Ras El Hanout (Modern)

January 2nd, 2012 § 0 comments § permalink

Makes approx 6 ounces

Ingredients

1 teaspoon black peppercorns
½ tablespoon white peppercorns
½ tablespoon poppy seeds
½ tablespoon coriander seeds
½ tablespoon cumin seeds
2 whole cloves
½ teaspoon saffron
1 teaspoon cinnamon, ground
2 teaspoons cardamom, ground
1 teaspoon allspice ground
1 teaspoon nutmeg, freshly grated
1 tablespoon turmeric, ground
½ tablespoon mace, ground
½ teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
½ tablespoon ginger, ground

Directions

Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remaining powdered items and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Ras El Hanout (Traditional)

January 2nd, 2012 § 0 comments § permalink

Makes approx 10 ounces

Ingredients

1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon poppy seeds
1 tablespoon rose bud petals, dried
1 teaspoon lavender buds, dried
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablespoon ginger, ground
1 tablespoon dried galangal root pieces (optional)
1 tablespoon dried orris root pieces (optional)

Directions

In a ziplock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the reaming powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Tandoori Toasted Vegetables with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

Olive oil or canola oil
6-8 baby potaotes, halved
2 cups cauliflower florets
2 medium carrots, chopped large
1 red bell pepper, chopped large
1 green bell pepper, chopped large
1 red onion, chopped large
1 medium yellow onion, chopped large
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season all the vegetables with salt and pepper and drizzle a little olive all over the top and mix. Next sprinkle a little bit of tandoori spice mixture all over the vegetables and again mix well. Preheat oven to 425°F. And place seasoned vegetables in the oven in a glass baking dish to roast for about 15 minutes or until lightly charred. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over vegetables coating evenly and mixing well. Turn the oven down to about 325°F and place the baking dish back in the oven for about 15-20 minutes more. Serve over rice and garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Oven Tandoori Chicken with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 chicken pieces, thighs, breasts, wings, drumsticks etc
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the chicken with salt and pepper and rub a little bit of the tandoori spice mixture all over each piece and let them sit at least 5-8 minutes, refrigerated. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the chicken pieces coating evenly. Let stand for about 1 hour and up to 3 hours. Preheat oven to 375°F. Place in a glass baking dish in the oven with the marinade and bake for about 30 minutes. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Tandoori Spice Mix – BULK

September 12th, 2011 § 0 comments § permalink

Makes about 6 cups (48 ounces)

Ingredients

1 cup ground ginger
1 cup ground cumin
1 cup ground coriander
1 cup paprika
½ cup cardamom powder
½ cup ground cinnamon
½ cup ground black pepper
½ cup ground cayenne pepper
¼ cup salt
1½ cup turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

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