Today’s challenge by Darren Rowse on the ProBlogger Challenge Group was to create a piece of content based upon a Frequently Asked Question. This challenge follows on perfectly from yesterday’s post where I talked about the basic kitchen equipment needed for Indian cooking.
In my spare time, apart from blogging, I teach vegetarian Indian Cookery to adults either in a class or one to one in their home. A lot of time in my classes is spent discussing various styles of cooking and how to make tasty curries, Onion bhajis, samosas. etc. A fair bit of time is also spent on discussing spices, herbs and Indian ingredients, the utensils needed but the most frequently asked question is about which spices they should buy and how they should use them.
So in answer to this frequently asked question I will share a bit about the most commonly used spices in my kitchen and the ones I keep in my spice box which I call my masala dhaba or masalyu. I buy these freshly milled spices from the Indian stores as they can be bought cheaper and in bulk. All spices are checked and poured into airtight bottles and kept in a cool place.
Every week, I clean my Spice Box and take out the old spices, refill with fresh spices and then top up with last weeks spices so that they get used first. The spices in my spice box are used for flavouring and tempering curries, dalls and soups etc. However when making pakoras, pickles or other savouries, I may need different spices which are not in my usual Spice Box. Some need to be kept in sealed bottles and some need to be kept in a cool area. Over the weeks I will try and talk about those spices and seeds.
Don’t let the long list of ingredients in a curry recipe put you off cooking. The following are the some basic ingredients and spices I would advice you to get to keep in your spice box if you have just started Indian Cookery. Most of these are easily available in Supermarkets.
1. Salt: Although salt is often referred to as seasoning – it’s one of those ingredients which has been used for centuries to preserve and flavour food. My advice would be to add just enough salt to season your dish but also try and balance it with some flavours and spices. In some foods adding salt helps to speed up the cooking too.
2. Chili Powder: Chili powder is made from dried red chilies and can be hot or mild depending on the chilies used. Always experiment and see how hot a dish you like and add the chili powder accordingly. If you are worried about the hotness, you can use pepper or cayenne pepper as a substitute. Remember it’s better to add less then more. And a curry doesn’t have to be hot to be a tasty curry.
3. Turmeric Powder: Turmeric is rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. Fresh turmeric can be pickled and eaten just like ginger pickle or it can be grated and added to curries to add flavour. Generally we use the powdered version which gives the yellow colour to the curry. Turmeric has been used for centuries in India as a spices as well as medicinal purposes. Again if you have a good quality turmeric, you only need to add half a teaspoon to your curry. (watch out for my future Posts on the medicinal uses of turmeric).
4. Dhana jeeru (coriander/cumin powder): This is a powered mixture of coriander and cumin seeds. It has a milder taste and smell to garam masala. It’s aroma is also a lot milder and pleasant when added to a curry. I use this for my everyday curry and only add garam masala to get the restaurant style flavour and scent when I am entertaining.
The most common are mustard and cumin both in their raw seed state. Both are used for tempering a curry. When making a curry, it’s added to a couple of teaspoons of hot oil, to release it’s flavours before adding it the curry. Tempering of curries especially dalls is an art one only manages to learn over the years. Indian chefs will spend hours telling you which vegetables or lentils can be tempered with mustard or cumin, or with carom seeds or panch poran (which literally is made of 5 seeds such as Cumin, Mustard, Fenugreek, Nigella and Fennel and in Gujarat they include whole coriander seeds) but I don’t wish to complicate my students and let them use mustard or cumin seeds. . Some curries and dalls are tempered with cinnamon, cloves, dry red chilies so I keep these as a mixture in my spice box .
6. Another spice which everyone loves the smell of and should have in their cupboard to add to a curry is Garam masala. Garam masala is made from a blend of different spices (cinnamon, gloves, pepper, cardamom, nutmeg may form the base of the masala blended with star anise, nutmeg etc) and in India each Region will have variations of traditionally made garam masala. This masala recipes are often family kept secret as they really add the umami to the dish. Garam masala is not usually kept in the Spice box as you want to keep the scent of flavours of the masala and keeping it in the spice box would dilute the flavours. Garam masala is usually added at the end of the cooking.
Over the weeks, I will give information on more spices and share a couple of easy recipes with you.
These are some of the adults who came to my Cookery Class and you can see the kind of spices they manage to buy from the supermarkets. The bottles are small with narrow tops which is ideal to use for cooking.
If you were thinking of Indian cooking, would you be asking the same question? Do any of you have a favourite spice?