Tagged With: curry
Who says you have to make curry with curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant and since trying theirs we have come up with some delightful variations of our own- and nothing says holiday like bread pudding. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy.
World Spice is the most aromatic place in Seattle, in a good way. The fragrance is so intoxicating that it can sometimes overshadow the visual of all of the seeds, roots, powders and pods in their little jars, most of them in subtle and varying earthy color tones. In the center of the store, though, there sits a bright contrast to the natural richness of the spice color palette — it’s a pyramid of shiny Masala Dabbas, the traditional kitchen implement of India. The gleam of the stainless steel is impossible to ignore, and is the perfect palette for the spice-centric cook.
A masala dabba (mah-SAH-lah DAH-bah) is a container kept close at hand in Indian kitchens. They consist of an outer cannister, inner ramekins, an inner lid, an outer lid, and a small spoon. The containers are filled with the most often used spices in that particular kitchen; usually some combination of Turmeric, Cumin, Indian Coriander, Green Cardamom Pods, Cloves, Black Peppercorns, Red Chile Flakes, Indian Cayenne, Amchoor, Brown Mustard Seeds, Fennel Seeds, Fenugreek Seeds, or Nigella Seeds. Having a selection of spices close at hand enables cooks to create curries on the fly to complement specific ingredients, leaving pre-mixed curry powders to less experienced culinarians.
Antique dabbas are found in both copper and wood, though in recent times, stainless steel has become the most popular material for its sleek appearance and ease of care. The dabba we offer has seven inner stainless-steel cups, each with about a 1/2 cup capacity, though we recommend only filling them half-way, and replenishing from your air-tight spice storage often. The gift of a masala dabba traditionally marks a coming of age, given from mother to daughter- though they make excellent gifts for any cook or aspiring cook on your list, most especially paired with a Make Your Own Curry gift set, or a 660 Curries book.
The dabba fun doesn’t end with Indian cuisine, however… We use our masala dabbas for every kind of cuisine imaginable. For the barbeque enthusiast who loves to make their own rubs, a dabba filled with Sweet Smoked Paprika, Indian Cayenne, Yellow Mustard Seed, European Coriander, Granulated Garlic and Onion Powder is sure to please. For fans of south-of-the-border fare, Mexican Oregano, Cumin Seed, Ancho Chile Flakes, Chipotle Flakes, New Mexico Chili Powder, Mole Ole, and True Cinnamon Sticks will be just the ticket. Your imagination is the limit!
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce a surprising haul, most especially in the carrot department. Praise be that carrots are delicious, so their being excessively plentiful is a problem I’m thankful to have! This soup is hearty and delicious, made velvety by the soft puree of carrots, and from the toasted rice in the Poudre de Colombo curry. We’ve dressed it up a little with the prawns, but this soup can easily be made vegan by omitting them, and using red miso paste in favor of the Worcestershire powder. If you’re short on time, or you perhaps planned your garden space better than I did, and therefore the creative utilization of carrots is not a pressing issue for you, a can of pumpkin puree is an excellent substitution.