1,000 Indian Recipes (50 page)

Bhuna Jeera aur Methi ka Masala

Makes about 1 cup

Used primarily in spicy tamarind-based sauces, this is another one of India's prized spice blends. The combination of the smoky dry-roasted cumin seeds, the bitter fenugreek seeds, and the spicy red chile peppers creates a perfect balance with the fruity sweet-and-sour tamarind, and makes for a delicious sauce. Try adding a teaspoon or two to vegetables such as Anaheim or bell peppers, tomatoes, okra, and eggplants.

¹
⁄
₄
cup cumin seeds

2 tablespoons fenugreek seeds

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

2 teaspoons salt, or to taste

1 teaspoon ground turmeric

1.
In a medium cast-iron or nonstick skillet, roast together the cumin seeds, fenugreek seeds, and red chile peppers over medium heat, stirring and shaking the pan until a few shades darker and highly fragrant, about 2 minutes.

2.
Let cool, then grind in a spice or coffee grinder to make a fine powder. Mix in the salt and turmeric 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-Pepper Masala

Bhuna Jeera aur Kaali-Mirch ka Masala

Makes
¹
⁄
₂
cup

The flavor of this mixture is superb on salads and yogurt
raitas
, as well as over freshly made, hot
paranthas (
griddle-fried breads) and grilled sandwiches. My mother roasted and ground her spices every time she needed them, but in America I keep a ready supply of roasted spices in a separate pepper mill. With a few twists of the wrist, you get fresh flavor in a flash.

¹
⁄
₄
cup cumin seeds

3 tablespoons black peppercorns

1 tablespoon hot red pepper flakes, or to taste

1.
In a small cast-iron or nonstick skillet, roast separately the cumin seeds, the peppercorns, and the red pepper flakes, over medium heat, stirring and shaking the pan until fragrant and a few shades darker, about 2 minutes each for the cumin and the peppercorns, and just a few seconds for the red chile flakes.

2.
Mix together the roasted cumin, peppercorns and red pepper flakes. Let cool, then put in your pepper mill. Grind and use as necessary. Or, grind coarsely in a spice or coffee grinder, store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Punjabi Raita and Buttermilk Masala

Punjabi Raita aur Lussi ka Masala

Makes about
¹
⁄
₃
cup

Meant to liven up dairy dishes and beverages, the fragrance of this blend is very uplifting. I also love it as a last-minute sprinkle over
pakoras
(batter-fried fritters) and grilled foods. Or, sprinkle some over freshly chopped salad vegetables such as cucumber, daikon radishes, or tomatoes, and then top with fresh lime or lemon juice.

¹
⁄
₄
cup cumin seeds, dry-roasted and coarsely ground (
Dry-Roasting Spices, Nuts, and Flours
)

1 tablespoon black peppercorns, dry-roasted and coarsely ground (
Dry-Roasting Spices, Nuts, and Flours
)

1 tablespoon coarsely ground dried mint leaves

1 teaspoon ground paprika

1 teaspoon salt, or to taste

In a 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.

Kashmiri Raita Masala

Kashmir ka Raita Masala

Makes about
¹
⁄
₂
cup

Kashmiri foods have a unique fragrance about them, coming from fennel seeds and dried ginger (called
sund
). Here is a mixture that will lend that aroma to your food. It's added by the spoonful to
raitas
and pan-cooked vegetables, to lend them that special scent.

¹
⁄
₄
cup coriander seeds

2 tablespoons fennel seeds

2 tablespoons cumin seeds

2 rice-size pieces asafoetida

1 tablespoon black mustard seeds

2 teaspoons ground ginger

¹
⁄
₂
to 1 teaspoon cayenne pepper

1 teaspoon salt, or to taste

1.
In a medium cast-iron or nonstick skillet, roast together the coriander seeds, and fennel seeds and cumin seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Transfer to a bowl.

2.
In the same skillet, dry-roast the asafoetida and the mustard seeds until they start to pop, about 1 minute. (Cover pan momentarily to contain popping, if needed.) Mix into the coriander-fennel-cumin mixture.

3.
Let cool, then grind in a spice or coffee grinder to make a fine powder. Mix in the ginger, cayenne pepper, and salt. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Masala Blends for Special Dishes

Chickpea Masala with Pomegranate Seeds

Channa Masala

Makes about 1
¹
⁄
₂
cups

Used throughout India,
channa masala
is a popular spice mixture mainly because
channas
(chickpeas), though a specialty of the north, are well-liked in all parts of the country. My
channa masala
is different from the prepackaged blends available in Indian markets because I dry-roast some of the spices. Dry-roasting brings out the complex flavors of the combination of tangy, aromatic, and hot spices. What you find in the markets is more like a curry powder perked up with lots of hot chile powder and a few other spices.

Channa masala
, though primarily used to flavor chickpea dishes, is versatile enough to be used in other dishes as well, such as
Chickpea Masala Chicken
.

¹
⁄
₂
cup ground cumin

2 tablespoons ground dried pomegranate seeds

2 tablespoons tamarind or mango powder

1 tablespoon ground black cardamom seeds

1 tablespoon ground dried fenugreek leaves

1 tablespoon freshly ground black pepper, or to taste

1 tablespoon cayenne pepper, or to taste

2 teaspoons ground ajwain seeds

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger