Spice Mogul » Madras Curry No. 4

Spicy Treats: Toasted Curried Pumpkin Seeds

Steve O — Thu, 28 Oct 2010 14:00:34 +0000

One of the great things about Halloween is having all those crunchy and delicious pumpkin seeds leftover from your carving efforts. This year we did a bit of experimentation with our Madras Curry No. 4 blend and came up with a spicy salty snack that would be great at any time of the year.

The Ingredients

2 cups pumpkin seeds, cleaned and dried
2 Tbs of finely ground Madras Curry No. 4 (approximately 1/2 packet)
2 Tbs melted unsalted butter
1 tsp salt

The Cooking

Preheat the oven to 300 degrees. Melt the butter in a small saucepan, and when foaming, add the ground Madras Curry No. 4 and the salt and heat for 2 minutes without burning. Place the pumpkin seeds in a bowl, and toss with the melted butter mixture, to coat evenly.

Spread on a large cookie sheet, single layer and roast in the over for 45 minutes, turning every 10-15 minutes to ensure even roasting. Remove from the oven, let cool to room temperature and serve with your favorite gin-based cocktail.

Christmas Eve Chez Spice Mogul

Steve O — Sun, 27 Dec 2009 02:15:43 +0000

Part of the great fun of any holiday is inventing new traditions. This year to celebrate the launch of Spice Mogul, we made a big triple sized batch of our Madras No. 4 lamb curry with a slew of “boys” to feed the family mob (including kids) and add a little spice to the holiday festivities. Amidst the sparkle of the holiday decorations and the colors and textures of all the sides, it made for a very festive meal.

And of course, guess what Santa brought and placed under the tree in the morning? Spice Mogul starter sets for all the branches of the family. 2010 will be a flavorful year all around!

Madras No. 4 Lamb Curry a la Chatsphotog

Chats — Sun, 13 Dec 2009 22:15:14 +0000

When it is cold, rainy and wet, the body craves food that warms the soul. Some fragrant lamb curry spooned up with chunks of soft naan is just what is required to counter the effects of the weather.

Madras No. 4 Lamb Curry

The Ingredients

1 packet Madras Curry No. 4 whole spice blend
2 pounds leg of lamb (Trader Joe’s has boneless butterflied lamb leg, which is what I used)
1/2 medium onion
2 Tablespoons oil
Fleur de Sel
Pinch of sugar
4 Tablespoons plain yogurt

The Cooking

Trim and dice the lamb into 1 inch cubes. Grind the Madras Curry No. 4 with a mortar and pestle. Mix half of the freshly ground spices with the lamb and set aside. Next, chop the onion finely and sweat in two tablespoons of oil. Throw in a pinch of sugar – this will give the onions a beautiful brown color thanks to the magic of caramelization. When the onions have taken on a nice brown hue, pour in the remaining ground spices with a generous pinch of Fleur de Sel. Stir for a few minutes until the onions and spices are good friends.

Add the spice-coated lamb cubes into the onion mixture and stir well to sear the meat. Cover the pan, turn the heat down low and wait 10 minutes, which will allow the meat and spices to get well acquainted with the sauteed onions. Next, mix in four tablespoons of fresh yogurt, stir, cover and simmer for 20 minutes or until the lamb is tender.

Serve with hot naans. I used Trader Joe’s naans imported from India.

Yields 4-6 servings

Madras No. 4 Scrambled Eggs

Chats — Sat, 12 Dec 2009 16:04:16 +0000

Hot caffeinated beverages are not the only way to awaken the mind and body in the morning. A small addition of the Madras Curry No. 4 to simple scrambled eggs will awaken the palate and the little gray cells.

The Ingredients

1 Tablespoon Madras Curry No. 4 whole spice blend
2 Tablespoon oil
3 whole eggs
1/2 medium onion
Fleur de Sel

Chop the onion finely and sweat in two tablespoons of oil. While the onion is cooking, take a tablespoon of Madras Curry No. 4, and grind in a mortar and pestle. Toss the freshly-ground spice blend into the sautéed onions, add three eggs and a pinch of Fleur de Sel. Stir quickly but gently and the the desired degree of looseness.

Serve with toast spread with good butter.

