Spice Mixes
Mixing music is super fun but mixing spices blows my mind. Not only do you get a new spice, it creates delicious food....that creates happy memories. Here are some of my favorite mixes that can stay in your pantry or fridge for a really long time and will make your dishes irresistible...
Coriander & Cumin Powder
Dhanajeeru
Most of the time we can find coriander seeds and cumin seeds in our kitchen. Grind equal portions of both in your grinder and viola a new spice is born. This coriander & cumin powder can stay in an airtight glass jar for more than 6 months. Add to any lentils or vegetables that you plan to cook and see the difference!
Green Chillies-Garlic-Cumin Seeds Paste
Lasan Jeeru Marcha Masalo
I call this my magic mix. It is one thing that you will always......believe me when I say, always find in a glass jar in my fridge! It is super simple to make and can stay for up to a month in the fridge. For making a small jar you will need approximately equal amounts of green chillies and garlic cloves. Say about 12 green chillies, 12 cloves of garlic and about 2 tablespoons of cumin seeds. Grind this in your mixer with about 2 teaspoons of water to turn it into a nice paste. Now most of the times when you make an Indian dish, just add a little bit of this paste to your food and the taste will definitely go up a notch. My magic in a jar.......
Dhansak Masala Powder
Parsi Dhansak Masala
Dhansak is the all time favorite dish of almost every Parsi household and is also a favorite of anyone who has ever tried it. One key ingredient to making a wonderful Dhansak is the Dhansak Masala Powder. Not only can you store this powder in an airtight container for up to 6 months but you can add it to any Indian based recipes of lentils, vegetables and even biryanis to pack an extra powerful and flavorful punch. Here is how you make it...
Ingredients:
250 grams Coriander Seeds
50 grams Dry Red Chillies
50 grams Cloves
25 grams Cardamom Seeds
50 grams Cinnamon Stick
25 grams Black Cardamom
25 grams Whole Black Peppercorns
25 grams Dried Bay Leaves
25 grams Star Anise
25 grams Mustard seeds
5 grams Nutmeg powder
Instructions:
Dry roast all the spices in pan for a while (constantly stirring) and make sure they do not burn. Cool the roasted spices completely and grind them in an electric mixer to a fine powder. Store the powder in air-tight containers.
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