightly roasted and ground into a fine powder, Garam Masala is much like all-spice, except with different flavors. This fragrant spice is best made fresh just before you begin cooking, but since most of us do not have the luxury of time, it works in our favor that Garam Masala can be stored for 3-4 months without losing its flavor and aroma! It is indeed very easy to make, and just adding a pinch will go a long way to give a lasting impression to your recipes. Every household has its own recipe, and here I share my mom's garam masala recipe, hoping that it will win you more accolades as a cook, just as it has done to me!

Garam Masala, which literally means "Hot and Spicy" is undoubtedly the heart of most Indian Cuisine, especially north indian and mughlai dishes. And almost every one has a "mom's garam masala recipe" to share. It is basically just a combination of different spices, and you can modify the basic recipe shown below to suit your taste by adding or omitting spices as required. It is best to add this spice towards the end of cooking your meal; and don't worry, unlike its name, this spice powder is more aromatic than spicy!

Ingredients
Makes about 4 tbsp of Spice Powder

1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin (shahjeera)
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder (javantari)
1 piece star anise
1 long bay leaf

Method
Roast all the aboe spices lightly on low-flame for about 2 mins. Now powder them in a clean, dry spice grinder until smooth. Store in an airtight container in a cool, dry place.

This Garam Masala can be added to any gravies or curries, and not just indian! The aromatic spices in this recipe add a subtle flavor to your dish. But remember to use this very sparingly, as it is very powerful in taste. Freshly ground garam masala can be stored for upto 3 months in an air-tight container in a cool, dry and dark place.

My mother has been my biggest inspiration in cooking, now surpassed by my husband. Upto this day, she deligently makes her signature garam masala and parcels it to me all the way from India, just so I wouldn't have to compromise on the taste of freshly-ground spices. If that doesn't convey love, what does?! So this post is dedicated to my mom, and I hope her recipe adds more "spice" to your life, just like it did to mine!:)

More Basic Recipes:
How To Make Paneer
Homemade Recipe for Marinara Sauce
Restaurant-Style Recipe for Indian Gravies

Dhokla Sandwich (Savoury & Steamed)

There are times when I get a huge urge of eating something attractive and delicious, but also something that does not come with loads of calories! Sandwich Dhokla, a delicacy originated from Gujarat, is one such low-fat recipe that is not only beautiful to look at, but tastes great too. With 2 kinds of dhoklas (savory steamed cake) layered one on top of the other, sandwiching a spicy cilantro sauce in between, serve to be perfect finger food served with your choice of dipping sauce. The color of the dish is pleasing to the eye, and with hardly any calories or fat content, these savory sandwich dhoklas are a healthy alternative to other fried appetizer choices. Not only that, as you can see in the picture, the Tri-colored Sandwich Dhoklas look great on a plate too!

Ingredients

Yellow Dhokla

1 cup Besan (Chickpea flour/gram flour)
2 tbsp Rava (Sooji)
1/2 tsp Citric acid crystals (or Eno Fruit salt)
Salt - to taste
2 tbsp Sugar
1 tsp Baking soda

Green Dhokla

2 cups Rava (semolina)
1/2 cup sour curd or buttermilk
1/2 cup chopped coriander
1 tsp soda bicarb
2 tbsp oil
3-4 green chillies - chopped
salt - to taste
2 cups water (use only 1 1/2 cup if you have used buttermilk instead of curd)

Method
Mix all the ingredients for the Yellow Dhokla except the baking soda. Add about 3/4 cup of water. The batter should be about the consistancy of dosa batter. Add little more water if required. Cover the batter and keep it aside, allowing it to ferment for at least an hour or two if possible (this makes softer dhoklas).

Take the chopped coriander and green chillies, and blend to form a smooth paste with about 2 tbsp water. Repeat the same procedure as above by mixing all the ingredients for the Green Dhokla, except the soda bicarb and keep aside.

Steaming the Dhoklas
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil.

Once the water boils, add the baking soda to both the batters and mix it up. You should see the batter froth up a little.

Pour it into the prepared vessel to half the height, leaving ample space for the steamed batter to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the dhokla will become soft and fluffy.

Place it into the cooker and let it steam for about 10 minutes. Do not put the whistle on the cooker (just like idlis) Insert a toothpick in the center to see if its cooked through, then remove from the cooker and allow to cool a little.

Repeat this process for both the batters.

Layering and Assembling the Sandwich Dhokla
Cut squares (or other shapes) for both types of steamed cakes. Take the yellow dhokla pieces and apply some green cilantro chutney liberally on top of it. Now layer the green dhokla slices on top of it like a sandwich.

