For the last year, I’ve been playing and enjoying the game Assassin’s Creed Odyssey which is set in ancient Greece. The countries around the Mediterranean sea, eat a very different diet than we do in the Nordic countries, and that has always fascinated and inspired me. This is my recipe for delicious sourdough olive bread.
The bread has a healthy amount of Kalamata olives and is spiced with dried herbs that grow naturally in the region. We’re using basil, thyme, oregano, and rosemary.
Faith is a powerful thing. Faith is tied to religion. Different religions come with certain rules and traditions that have shaped people’s lives on our planet for thousands of years. In Judaism, they have a resting day called Shabbat, which starts Friday evening at sunset. Invariably intertwined with observing the Shabbat is the braided bread Challah. This is my recipe for sourdough challah.
Disclaimer! This is not an article about religion or my views on it, but if you are a regular reader you know I always like to look into the backstory of the things I present here.
Many people think that chicken tikka masala is an Indian dish, but as far as it’s known the dish comes from a restaurant in Glasgow in Scotland. It really doesn’t matter where it is from, but how it tastes. This dish really delivers in the “lots of taste” department. I think you should try my recipe for chicken tikka masala, and try something awesome.
Tikka masala is a borrowed word from Hindi टिक्का मसाला that means something like spiced pieces. Which is a pretty accurate description.
Tikka masala, a dish renowned for its robust flavors and aromatic spices, is a culinary delight that can be enjoyed with a plethora of ingredients, be it succulent chicken, hearty vegetables, or any other protein you desire. The essence of this dish lies in the rich and flavorful paste, a concoction of spices and herbs, that transforms an ordinary meal into an extraordinary culinary experience. This article delves into the intricacies of creating a homemade tikka masala paste that elevates your dish from “delicious” to “fantastic”. This is my tikka masala paste recipe.
A Symphony of Spices in this tikka masala paste
Creating tikka masala paste is not a herculean task, but it does necessitate a diverse palette of ingredients. Storing spices in seed form is a culinary secret that ensures they retain their fragrance and potency much longer than their powdered counterparts. The amalgamation of these spices results in a paste that is a treasure trove of flavors, ready to infuse your dish with the essence of the Indian subcontinent.
Preservation and Longevity
This aromatic paste can be preserved for a month when stored in a sealed jar, allowing you to relish the flavors over multiple culinary creations. For those looking to extend the life of this spice blend, freezing it ensures its goodness remains intact for up to six months.
The Heart of the Paste: Garam Masala
The soul of tikka masala paste is the garam masala spice blend, a ubiquitous mixture in the cuisines of the Indian subcontinent, Mauritius, and South Africa. This versatile blend is a culinary gem, enhancing a variety of dishes with its unique flavor profile. Having a jar of this spice blend in your cupboard is akin to possessing a culinary wand that can transform any dish.
The blend I propose is a result of meticulous experimentation with various spices, aiming to achieve a harmonious balance that tantalizes the taste buds. However, the world of spices is vast and diverse, and I encourage culinary enthusiasts to explore different combinations and create a garam masala that resonates with their palate.
For those pressed for time, a visit to your local spice shop to procure their blend of garam masala can still result in a remarkable tikka masala paste, brimming with flavors.
A Journey of Flavors
Embarking on the journey of creating your tikka masala paste is not just about following a recipe; it’s about exploring the myriad of flavors and discovering the combinations that resonate with your soul. It’s about immersing yourself in the rich culinary heritage of the Indian subcontinent and experiencing the symphony of spices that have been cherished for centuries.
Experimentation and Personalization
The realm of spices is boundless, and the creation of tikka masala paste is an opportunity to traverse this vast landscape. Experiment with different spices, adjust the proportions, and discover your signature blend. The essence of cooking lies in personalization, and I encourage you to embrace your culinary instincts and craft a paste that is a reflection of your taste and preferences.
indian chicken tikka masala curry and saag paneer curries on table top
Conclusion of this tikka masala paste
Tikka masala paste is the cornerstone of creating a dish that is a melody of flavors and aromas. This homemade paste is a gateway to exploring the rich and diverse world of spices, allowing you to experience the culinary treasures of the Indian subcontinent. Whether you are a seasoned chef or a home cook, the journey of crafting your tikka masala paste is a culinary adventure that promises a voyage of flavors and discoveries. So, delve into the world of spices, create your signature blend, and share your culinary creations with the world, spreading the joy of cooking and the love for flavors.
Please share this recipe for tikka masala paste on social media
If this recipe enlightens your culinary journey, do share it with fellow food aficionados and home cooks on social media. The joy of cooking is amplified when shared, and I would be elated to see your creations. If you utilize this paste in a dish and share it on social media, please tag me as @foodgeek.dk, allowing me to partake in your culinary adventures.
Add coriander seeds, cumin seeds, cardamom pods, black pepper, fennel seeds, mustard seeds, clove, and dried chilies to the skillet. Toast until fragrant. It takes about 10 minutes.
Grind the spices in a spice grinder or a mortar until it's a fine powder. Add tumeric.
Put it in a sealed glass. You won't need all in this recipe.
Make tikka masala pasta
Reheat the skillet to low.
Remove the skin from the garlic and peel the ginger using a teaspoon.
Put all the dry spices on the skillet and toast until fragrant. It takes about 10 minutes.
Grind the spices in a spice grinder or mortar until it's a fine powder.
Put everything in a mini chopper and process it until it's a fine paste.
