Kashmiri Hot Sauce Food

KASHMIRI HOT SAUCE

Kashmiri Hot Sauce image

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.

Categories Bon Appétit Chile Pepper Tomato Spice Condiment/Spread

Yield 1 cup

Number Of Ingredients 10

Ingredients

1/2 teaspoon fennel seeds
1/4 teaspoon black or brown mustard seeds
1 medium tomato, halved crosswise, seeds removed
5 fresh red chiles (such as Fresno)
2 tablespoons distilled white vinegar
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon kosher salt
1/2 teaspoon sugar
Special Equipment
A spice mill or mortar and pestle

Steps:

Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Finely grind in spice mill or with mortar and pestle. Transfer back to pan.
Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chiles are soft and sauce is slightly thickened, 5-7 minutes. Let cool.
Do Ahead:
Hot sauce can be made 1 week ahead. Cover and chill.

GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! image

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!

Provided by French Tart

Categories Nepalese

Time 35m

Yield 1 Small Jar

Number Of Ingredients 10

Ingredients

30 green cardamom pods, seeds taken from
15 whole cloves
5 black cardamom pods (optional)
4 cinnamon sticks
5 tablespoons black cumin seeds or 5 tablespoons normal cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seed
2 teaspoons black peppercorns
1/2 teaspoon fenugreek seeds
1/2 whole nutmeg, broken into small pieces

Steps:

Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
Use as directed in recipes that call for garam masala.

WEST INDIAN PEPPER SAUCE

West Indian Pepper Sauce image

This condiment is VERY HOT, and should be used sparingly until you get used to it. It will be found on every table, for every meal--it is part of the W.I way of life. It will also be added to soups, stews, curries and other cooking as a cooking ingredient--has a unique flavour.

Provided by jenny butt

Categories Sauces

Time 40m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 kg fresh hot chili pepper (preferably a mix of red, green yellow, mostly yellow scotch bonnets)
1/2 cup onion, finely chopped
2 teaspoons garlic, finely chopped (approximately 2-3 pegs (or more)
3 tablespoons fresh finely chopped pawpaw, unripe green (papaya)
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1/4 cup malt vinegar

Steps:

Peel and finely chop all vegetables.
Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
Add more vinegar if needed.
Pour contents into blender (hand held can also be used).
Blend at high speed until pulverised (some prefer pureed).
Cool at room temperature.
Pour into cleaned boiled and sterilized jar only.

Nutrition Facts : Calories 461.3, Fat 2.2, SaturatedFat 0.3, Sodium 3564, Carbohydrate 108.1, Fiber 16.9, Sugar 56.2, Protein 21.3

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Step 2. Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili …
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Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Finely grind in spice mill or with mortar and pestle. Transfer back to pan.
Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chiles are soft and sauce is slightly thickened, 5–7 minutes. Let cool.

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