My mom, mother-in-law, and all my female relatives in India keep a "masala dabba," or spice tin. Typically the tin is made of stainless steel and contains seven separate cups to keep various spices. Of course, you can keep more spices than that in your home; but this gives the cook easy access to the spices she uses most frequently. You can purchase your own masala dabba here and here and receive free shipping!
When I started this project, I asked my mom what seven spices I should keep in my masala dabba; of course, every cook has a different idea of what spices are the most necessary, but these seven are the most necessary to my mom (and by extension, to me):
When I started this project, I asked my mom what seven spices I should keep in my masala dabba; of course, every cook has a different idea of what spices are the most necessary, but these seven are the most necessary to my mom (and by extension, to me):
Here are some examples of other spices which an Indian cook may keep handy:
There are too many herbs and spices used in Indian cuisine for me to list them all, but the ones I have listed above are a good starting point.
My mom believes the key to dhania powder and jeera powder is to roast the whole spices yourself and then grind them into spices. It is a simple process that requires a bit of heat and some elbow grease.
When my husband and I returned from India a few months ago, we stopped in Dubai and spent some time in the local spice market and I purchased my first mortar and pestle. I can't believe I ever lived without one of these! It is a great tool for grinding fresh spices.
- garam masala (curry powder)
- methi (fenugreek) powder
- hing (asafoetida) powder
- bay leaves
- elaichi (cardamom)
- saunf (fennel seeds)
- gurl (jaggery, or unrefined cane sugar)
There are too many herbs and spices used in Indian cuisine for me to list them all, but the ones I have listed above are a good starting point.
My mom believes the key to dhania powder and jeera powder is to roast the whole spices yourself and then grind them into spices. It is a simple process that requires a bit of heat and some elbow grease.
When my husband and I returned from India a few months ago, we stopped in Dubai and spent some time in the local spice market and I purchased my first mortar and pestle. I can't believe I ever lived without one of these! It is a great tool for grinding fresh spices.
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The process is the same for dhania (coriander) and jeera (cumin); I have shown the steps using jeera. First, measure the jeera seeds using whatever container you will store the powder in. Then heat the jeera in a pan over low heat.
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Once the jeera is fragrant and turns a golden brown, remove the jeera into a mortar (or spice grinder) immediately. If you do not remove it from the pan, it will continue to roast.
You can always buy jeera powder and dhania powder from the store just as you buy the other spices; however, my Mom says that for these two spices, doing it yourself really improves the taste of your dishes.
Happy seasoning!
Happy seasoning!
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