How to Cook Indian (5 page)

4. Store in an airtight container.

Chai Masala

Spice mix for tea

Makes ¼ cup (20 grams).

¾ tablespoon whole black peppercorns

4 (1-inch/2½-cm) cinnamon sticks, broken

16 whole cloves

16 green cardamom pods

4 teaspoons ground ginger

1. Put the peppercorns, cinnamon, cloves, and cardamom in a spice grinder, and grind to a fine powder.

2. Sift the powder into a bowl. Add the ginger and stir well.

3. Store in an airtight container.

Chholay Masala

Spice mix for making
chole (chholay)

Makes ¾ cup (100 grams).

2 tablespoons cumin seeds

3 tablespoons coriander seeds

2 (1-inch/2½-cm) cinnamon sticks

8 to 10 whole cloves

1 black cardamom pod

½ teaspoon
ajwain

2½ teaspoons whole black peppercorns

1 teaspoon
kasoori methi
(dried fenugreek leaves)

3 to 5
tirphal
(optional; see Note)

2 tablespoons
anardana
(dried pomegranate seeds)

8 to 10 bay leaves

8 to 10 dried red chiles, stemmed

1 teaspoon
amchur
(dried mango powder)

½ teaspoon ground ginger

1 teaspoon table salt

2 teaspoons black salt

1. Place a small nonstick sauté pan over medium heat. Add the cumin, coriander, cinnamon, cloves, cardamom,
ajwain,
peppercorns,
kasoori methi, tirphal
(if using),
anardana,
bay leaves, and chiles, and dry-roast until fragrant.

2. Transfer the mixture to a plate and set aside to cool completely.

3. Transfer to a spice grinder and add the
amchur,
ginger, table salt, and black salt. Grind to a fine powder.

4. Store in an airtight container.

Tirphal
(not to be confused with
triphala,
a combination of herbs used in Ayurvedic medicine) is a spice from a tree that grows deep in the rain forests of western India. The berries are dried, and the seeds are removed and discarded.
Tirphal,
which strongly resembles Sichuan peppercorns in appearance, has a strong woody aroma and a sharp flavor.

Dhansaak Masala

Spice mix for
dhansaak

Makes ¾ cup (70 grams).

10 dried red chiles, stemmed

2-inch (5-cm) cinnamon stick, broken

3 bay leaves

1 tablespoon cumin seeds

2 tablespoons coriander seeds

4 to 6 black cardamom pods

2 teaspoons whole black peppercorns

½ tablespoon whole cloves

1 teaspoon fenugreek seeds

1 tablespoon black mustard seeds

2 or 3 blades mace

½ tablespoon ground turmeric

1. Place a small nonstick sauté pan over medium heat. Add all the ingredients except the turmeric, lower the heat, and dry-roast for 5 minutes. Add the turmeric, stir, and remove from the heat. Set aside to cool completely.

2. Transfer to a spice grinder and grind to a fine powder.

3. Store in an airtight container.

Garam Masala

Spice mix

A flavor-enhancing blend of spices used widely in Indian cuisine.

Makes 1 cup (75 grams).

10 to 12 blades mace

8 to 10 (1-inch/2½-cm) cinnamon sticks

25 whole cloves

25 green cardamom pods

10 to 12 black cardamom pods

8 to 10 bay leaves

8 teaspoons cumin seeds

4 teaspoons whole black peppercorns

½ teaspoon grated nutmeg

1. Place a small nonstick sauté pan over medium heat. Add the mace and dry-roast until fragrant. Transfer to a bowl.

2. One spice at a time, dry-roast the cinnamon, cloves, green cardamom, black cardamom, bay leaves, cumin, and peppercorns, and transfer to the bowl. Set aside to cool completely.

3. Transfer to a spice grinder and grind to a fine powder. Add the grated nutmeg. Store in an airtight container.

Goda Masala

Spice mix

A highly flavorful blend of spices typically used in Maharashtrian food (native to the western Indian state of Maharastia).

Makes 1½ cups (135 grams).

Vegetable oil

1 cup (80 grams) coriander seeds

2 tablespoons cumin seeds

¼ cup (5 grams)
dagad phool
(lichen stone flower; optional; see Notes)

6 (2-inch/5-cm) cinnamon sticks

16 green cardamom pods

25 whole cloves

¾ teaspoon caraway seeds

25 whole black peppercorns

10 to 12 bay leaves

1 teaspoon dried
nagkeshar
(cobra saffron; optional; see Notes)

2 blades mace

3 tablespoons grated dried coconut

1 teaspoon white sesame seeds

3 dried red chiles, stemmed

1 teaspoon asafetida

1. Place a small nonstick sauté pan over medium heat. Add a couple drops of oil, and, one at a time, roast all the ingredients until fragrant. Transfer to a bowl and let cool completely.

2. Transfer to a spice grinder and grind to a fine powder.

3. Store in an airtight container.

Dagad phool
(sometimes labeled
patthar ke phool)
is a fungus, a lichen that grows on rocks in the Himalayas and mountainous regions of western and central India. Used in small quantities, it lends a dark color and musky flavor to dishes.
Nagkeshar,
or cobra saffron, is an herb with a mild, slightly sweet flavor.

Nihari Masala

Spice mix

This mix is used specifically to make a dish called
nalli nihari
(page 391).

Makes 1 cup (160 grams).

¼ cup (35 grams) cumin seeds

¼ cup (35 grams) fennel seeds

12 to 15 dried red chiles, stemmed

20 whole cloves

5 green cardamom pods

3 black cardamom pods

25 to 30 whole black peppercorns

¼ cup (50 grams) white poppy seeds

2 bay leaves

1 blade mace

2 tablespoons ground ginger

½ tablespoon freshly grated nutmeg

4 or 5 (1-inch/2½-cm) cinnamon sticks

5 tablespoons ground
dalia
(roasted
chana dal)

1. Place a nonstick sauté pan over medium heat. Add the cumin, fennel, chiles, cloves, green and black cardamom, peppercorns, poppy seeds, bay leaves, mace, ginger, nutmeg, and cinnamon, and dry-roast for 5 minutes or until fragrant.

2. Add the
dalia
and dry-roast for 2 minutes. Remove from the heat and set aside to cool. Transfer to a spice grinder and grind to a fine powder.

3. Sift through a fine sieve and store in an airtight container in the refrigerator.

Pav Bhaji Masala

Spice mix for
pav bhaji

A special blend of spices added to vegetables to make a dish called
pav bhaji
(page 90).