Bedienungsanleitung Hawkins Ventura (Seite 57 von 62) (Englisch)

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Garam Masala Powder:

Yield: About 2

⁄

tbsp

37.5 ml

1 tsp

5 ml peppercorns

⁄

tsp

3.8 ml cloves

7 x 1 inch

2.5 cm sticks cinnamon

4 brown cardamoms

seeds taken out and kept,

pods discarded. Measure

⁄

tsp

3.8 ml seeds.

⁄

tsp

3.8 ml black cumin seeds

(shah jeera) or cumin

seeds

1. Roast together all ingredients in a small, heavy skillet (pan) on

medium heat. Stir continuously until the spices darken by a few

shades and give out their distinct aromas (about 5 minutes). Remove

from heat, spread on a plate and allow to cool.

2. Grind to a powder. Store in an air-tight jar.

Ghee: Clarified butter.

Ginger, fresh: Peel off the smooth brown skin before grating or

chopping. The recipes give the weight as well as the length of fresh

ginger required. Since the width and thickness of ginger pieces vary,

the width of a piece of ginger is taken to be 1 inch

2.5 cm for

quantities specified in the recipes. A 1 inch

2.5 cm long and

1 inch

2.5 cm wide piece of ginger is taken to weigh

⁄

10 g.

Grate (Kasna):

To reduce food to fine particles by rubbing it against

the surface of a grater (an abrasive implement with sharp edged slits

and perforations).

Grind: To crush into bits or fine particles by rubbing between two

hard surfaces. The traditional way to grind fresh herbs, dry spices,

pulses, coconut etc. is to use grinding stones (a hollow or flat stone

slab and a stone roller called sil batta) or mortar and pestle. The

modern and easier method is to use any of the various electric mixers,

blenders or grinders.

Dry spices may be ground to a powder in a mortar and pestle, an

electric coffee grinder or other spice grinder and a mixer-grinder.

Place spices in grinder and operate machine until the spices are the

required texture.

“Wet” ingredients such as chillies, garlic, ginger, coconut and

onions – and whenever liquid is added – can be ground with a sil

batta, in small electric choppers, mixer-grinders or food processors.

For small quantities use the mixer’s small grinding attachment. Cut

food into small pieces or grate for easier grinding. When using an

electric chopper, blend on high speed about a minute. Stop. Stir the

ingredients preferably with a rubber spatula, scraping mixture from

the sides of the jar. Continue electric mixing at high speed, stopping

the machine and stirring occasionally until the mixture is the desired

consistency. Adding liquid enables chopped items to become a

smooth paste.

Some recipes require grinding both wet and dry ingredients into a

paste. If you do not have a powerful machine for grinding, it may be

easier to grind the dry ingredients separately (for instance, in a spice

grinder) and add them to the wet ingredients while they are being

ground (for instance, in a mixer-grinder). A little experimentation with

your equipment will show the easiest way.

Long-grain white rice: Polished Basmati rice is one type.

Mango powder (Amchur): Unripe mango which has been dried

and then ground. It imparts a sour, fruity flavour. May be substituted

with lemon juice.

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Hawkins Ventura Seite 57

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