You can use any other desired spread for the sandwich, like salsa or cheese. Then add a dollop of ketchup on the top.

Serve the Sandwich Dhokla with your favorite dip as an attractive and healthy appetizer!

Related Recipes:
Soft & Fluffy Khaman Dhokla
Methi-Palak na Muthiya(Steamed Dumplings)
Chana-Masala Sandwich-Indian Bruschetta

Cilantro and Walnut Pesto

Many people have a misconception that "Pesto" can only be made with Basil. But actually, the name pesto comes from the same Latin root of "pestle," which means a sauce made by crushing a few key ingredients together. Basil, parmesan and pine nuts have been primary for the basic italian Basil Pesto, but lately, parsely and cilantro have become favored alternatives to the traditional recipe. I used cilantro, sweet-corn, parmesan cheese and walnuts for my Cilantro-Walnut Pesto, and added some jalapenos for the spicy kick. This pesto has a smooth texture, and serves to be a great dipping sauce with chips or any other finger food.

Ingredients
1 and 1/2 cup fresh cilantro - washed and chopped
1/4 cup sweet corn kernels
1/3 cup walnuts
1/2 cup parmesan cheese
6-8 tbsp olive oil
2-3 jalapeno rings (or serrano chillies, adjust to spice level)
1 tbsp lime juice
salt - to taste

Method
Take half of the cilantro and the sweet corn kernels and grind in a mixer with 2 tbsp oil. When properly blended, add the remaining ingredients and pulse. With the food processor running, slowly keep adding olive oil as you blend to form a smooth paste. It should resemble a smooth dipping sauce as shown in the picture.

You can refriferate this Cilantro-Walnut pesto and preserve for upto a week. For longer use, freeze it and store. Thaw to room temperature before using. Serve with your favorite veggie platters of finger food! We enjoyed ours with some gluten-free savoury pancakes!

I'm sending this to Anh who's hosting this week's edition of Kalyn's WHB event.

Similar Recipes:
Cilantro and Cucumber Dip
Roasted Tomato & Peanut Sauce

Thumbprint Cookies with Jam

Baking cookies is the best way to placate yourself and your kids, and for me, its also a favorite passtime! What I love about cookies is that they can be simple and festive at the same time. I had my eyes on Cenk's thumbprint cookies since a long time. The mere sight of these colorful cookies was enough to motivate me to make my own eggless Jam Thumbprint Cookies. The name 'thumbprint' comes from the fact that you use your "thumb" to make an indentation into each ball of dough which is then filled with some jam. The best part is that these tiny delights are very easy to make and extremely versatile. Just follow the basic recipe and use your choice of fruit flavors or even chocolate as a filling. No matter what's the occasion, they are sure to be a hit!

Ingredients
Makes about 18-20 cookies

1 cup all-purpose flour
1/2 cup ground walnuts
4 oz butter - at room temperature
1/4 cup sugar
1/3 cup mixed-fruit jam (or any other of your choice)

Method
Preheat your oven to 350 deg F. Line two baking sheets with parchment paper and set aside.

In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.

In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.

Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.

Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole (use light pressure with your thum or index finger)

Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.

Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.

These Thumbprint Jam Cookies are pretty to look at, easy to make and delicious to eat, and eggless too! The semi-hard texture with nuts is nicely balanced with the smooth sweetness of the jam, making this recipe to be a sure-shot winner. I'm so glad I tried them and will definitely be baking more of these!

Similar Recipes:
Eggless Almond Cookies (Nankhatai)
Peppermint-Vanilla Butter Cookies
Chewy Chocolate-Chip Cookies

Raspberry Lassi (Smoothie)

Last week we witnessed temperatures peaking at 90, and my gym is suddenly so full of people trying to get into shape for the beach that there's no doubt in my mind that summer is definitely here! And that means more sun, more barbecues and more cool and refreshing drinks. We celebrated the onset of summer with the luscious Rasperry Lassi, which is a fancy name for a smoothie or yoghurt cooler. Lassi is a traditional Indian yogurt drink which originated from the state of Punjab. Its more like a thick-shake, but with yoghurt and milk. Over time, the basic recipe underwent a makeover with addition of fruits and other flavors. Everyone is familiar with the Mango Lassi, which you must have seen on several restaurant menus. But this Raspberry Lassi is a class apart, because the tartness of the raspberry works perfect blended with the yoghurt, and it looks so pretty you can serve it as a light dessert too!

I used fresh raspberries and pureed them in a blender, then passed it through a colander/sieve to remove the seeds. You can use fresh fruits or ready-made raspberry sauce. Other interesting and tasty variations would be mangoes or strawberries. For now, this raspberry delight is on its way to Dee who's hosting this month's AFAM-Raspberries event!

