Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato based creamy dishes in the Indian restaurants. If you are familiar with the lip smacking, finger licking  Paneer Makhani/Paneer Butter Masala (Indian Cheese in a Butter Sauce), Malai Koftas (Cheese balls stuffed with nuts raisins and spices  cooked in a creamy sauce), Dal Makhani (Creamy buttery lentils) or the internationally famed Murgh or Chicken Makhani/Butter Chicken served in the Indian restaurants, this is one sauce they are all based on. The Makhani masala can be  adapted to form a gravy/sauce with a thick tomato base or with more cream/milk added, it makes the more popular light orange creamy sauce usually found in the restaurants. 

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No recipes today, just some blushing Rainier Cherries. I know the season is over to get these priceless gems. I am just trying to push out all things summer from my draft

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Quick & Sweet. Grilled onions are great sides, esp. with grilled meat or paneer/Indian Cheese or any other vegetables.

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It is raining strawberries here. I do not know how many pounds of strawberries we have consumed so far. Couple of weeks back they were for selling for 99 cents a pound. The big, bright red strawberries are luscious & irresistible, & moment I see them my limbs freeze at the spot till I get to grab a few boxes. This preserve is one of the things I did with them. Not just with toasts, a small spoon of the preserve is serving me well to satisfy my after meal “dessert” craving.

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The watermelon jelly was kind of an impulsive experiment. I was cutting this huge watermelon & it just ran in my head… what if I make watermelon jelly? Must have been the irresistible RED.

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Curry Leaves or Kari Patta are not leaves of a tree that is used to make Curry. The leaves could be used in a curry, but the uses of the leaves go beyond curries to making chutneys, spiced powders & even medicines.

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The Indian Curry has made it’s debut internationally a long time back, with the British, now having their own version of  Curry which has been adapted from the North Indian Curry. The spices, the myriad flavors & aroma of the curry, the texture of the variety of curry sauces & the immense versatility of it, makes it irresistible for the ones who have already learned to enjoy the Indian Food, & a thing of mystery for those who are in the zone who are yet to experience it!

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We are big time Garlic eaters. Some of you must already be running away:-D but yes we are. Raw garlic might stink but roasted garlic is much mellowed down & beautifully aromatic. They are smooth & creamy & jazz up a lot of food without too much work. I love to eat them straight roasted, use them in breads or on breads, big time in pasta & pasta sauces, soups, or just as appetizers – try them with pepper & salt, you will be amazed.

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Ghee is Clarified butter.

It is used extensively in India in a lots of recipes including desserts. It is made by boiling unsalted butter, till all the moisture is gone and it turns a light golden yellow.

This form of butter has a lot of benefits over traditional butter. It has high smoking point, so it does not burn while cooking. Also while clarifying the butter the solid milk proteins are removed. As a result it becomes lactose free – a more tolerable product for lactose intolerant people.

Ingredients:

1. 4 sticks of unsalted Butter
2. 1 very large deep heavy bottomed pot

Preparation:

Heat the unsalted butter in low flame. It will slowly melt and start bubbling and boiling. If you are making this is a deep pot you will not need to worry about spilling over.
Do not stir. This might take upto an hour. Gradually you will see the foam forming on the top, the solids depositing at the bottom of the pan and the butter getting transparent.

Be careful not to burn the solids at the bottom of the pot. They should remain at a dark yellow color with tinges of brown in them.

The foam at the top will slowly clear up and get deposited at the bottom.

You will know if its done once the liquid is transparent light golden color. The deposit should be dark yellow. Do not stir.  Strain the clarified butter, and discard the brownish deposit.

Note: Ghee at room temperature looks semi-solid. Ghee does not need to be refrigerated. Always use a clean utensil to scoop out ghee for use.

Garam means Hot, and Masala means Spice.

Garam Masala(Whole Spices)

Garam Masala is referred to a combination of different spices. They may be used whole or ground into to a powder. If its used whole they are usually added in the beginning of the recipe, and if used in the powder form, its sprinkled on the dish after its done cooking.

The hot in garam masala is not the same kind of hot as in hot green peppers. It actually are the spices which raises the body temperature. Therefore garam masala is used in very little quantity. I usually use about only 1/3 teaspoon of garam masala in a recipe for a serving of 4-5.

The following is the recipe for Punjabi Garam Masala. The spices may or may not be roasted prior to grinding. For this particular recipe, I do not roast the spices.

Ingredients:
2 tablespoons whole Coriander seeds
1 tablespoon Cumin
2 tablespoons small green cardamom
2 tablesoons cloves
2 tablespoons peppercorns
4 sticks of cinnamon, approx. 2″ each
3 Bay Leaves
3 Red Dried Peppers
1/2 teaspoon of nutmeg

Preparation:
Grind all ingredients dry in a spice or coffee grinder.

May be stored in air tight containers for many months.