Quote:
Originally Posted by Fire Me Boy!
Tikka masala is one of my favorite things. For those uninitiated to Indian cooking, here's a tip: "bloom" your spices, don't just throw them in the sauce. Cook them in oil for a minute or so. Most spices are fat soluble, so by cooking in oil, you'll really maximize flavor.
BL, would be interested in that chai recipe.
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Oh yeah, the order is
oil
spices
meat
veggies
liquids
makes sure each stage is good and heated through before adding the next.
. . . .
Simmer.
Re: the Chai, nothing really involved. One of the vendors at the market had bulk Chai spices. I just simmered them in garnier bouquet, then put it in the freezer, then added full milk and honey when it started to crystalize. Brewed it a little stronger than usual since I was planning on diluting it with the milk after.