Best 6 Indian Spice Blend Recipes
Embark on a culinary adventure to the heart of Indian cuisine with our comprehensive guide to Indian spice blends and their versatile applications. Discover the secrets behind the distinct flavors that define Indian dishes, from the fiery heat of vindaloo to the aromatic warmth of garam masala. Our collection of meticulously curated recipes showcases the diverse culinary traditions of India, offering a symphony of tastes and textures that will tantalize your taste buds. Explore the vibrant streets of Mumbai with our authentic vada pav recipe, capturing the essence of this beloved street food with a crisp potato patty nestled in a soft bun and slathered with flavorful chutneys. Transport yourself to the bustling markets of Delhi with our fragrant chana masala, a delightful chickpea curry that bursts with spices and aromatic herbs. Indulge in the rich history of Mughlai cuisine with our decadent Hyderabadi biryani, a layered extravaganza of fragrant rice, tender meat, and aromatic spices. Satisfy your sweet cravings with our delectable gulab jamun, soft and syrupy milk dumplings that melt in your mouth. Embark on this culinary odyssey and let the vibrant flavors of India ignite your senses.
Here are our top 6 tried and tested 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.
VADOUVAN SPICE BLEND
There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte and roasting it for a deep, meaty flavor.
Provided by Paul Grimes
Categories Condiment/Spread Food Processor Garlic Onion Bake Diwali Spice Gourmet
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
- Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
GARAM MASALA SPICE BLEND
I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.
Provided by Michelle
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 20
Number Of Ingredients 9
Steps:
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.4 mg
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.
INDIAN SPICE BLEND
Make and share this Indian Spice Blend recipe from Food.com.
Provided by Dancer
Categories Low Cholesterol
Time 10m
Yield 7 tablespoons
Number Of Ingredients 6
Steps:
- Combine all ingredients in an airtight spice jar.
Nutrition Facts : Calories 21.7, Fat 0.9, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 3.6, Fiber 1.2, Sugar 0.2, Protein 0.8
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
Tips:
- Measure and prep: Before you start cooking, measure and prep all of your ingredients. This will help you stay organized and avoid scrambling to find ingredients while you're cooking.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, high-quality ingredients.
- Don't be afraid to experiment: Indian cuisine is incredibly diverse, so don't be afraid to experiment with different spices and flavors. You might be surprised at what you create!
- Use a heavy-bottomed pot or pan: A heavy-bottomed pot or pan will help to distribute heat evenly and prevent your food from burning.
- Cook your spices: Many Indian spices need to be cooked in order to release their full flavor. Be sure to cook your spices in a little bit of oil before adding them to your dish.
- Don't overcook your food: Indian food is best when it is cooked quickly over high heat. Overcooking can make your food tough and dry.
- Garnish your dishes: A simple garnish can make your dish look and taste more appealing. Try garnishing your dishes with fresh cilantro, mint, or yogurt.
Conclusion:
Indian cuisine is a delicious and diverse cuisine that is enjoyed by people all over the world. By following these tips, you can easily create delicious Indian dishes at home. So what are you waiting for? Start cooking today!
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