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A Synthesis of Spices

by Webmaster Masala

Julie Narula Gulati shares two enticing recipes which blur the borders between cuisines.


When I was younger, I would watch my mother and sisters create different dishes in our kitchen; this ignited my passion for cooking. I started thinking about how flavours from a variety of cuisines could be combined and fused to produce entirely new dishes, all from my own imagination.

My family and I travel a lot to different countries, which allows us to taste exotic menus. Whenever we return, my mother-in-law and I like to attempt to replicate what we experienced abroad for our family, since we all love food.

Being a mother with two young kids, I don’t have much time on my plate, but I love experimenting with healthier baby food options to keep their diets interesting as well as nutritious. Of course, when I cook for my husband or our families, it’s a wonderful feeling to be appreciated for my innovation.

 

 


CRUNCHY KRAPHAO SPINACH BALLS

SERVING SIZE: 2-4

Prepare the Thai basil fried rice in advance. You can add sautéed tofu or mushrooms, or chicken for a non-vegetarian option. You can also substitute the Kraphao for Panaeng, or any other fried rice variety of your choice.

INGREDIENTS

2 cups of boiled spinach

3 cloves of garlic

2-3 bird’s eye chillies (optional)

1⁄3 tsp of salt

1 1⁄2 cups of breadcrumbs

2 tbsps of cornflour

1 cup of grated mozzarella cheese

2 cups of cooked Thai basil fried rice

Method for preparing the dish:

  1. Blend the spinach, garlic, chillies and salt together to make a paste.
  2. Add 1 cup of breadcrumbs and the cornflour into the mixture. Mix well.
  3. Combine the mozzarella into this dough and set aside.
  4. Grease your hands with cooking oil, and roll the fried rice into eight balls of the same size.
  5. Evenly divide the dough into eight. Pat each segmentto form a layer around the fried rice balls.
  6. Roll the finished balls in the remainder of the breadcrumbs so that they are evenly coated.
  7. Deep fry the balls until lightly browned. For a healthier option, preheat the oven to 180 degrees Celsius and bake the fried rice balls until lightly browned.

PENNE PRAWN CURRY

SERVING SIZE: 4

INGREDIENTS

8 large prawns, deveined and with tails intact
Salt and pepper to taste
1 cup of chopped white onion

1 tbsp of garlic, pounded

1 tbsp of red bird’s eye chilli paste

1⁄2 tbsp of ginger, pounded

11⁄2 cups of chopped tomatoes

1⁄2 tsp of coriander powder

1⁄4 tsp of red chilli powder

1⁄4 tsp of turmeric powder

1⁄2 tsp of cumin powder

1⁄2 tsp of dry mango powder

2 tbsps of cooking oil

1⁄2 cup of water

1 cup of coconut milk or cooking cream (optional)

2 cups of boiled penne

1⁄4 cup of fresh parsley leaves (for garnish)

Method for the dish:

  1. Season the prawns with a pinch of salt and pepper, and set aside for at least 30 minutes.
  2. In a saucepan, add the cooking oil and sauté the onions for 2-3 minutes over medium heat.
  3. Add the chilli paste,pounded garlic,and ginger. Continue to sauté until the onions turn golden brown.
  4. Add in the tomatoes and all of the remaining spices.Mix well.
  5. Stir in the water,and cook for 5 minutes over low heat.
  6. Add the cooking cream and bring the curry to a boil. Cook until the texture is consistent. Season with salt and pepper to taste.
  7. Let the curry cool, and then blend until smooth.
  8. In a nonstick pan, spray some cooking oil and grill the prawns until fully cooked.
  9. Place the prawns over the boiled penne on a nice plate.
  10. 10 Heat up the curry and pour it sizzling hot onto the prawns and pasta.
  11. Garnish with parsley.

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