Indian Spice Mix Recipes

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.

Steps:

• Dry fry the coriander seeds until they are brown but not burnt.
• Grind seeds with the tumeric and chilli
• Toss stuff in it.

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.

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.

Steps:

• Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
• When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
• When they sizzle and pop a little bit, begin adding the other ingredients to the pan.

Steps:

• Combine all ingredients in an airtight spice jar.