Learn to combine the tastiest colors in the kitchen
do you take home every spice jar what do you see... and then you do not know what to do with it? Does it make you sick when they tell you that " sprinkle a little cumin , like this, by eye"? You never know how much oregano is too oregano ? In that case, she reads on: we can help you.
The answers to all your spice prayers (no, it's not an invented word) has them Anjalina Chugani , a London-born cook of Indian origin who lives in Barcelona . She there she teaches workshops (in establishments coom Espai Boisa , Cookietheque , Born To Cook either The patent ) and she elaborates her spicy recipes, something that she carries out "as a vehicle to express herself and to preserve the flavors and smells that have marked his childhood ", According to her, she affirms on her website.
IN SPAIN, SPICES ARE USED... LITTLE
"The reason I focus my cooking on spices is to honor and show the gastronomy of my land and transmit my origins through cooking. I was born with the flavors coriander and cumin in the mouth! They are very common tastes and aromas in the indian cuisine, and I missed them in European gastronomy. I felt that there was a gap that I had to fill," the chef explains.
In fact, when we ask her what are the most notable differences between Indian and Spanish cuisine, she refers precisely to the mix of spices and how to use them. "In Spain, it is very common to use aromatic herbs instead of spices. Also the techniques are different when it comes to treating certain ingredients. In general, where I think there are many similarities between Spanish and Indian cuisine, is that both cultures feel proud of their traditions and they want to continue preserving them," says Chugani.
However, and although it seems to us that we have a full shelf, the expert is struck by how little spices are used in our kitchen, despite the wide access we have to them. But she also acknowledges that when we use them, we do it right "and with pleasure", and she gives as an example the successful use of saffron in paella or cinnamon in Catalan cream.
HOW TO USE SPICES PROPERLY?
To start this express master class, we ask the cook for a basic Combination, one that always works: "The tenth couple, the most classic, is coriander and cumin ; is the base of most Indian dishes," she says. To that base is usually added a mixture of cardamom, cinnamon, cloves, coriander and black pepper; These condiments form the mixture known as Garam Masala , very widespread in India, especially when making curries and meat dishes.
But what if we want to innovate? What is the secret to never fail ? According to Chugani, success lies in using whole spices , such as cinnamon sticks, cloves, cardamom... In this way, according to what she says, they are able to get the Maximum potential . "I recommend heat the oil enough and start with them to give the first level of flavors to the plate All recipes have their steps; In each one, flavor is added to make the ending deeper," she reveals.
"When it comes to powdered spices, in case we want to cook with our own mixture, it is important toast them before using them and add them halfway through cooking. Thus, it is best to use, first, the whole spices, and then, those that come in powder. From this step, add the main ingredients whether it be vegetables, meat or fish".
Anjalina poses with one of her creations
WITH HANDS IN THE DOUGH: PREPARING GOLDEN MILK
Chugani is fascinated by medicinal aspect of spices, to which she dedicates a special section in her first cookbook, Soul Spices -and in which she delves into the book that she is currently preparing-. In the published volume she brings together a full glossary with the main spices, their features and her winning combinations, and she confesses that her favorite is the turmeric, for, as she asserts, "her health benefits They are far superior to the rest."
"It's a spice cures everything , because it works as an antiseptic, anti-inflammatory, antioxidant... It's the super spice!" exclaims the chef. "I recommend it to start the day with an infusion or a golden-milk , a perfect drink for the winter seasons. It is a infusion with milk (animal or vegetable) and whole spices such as cinnamon, star anise and cloves . To prepare it, we grate a little fresh turmeric or we add a teaspoon of turmeric powder to milk. Then we put a pinch of Pepper so that the turmeric is activated and has a greater effect on the body. In the end, we boiled and we serve hot ".