Ingredients
2 cups plain or vanilla yoghurt
1 cup milk
6-8 ice cubes
3/4 cup raspberry puree
3 tbsp sugar(or more if needed)

Method
Make sure the raspberry puree does not have seeds in it. Strain it through a sieve to remove seeds as much as possible. A few tiny seeds here and there are fine.

Add the ice cubes to a blender cup and crush to form powder.

Now mix all the remaining ingredients in a blender with the ice and power on the blend or puree setting till everything is uniformly combined.

Pour in tall glasses and garnish with more fresh raspberries. Serve the Raspberry Lassi chilled and fresh, and raise a toast to the beginning of summer!

Similar Recipes:
Banana and Peanut Butter Smoothie
Tropical Fruit Punch Lemonade
Almond-Mocha Frappucino

Food and Diet that Helps Increase Memory and Brain Power

Researchers have studies food since ages, and it has always been a favourite topic. Lately, there has been a lot of momentum in determining whether certain healthy foods can help increase your memory and brain power or not? Eating a healthy diet has always been wise. But can certain foods and supplements actually make you smarter by increasing brain power? The concept of "brain food" is not new, and there is ample research to show that some foods can indeed maximize your brain's potential, make you more alert, enhance memoryand pervent or aleviate brain disease.

Food For Brain
The brain mainly uses carbohydrates for energy and omega-3 fatty acids for forming its cell structure. B vitamins play an essential role in brain function. In combination with folic acid, vitamins B6 and vitamin B12 help manufacture and release chemicals in the brain known as neurotransmitters. The nervous system relies on neurotransmitters to communicate messages within the brain, such as those that regulate mood, hunger, and sleep. In addition, foods rich in antioxidant nutrients, such as vitamin C and vitamin E and beta-carotene, help protect brain cells from free-radical damage. A balanced diet with protein, good fats and complex carbohydrates can balance the activity in the temporal lobes of the brain. Eating protein at every meal can help stabilize blood sugar levels and help prevent the brain fog that sometimes happens after high carbohydrate or high sugar meals.

The following list has been compiled from several sources, mainly the diet channel's article on brain foods. There would be many more foods that can be added to the list, but here are the top 10 which can be easily added to your daily diet that will boost your memory and help your brain function better.

Omega-3 fatty acids - To improve brain activity
Omega-3 fatty acids are a major component of the gray matter of the brain and can also improve brain activity. The fat in the brain is essential to proper nerve function, in nerve membranes, and as a component of brain synapses. Flax seeds, walnuts, olive oil, fish, tofu, beans and nuts are excellent sources of these fats, and you should include them to be at least 2% of your daily calorie intake.

Antioxidants - To Boost memory
Antioxidants in the diet also can improve memory by decreasing the free radical damage that can occur with age. Foods highest in antioxidants include fresh, colorful fruits and vegetables. Some of the best antioxidants are found in berries (such as blueberries, strawberries, raspberries and blackberries), spinach, Brussel sprouts, plums, broccoli, beets, avocados, oranges, red bell peppers and cherries. Eating many colors of fruits and vegetables ensures a wide variety of antioxidants to nourish and protect the brain.

Supplements - To improve memory, learning and verbal skills
Supplements that support memory include antioxidants such as alpha-lipoic acid, vitamin E and vitamin C. Ginkgo biloba is an herb that enhances circulation in the brain, which can improve memory and concentration. Phosphatidylserine is a nutrient that is found in food and in cell membranes in the body. In studies where it is given as a supplement, it increases the metabolic activity in the brain and improves memory, learning and verbal skills.

Spinach & Strawberries - Prevent age-related brain disease
Spinach helps protect the brain from oxidative stress while reducing the risk of suffering from an age-related decline in function, while just half a cup pf strawberries provides 70% of the Recommended Daily Value (RDV) for vitamin C. Both of these can increase your learning capacity and motor skills.

Egg yolks & Yellow-fin Tuna - Prevent Alzheimer's disease
A healthy benefit of egg yolks is that they contribute "Choline" to the diet, which is a component of two fat-like molecules in the brain that are responsible for brain function and health. Yellowfin Tuna is a rich source of omega-3 fatty acids, which keeps cell-membranes flexible and maximizes their ability to allow important nutrients in. Both of these have been said to prevent or aleviate age-related mental decline and Alzheimer's disease.

Cranberries - For memory and coordination
Cranberries can protect brain cells from free-radical damage and the tartness in the fruit can enhance your memory, balance and coordination. They also provide necessary antioxidants which keep you healthy and fit.

