In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic.
1/4 teaspoon cumin seeds.1/4 teaspoon black peppercorns.
1/8 teaspoon asafetida (see Note).15 fresh curry leaves.1 dried red chile, seeded and crumbled.
In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times..In a small skillet, heat the vegetable oil.
Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.
Add the cumin, peppercorns,.But this excellent entry from Mac — which makes one of our.
favorite chef’s knives.— is ultra sharp and surprisingly thin, making it a very nimble option for tasks like chopping peppers, cutting the skin off fruit, cubing potatoes, and mincing garlic and herbs.
The blade is slightly curved, and while it’s not quite as rounded as a rocking santoku, it’s really agile when mincing garlic and ginger.The Mac knife’s pakkawood handle is grippy and ergonomic, making it comfortable and easy to maneuver no matter what I’m cutting.. Its 8-ounce weight is no joke.