1,000 Indian Recipes (49 page)

1
¹
⁄
₂
teaspoons ground cloves

1
¹
⁄
₂
teaspoons ground asafoetida

In a medium cast-iron or nonstick skillet, roast all the spices, stirring and shaking the skillet over medium heat, until the mixture is fragrant and golden, 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.

Minty Cumin-Water Masala

Jeera Paani Masala

Makes 1
¹
⁄
₂
cups

This blend is specifically used for making Spicy Tamarind Water with Mint and Roasted Cumin, or
jeera paani
as it is called in Hindi—which literally means "cumin water." Occasionally it is used in place of
chaat masala
over special
chaats
, salads, and yogurt
raitas
. Also try it over fresh fruit juices. To use, mix 1 to 2 teaspoons of this
masala
into a tall glass of ice water, and add 1 to 2 teaspoons minced fresh mint leaves. Serve as a spicy summer beverage with brunch, or at your next cook-out.

¹
⁄
₃
cup cumin seeds

1 tablespoon black cumin seeds

2 teaspoons ajwain seeds

1 teaspoon vegetable oil

1 teaspoon ground asafoetida

¹
⁄
₂
cup dried mango or tamarind powder, sifted

¹
⁄
₄
cup ground dried mint leaves

1 tablespoon ground ginger

2 teaspoons ground black salt

1 teaspoon dried cayenne pepper, or to taste

1 tablespoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

1.
In a medium cast-iron or nonstick wok or skillet, roast together the cumin seeds, black cumin seeds, and ajwain seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Remove the skillet from the heat. Let cool, then grind in a spice or coffee grinder to make a fine powder.

2.
Heat the oil in a small nonstick saucepan over medium-high heat and add the asafoetida. It will sizzle upon contact with the hot oil. Quickly add the ground spice mixture and all the remaining spices. Mix well and stir 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.

Masala for Griddle-Fried Breads

Parantha Masala

Makes 1
¹
⁄
₂
cups

A visually appealing green herb blend, this
masala
flavors
parantha
(griddle-fried breads).To use, add this spice blend inside each
parantha
bread as you roll it, or sprinkle about
¹
⁄
₄
teaspoon over each
parantha
just as you remove it from the griddle.

¹
⁄
₃
cup ground dried fenugreek leaves

¹
⁄
₃
cup ground dried mint leaves

¹
⁄
₃
cup black peppercorns, coarsely ground

¹
⁄
₄
cup ajwain seeds, coarsely ground

1 tablespoon black salt (optional)

1 tablespoon salt, or to taste

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

Masala for Stuffed Griddle-Fried Breads

Bharvaan Parantha ka Masala

Makes 1
¹
⁄
₂
cups

Made specifically as a seasoning to be added to various stuffings for griddle-fried
parantha
breads, this spice blend is also exceptional as a last-minute garnish on non-Indian dishes such as mashed potatoes, fajitas, and hamburger patties.

¹
⁄
₂
cup ground coriander seeds

¹
⁄
₄
cup ground dried pomegranate seeds

2 tablespoons ajwain seeds, coarsely ground

2 tablespoons mango powder

2 tablespoons ground dried mint leaves

1 tablespoon cayenne pepper

1 tablespoon garam masala

1 tablespoon ground ginger

1 tablespoon black salt

1 tablespoon salt, or to taste

1 teaspoon ground nutmeg

1 teaspoon ground mace

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

Roasted Chile Pepper and Red Peppercorn Masala

Bhuna Mirchi ka Masala

Makes about
¹
⁄
₂
cup

This one has a lot of heat, so use it carefully and sparingly, adding as much or as little as you or your guests can tolerate. It is indispensable as a last-minute perker-upper for soups, sandwiches, salads, or anything else you care to add it to.

1 tablespoon vegetable oil

15 to 20 dried red chile peppers, such as chile de arbol, broken

2 tablespoons red peppercorns

2 to 4 tablespoons ground paprika

1 teaspoon salt, or to taste

1.
In a medium cast-iron or nonstick wok or skillet, heat the oil over medium heat and roast the chile peppers, stirring and shaking the pan, until crispy and a few shades darker, 1 to 2 minutes. (This process is best done outside the house, if possible, as the rising smoke may spread and linger, causing throat irritation. Otherwise, use a stove vent and keep windows open.) Transfer to a bowl.

2.
Add the red peppercorns and roast until heated through, but do not brown them. Add to the chile peppers. Let cool, then grind in a spice or coffee grinder to make a fine powder. Mix in the paprika and salt and store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Roasted Cumin and Fenugreek Masala