Thai Green Masala Paste Taaza Masala Recipes

THAI GREEN MASALA PASTE (TAAZA MASALA)

Steps:

• Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
• Measure 1 teaspoon of soaked seeds and put into blender jar.
• Add garlic, ginger, mind, cilantro/coriander and vinegar.
• Blend on high speed until very smooth.
• Mix in salt and ground spices.
• In small sauce pan heat oils until very hot.
• Add in blended mixture and bring to a boil.
• Remove from heat and allow to cool.
• Once cooled pour into a clean jar with lid.
• Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
• Store in the refrigerator.

PRAWNS IN GREEN SPICE PASTE (HARA MASALA)

Steps:

• Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
• In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
• On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
• Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
• Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
• Serve with paratha or rice!

MADRASI MASALA PASTE

Steps:

• Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
• Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
• Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
• Stir in the garlic, ginger and enough of the vinegar to make a paste.
• Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
• Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

MOM'S HARRA MUTTON(MUTTON WITH GREEN MASALA)

Steps:

• Heat oil/ghee in a cooker.
• Fry garlic and ginger in the oil/ghee to a golden brown colour.
• Add onions and fry to a golden brown colour.
• Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered).
• Mix well.
• Add the mutton pieces/mutton chops.
• Fry well.
• Add 3/4 cup of water.
• Cook under pressure for 10 minutes.
• In the meantime, to the yogurt, add the corriander leaves, mint leaves, methi leaves, spinach and green chillies (green masala mixture).
• Remove pressure from the cooker.
• Add the low-fat yogurt and green masala mixture to the mutton.
• Cook over low heat till the gravy thickens.
• There is no need to keep on stirring while the dish is cooking.
• Serve hot with rotis (Indian flatbreads) on a cold ROMANTIC night!

GOAN MASALA PASTE

Steps:

• Grind the cumin seeds, coriander seeds, peppercorns and cloves to a fine powder.
• Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.