1,000 Indian Recipes (48 page)

Authors: Neelam Batra

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.

Kashmiri Garam Masala

Kashmir ka Garam Masala

Makes 1
¹⁄
₂cups

Situated on the northernmost tip of India, the valley of Kashmir is full of natural beauty, with mountains, small streams, and lakes dotting the countryside. This vibrant, complex
garam masala
mixture evokes this rich and fragrant land. Use it sparingly, with hearty meat, poultry, and seafood preparations.

¹⁄
₂cup fennel seeds

¹⁄
₄cup black cumin seeds

¹⁄
₄cup black peppercorns

2 tablespoons green cardamom seeds

1 teaspoon saffron threads

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

1 teaspoon ground mace

1 teaspoon ground nutmeg

1.
In a medium cast-iron or nonstick skillet, roast together the fennel and cumin seeds, peppercorns, cardamom seeds, and saffron threads, stirring and shaking the pan over medium heat until heated through, about 2 minutes.

2.
Let cool, then grind in a spice or coffee grinder to make a fine powder. Transfer to a bowl and mix in the cinnamon, ginger, cloves, mace, and nutmeg. Transfer the mixture back to the skillet and roast over medium heat until heated through once more. 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.

Savory Spice Blends

Chaat Masala

Makes about 1
¹⁄
₂cups

Chaat
is the term to describe salads or snack dishes infused with a complex mix of sweet, salty, tangy, and spicy flavors, and always seasoned with some form of the spice blend called
chaat masala
. This classic spice blend is made with an unrivaled combination of some of India's most intriguing herbs and spices, featuring mango powder, dry-roasted cumin seeds, and black salt at its base. Of course, there are countless variations throughout India. Home cooks and professional chefs also use it to jazz up salads, fresh fruits, and fruit juices, and it can be added to dishes to "save" them when their flavors don't seem to be quite right. In this one rare instance, if not using homemade, I recommend trying commercially packaged
chaatmasala
sold at Indian supermarkets. I like the MDH brand.

¹⁄
₃tablespoons cumin seeds, dry-roasted and ground (
Dry-Roasting Spices, Nuts, and Flours
)

¹⁄
₄cup mango powder

3 tablespoons dried mint leaves, ground

2 tablespoons tamarind powder

2 tablespoons ground ginger

2 tablespoons ground ajwain seeds

1 to 2 tablespoons salt, or to taste

1 tablespoon ground black salt

1 tablespoon citric acid

1 to 3 teaspoons cayenne pepper, or to taste

1 teaspoon ground asafoetida

Prepare the cumin seeds. 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.

New Delhi Street Food Masala

Papri Chaat Masala

Makes 1
¹⁄
₂cups

Papri Chaat
(
Flour Chips with Yogurt and Mango Powder Chutney
) is a special snack made with crispy flour chips, yogurt, and a spicy sauce. Its incredible flavors come from a set of spices that are sprinkled on top after the dish has been assembled. This mixture is also delicious in other
chaats
, such as
Crispy Puffs with Potatoes and Spicy Yogurt
as well as in salads and
raitas
such as
Crispy Urad Dal Croquettes in Yogurt
.

¹⁄
₂cup cumin seeds

1 tablespoon ajwain seeds

3 tablespoons mango powder

3 tablespoons tamarind powder

3 tablespoons ground dried mint leaves

1 tablespoon ground ginger

1 tablespoon ground black salt

1 tablespoon salt, or to taste

1 tablespoon cayenne pepper, or to taste

1.
In a medium cast-iron or nonstick skillet, roast together the cumin and ajwain seeds, stirring and shaking the pan over medium heat until the spices are a few shades darker, about 2 minutes. Transfer to a bowl.

2.
Let cool, then grind in a spice or coffee grinder to make a fine powder. Return the mixture to the skillet and add the mango and tamarind powder, mint leaves, ginger, black salt, salt, and cayenne pepper.

3.
Roast once again over medium heat until heated through, about 1 minute. 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.

Bombay Bread-Snack Masala

Pav-Bhaji ka Masala

Makes about 1
¹⁄
₂cups

From the streets of Mumbai (Bombay) comes an immensely popular snack, called
pav-bhaji
(bread and vegetables), which gets its uniqueness from this special spice blend.