Worldwide Locations

Worldwide Locations

Asia Blog

Garam Masala

Photo by <a href=podchef/flickr" src="http://asiasociety.org/files/imagecache/small/garammarsala.jpg">
Food & Recipes

Ingredients

4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
2 teaspoons cardamom seeds
(measured after roasting and removing pods)
4 cinnamon quills
1 teaspoon whole cloves
1 whole nutmeg

Directions

Fruit Chutney

Chutney (Photo by <a href=Jess/flickr)" src="http://asiasociety.org/files/imagecache/small/fruit_chutney.jpg">
Food & Recipes

Ingredients

2 large unripe mangoes or cooking apples
150 g/5 oz dried apricot halves
100 g/3 1/2 oz sultanas (golden raisins)
1 tablespoon finely chopped fresh ginger
1 tablespoon finely sliced garlic
1-2 tablespoons chopped fresh red chilies
500 g/1 lb/2 cups sugar
500 ml/1 pint/2 cups white vinegar
3 teaspoons salt
1 teaspoon cumin seeds
1/2 teaspoon nigella seeds
1/2 teaspoon black mustard seeds
2 teaspoons garam masala

Directions

Fried Chili Sambal

(Photo by avlxyz/Flickr)
Food & Recipes

This sambal keeps well in the refrigerator.

Ingredients

250 ml/8 fl oz/1 cup oil
sprig of curry leaves
500 g/1 lb finely sliced onions
2 tablespoons chilli powder
125 g/4 oz Maldive fish
2 cardamom pods, bruised
2 whole cloves
1 small stick cinnamon
strip of fresh, frozen or dried pandan leaf
3 tablespoons vinegar
2 teaspoons salt or to taste
1 tablespoon sugar

Directions

Fresh Petai Sambal

Petai Sambal (Photo by <a href=w3ndy @ flickr/flickr)" src="http://asiasociety.org/files/imagecache/small/petaisambal.jpg">
Food & Recipes

Serves 6-8.

Ingredients

Fresh Anchovy Relish

Food & Recipes

Serves 6.

Ingredients

250 g/8 oz fresh small anchovies, about 5-8 cm/2-3 in size
2 pieces dried gamboge or small knob dried tamarind or half a lime
3 tablespoons oil
1 large onion, finely chopped
2 teaspoons finely chopped garlic
sprig of fresh curry leaves
2 teaspoons salt
2 teaspoons chilli powder

Directions

Feijoa Conserve

Feijoa (Photo by <a href=niznoz/flickr)" src="http://asiasociety.org/files/imagecache/small/feijoa.jpg">
Food & Recipes

Makes about 6 cups.

Ingredients

1.5 kg/3 lb feijoas
1 litre/2 pints/4 cups water
1.5 kg/3 lb/6 cups sugar
juice of 1 lemon, strained

Directions

Cucumber Raita

Cucumber Raita (Photo by <a href=dejahthoris/flickr)" src="http://asiasociety.org/files/imagecache/small/cucumberraita.jpg">
Food & Recipes

Ingredients

2 green seedless cucumbers
1 teaspoon salt
2 spring onions (scallions), finely chopped
375 ml/12 fl oz/1 1/2 cups thick natural yoghurt lime or lemon juice to taste
1 1/2 teaspoons cumin seeds
2 tablespoons chopped fresh coriander or mint

Directions

Crisp Fried Shallots and Shallot Oil

Fried Shallots (Photo by <a href=biberfan/flickr)" src="http://asiasociety.org/files/imagecache/small/friedshallots.jpg">
Food & Recipes

To store crisp-fried shallots, first cool thoroughly then pack into airtight containers and freeze.

Ingredients

500 g/1 lb shallots
1 litre/2 pints/4 cups peanut oil

Directions

Country Mustard

Mustard Seeds (Photo by <a href=Dennis Wilkinson/flickr)" src="http://asiasociety.org/files/imagecache/small/food_country_mustard.jpg">
Food & Recipes

Ingredients

6 tablespoons black or brown mustard seeds
vinegar
3 cloves garlic (optional)
1 tablespoon chopped fresh ginger
sugar and salt to taste

Directions

In a non-metal bowl soak mustard seeds overnight in just enough vinegar to cover. Puree all ingredients in an electric blender, adding sugar and salt to taste. Store in a glass jar with non-metal lid.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Coconut Chatni

Coconut Chatni (Photo by <a href=drumecho/flickr)" src="http://asiasociety.org/files/imagecache/small/coconutchatni.jpg">
Food & Recipes

Ingredients

half a fresh coconut, grated or 1 cup desiccated coconut
1 lime or lemon
3 fresh red or green chillies
1 teaspoon salt
2 teaspoons ghee or oil
1 teaspoon black mustard seeds
1/2 teaspoon urad dhal
1 teaspoon nigella seeds
small sprig fresh curry leaves
1/4 teaspoon ground asafoetida, optional

Directions