Yields 1 serving

Spiced Mogul Pecans

Chats — Sat, 12 Dec 2009 07:12:13 +0000

This recipe makes an excellent and different treat at holiday time regardless of which holiday you are celebrating: flavor is totally non sectarian. Created by our photographic collaborator, globe trotting gourmand and accomplished home cook, Chats Chatterjee, it’s easy and delicious.

The Ingredients

One tablespoon of coarsely ground Madras Curry No. 4 whole spice blend
One cup of pecans
Two tablespoons of butter — President is ideal, but any good quality sweet butter will do
A pinch of Fleur de Sel

The Cooking

In a frying pan, heat butter gently. While it is melting, grind one tablespoon of Spice Mogul Madras Curry No. 4. When the butter starts foaming gently, pour in the ground spice mixture and a pinch of Fleur de Sel. Toss in the pecans and stir to coat. Remove from heat and let the pecans cool.

The Beverage Pairing

Lots of latitude here but definitely something that can keep up with the flavors, textures and heat of the pecans. That means vodka or gin with austere and minimal mixers if you must(e.g. tonic), or a fruity dry wine.

Madras Lamb Curry

Malcolm — Mon, 19 Oct 2009 06:04:49 +0000

The recipe that inspired us to form Spice Mogul, this classic lamb curry recipe using our Madras Curry N0. 4. will awaken even the most jaded palates. Very likely to make a week day dinner into a celebration.

The Ingredients

1 packet Madras Curry No. 4 whole spice blend
1 1/2 pounds boneless leg of lamb, trimmed and cut in 1″ cubes
Flour for dredging the lamb
1 medium yellow onion
1 ½ cups chopped tomatoes
1 ½ cups beef or chicken stock
½ cup plain yogurt
3 tbsp safflower or canola oil
1/2 tsp salt

The Cooking

Chop the onion into a medium dice. Grind the Madras Curry No. 4 to a fine powder. Heat the oil and add the freshly ground spices and bloom for 1-2 minutes without buring. Add chopped onion and sauté until tender. Coat the lamb cubes in flour, and add to the pan to brown. When the meat has browned, add the stock and chopped tomatoes to deglaze the pan. Add the salt and simmer uncovered for 10 minutes until the lamb is cooked through.

Off heat and just before serving, stir in the optional one half cup of yogurt.

Served with steamed rice and traditional curry accompaniments .

Yields four servings.

Suggested Beverages

A fruity but dry Alsatian (Gewurtztraminer or Reisling), lager beer, or best of all a dry gin martini. All will compliment the strong flavors of the curry.

Madras Chicken and Cucumber Curry

Steve O — Tue, 01 Sep 2009 23:58:26 +0000

One of the Spice Mogul classic curry recipes using our Madras Curry N0. 4 whole spice blend. The cool crunch of the cucumber pairs beautifully with the creamy fire of the sauce. Easy, sophisticated and sure to be a crowd pleaser.

The Ingredients

1 packet Madras Curry Blend No. 4
1 tablespoon safflower or canola oil
2 boneless skinless chicken breasts (approximately 1 pound)
1 medium English cucumber, peeled, seeded and diced
1 medium yellow pepper, seeded and diced
1 medium yellow onion, medium dice
1 clove garlic, finely minced
2 cups chopped tomatoes with juice
1 cup chicken stock
½ cup plain yogurt
1/8 teaspoon cayenne (optional)

The Cooking

Heat the oil, add chopped onion and sauté until tender. Add cucumber, pepper and garlic, sauté for 5-10 minutes, being careful not to burn the garlic. Meanwhile, grind the Madras Curry No. 4 to a fine powder and add to sautéed vegetables with the optional cayenne pepper and bloom the spices with the vegetables for 2 minutes over medium heat.

Separately, seasoned chicken breasts with salt and pepper and grill until just barely done (internal temperature of 140°), then cool and dice or shred.

To the vegetable mixture above, add the chicken stock and chopped tomatoes and heat to a simmer. Add the cooked chicken and simmer 5-10 minutes or until thoroughly hot and the flavors have blended. Add salt and pepper to taste. Off heat and just before serving, stir in the one half cup of yogurt.

Served with steamed rice and traditional curry accompaniments.

Yields four servings.