Recipe Mama

Kashmiri Korma Curry Spice Mix December 8, 2010

Filed under: Condiments & Dips,Ingredients — obsidian @ 8:11 am
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1 tsp Turmeric
10 cardamon pods
1/2 tsp ground Cinnamon
8 Black peppercorns
1/4 tsp ground cloves
1 1/2 tsp ground Cumin
2 tsp Ground Corriander
1 tsp dried Chilli flakes (optional)
1tb Ground paprika
1tb chopped fresh ginger
2 cloves garlic

Break open the cardamon pods to get the seeds out. You could buy the seeds, but I’m not sure how much you’d need as equivalent (maybe a teaspoon worth?). The seeds give a greater aroma and flavour than the powder does…. so use the seeds if you can. Then crush all the spices together in a mortar and pestle. You can keep this mixture in a spice jar and use all of it at once, or smaller amounts if needed. When you go to use it, fry it off with a little oil and the ginger and garlic.


Spinach & Mushroom Gravy January 4, 2009

Filed under: Condiments & Dips — obsidian @ 2:28 am
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In a very lightly oiled frying pan (or you can use a little water instead) fry 2 large mushrooms (sliced), and 2 cloves chopped garlic, about 1tb dried basil, a cube of frozen (defrosted) spinach (or about 1/2 cup fresh)… then add about 1/2c water to about 1b gravy powder add that into the pan. Stir until thick and serve.

If making gravy to go with steaks, try this…. Fry the steak in a tiny bit of oil in a frypan, then once each side is browned, remove the steaks and put them on a plate to “rest” and add about 1/4 cup water and the mushrooms etc. to the pan, stirring to allow the baked on meat juices to form a gravy. Once that water has almost gone, add the gravy powder mix, and when that has thickened add the steaks back in (with any juices), and let them simmer in there for a minute or so, stirring the gravy around so it doesn’t burn, then flip them over for another minute or so to finish cooking the other side. (I find simmering the steaks in the gravy makes a really nice moist steak with delicious gravy)


Cheesy Mushroom gravy December 13, 2008

Filed under: Condiments & Dips — obsidian @ 11:51 am
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Gravy powder (Gravox)
Corn flour
2 cheese slices or 1/2 cup grated cheese
milk powder
spring onions

Chop mushrooms, garlic and onion. Fry these until softened (don’t let the garlic burn). Mix about a tablespoon gravy powder with about a tablespoon of milk powder and 1-2 cups water. Add herbs and spices and bring to the boil. If your gravy isn’t thick enough, add about 1-2 tablespoons corn flour to a dash of water and then add that in, that should thicken it up. Add the cheese, stir until mixed.

Serve over a nice piece of steak, or chicken, or a veal schnitzel or dip some wedges into it…. yum


Chilli Plum Sauce

Filed under: Condiments & Dips — obsidian @ 11:48 am

A bit like sweet chilli sauce but different. It is lovely for dipping wedges/chips in.

Jar of plum jam/conserve
Bottle of chilli sauce

1). Spoon out some of the jam into a microwave safe bowl and microwave it until its liquid (not bubbling, just liquid)
2). Mix that with the chilli sauce to taste (about half and half is good)

You can pour it into jars to keep in the fridge


Spicy Tomato Sauce

Filed under: Condiments & Dips — obsidian @ 11:46 am

(makes 2 cups worth)

1 onion (chopped)
2 ts chilli (chopped)
1 clove garlic (chopped finely or crushed)
1 red capsicum (seeded & chopped)
8 large tomatoes (peeled, & chopped)
(or use 2x425g cans of tomatoes)
Seasonings (to taste)

Lightly fry onion, chilli, capsicum and garlic until soft. Add tomato and bring to the boil. Reduce heat and simmer for 20 minutes, stirring occasionally. When the sauce has thickened remove from the heat and store in airtight container.

(From Super Food Ideas magazine)


BBQ Sauce

Filed under: Condiments & Dips — obsidian @ 11:45 am

(Makes 1 cup)

1 onion (chopped)
1 clove garlic (finely chopped or crushed)
3/4 beef stock
1/4cup tomato sauce
1tb Worcestershire sauce
1tb brown sugar
1ts chilli sauce
1ts mustard powder
black pepper to taste

Lightly fry the onion and garlic until the onion is soft. Add all other ingredients and bring to the boil. Simmer for 5-10 mins until sauce thickens slightly.


(From Super Food Ideas magazine)


Citrus Salsa

Filed under: Condiments & Dips — obsidian @ 11:43 am

juice of 1 lime
1 orange (peeled, segmented & chopped)
1 small cucumber (seeded & chopped)
2 red onion (finely chopped)
1 yellow capsicum (seeded and chopped)

Finely chop all ingredients if you want a chunky salad like salsa, or blend 1/2 to 1/3 of the mix until smooth and then add the remaining for a semi chunky salsa.