Indian Spice recipe
Bonding activities for families are hard to find in Singapore. Here is one of them for you. Indian cuisine is characterized by the extensive use of numerous spices. The spices are used to give each dish its distinct flavor and aroma. Individually, each spice provides a unique flavor to the dish, but when used together with other spices, the combination will create a wholesome new taste altogether. Here are some recipes for you to spice up your food.
The one flavor that most Indian snacks, street foods, roasted and fried food and salads rely on for their instant zing is the Chaat Masala. This particular mix of spice is a unique blend of spicy, salty and tart flavors, and is usually added to the food after cooking and right before serving.
Usually a sprinkle over the prepared dish and a good toss to combine it all is all that is needed. Be it on the cucumber slices on a hot summer day, or on your fruit salad, or over the so popular Tandoori Chicken, your Chaat Masala will add that unbelievable edge to the flavour.
- 4 tablespoon coriander seeds
- 4 teaspoon roasted cumin powder
- 1½ teaspoon ajwain/carom seeds
- 2½ – 3 tablespoon black salt/kala namak/rock salt
- 5 red dried chiles, stems removed
- 3 teaspoon dried mango powder/amchur
- ¼ teaspoon of hing/asafetida
- ½ teaspoon dried ginger powder
- 1½ teaspoon ground black pepper
- 1 teaspoon dried mint (optional)
- 2 – 3 teaspoon Kashmiri red chili powder/paprika (optional, for a nice brighter color)
- Roast the coriander seeds, cumin seeds and the carom seeds separately at a low flame for a few minutes until they are a shade darker and starts to get aromatic. Remove from heat and let them cool.
- Combine all ingredients and grind into fine powder.
- Store in air tight containers.
Shelf Life: many months (but best used within one month for strong flavor and freshness)
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