Indian Spice Blend Recipes

HOMEMADE INDIAN SPICE MIX

Steps:

• Stir together all ingredients and store in an airtight container for up to a year.
• Use roughly 1 tablespoon per 7 oz chicken breast, 0.5 tablespoon per 4 oz salmon fillet, and roughly 2 tablespoons per lb of vegetables.

INDIAN SPICE MIX

Steps:

• Put all ingredients in a mixing bowl.
• Mix well.
• Store in a glass jar.
• It will keep for several weeks.
• I use 2-3 tablespoons in a curry for 4 people.
• For a dressing-about 1 tablespoon.
• These are estimates, follow your own tastebuds.

VADOUVAN SPICE BLEND

Steps:

• Preheat oven to 350°F with rack in middle.
• Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
• Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
• Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
• Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

INDIAN SPICE RUB

Steps:

• Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
• Stir in remaining ingredients. Mix well.
• To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.

INDIAN SPICE BLEND

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
• Masala keeps in an airtight container 6 months.
• *Available at East Indian markets and some specialty food shops.

GARAM MASALA SPICE BLEND

Steps:

• Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
• Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.