Best 2 Vadouvan Spice Blend Recipes
**Embark on a Culinary Journey with Vadouvan Spice Blend: Discover Authentic Indian Recipes That Will Delight Your Taste Buds**
Vadouvan, a captivating spice blend originating from the vibrant region of South India, tantalizes taste buds with its aromatic and flavorful profile. This unique blend of spices, comprising fenugreek, coriander, cumin, mustard, and turmeric, among others, forms the heart of many delectable Indian dishes. From the fiery Chettinad Chicken to the comforting Vadouvan Lentil Soup, each recipe showcased in this article highlights the versatility and culinary prowess of this exceptional spice blend. Prepare to embark on a culinary adventure as we delve into the depths of Indian cuisine, exploring the vibrant flavors and aromas that await you.
VADOUVAN SPICE BLEND
There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte and roasting it for a deep, meaty flavor.
Provided by Paul Grimes
Categories Condiment/Spread Food Processor Garlic Onion Bake Diwali Spice Gourmet
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
- Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
VADOUVAN INDIAN SPICE BLEND - GOURMET
Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)
Provided by KateL
Categories Onions
Time 2h
Yield 3 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (176C) with rack in middle position.
- In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
- Repeat with shallots, then garlic.
- In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
- In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
- Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1-1/4 hours.
- Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.
Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1
Tips:
- Use fresh spices: For the most flavorful vadouvan, use freshly ground spices whenever possible. This will give the blend a more vibrant and complex flavor.
- Toast the spices: Toasting the spices before grinding them will help to release their essential oils and intensify their flavor. You can toast the spices in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
- Grind the spices finely: For a smooth and consistent blend, grind the spices finely in a spice grinder or coffee grinder. You can also use a mortar and pestle, but this will take a bit more time and effort.
- Store the blend in an airtight container: To preserve the flavor and potency of the vadouvan, store it in an airtight container in a cool, dark place. The blend will keep for up to 6 months.
Conclusion:
Vadouvan is a versatile spice blend that can be used to add flavor to a variety of dishes. It is especially well-suited for use in curries, stews, and soups. The blend can also be used as a dry rub for meats or fish, or as a seasoning for roasted vegetables. With its unique and complex flavor, vadouvan is sure to become a favorite spice in your kitchen.
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