Dragonsept 1, Hunger 0

[songwind]

People who know me are aware that Indian is one of my favorite cuisines ever.  Within that cuisine, chana masala and gobi mutter masala or two of my favorite dishes.  (Incidentally, I think I could go vegetarian if I got to live on all Indian food.)

Well, on Monday I took a shot at making gobi mutter masala myself.  I started with this recipe,

Comments

[tori04]

Oh! I love food and I love to cook.

I don't do any of it right now. I just pack and stress and argue with the relocation lady.

But later, you shall see more food related stuff in my posts.

Also, you can see much in the way of food related photography on my flickr.

I hope you can recommend some great Indian restaurants to me after I arrive.

[songwind]

Oh, definitely. :)

[genevra]

When I use whole herbs & peppercorns when I make chicken broth for chicken pot pie, I tie them up in a little square of cheesecloth. That way I get all of the flavor, but I don't have to pick them out of the chicken and veggies. A tea infuser might work similarly.

Either that, or grind your cinnamon and cloves up fine in a food processor or something. You'd have to use a lot less, but there's no picking them out.

Playing with recipes to make them better is so fun! I just have make myself remember to write down what I did!

[songwind]

Well, I had ground cinnamon and clove, but it felt like the clove in particular was way too strong. If you look at the recipe, they are basically there to flavor the oil before you cook the masala. I was thinking that maybe I would just let them cook for a minute or two then scoop them out.

[genevra]

That works too. As long as you don't have to search for them among other food. That's no fun.