Chicken Meatballs

300g minced chicken

2 eggs
1 / 2 teaspoon turmeric
chopped cilantro
salt
1 teaspoon garam masala
3-4 tablespoons breadcrumbs
1 chopped onion new
1 clove garlic, minced

Mix all ingredients with a wooden spoon or hands. Make small meatballs dipped in flour and set aside on a plate.
Now, we must make the sauce where we're going to cook. I give you two ideas:

Chicken meatballs with raisins and pine nuts

8 chicken meatballs
Two onions
50g pine nuts
50g raisins
1 cup sweet wine
Olive oil
Salt

Peel and chop the onions into small cubes, sauté in oil with some salt and wait until it is well browned. Add the pine nuts and raisins and stir to get mix. Pour glass of wine and reduce wait almost dry. Then, add the meatballs and cover with water. Cook for about 15 minutes until meatballs are cooked and sauce has reduced. Serve with a bit of couscous.

Chicken meatballs in tomato sauce on fried rice with goji berries

8 chicken meatballs
300 g of crushed tomatoes
2 cloves garlic
Olive oil
Rosemary
Cooked basmati rice
30g goji berries
Salt
Sugar

Sauté the garlic in the oil and add the rosemary. Add the tomatoes and with a teaspoon of sugar and a pinch of salt, cook about 10 or 15 minutes. Then distribute the meatballs in the sauce and cook over low heat another 15 minutes being careful not to stick. Serve over rice to jump in a pan with a little olive oil and goji berries.

India: Paradise in Hell

We think the curry powder is that we buy in the supermarket, which has a mustard-colored uniforms, which always smells the same and always tastes the same, but no. Curry is a mixture of spices and, therefore, the resulting texture is irregular, yellow with reddish-ocher, black and green. All curries that I could have a common taste test, but the fact is that the difference between a curry and another is abysmal, and that a good curry shows. Today it is very difficult to find a good spice, most are dried in the oven, which makes them too dehydrated and have almost no flavor, so I recommend choosing spices well in specialty stores and make your own blends.

Not all are equal mixture of curry, depending on the region are added or removed one or the other ingredients: cloves, curry leaves ... the same way you can make your own curry powder. I will leave here a recipe.

Curry powder

6-8 green chillies
8 tablespoons coriander or cilantro
4 tablespoons cumin
2 tsp fenugreek seeds
2 teaspoons black mustard seeds
2 teaspoons black pepper corns
1 tablespoon turmeric powder
1 teaspoon ginger

In a saucepan put the chillies, coriander, cumin, fenugreek, mustard seeds and pepper, and heat over medium heat until they give off their aroma. We must at all times to remove the spices do not burn or do more to one side than the other. They should brown very slightly and evenly.
Grind all the ingredients in a mortar or a grinder (depending on the type of curry you want to obtain) and add the turmeric and ginger.

Try also throwing 4 curry leaves and add a cinnamon stick and 6 pins on the same basis of the recipe I gave you. If you want less spicy only have to reduce the amount of chillies.

Saffron Dreams where color or flavoring matter

Well title this post because the kitchen, sometimes, is to seek the deepest feeling. The flavor more in store for you, making mixes and testing, to achieve surprising flavors.
I have seen many recipes throughout my life and there are times when I mix so new to me but have much sense, that move me so that it stuck with me forever. For example, the cinnamon in the stews of meat, green pepper, cream, chili with chocolate or saffron with the fish. If you look well you will realize that in almost all my dreams are the spices. I have thousands! My room is full of boats with hundreds of spices I've been collecting little by little. Many of them already or be consumed but adore. Sometimes I open the cans and the smell, or pick up a little cinnamon sugar Amsterdam and me get in your mouth. I like picking green beans and cardamom seeds open them to see who is inside. And if someone sees me do this always tell the same story: "Do you know that Hindu brides are given a green cardamom beans to chew it?". Some do not know, but chewing a grain of cardamom is not very nice:). "What for?" They replied. "But that the couple feel out of their mouths a perfect aroma."

The spices are ... the essence of the kitchen. There is a very good book called "Epic & Condiments" in the Larousse Saveurs. If you can get ... not hesitate to buy it. One day I discovered that there was, without having seen him, I fell in love. There was one problem, the book was in French and had not been published in Spain so I had to wait some time to have it. The first time I went to France of the first things I did was run to the Fnac and order ... I waited a few more days would have learned that here in Bordeaux, was the largest independent bookstore throughout France: La Librairie Mollat. Anyway, what I have here beside me with star anise on the cover and travel that has made me.
When you see a little shop of spices you pass not long, because it is they who can make a day almost without noticing, your dishes always have more flavor and aroma that emit lead you to sites that have not even stepped on. It's the magic of the kitchen. It is the art of cooking.