Cooking with Garam Marsala©
First let’s talk about Garam Marsala as the composition of garam masala
differs regionally, with wide variety across
A typical Indian version of garam masala is: black & white peppercorns, cloves, cinnamon, black & white cumin seeds, black, brown & green cardamom pods and that is exactly what we use in our Home Farm Herbery Garam Marsala Blend except we grind up everything and we add a little nutmeg. (Home Farm Herbery Garam Marsala Blend ingredients cumin, coriander, cardamom, pepper, cinnamon, cloves, & nutmeg.) Our flavors are carefully blended to achieve a balanced effect t o release its flavors and aromas.
Used mostly in Indian cooking the North American cook is missing out on an occasional treat by not keeping a small package of Garam Marsala in his or her herb pantry.
Garam Marsala has a lot of nutritional value since it contains several micronutrients. One ounce has about 215 milligrams of calcium, 9 milligrams of iron, 400 milligrams of potassium, and 1 milligram of zinc.
I want to share two wonderful and inexpensive to make recipes with you that are not only tasty, delicious and good for you, but healthy!
Sweet Potato Cauliflower Soup
When you want a soup that has a pleasant depth and is slightly sweet from the addition of those pretty orange potatoes and roasted cauliflower then this is the soup for your. The sweetness is delicately enhanced with a light sprinkle of garam masala. At Home Farm Herbery we think the chunky veggies and thick and creamy broth make it good choice for lunch or a light dinner.
Sweet Potato Cauliflower Soup
Yield: 6 to 8 servings
1 large head cauliflower (the one I used was at least 7? in diameter
Olive oil for drizzling
Few dashes Home Farm Herbery’s garam masala http://www.localharvest.org/garam-marsala-blend-C23847
3 medium to large sized peeled sweet potatoes cut into 1? pieces
1 sweet onion, diced
2 cloves garlic
7 cups water
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces.
Sprinkle cauliflower lightly with Home Farm Herbery garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to turn the cauliflower. Just remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow it to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.
Also why not try this wonderful Vegetable masala which is a mixture of potatoes, carrots, peas and beans cooked with onions & tomatoes adding Home Farm Herbery Garam Masala Blend, ginger and garlic powder.
2 potatoes, peeled and cubed
1 carrot, chopped
10 French-style green beans, chopped
1 quart cold water
1/2 cup frozen green peas, thawed 1/2 teaspoon ground turmeric
(You can opt for a frozen veggie mix that has baby carrots and corn in it)
1 tsp kosher or sea salt is preferred as opposed to regular salt
1 tablespoon vegetable oil
1 teaspoon Home Farm Herbery mustard seed http://www.localharvest.org/mustard-seed-C24074
1 teaspoon ground cumin
1 onion, finely chopped
2 tomatoes - blanched, peeled and chopped
1 teaspoon Home Farm Herbery garam masala http://www.localharvest.org/garam-marsala-blend-C23847
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon Home Farm Herbery chili powder http://www.localharvest.org/chili-powder-C23758
1 sprig cilantro leaves, for garnish
Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
Heat the oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and sauté until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; sauté 3 minutes. Add the cooked vegetables to the tomato mixture and sauté 1 minute. Garnish with cilantro
P.S. If you
want to stay healthy then watch this great documentary on Netflix or get the
May the Creative Force be with you.