Cooking in winter weather is all about building aroma, depth and a complex character into curries and gravies. And the one element within Indian cuisine which adds this robustness into traditional recipes is fragrant and flavour-packed spice blends. These are masala mixes instrumental in developing rich flavours into recipes. And preparing small-batch, homemade masalas at home is all about taking a modern, dynamic approach towards crafting signature spice blends that bring a brightness into warm, winter meals. These blends can be easily prepared fresh at home in an Usha Mixer Grinder which turns whole spices into fragrant masalas that instantly elevate the flavours of soups, subzis and curries.
Chai Masala
While one would imagine that masalas are only for savoury concoctions, this spice blend recipe is actually designed to build warm notes into a steaming hot cup of tea brewed especially during winter. Spices such as cloves, green cardamom, dry ginger, cinnamon and nutmeg can be dry roasted in a pan before using the chutney jar of the mixer grinder to crush them into a fine masala. This, added to tea, lends the fresh, warm brew the perfect richness and levity suitable for winter beverages.
Smoked Tandoori Masala
In winters, warm tikkas and tandoori recipes take centre stage because of their smoky, spicy nuances. Tikkas grilled in the tandoor counteract some of the chill of the winter weather to build a warm effect on the palate. And a smoked tandoori masala useful for marinating paneer, chicken and meats can be made easily at home by blending dry spices like Kashmiri red chillies, cumin, coriander seeds, kasuri methi and mustard powder in a mixer grinder. The spice blend can be mixed with curd and lemon juice to become a delicious marinade which coats the barbecue veggies and proteins.
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Dal Khichdi Masala
This one would take you back to your grandmother’s kitchen because that’s where the dal khichadi magic truly unfolds. And what really sparks that nostalgia of gorging on warm dal khichadi in winter weather is the traditional spice blend made by dry roasting cumin, pepper, fennel, cloves, turmeric and dry ginger powder. Crushed to a fine masala in the mixer grinder, this slightly blackened and aromatic blend develops really comforting flavours in the warm dal khichadi, making for a thoroughly cozy meal on a cold evening.
Small-Batch Biryani Masala
Adding flavour to the warm biryanis prepared in winters is a blend of spices such as green and black cardamom, star anise, dry red chillies, bay leaf, mace, cinnamon, cloves and nutmeg among others. Fragrant and complex, prepare this small-batch masala in the mixer grinder to make an aromatic restaurant-style biryani full of spicy flavours and a deep complexity. The biryani masala can also be used to season lightly tossed mushrooms or babycorn, served as an accompaniment with the main meal.
Winter Sabzi Masala
What makes this masala stand out is the addition of just a little bit of flax seeds and sesame that not only pack everyday subzis with flavour but also introduce a nutritious element into them. To make the masala, finely grind white sesame, flax seeds, hing, dry red chillies and coriander seeds in the mixer grinder until they all turn into a smooth powder. This can be used to instantly level-up the taste of winter veggies like cauliflower curries and stir-fried sweet potato recipes.