1,000 Indian Recipes (51 page)

Authors: Neelam Batra

1 teaspoon ground asafoetida

1 teaspoon ground nutmeg

¹⁄
₂teaspoon ground mace

¹⁄
₂cup ground coriander seeds

1 tablespoon ground black salt

1 teaspoon ground turmeric

In a medium cast-iron or nonstick skillet, roast together all the ingredients except the coriander, black salt, and turmeric, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Reduce the heat to low and stir until dark brown and fragrant, about 3 minutes. Remove from the heat and mix in the coriander, black salt, and turmeric. Let cool completely, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Fragrant Masala with Nuts

Korma Masala

Makes about 1
¹⁄
₂cups

A
korma
is a type of curry distinguished by its smooth, creamy sauce that gets most of its flavor from nuts, poppy seeds, and cardamom seeds. It is also a special braising technique, which involves simmering meats and
paneer
cheese or vegetables in fragrant yogurt and nut-based sauces. With no water added, this curry cooks until all the oils are released from the nuts, seeds, and spices in the
masala
, leaving behind a sauce that delicately adheres to the foods. Use it as you would a curry powder—sizzle it in oil to make any vegetable or meat curry.

¹⁄
₄cup each: shelled and finely ground raw pistachios, almonds, and cashews nuts

2 tablespoons white poppy seeds

2 tablespoons ground ginger

2 tablespoons ground green cardamom seeds

1 tablespoon ground black cardamom seeds

1 tablespoon ground cinnamon

1 tablespoon ground black pepper

1 teaspoon ground cloves

In a medium cast-iron or nonstick skillet, roast together all the ingredients, 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 week at room temperature or about 1 year in the refrigerator.

Indian Grilling Masala

Tandoori Masala

Makes about 1
¹⁄
₂cups

A
tandoor
is a barrel-shaped clay oven that was introduced to India by the Moghul emperors (of Mughlai cuisine fame). Today,
tandoors
have become an integral part of Indian cuisine, not so much in the home, but in eateries and restaurants specializing in North Indian cuisine, all over India and the world.
Tandoori
foods are usually associated with a specific flavor, which comes from the live coals in the
tandoor
and from a special set of spices that are specially blended for them.
Tandoori masala
brings these flavors closer to home cooks. Try this
masala
as a dry-rub for chicken, meat, or seafood, or in a tangy yogurt and lime juice marinade for
paneer
cheese, or for vegetables such as cauliflower, bell peppers, and mushrooms. Authentic
tandoori masala
colors every food red—which may or may not be to your liking (it isn't to mine), so it pays to make your own. For the red effect, add a few drops of red or orange food coloring to the actual marinade.

1 cup
Mughlai Garam Masala with Nutmeg and Mace

¹⁄
₄cup ground dried fenugreek leaves

2 tablespoons ground fenugreek seeds

1 to 2 tablespoons cayenne pepper, or to taste

1 tablespoon ground paprika

1 teaspoon ground turmeric

Prepare the Mughlai masala. Put all the spices in a bowl and mix them together with a spoon. Store in an airtight container in a cool and dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Spicy Masala for Wok-Cooked Foods

Kadhai Masala

Makes about 1
¹⁄
₄cups

Associated with meat, vegetable, and
paneer
cheese dishes made in a heavy, round-bottomed wok known as the
kadhai
, this blend, though very much like a curry powder, is known and marketed specifically for its outstanding fragrance. To use, pan-cook sliced onion, ginger, garlic, and bell peppers, add 1 to 2 tablespoons of the spice mixture, and cook, stirring, until fragrant. Add your choice of meat, vegetable, or
paneer
cheese and finish cooking.

¹⁄
₂cup coarsely ground coriander seeds

2 tablespoons ground dried fenugreek leaves

2 tablespoons ground dried mint leaves

2 tablespoons ground cumin seeds

1 tablespoon ground fennel seeds

1 tablespoon ground ginger

1 tablespoon mango powder

1 tablespoon ground dried pomegranate seeds

1 tablespoon cayenne pepper

1 teaspoon ground paprika

1 teaspoon ground black cardamom seeds

1 teaspoon ground nutmeg

1 teaspoon ground black salt

Put all the spices in a small bowl and mix them together with a spoon. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Gujarati Lentil Masala

Dhansak Masala

Makes about 2
¹⁄
₂cups

Dhansak
is a signature Parsi dish made primarily with
dal
(legumes) and vegetables.
Dhan
means
dal
in the Gujarati language, which is spoken by the Parsis, and
sak
means vegetables. In addition to these two basics, most
dhansak
dishes also contain chicken, lamb, or some other meat. This unique blend is the underlying taste in all
dhansak
dishes. Try it in place of curry powder in other recipes.