Friday, March 25, 2011

Infusion of spices.......more flavors

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Ready to take that Indian dish to the next level? We hit up executive chef Vikas Khanna of the hot new Manhattan Indian restaurant Junoon—not to mention the guy that Eater readers recently voted the sexiest chef in NYC—for an easy method of adding flavor to dishes by infusing oil. The oil can be used as a marinade or even as a salad dressing and can be made well in advance of its use, and it's sure to put a little Punjab punch into whatever you're making. 
Ever experimented with infused oils? Tell us about it in comments.
Ground spices at Junoon
Photo: Courtesy of Junoon Hospitality
Ground spices at Junoon
Servings:2 cups


2 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1 two inch piece cinnamon stick
1/2 teaspoon whole cloves
10 whole green cardamom pods
5 bay leaves
1 tablespoon ground tumeric
2 cups grapeseed oil (or other mild oil), warmed to 150 degrees
  1. In a medium sized heavy bottom pan over medium heat, combine the cumin, coriander, cinnamon, clove, cardamom and peppercorns and heat to toast about two minutes.
  2. Remove from the heat and cool. Then pour the toasted spices into a clean, dry spice grinder with the bay leaves and turmeric and process until finely ground.
  3. Pour the ground spices into a stainless steel container and slowly add the oil, stirring to combine and then cover the container tightly. Leave the oil in a cool, dark place to infuse for at least two weeks.
  4. Strain the oil through a fine meshed strainer lined with cheesecloth and store in a cool dry place for up to one month.
Level of Difficulty: 

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