Tag Archives: Chettinad Masala mix

This week in my kitchen…Store cupboard basics…Vinegar, Sauces, and Condiments…

This week in store cupboard basics I will be covering items which are perfect for serving with dishes at the table but also great for adding flavour and bite to our cooking…

Vinegar…

vinegars bottle-589_640

As a child, I only recall ever having malt vinegar with our fish and chips on our winkles and cockles and used for my mum’s homemade pickles... it was only as we started to travel and taste other cuisines that it opened up the world of vinegar and now I don’t just have malt vinegar but white vinegar, apple cider vinegar, balsamic vinegar, rice vinegar, white or red wine vinegar even fruit vinegar…

On the subject of vinegar, it is worth buying a good quality vinegar as it has a longer shelf life. Here in Thailand, there are many kinds of vinegar and most of the labels are in Thai, however, the one word which stood in my search for the kinds of vinegar I use was artificial…That sent me scuttling home for a chat with Mr Google…I mean those of you who know me expect no less…

What did I discover?…

Artificial vinegar” is acetic acid that is made by a chemical process.

Natural vinegar” is acetic acid that is made in a biological process using the Acetobacter aceti bacteria. If the “natural vinegar” is distilled, it is very difficult to tell the difference between it and the “artificial vinegar.”

No great shakes then it seems but suspicious Annie here believes…Not much…lol… So I will not be buying it…You get what you pay for…

Sauces…

Since living here the world of sauces has opened up for me…I always buy the best I can and read the labels…

Soy Sauce... Often used as a dipping sauce for sushi…

sushi soy-933550_640

It is made from fermented soybeans, soy sauce is salty and adds a rich rounded flavour to Asian style stir-fries, glazes and sauces. One of the best-known soy products it originated in China and has been used in cooking for over 1,000 years.

Traditional soy sauce is made by soaking soybeans in water and roasting and crushing the wheat. Then the soybeans and wheat are mixed with a culturing mould, most commonly Aspergillus, and left for two to three days to develop.

Next, water and salt are added, and the entire mixture is left in a fermenting tank for five to eight months, though some types may age longer.

High-quality soy sauce uses only natural fermentation. These varieties are often labelled “naturally brewed.” The ingredients list will usually only contain water, wheat, soy and salt.

Like the vinegar, we now get to the chemically produced soy sauces …Chemical production is a much faster and cheaper method of making soy sauce. This method is known as acid hydrolysis, and it can produce soy sauce in a few days instead of many months. The taste is also inferior and in Japan soy produced this way cannot be labelled as soy.

In my cooking here I use either soy, light soy, black soy or mushroom soy…I always spend more and buy naturally fermented soy sauces a little goes a long way particularly with the black soy as you use just a tiny dash not even half a tsp per dish.

Tomato Ketchup…

If you see and add for burger or fries it will invariably have ketchup in the picture and I know many people who have tomato ketchup with everything…

jacket potato and ketchup

I keep a small bottle in the fridge ...as it is not something even the grandkids eat now we live here…maligned for the amount of added sugars it contains all I will say is moderate your intake or make your own…Not something I do often as I only use it if I make a seafood sauce or sweet and sour sauce which isn’t often…

Worcestershire Sauce…

A thin brown some say very spicy sauce which brings a piquant flavour to casseroles, stews and soups…

Oyster Sauce…

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though the high-quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Malay, Vietnamese and Khmer cuisines.

On my daughter-in-law’s advice, I buy a premium Oyster sauce made here in Thailand…It has no Msg, added colours, artificial flavours and is gluten-free.

Fish Sauce…

Is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years…It is also a sauce I have come to love…Due to its ability to impart a savoury umami flavour to dishes, it has been embraced globally by chefs and home cooks. The umami flavour in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavour.

Fish sauce is not only added to dishes as a seasoning but also used as a base in dipping sauces. for both fish, meat, vegetables and fruit…Our little Lily puts it on her passionfruit…

Curry pastes and powders…

As all the curry pastes I have come across where I live are made locally…For example, Massaman Curry paste is more of a Southern Thai dish so not so many available pastes here…Because I can buy fresh pastes I buy as I need it and also ship it around the world as my friends and family love them so much and are always requesting more…

We also eat Indian at least once a week for that I make my own spices usually enough for 4/6 curries it also means I have a good rotation of dried spices which in the humidity here do not have such a long shelf life…

This is my recipe for Chettinad Masala Powder…

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1-inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Store in a sealed container in a  cool dry place and use as required.

