Indian Spice Mix Recipes
INDIAN SPICE MIX
A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.
Provided by Chef Dudo
Categories Asian
Time 5m
Yield 7 tablespoons
Number Of Ingredients 7
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.
INDIAN SPICE MIX
I use this spice mix to coat tofu before pan frying. While it may not be truly authentic the ingredients are easy to find and quick to put together. To coat fish/meat/tofu simply oil the item and roll in the mix.
Provided by PinkCherryBlossom
Categories Asian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Dry fry the coriander seeds until they are brown but not burnt.
- Grind seeds with the tumeric and chilli
- Toss stuff in it.
Nutrition Facts : Calories 22.9, Fat 1.2, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 4.2, Fiber 2.8, Sugar 0.1, Protein 0.9
INDIAN SPICE MIX
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- In a small bowl, stir together all the ingredients. Transfer to a jar.
TANDOORI MASALA (SPICE MIX)
Make and share this Tandoori Masala (Spice Mix) recipe from Food.com.
Provided by Sandi From CA
Categories Asian
Time 3m
Yield 1/3 cup (approximately)
Number Of Ingredients 12
Steps:
- Mix all the above ingredients (without roasting them first) and push through a fine sieve.
- Store in an airtight container and close the lid tightly after use.
INDIAN SPICE RUB
Make and share this Indian Spice Rub recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276.7, Fat 6.2, SaturatedFat 0.7, Sodium 48.9, Carbohydrate 58.8, Fiber 9.7, Sugar 36.1, Protein 5.1
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.
ROASTED VEGETABLES WITH INDIAN SPICES
Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.
Provided by Chef Dudo
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F.
- Mix cumin, coriander, pepper and chillies with the oil and butter.
- Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
- Put in a roasting tin large enough to take them in a single layer.
- Pour the spice mixture over the vegetables and toss everything together until well coated.
- Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
- Sprinkle with sea salt and serve.
Nutrition Facts : Calories 246.4, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 99.9, Carbohydrate 35.3, Fiber 8.1, Sugar 7.9, Protein 3.5
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- After that you can toast all the remaining spices together for 2-3 minutes until they start to brown and you can smell the fragrances. If you want to be meticulous, follow the time ranges below (how long to toast Indian spices) by adding mustard seeds first. Then, after a few minutes tossing in coriander and fennel seeds followed by cardamom and caraway seeds a minute later.
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- Cumin (Jira) Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka).
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