Baharat Recipes
Bernice Said:
what are baharat spices?We Answered:
GREAT WEBSITE:http://www.theepicentre.com/Spices/bahar…
Ted Said:
The kinds of baharat .............?We Answered:
SalaamI use baharat on leg of lamb before roasting or steak on a BBQ, I have also used it on chicken meat.
I have a 4 spice blend, which consists of; allspice, cinnamon, nutmeg, cloves. Sister Salma above me is correct, you can buy it mixed and ready to use from local outlets. I purchased mine from a Indian Cash and Carry.
Walaikum Salaam
Lois Said:
whats the difference between baharat and garam masala?We Answered:
BAHARAT:Baharat is a North African spice mix used in Lebanon, Syria, Israel, and Jordan, Baharat simply means "spice" in Arabic. This blend is often used to season lamb but is an all-purpose flavour enhancer useful for fish, chicken, beef, tomato sauces and soups. It’s a great addition to lentil dishes, pilafs and can even perk up plain old meatloaf. We find it useful as a rub for virtually anything on the barbeque. A traditional baharat mixture is used similarly to the way Indians use garam masala and may be used as a final flavour booster after a meal has been prepared. It is also commonly added to the pan with a little butter to disperse flavours before frying.
The Turkish style baharat is similar to the Arabic versions but often includes mint. Chefs in Turkey use this blend as an all-purpose seasoning for meat dishes such as kofte, grain pilafs, and vegetable dishes. Excellent as a rub on lamb prior to grilling, it also has an affinity for eggplant, or you may even try perking up your next batch of ratatouille with these flavors of Turkey. Cassia, nutmeg, cumin, coriander and black pepper round out this blend.
Baharat ingredients:
2 tbsp fresh ground black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground cloves
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground cardamom
http://www.theepicentre.com/Spices/bahar…
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GARAM MASALA
Garam masala is a wonderfully aromatic blend of spices from India. Garam means "hot" or "heating" and masala means "spice blend". The "hot" is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. Another explanation we've heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavoured with it. It does however usually include some black pepper and cinnamon or cassia which carry some heat.
Many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon, nutmeg, and mace for example. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway. Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to whatever dish it is being used to season.
Whole garam masala is used more in north Indian cooking, especially meat dishes. A whole garam masala could include cinnamon sticks, bay leaves, cloves, cardamom pods, mace blades, and black peppercorns. These are fried in hot oil or ghee before other ingredients such as meat, onions, garlic, or ginger are added. Heating these spices releases a wonderful aroma that fills your house and stimulates appetites.
Ground garam masala is usually added at the end of cooking or may even be added to a dish after serving. We've heard it referred to as a "pepping up" spice. Only buy small quantities at a time, or if you choose to make your own, do it in small batches as it loses flavour after a few months and the flavour balance changes, with cloves becoming more predominant than is desirable.
Use garam masala as directed in recipes but don't stop there. It is excellent for flavouring many dishes, not just Indian fare. Sprinkle some over a squash before roasting or a bowl of pumpkin soup before serving, or onto corn on the cob that has been brushed with oil or butter.
Recipe for Garam Masala
Ingredients:
2 tablespoons coriander seeds
1 tablespoon cuminseed
Seeds from 10 cardamom pods
2 teaspoons mustard seeds
2 teaspoons fenugreek
2 teaspoons black peppercorns
1 heaping teaspoon whole cloves
3-inch cinnamon stick, broken in half
Preparation:
Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 2 months.
http://www.theepicentre.com/Spices/garam…
Jennie Said:
do u think vhp had doen the good thing by doing baharat band?We Answered:
Yes vhp was right.For muslims everthing is done they go to Hajj with half their money paid by the govt. of India and the state many sops dished out to them but when it comes to our yatra then every1 has a problem including the india govt. this is very sad. and just shows the minority politics being played .
Will people cme out on streets on 10th August against the unfair act of the govt against Amarnath,i will.Will you join me???
Om Namaha Shivaya!!!
Lester Said:
can some please send me the song or link to dwnload from kumar sanu of jai baharat movie,"ye chehra janam k?We Answered:
Download this song for free from www.guruji.com ;click on the link below;http://www.guruji.com/music?q=ye+chehra+…
Jason Said:
How do you avoid idealising other women?We Answered:
stop lying to yourself. STILL! just realized who she is! and now wishing for the old one back. I doubt that she could have made him marry her.Terry Said:
What is the history of the spice mixture baharat?We Answered:
baharat means spices (plural) in Arabic.any kind of spice not just pepper.
and bahar means spice (as in single)