Part 25 (1/2)

Makes about 1 cups I love this dipping sauce. I spoon it over everything - samosas, papadam, all sorts of Indian breads, over rice, etc., etc. I promise you, once you try it you'll be hooked, too.

Garam Masala 4 tablespoons coriander seeds 2 tablespoons c.u.min seeds 1 tablespoon whole black peppercorns 2 teaspoons cardamom seeds 2 small cinnamon sticks, broken into pieces 1 teaspoon whole cloves 1. In a small heavy saute pan, individually dry roast each spice over medium-high heat until they begin to release their aroma.

2. Allow the spices to cool to room temperature and then place them in a spice grinder and process to form a fairly fine powder.

3. Store in an airtight container.

Makes approx.[image] cup cup The Indian spice mix you can't do without! If you always have a bit of this mixture on hand, you are just a step away from great Indian cuisine. I promise. (Garam masala is also available in specialty stores.) Mango Chutney 2 large green mangoes, peeled and sliced 4 ounces dried apricots or cherries ounce golden raisins 1 tablespoon chopped ginger 1 tablespoon minced garlic 12 red chili peppers, seeded and minced 2 cups sugar 1 cup water 2 cups white vinegar 3 teaspoons salt 1 teaspoon c.u.min teaspoon black mustard seeds 2 teaspoons Garam Masala (see recipe on page 273) 1. Place all of the ingredients in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 30 minutes or until thick.

2. Seal in airtight jars.

Makes approx. 56 cups In addition to serving this condiment with Indian food, I use it to top broiled salmon, as a spread for scones, to mix with white rice, or for whatever takes my fancy.

APPENDIX A: Glossary: Thai Flavors and Ingredients BANANAS:.

Bananas are indigenous to Thailand, where over twenty-eight varieties are cultivated. The most common banana is the Cavendish, but don't be afraid to experiment with different varieties, especially in tropical fruit salads.

BASIL:.

Most commonly thought of as an Italian ingredient, basil is actually a key ingredient in cuisines from around the world. Basil comes in many varieties, including a Thai version, but any fresh basil works well in Thai cooking. Basil is quite delicate and is usually best added to dishes at the last possible moment.

BOK CHOY:.

Also known as Chinese cabbage, bok choy resembles Swiss chard in looks and regular green cabbage in taste. Stir-frying softens its flavor slightly.

CARDAMOM:.

This relative of ginger grows in most tropical environments. Its pods release a pungent, sweet-spicy flavor, somewhat similar to cinnamon.

CHILI PEPPERS:.

Chilies come in three basic forms: fresh, dried, and powdered. Botanists have named hundreds of different varieties, making chilies one of the most diverse plants on the planet. With that said, there are a few generalities that seem to hold true with all chilies. Chilies sweeten as they ripen, so a red chili (of the same variety) will be sweeter than a green one. And the bigger the chili pepper, the milder it usually is. So beware of chilies that come in small packages! The seeds and the veins pack the most punch, so to tone down your chili, don't use the seeds or veins.

CHILI SAUCE:.

Bottled chili sauce is a smooth combination of salted fish, red chilies, fish sauce, lime juice, and palm sugar. It is served with almost everything in Thailand. It comes in red and yellow varieties, and in various strengths.

CILANTRO:.

Cilantro is a pungent herb with a citruslike flavor, similar to parsley. It is also known as coriander.

COCONUT MILK:.

Coconut milk can be made fresh by grating and pressing fresh coconut meat, but the canned variety works just as well and is a lot less work! Coconut milk is not the same as coconut water, which is simply the liquid inside the coconut itself.

CORIANDER:.

Also known as cilantro, this herb is a cousin to parsley and is used as such. The seeds are also dried and ground and have a semisweet aroma.

CURRY:.

Curry powder is not a specific spice, but rather a combination of spices that vary depending on the desired effect. Some are sweet, while others are scorching hot. Basic commercial curry powders usually contain six to eight various ingredients.

CURRY LEAF:.

The leaves of an indigenous Southeast Asian plant that have no relation to curry powder or curry paste. The leaves do, however, release a curry-scented fragrance when crushed and are often added to various Asian dishes.

CURRY PASTE:.

Various combinations of spices and chilies, which can be either homemade or store-bought. They are super to keep on hand because they can be stored for long periods of time and help make quick, simple meals.

DRIED FISH:.

Crispy salt-preserved fish used as a snack and in soup.

DRIED SHRIMP:.

Tiny shrimp that are preserved in brine and then dried and used as a flavoring agent. Just a few go a long way. They are usually soaked in water for a few minutes before being added to a recipe, which both softens them and reduces their bite.

FISH SAUCE:.

Fish sauce or nan pla is one of the most used ingredients in Thai cuisine. It has a flavor similar to soy, although somewhat less salty. Salted, fermented fish, or shrimp gives the sauce its characteristic aroma and complex flavor. Beware - it doesn't smell very good to the Western nose, but is well worth getting used to.

FIVE-SPICE POWDER:.

A Chinese spice mixture that contains cinnamon, star anise, fennel, clove, ginger, peppercorns, and dried citrus peel.

GALANGAL:.

Galangal is a more pungent, fiery relative of ginger and is available both fresh and dried. If you can't find it, ginger is a perfectly acceptable subst.i.tute.

GARLIC:.

Garlic is a much-used relative of the onion with a sweet, pungent flavor. Pickled garlic is often used as a garnish.

GINGER:.

A rhizome that is now available in almost every supermarket, ginger adds a certain sweet-spicy component to dishes. It is available fresh, dried, crystallized, and preserved.

GUAVA:.

Also known as the tropical apple, the guava comes in two varieties - green and red. The green is native to Southeast Asia; the red is native to Hawaii. The fruit is especially high in vitamin C, iron, and calcium.

KAFFIR LIME:.