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Spices are the heart and soul of Indian cuisine, adding depth, flavour, and a burst of vibrant colours to every dish. The art of blending spices is a treasured tradition in Indian cooking, with each combination offering a unique sensory experience. Let us explore nine mind-blowing spice combinations that every Indian cook should know. Get ready to embark on a culinary adventure that will tantalise your taste buds and transport you to the vibrant streets of India.
1. Garam Masala: The All-Purpose Spice Blend
Ingredients:
- 2 cinnamon sticks
- 2 bay leaves
- 4-5 green cardamom pods
- 6-8 whole cloves
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
Method:
1. Dry roast the cinnamon sticks, bay leaves, cardamom pods, cloves, cumin seeds, coriander seeds, and black peppercorns in a pan until fragrant.
2. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
Garam masala is a versatile spice blend used in a wide range of Indian dishes. Its warm and aromatic flavours add a touch of magic to curries, lentils, biryanis, and even desserts.
2. Panch Phoron: The Quintessential Bengali Blend
Ingredients:
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
Method:
1. Mix all the spices together in a bowl.
Panch Phoron is a unique spice blend commonly used in Bengali cuisine. When tempered in hot oil, it releases a fragrant aroma and imparts a distinct, earthy flavour to dishes like chutneys, vegetables, and fish preparations.
3. Rasam Powder: The Tangy Tadka
Ingredients:
- 6 dried red chillies
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 10-12 curry leaves
Method:
1. Dry roast the dried red chillies, coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and curry leaves until fragrant.
2. Allow the spices to cool, then grind them into a fine powder.
Rasam powder is the backbone of the popular South Indian soup known as rasam. Its tangy and spicy flavours are achieved through the perfect balance of roasted spices. It can be added to lentil soups, stews, and even as a seasoning for roasted vegetables.
4. Chai Masala: The Soul-Warming Elixir
Ingredients:
- 2 teaspoons cardamom pods
- 2 teaspoons cinnamon sticks
- 1 teaspoon cloves
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon ginger powder
Method:
1. Dry roast the cardamom pods, cinnamon sticks, cloves, black peppercorns, and fennel seeds until fragrant.
2. Allow the spices to cool, then grind them into a fine powder. Mix in the ginger powder.
Chai masala is the secret behind the comforting and aromatic Indian spiced tea, chai. This blend of warm spices adds depth and complexity to the tea, making it the perfect beverage to enjoy on a cold day or as a pick-me-up any time.
5. Sambar Powder: The South Indian Staple
Ingredients:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black lentils)
- 1 tablespoon fenugreek seeds
- 1 tablespoon mustard seeds
- 10-12 dried red chillies
- 10-12 curry leaves
Method:
1. Dry roast the coriander seeds, cumin seeds, chana dal, urad dal, fenugreek seeds, mustard seeds, dried red chillies, and curry leaves until fragrant.
2. Allow the spices to cool, then grind them into a fine powder.
Sambar powder is a key ingredient in South Indian cuisine, particularly in the preparation of sambar, a flavorful lentil stew. This spice blend brings together a medley of flavours, combining the earthiness of lentils with the heat of chilies and the tanginess of tamarind.
6. Tandoori Masala: The Grilled Delight
Ingredients:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon paprika
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala
- 1 teaspoon dried fenugreek leaves (Kasuri methi)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Method:
1. Dry roast the coriander seeds and cumin seeds until fragrant.
2. Allow the spices to cool, then grind them into a fine powder.
3. Mix the ground spices with the remaining ingredients.
Tandoori masala is a spice blend synonymous with the vibrant flavours of Indian tandoori cuisine. This blend adds a smoky and aromatic touch to grilled meats, seafood, and even vegetables. It infuses a delightful reddish hue to the dishes, reminiscent of the traditional clay ovens (tandoors) used in Indian cooking.
7. Biryani Masala: The Royal Essence
Ingredients:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cardamom pods
- 1 tablespoon cinnamon sticks
- 1 tablespoon black peppercorns
- 1 tablespoon cloves
- 1 teaspoon nutmeg powder
Method:
1. Dry roast the coriander seeds, cumin seeds, fennel seeds, cardamom pods, cinnamon sticks, black peppercorns, and cloves until fragrant.
2. Allow the spices to cool, then grind them into a fine powder. Mix in the nutmeg powder.
Biryani masala is the soul of the iconic Indian rice dish, biryani. This fragrant blend elevates the flavors of basmati rice, meat, and aromatic spices, creating a luxurious and tantalizing experience. Each spoonful transports you to the regal kitchens of the Mughal era.
8. Chaat Masala: The Tangy Temptation
Ingredients:
- 2 tablespoons dried mango powder (amchur)
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon black salt
- 1 teaspoon dried mint leaves
- 1 teaspoon dried ginger powder
Method:
1. Dry roast the cumin seeds, coriander seeds, and black peppercorns until fragrant.
2. Allow the spices to cool, then grind them into a fine powder. Mix in the dried mango powder, black salt, dried mint leaves, and dried ginger powder.
Chaat masala is a zesty spice blend used in popular Indian street foods. Its tangy, salty, and slightly spicy profile adds a burst of flavour to snacks like chaat, fruit salads, and even refreshing summer beverages. It's a must-have for those who crave the vibrant and addictive flavours of Indian street cuisine.
9. Podi: The Spicy South Indian Powder
Ingredients:
-1 cup dried red chillies
-1/2 cup urad dal (split black lentils)
-1/4 cup chana dal (split chickpeas)
-2 tablespoons coriander seeds
-2 tablespoons cumin seeds
-1 teaspoon peppercorns
-1 teaspoon fenugreek seeds
-1/2 teaspoon asafoetida (hing)
-Salt to taste
Method:
1. Heat a pan over medium heat and dry roast the dried red chillies, urad dal, chana dal, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds until they turn aromatic and lightly browned. Stir constantly to avoid burning.
2. Remove from heat and let the roasted ingredients cool down to room temperature.
3. Transfer the roasted ingredients to a blender or spice grinder. Add asafoetida and salt.
4. Grind them into a coarse powder, making sure not to over-grind, as some texture is desired.
5. Store the pods in an airtight container.
Podi, also known as gunpowder, is a popular South Indian spice powder. It adds a fiery kick and intense flavour to various dishes. Podi can be sprinkled over idlis, dosas, rice, or mixed with ghee or oil as a condiment. It's versatility and distinct taste make it a must-have in South Indian households.
Spice combinations are the essence of Indian cooking, elevating dishes to new levels of deliciousness. The nine mind-blowing spice combinations highlighted in this article showcase the diverse flavours and culinary traditions found across India. From the warm and aromatic garam masala to the tangy and tempting chaat masala, each blend brings its unique character to the table. So, embrace the magic of spices, explore the art of blending, and unleash your creativity in the kitchen to create unforgettable Indian culinary experiences.
