1,000 Indian Recipes (47 page)

Authors: Neelam Batra

8 to 10 star anise, broken

1 2-inch stick cinnamon, broken

10 whole cloves

1 teaspoon ground turmeric

1 teaspoon ground nutmeg

1.
In a medium cast-iron or nonstick wok or skillet, roast the coconut, stirring and shaking the skillet over medium-low heat, until the coconut is crispy and golden, 7 to 10 minutes. If the coconut is not crispy after 10 minutes, lower the heat further to avoid browning, and carefully watch for the next few minutes until the coconut becomes crispy. Transfer to a bowl.

2.
In the same skillet, place the garlic, ginger, and green chile peppers and dry-roast, stirring and shaking the pan over low heat until most of the moisture evaporates and the mixture is golden, 7 to 10 minutes. Add to the coconut.

3.
Place the remaining spices in the skillet and dry-roast over medium-low heat, stirring and shaking the pan until golden and highly fragrant, 7 to 10 minutes. Let cool, mix all ingredients together, and grind in a spice or coffee grinder to make a fine powder. Store in an airtight container about 3 months in the refrigerator or about 1 year in the freezer.

Garam Masalas

Garam Masala

Makes about 1
¹⁄
₂cups

Garammasala
, meaning hot spices in Hindi, is a dark brown, spicy-hot blend that is believed to induce internal heat in the body. Made with four basic spices—cloves, cinnamon, black and/or green cardamom, and black peppercorns—
garam masala
is available in many different forms. Every region—in fact, every family—has its own unique variation. Just a pinch of this
masala
, sprinkled over dishes as a garnish before serving, adds tremendous fragrance and flavor. It also adds complex nuances to dry-rubs and marinades. Garam masala is now found even in supermarkets, but homemade is always preferred.

¹⁄
₃cup ground cinnamon

¹⁄
₃cup ground freshly black pepper

¹⁄
₄cup ground black cardamom seeds

¹⁄
₄cup ground cloves

3 tablespoons ground green cardamom seeds

In a medium cast-iron or nonstick skillet, roast together all the spices, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Hyderabadi Garam Masala with Black Cumin Seeds

Hyderabad ka Garam Masala

Makes about 1
¹⁄
₂cups

Hyderabadi cuisine is known for its rich, flavor-laden curries and
biryanis
(layered rice dishes). It uses lots of fragrant spices, including black cumin seeds and saffron, both of which are showcased in their signature
garam masala
. This blend has a strong and quite different aroma than my basic Garam Masala (preceding recipe), but the two can be used interchangeably.

2 teaspoons saffron threads dry-roasted and ground (
Dry-Roasting Spices, Nuts, and Flours
)

¹⁄
₄cup freshly ground black pepper

¹⁄
₄cup ground black cumin seeds

¹⁄
₄cup ground cloves

¹⁄
₄cup ground cinnamon

¹⁄
₄cup ground green cardamom seeds

Prepare the saffron. Then, in a medium cast-iron or nonstick skillet, roast together all the spices, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Mughlai Garam Masala with Nutmeg and Mace

Mughlai Garam Masala

Makes about 1
¹⁄
₂cups

Mughlai cuisine, featuring
tandoori
foods and fragrant cream-laden sauces, was brought to India by the Moghuls from Central Asia, who ruled India from 1526 to 1857. Their characteristic richness also comes from this vibrant
garam masala
.

1 tablespoon saffron threads, dry-roasted and ground (
Dry-Roasting Spices, Nuts, and Flours
)

¹⁄
₄cup freshly ground black pepper

¹⁄
₄cup ground cumin seeds

2 tablespoons ground black cumin seeds

2 tablespoons ground cinnamon

2 tablespoons ground cloves

2 tablespoons ground green cardamom seeds

2 tablespoons ground black cardamom seeds

2 tablespoons ground ginger

1 tablespoon ground bay leaves

1 teaspoon ground mace

1 teaspoon ground nutmeg

Prepare the saffron. Then, in a medium cast-iron or nonstick skillet, roast all the spices together, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Parsi Garam Masala with Star Anise

Parsi Garam Masala

Makes about 1
¹⁄
₂cups

This distinctive spice blend comes from one of India's most historic communities—the Zoroastrians, popularly known as the Parsis, who migrated to India from Iran and settled near Bombay in the west-central part of India. The Parsis are avid meat, chicken, fish, and egg eaters, and their foods reflect a strong Iranian influence, shown in their use of rice and nuts, mingled with the locally available coconut and spices.