Hawkins Classic Instruction Manual page 82

Frying onions: Correctly fried onions – uniformly fried to the
desired colour – are important to the taste and texture of many
recipes. Some recipes in this Manual require the onions to be fried
until they are a colour described as "golden brown" and some recipes
require the onions to be fried to a colour described as "light golden
brown", as explained below. The recipes state to fry onions initially
on high heat. After the liquid from the onions dries up, reduce heat
when there is sticking. As the onions near the desired colour, the
colour can change fast.
"Golden brown" means that the colour of the onions should be
uniformly brown with a yellowish tinge rather than a flat, dull brown
but NOT dark brown or black. Frying onions to "golden brown"
requires time and attention so that the onions are fried evenly and
just to the right colour. For example, it takes about 10 minutes to fry
the 300 g grated onions in the Rajma recipe (page 61) to "golden
brown" in a 5 Litre Hawkins.
"Light golden brown" means that the colour of the onions should
be light brown with a yellowish tinge. This shade comes before
"golden brown" is reached. For example, if it takes about 10 minutes
to fry the 300 g grated onions in the Rajma recipe (page 61) to
"golden brown" in a 5 Litre Hawkins, then "light golden brown"
would be about 8 minutes.
Garam Masala powder:
∕
Yield: About 2 1 tbsp / 37.5 ml
2
1 tsp / 5 ml
80
peppercorns
∕
3 tsp / 3.8 ml
4
7 x 2.5 cm sticks
∕
3 tsp / 3.8 ml
4
1. Roast together all ingredients in a small, heavy skillet (pan) on
medium heat. Stir continuously until the spices darken by a few
shades and give out their distinct aromas (about 5 minutes). Remove
from heat, spread on a plate and allow to cool.
2. Grind to a powder. Store in an air-tight jar. May be frozen.
Garlic, clove of: One of the curved segments which make up one
whole garlic bulb. A clove of garlic, from 1.0 to 1.5 g, which may be
2 to 3 cm long and about 1 cm at the widest part. If you have larger
cloves, adjust the quantity appropriately.
Ghee: Clarified butter.
Ginger, fresh (Adrak): Peel off the smooth brown skin before
grating or chopping. The recipes give the weight as well as the length
of fresh ginger required. Since the width and thickness of ginger
pieces vary, the width of a piece of ginger is taken to be 2.5 cm for
quantities specified in the recipes. A 2.5 cm long and 2.5 cm wide
piece of ginger is taken to weigh 10 g.
cloves
cinnamon
4 brown cardamoms
seeds taken out and kept,
pods discarded. Measure
∕
tsp / 3.8 ml seeds.
3
4
black cumin seeds
(shah jeera) or cumin seeds