For the complete Masala, curry recipe click here

Mustard…

I grew up eating Colemans English mustard  …in a ham sandwich, with cold meats, added to a cheese sauce or cheese scones now, of course, there are so many different varieties of mustard…

I generally except for Dijon mustard make my own as mustard if available here is very expensive and for the smallest of pots…

wholegrain mustard 1

I did not realise how easy it was to make and the difference in the taste…How does that look not bad for a beginner…It took a few goes until I got it just right for our tastes but it pretty good and so easy to do just 5 ingredients one of which is water…Homemade Mustard…

Tomato Puree…

Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.

I use it when I am making meat sauces, spag bol, chilli or pizza bases…although I always blitz my own tomatoes for sauces and never buy tinned I always keep a spare tin of puree to get that intensity of flavour to me it is not worth making due to the amount and frequency that I use…Once the can is opened it freezes well.

By now you should have a pretty well-stocked cupboard of store cupboard basics…

I hope you are finding these posts on store cupboard basics helpful…It does take time (and) money to build up a store cupboard which is why I am breaking it down into easy stages…Just for those of you who are not sure just where to start…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…Don’t they always though…haha

Until next week when in my store cupboard basics it will be dried spices…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

 

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a relaxing weekend xx

CarolCooks2…Weekly Roundup…Quinine, Quiche, Green Curry and more…

Welcome to this weeks roundup of my posts, as usual, I have a collection of posts a bit like pick and mix something for everyone a potpourri of food and ideas…And of course opinions…haha…A good mixture of posts again this week with some changes which I hope you like…If you are ready then grab a drink find your favourite spot, settle down and let’s have a read…

great reads a weekly roundup lady with electronic reader

Firstly it was Mondays posts which I have decided to intermingle with Thursday’s post as the subject of recycling and waste go hand in hand one thing affects the other or is affected by the other…

cartoon woman recycling

Recycling most of us do it some more than others but we trust that whoever collects our recycling then disposes of it correctly that does not appear to be the case…I also looked at the fact that if we recycled all our plastic and everyone done the same it would cause problems so we looked at reusing what we had with some adjustments and then when it needed replacing to find a recyclable option…

https://carolcooks2.com/2019/06/17/recycling-in-the-home-the-facts-the-truth/

It was then over to Sally’s Health Column and her factual easy to understand look at Listeria and how dangerous it can be…Definitely, a must read as it is better to be prepared which you will know if you were a girl Guide or a Scout…

https://smorgasbordinvitation.wordpress.com/2019/06/17/smorgasbord-health-column-food-safety-lysteria-you-cannot-see-it-but-it-sees-you-the-perfect-host-sally-cronin/

Tie for some Healthy eating which is my tried and tested way of losing weight…I know that no one size fits all but surely it is better to eat some of what you fancy but bearing moderation in mind rather than totally denying yourself anything delicious and giving up when you hit a plateau, have a holiday or night out…

Thai Green Curry

And yes, Thai Green Curry is on my menu and very good it is…I am also on track to mislay at least another pound this week…

https://carolcooks2.com/2019/06/18/eat-smart-eat-healthily-no-excuses/

Whimsical Wednesdays are a mix of anything I want to share with you …This week it was a luscious Martini Espresso, Two short stories from me and much more…You will have to click on the link to read all about it…Let me know what you think as I am having a little change about…

red-rose-1056852_640

https://carolcooks2.com/2019/06/19/whimsical-wednesday-with-carol/

Thursdays will now be  Treats and traditions from my travels this week it was Thailand and sea gipsies and of course much more…

priang Prai restaurant view.jpg 1

https://carolcooks2.com/2019/06/20/thailand-travel-and-traditions/

Once a month it is when I am over @ Esme’s Salon where if you often puzzle over a culinary term then I am exploring those culinary terms which may cause you to frown and wonder what on earth it is…This month it was the letter Q which covered many terms from Quince to Quinine…

gin tonic

https://esmesalon.com/the-culinary-alphabet-the-letter-q/

Lastly, it was this week in my kitchen where it was what fruit and vegetables are in season in June, some recipes, home recycling and my homemade Chettinad Curry Powder…

curry-plants

Mt beautiful curry plants/trees when they were babies…

https://carolcooks2.com/2019/06/21/this-week-in-my-kitchen-chettinad-chicken-masala-and-more/

That’s all for this week have a great weekend…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

MeWe

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx

 

This week in my Kitchen…Chettinad Chicken Masala and more…

This week in my kitchen…It is too hot to stay in the kitchen for very long and when it is hot and humid I don’t want to eat.

