1,000 Indian Recipes (46 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1
⁄
4
cup cumin seeds
1
⁄
4
cup fenugreek seeds
2 tablespoons black cardamom seeds
2 tablespoons green cardamom seeds
10 bay leaves, coarsely broken
1 teaspoon saffron threads
3 tablespoons ground ginger
1 tablespoon ground paprika
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1.
In a medium cast-iron or nonstick wok or skillet, heat the oil over medium heat and stir the red chile peppers and garlic until golden, 1 minute. Add the fennel, cumin, fenugreek, black and green cardamom, bay leaves, and saffron, and roast, stirring and shaking the pan, until the mixture turns a few shades darker, about 2 minutes.
2.
Let cool, then grind in a spice or coffee grinder to make a very fine powder. Place in a bowl and mix in the ginger, paprika, cinnamon, cloves, mace, and nutmeg. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.
South Indian Curry Powder with Rice and Dal
Kootupodi
Makes about 2 cups
Popularly called
kootupodi
, this blend, which has a delicate aroma and a hot chile pepper punch, is used more as a thickener for curries and soups than as a stand-alone flavor enhancer. It may seem strange to use rice and legumes (
dal
) as spices, but they have been used this way for centuries in India—they add texture, substance, and flavor to the dishes. Parboiled rice is available at Indian markets (and some supermarkets).
1 cup parboiled (converted) rice
1
⁄
4
cup dried white urad beans (dhulli urad dal), sorted
1
⁄
4
cup fenugreek seeds
10 to 12 dried red chile peppers, such as chile de arbol, broken
1
⁄
2
cup coriander seeds
1.
In a medium cast-iron or nonstick skillet, roast the rice, dal, fenugreek seeds, and red chile peppers over medium-low heat, stirring until golden, about 10 minutes. Mix in the coriander seeds and stir until heated through.
2.
Cool and grind in a spice or coffee grinder to make a powder. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.
Gujarati Curry Powder with Coriander and Cumin
Dhana-Jeera Masala
Makes about 1
1
⁄
4
cups
One of the most basic blends found in northwestern India,
dhana-jeera
, or coriander and cumin blend, is almost like a curry powder. Use it liberally in just about all curries and side dishes. Sizzle the blend lightly in oil and mix in whatever vegetables and meats you desire.
1
⁄
4
cup cumin seeds
1 cup coriander seeds
1 tablespoon cayenne pepper
1.
In a medium cast-iron or nonstick skillet, roast the cumin seeds, stirring and shaking the pan over medium heat until a highly fragrant smoke arises and the seeds are a few shades darker, 2 to 3 minutes. Add the coriander seeds and roast until they are just heated through, about 1 minute.
2.
Let cool, then grind in a spice or a coffee grinder to make a fine powder. Transfer the mixture to a bowl and mix in the cayenne pepper. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.
Marathi Curry Powder with Coconut and Sesame Seeds
Goda Masala
Makes about 2 cups
This complex blend of spices, with its touch of coconut, is specific to the western state of Maharashtra, where Mumbai (Bombay) is the largest city. Sizzle it in oil and use it to make curries and dry-cooked vegetable dishes.
1
⁄
4
cup shredded unsweetened dried coconut
1 cup coriander seeds
1
⁄
4
cup cumin seeds
1
⁄
4
cup white sesame seeds
2 tablespoons black mustard seeds
1 teaspoon black cumin seeds
1 tablespoon cayenne pepper
1 tablespoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon ground asafoetida
1.
In a medium cast-iron or nonstick skillet, roast the coconut, coriander seeds, cumin seeds, white sesame seeds, black mustard seeds, and black cumin seeds, stirring constantly, initially over high and then over medium heat until golden and fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder to make a fine powder.
2.
Return to the skillet, mix in the cayenne pepper, salt, turmeric, and asafoetida, and stir over medium heat until heated through, about 1 minute. Let cool completely and store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.
Goan Curry Powder
Goa ka Shakuti Masala
Makes about 1
1
⁄
2
cups
Shakuti
, often spelled
xacuti
, is a traditional Goan meat or chicken curry that calls for coconut and many, many spices. Because of the number of spices, I make this blend in large quantities so it's ready whenever I wish to make this curry. To use, pan-cook in oil, add the meat, then stir until the meat browns and finishes cooking.
3
⁄
4
cup grated fresh or frozen coconut or shredded unsweetened dried coconut
1
⁄
4
cup thinly sliced fresh garlic cloves
8 to 10 quarter-size slices of peeled fresh ginger
3 to 5 fresh green chile peppers, such as serrano, thinly sliced
1
⁄
4
cup coriander seeds
2 tablespoons white poppy seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 teaspoon black cumin seeds
1 teaspoon fennel seeds
1 teaspoon ajwain seeds
15 dried red chile peppers, such as chile de arbol, broken
8 to 10 green cardamom pods, lightly crushed to break the skin
