Queen of Spices

Today the spices ruled my kitchen. I had one of the most exciting kitchen experience today. Not only was it an opportunity for me to try out new ingredients but also new spices. Talking bout spices, how i wish i've got a spice rack! I remember i came across a blog whereby the owner of the blog mentioned somethin bout a spice rack she bought, that was love at first sight for me! Before i day dream bout that rack, i better get back on track :)

I whipped up 3 spice-rich dishes today. Nasi Briyani, Bombay Curry and Vegan Curry's the menu for lunch.

My version of Nasi Briyani is a rather simple one. Perhaps i was thinking of the accompaniment dishes that will be eaten with the rice and at the same time i was also preparing it for a friend. The measurement given below can serve up to 10; depending on if they are small or big eaters.

INGREDIENTS
* 1 kg Basmati rice
* 1 tbsp ghee
* 1 tbsp oil

* 1 star anise
* 3 cardamons
* 5 cloves
* 2 stalks lemon grass
* 1/4 tsp turmeric powder
* 5cm piece cinnamon stick

* 1300ml water
* 1/4 cup natural/plain yogurt
* 2 tsp salt

Method:
1) Wash and drain rice and put it into an electric rice cooker.
2) Put both oil and ghee in a non-stick and fry the spices until fragrant.
3) Add water, yogurt and salt and bring to boil.
4) Pour the mixture into the rice cooker.
5) Turn on the rice cooker and cook the rice automatically.

Note:
This version of briyani would be good if you're gonna add in some meat dishes into the electric rice cooker once the rice is cooked thoroughly.

When the rice is done, remove all spices leaving only the plain rice. Add in the cooked meat dish and mix well to combine. Let the rice stand in the pot for about 20mins or so before serving. By doin this, you'll get a different version of Nasi Briyani from what i've prepared.


For this dish, i'm not sure bout its authenticity of the ingredients used for i've no knowledge of the actual spices used for this Bombay Curry. I did some research and it seems like they've got a few version of this dish.

INGREDIENTS
* 1 kg beef/lamb
* 1 tbsp ghee/oil
* 2 chopped onions
* 2 crushed garlic
* 3 green chillies
* 1 tbsp grated fresh ginger
* 1 tsp turmeric powder
* 1 tsp cumin powder
* 1 tbsp coriander powder
* 2 tsp chilli powder
* 1 tsp salt
* 400g plum tomatoes
* 1 cup coconut milk
Method:
1) Cut the beef or lamb into bite size
2) Heat ghee and add in the onions, stir until just soft.
3) Add garlic, chillies, ginger, turmeric, cumin, coriander and chilli powder. Stir until just heated through.
4) Add the meat and cook over high heat until meat are well coated and browned all over.
5) Stir in the salt and undrained plum tomatoes. Crush the plum tomatoes with your laddle or fork and let it simmer for bout 1-11/2 hours or until meat is tender.
6) Add the coconut milk and let it simmer until the gravy has thickened slightly.

Note:
For those who love a spicier note of curry, you can add it another 1-2 tsp of chilli powder. Serve garnished with freshly chopped coriander if desired.

I cooked this Vegan Curry specially for a friend since she's on a vegan diet. And i gotta say even by cooking such a simple dish, i learnt a lot on what are the varieties of vegie you can have in a bowl of curry! For a non vegetarian like me, i really really like this dish. You can serve this curry with rice or bread if preferred.

INGREDIENTS
* 200g pumpkin
* 100g long beans
* 1 medium brinjal
* 100g cauliflower
* 150g cabbage
* 5 young sweet corns
* 100g carrot
* 2-3 tbsps oil

Spice A
* 2 sprigs curry leaves
* 3 cm piece cinnamon stick
* 1 star anise
* 5 cloves
* 2 cardamons
* 1 stalk lemon grass

Spice B ( Ground & Combine)
* 2 1/2 tbsps chilli paste
* 5 shallots
* 2cm piece galangal
* 1 1/2 tbsp curry powder
* 1/4 turmeric powder
* 2 candletnuts

Spice C
* 2 tbsps tamarind puree
* 800ml think coconut milk
* 2 tbsps thick coconut milk

Seasoning
* 1/2 tsp salt or to taste
* 1/2 tsp sugar or to taste

Method:
1) Heat oil and fry Spice A until fragrant.
2) Add grounded Spice B and continue to fry until oil rises to the top.
3) Add pumpkin wedges and carrot wedges, fry until well blended.
4) Put in tamarind puree and thin coconut milk and bring to a simmering boil
5) Add long beans, brinjals and cauliflower and simmer for a while.
6) Mix in the rest of the vegie and simmer until the vegie turn just tender.
7) Add seasoning and thick coconut milk and let it simmer .
8) Cover the wok for a while until the oil rises to the top.
9) Ready to serve

Note:
For those that wanted more ingredients in this vegan curry, you can add in some deep-fried tofu and fried gluten puffs.

The chilli paste i used its a 3 in 1 , where tamarind juice and salt has been added to the chilli paste.