Fruits in season this month here are Mangoes of all sorts, Custard Apples, Sala Fruit, Mangosteen, Pineapple, Watermelon, Lychee, Dragon Fruit, Rambutan, Small Banana all delicious and readily available everywhere street corners and markets…The good thing here is it can be cut while you wait which means no waste and no difference in price and always a lovely dip to go with it…

The small bananas are nice and creamy, sweet and very nutritious lovely for snacking on they are also BBQ or fried with or without batter …Very nice served with a scoop of vanilla ice cream…

Dragon fruit is one of the prettiest of fruits and always catches my eye which this lovely red fleshed one did the other day…Lovely to look at but not much flavour so into the blender it went with a few blackberries and blueberries, some greek yoghurt and some raw honey…

 

Look at the colour of that and it tasted awesome…

I seemed to come back loaded from market this week mangoes as I need to make more mango chutney I mean an Indian curry just isn’t the same without it is it? Some beautiful, red tomatoes to make my sauce for spag bol, chilli or anything else which needs tomatoes…Because of the BPA lining in tins of tomatoes, I won’t buy tinned tomatoes just when you think you are winning the war on plastic in your home…It is what manufacturers coat the inside of many tinned foods…

A bowl of ripe tomatoes

BPA is an endocrine disruptor that interrupts hormones and, in laboratory experiments on animals, has been linked with breast cancer, prostate cancer, hyperactivity and other metabolic and behavioural problems, diseases which are all on the rise in the West. But the plastics and chemicals industries insist its use is safe and accuse campaigners of misleading the public, pointing to industry-funded studies involving large numbers of rodents that have shown no harm…How many times have we believed manufacturers to then find out years later that it was all true and just what they wanted us to think for the sake of their profits…

Recycling Corner:

Would you recycle more at home if you had the correct recycling bins, can crushers and other tools to make recycling easier? Well, have a look at this…I think it is such a cool idea…

What else was cooking in my kitchen this week…

Chettinad Masala Powder:

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1-inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Indian-spices- roasted- curry

Chettinad Masala roasted spices

 

Store in an airtight container. This recipe makes enough for 3/4 curries.

The original recipe I found on Madraasi @ a Tamilian Tales and is now my go-to Indian curry spice mix and one we all love…

Now to the recipe for the Chicken Masala.

  • 500gm Chicken.
  • 2 tbsp Oil or ghee
  • 1 large Onion.
  • 2 Large tomatoes pureed.
  • 1-2 sprigs Curry Leaves.
  • 1 Bay Leaf( Optional)

Marinade:

  • 1/8th tsp Tumeric.
  • 1/4 tsp Chilli Powder.
  • 2 tsp lemon juice or Natural Yoghurt.
  • 4 garlic cloves chopped finely.
  • 1in piece fresh ginger chopped finely.
  • Salt as required.

Marinade the chicken.

Add oil to the pan and cook onions until golden, this adds more flavour.

SAM_7725

Add  3 tbsp of Masala mix and stir.

Add chicken, curry leaves and tomatoes.

SAM_7726

Add little water, bring to a slow boil and reduce heat to simmer until chicken cooked.

imagesXL6V2C5LServe with boiled rice, Mango Chutney and or nan bread.

This is a lovely curry well-flavoured and not over the top spicy.

That’s all for this week have a great weekend…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

MeWe

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx

 

 

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor #Fajita Spice, #Tahini #Peanut Butter #Hummus

Today is Wednesday and the day for my cookery column over at Sally’s…This week I am showcasing some of my favourites… go to spice mixes and butters ones which I make regularly as they are family favourites…I hope you enjoy 🙂 xx

Smorgasbord Blog Magazine

Carol Cook’s …My favourite spice mixes.

Welcome to this week’s Cookery column …This week I thought I would share with you some of my go to recipes ones which I make on a regular basis. My staples really I suppose ones, which I make quite often as they are family favourites.

As you know I mostly cook from scratch and it is something I have always done. Now more than ever as there are so many additives in products on the shelf.

Much of the time I either can’t get what I want here, or as it is imported, it is silly prices, but also because of all the negative articles about processed and manufactured food stuff.  I prefer to make my own as I know what it contains …So much now is laden with added sugars and preservatives that it is quite scary, and also increasing evidence that many…

View original post 1,813 more words