The Indian Vegan Kitchen (4 page)

Store spices in airtight jars and keep them in a cool, dry cupboard. Do not refrigerate or freeze spices, as the moisture can actually affect their flavor and texture.

Curry powder is one spice blend. Most Indians do not use curry powder, and if they do, it is for seasoning a particular dish. Curry powder is often used in America to create curries—a sauce-based yellow dish. I do not use curry powder at all. For each dish, I use individual spices to create a different flavor and taste. No more words about curry powder.

Spices and their blends add distinct flavor and taste to each dish. A recipe may call for whole or ground spice. The whole variety is usually more potent than its powdered form. Substituting the spices can alter the taste and character of the dish. If an ingredient is not available, omitting it is usually the better choice.

A list of spices, herbs, and other unique ingredients is given below with their description, uses, and benefits. The common Hindi translation of each is included in italics.

Some of my favorite masala recipes are below. Making any one of these is well worth the effort. Store the blends in a cool, dry place in an airtight container and they will last up to a year. A coffee grinder works best to grind the spices. If using a blender, use the small jar, shake frequently, and sieve the spices to obtain a fine blend. Good food begins with good masala!

MAKES : about 1½ cups

 

 

 

This recipe has been passed on from generation to generation in my family. I only have one garam masala recipe, for I do not
mess with perfection.

1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until golden brown. Cool to room temperature.

2. Combine all the spices and grind to a fine powder. If necessary, sift the spices to eliminate any large pieces. Store in an airtight container.

MAKES : about ⅓ cup

 

 

 

1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until golden brown. Cool to room temperature.