Kadhai Fry Spice Mix Food

HOMEMADE KADHAI MASALA

Steps:

• In a pan dry roast the kashmiri red chillies making sure they are not burnt by stirring continuously. Set aside to cool down.
• Now dry roast all the other ingredients. Roast it on the slow to medium heat, stirring continuously so that it doesn't burn easily. The roasting should take 4-5 mins or until fragrant. Let it cool down.
• Using the coffee grinder, coarse grind the ingredients. Your kadhai masala is ready to be used. If you want to make more than just double the quantity. I like to make it in smaller quantities as it has that fresh aroma which will die down eventually. Store it in an air tight container and can be used within 2-3 months.

FRY MIX

Steps:

• Sift ingredients together and stor in an airtight container.
• Use to dust or dredge fish, chicken or vegetables for frying.
• Mix with buttermilk or beer to make deep fry batter.

AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)

Steps:

• Cook Chicken, or other meat.
• You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
• Base Sauce.
• Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
• After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
• Spice Mix.
• While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
• The Curry.
• Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
• Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
• Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
• Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
• Let simmer for at least 20 mins but can be left for hours.
• 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.

KADHAI CHICKEN

Steps:

• Heat oil in a wok.
• Add coriander seeds, cinnamon, cardamom and bay leaves.
• Once oil is hot, add the sliced onions; fry till golden brown.
• Add ginger and garlic and fry till onions are dark brown.
• Add cumin powder, coriander powder, garam masala, red chili powder and salt.
• Fry the mixture for 5 minutes.
• Add chopped tomatoes.
• Fry the mixture till the you can see oil separating at the sides.
• Add chicken and mix well.
• Fry on high heat for 2 minutes, stirring continuously.
• Reduce heat to medium and cook covered.
• If the spice mixture is dry add little water.
• Keep checking occasionally to see that the spice mixture or the chicken does not burn.
• Once chicken is done add the quartered green bell peppers and fry for a minute.
• Add onion, quartered; fry for a minute.
• Add the quartered tomato and fry for a minute.
• The last three ingredients need to be cooked, but should not get mashed.
• Remove from heat and serve with your favorite bread.

KADHAI FRY SPICE MIX

Steps:

• After dry roasting the coriander and cumin seeds, set aside to cool before mixing or grinding the remaining spices.
• these measurements are for the powdered forms of the spices not the whole.
• additionally you may garnish with chat masala for an enhanced tart note.