Raisin bran - Prevent migraines and headaches
Raisin bran provides carbohydrates, iron, B vitamins, folic acid, calcium and magnesium, which are all important nutrients for brain fuel, as well as health and vitality. In addition, magnesium is a mineral that helps relax blood vessels, preventing the constriction and dilation characteristic of migraine and tension headaches.

Yellowfin Tuna - Protects against Alzheimer's
Yellowfin tuna is a rich source of omega-3 fatty acids, which keeps cell-membranes flexible and maximizes their ability to allow important nutrients in. Yellowfin tuna is rich in the B vitamin niacin, which also protects the brain against Alzheimer's disease.

Kidney Beans - To improve cognitive function
One cup of cooked kidney beans contains almost 19% of the RDV for the B-vitamin thiamin, which is critical for cognitive function because it is needed to synthesize choline. Kidney beans are rich in inositol, which again improves symptoms of depression and mood disorders.

Sweet potatoes-Beetroot-Carrot- For nourishment of the brain
Tubers like sweet potatoes and beets are highly nourishing for the brain. They are rich in vitamin B6 as well as carbohydrates and antioxidant nutrients (vitamin C and beta-carotene), which not only purify the blood, but also help increase brain power significantly.

Spring is the best season to horde up on all these foods as fresh fruits cover the markets! So get out and do some serious grocery shopping for your brain! And I hop you'll remember to come back to this site every day after increasing your memory and brain power, right!?:

Masala Indian Fusion Restaurant - Danville, San Ramon

Anyone who has eaten Indian food knows that it is characterized by the rich spectrum of spices in which it is cooked, giving the food its inimitable flavor and aroma. These spices are known as "Masala", which is nothing but an intricate combination of different spices used to flavor the food. But Masala Indian Fusion restaurant takes the traditional indian food one step further by pairing the indian culinary techniques with western ingredients to make it more appealable to an international audience, and I must say they do a great job of it! Located in Danville, more like the San Ramon area of East Bay in california, Masala Fusion is an upscale restaurant sure to serve you a memorable dinner.

Masala Fusion is located in the danville downtown area on San Ramon Valley blvd, and has the look of a typical downtown eatery. Quaint and artistically decorated in warm colors with white tablecloths, it is not very overly-done, and has its warmth and appeal. The highlight is definitely the open kitchen area where you can see the chef Rajesh Khanna in action, who by the way, is also the owner. His wife Anu is a gracious hostess, ever-smiling and exuding warmth, which makes you feel quite at ease and relaxed. The low-lighting, small wooden partitions and plants create nice individual spaces, both comfortable and inviting. During day-time, the open glass windows give a nice view of the downtown while you enjoy your food.

The food is definitely the best I have eaten in a long time, and I'd put it in league with my other favourites Shiva's restaurant in mountain view and Amber restaurant in santana row. There is an extensive Wine List to choose from, and a nice menu with loads of vegetarian and non-veg options. All the dishes we ordered were just perfect, and the entrees are served with saffron rice. From tender lamb to grilled mahi-mahi, pepper chicken to mussels, calamari or scallops, the non-veg options are plenty. But the vegetarians have loads to enjoy too! The pan-fried baby eggplant and grilled portobello mushrooms were great as appetizers, and their tomato-coconut bisque(soup) is the closest to indian tomato soup I've had anywhere in the bay area! We were really impressed by their gravies, which had some unique blends like pine-nuts and saffron, carmelized onion and grape, or the cashew and chilly sauce! And their Vegetable Biryani was simply superb; perfectly cooked and spiced. They also have several tandoori classics and breads to choose from. But please notify them about your spice level as some of their dishes can get really hot! But don't worry, a mango creme brulee or a pista-ssaffron kulfi will soothe your tongue and your senses.

Desserts at Masala Fusion deserve a praise of their own. Even with just 4 choices, their Creme Brulee and Indian kulfi is a classic end to a perfect dinner! Their very-well-priced lunch buffets are a delectable option for under $10. They are closed on Mondays, but if spices and indian cooking interests you, they offer Cooking Class & Food Tasting every Monday evenings from 5:00 PM to 8:00 PM at the restaurant for $6. We've already been there two times and I have nothing but good reviews to share about Masala Indian Fusion. You really have to try this restaurant for a unique take on indian food. A warm ambience, commendable food, friendly staff and a unique blend of flavors will lure you to visit them again. If you don't believe me, try it for yourself and see!

Address:
499 San Ramon Vly Blvd
Danville, CA 94526
(925) 362-4900
Masala Indian Fusion

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