Though most spice mixes I use regularly in my Indian cooking are easily available in Asian Indian grocery stores nowadays, I still like to make my own set of spice mixes once in a while when I do have the luxury of finding the time to do it.
I do think the spice mixes available readymade in stores are fresh enough...but when I get to make it at home, of course I control the proportion of the spice ingredients, according to what I like.
So, for anyone who wishes to do the same, here is the recipe for an instant spice mix that I keep ready most of the time. It is called Rasam powder and is available in the Asian Indian grocery stores under different brand names, all of which are OK.
I use Rasam powder - usually 1 or 2 tsp when I prepare traditional Indian Rasam (a spicy, tangy clear soup - for which I shall post the recipe soon). It is great for cold winter nights, served with rice.
I also use the Rasam powder for seasoning Indian gravy-based curries, especially when the recipe is tangy in nature...sometimes I also use the Rasam powder in vegetable side dishes... again 1 or 2 tsp takes the veggies up a notch.
Recipe for Indian Spice Mix - Rasam powder:
For one - time use (in a single recipe):-
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Ingredients-
Coriander seeds(dhania) - 2 tbsp
Cummin seeds(jeera) - 1/2 tsp
Black pepper - 1/2 tsp
Toor / Toovar dal (Indian split red gram lentils) - 1/2 tsp
Dry Red chillies - 2 to 3
Asafoetida(aka hing) - a pinch
Indian curry leaves - 2 or 3
Method:
Dry roast all the above ingredients in a non - stick frying pan with a tiny bit (less than 1/2 tsp) of cooking oil till the lentils turn golden brown and the cummin seeds start crackling. Set aside to cool.
Once the roasted ingredients are cooled, blend into a fine powder using a coffee/spice grinder.
For using several times(stays fresh for a month or two atleast in air-tight container)
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Ingredients-
Coriander seeds(dhania) - 2 large handfuls
Cummin seeds(jeera) - 2tsp
Black pepper - 1tsp
Toor / Toovar dal (Indian split red gram lentils) - 2 tsp
Dry Red chillies - 8 to 10
Asafoetida(aka hing) - a pinch
Indian curry leaves - 6 or 7
Dry roast all the above ingredients in a non - stick frying pan with a 1/2tsp of cooking oil till the lentils turn golden brown and the cummin seeds start crackling. Set aside to cool.
Once the roasted ingredients are cooled, blend into a fine powder using a coffee/spice grinder.
Store in an air-tight container...stays fresh for atleast 1 to 2 months.
As a departure from the mundane, everyday recipes I like to sometimes change things up a bit by mixing recipes from different cuisines. This recipe I have here is a mixture of Northern Indian style dal paalak and Southern Indian style tangy sambhar.
Soup with medley of lentils and greens:
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Serves: 4
Prep/cook time: 20 - 25 minutes
Ingredients:
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Toovar dal (red gram lentils/dal) - 1 cup
Urud dal (split black gram dal) - 1 handful
Channa dal ( bengal gram dal) - 1 handful
Spinach - 1 bunch cut finely
Fenugreek leaves (methi leaves) - 1 bunch cut finely
Shallots - 1 cup peeled
Tomatoes - 2 medium size cut finely
Green chilli peppers - 4 or 5
Ginger - 1 medium size piece cut finely
Garlic - 4 pods cut finely
Tamarind paste - 1tsp ( alternately soak a small piece of tamarind in water and extract the juice)
Jaggery - 1 tsp crushed
Readymade Sambhar powder / curry powder - 1 tsp
Coriander powder (dhania powder) - 1tsp
Water - 1cup
For seasoning: mustard seeds - 1tsp, cummin seeds (jeera) - 1tsp, fennel seeds(saunf) - 1tsp, salt, turmeric, curry leaves - a handful and cilantro - a handful, cooking oil - 2 tsp
Method:
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Pressure cook the dals, spinach and fenugreek leaves for 3 whistles and set aside.
In a frying pan, add the oil, mustard, cummin seeds, fennel seeds, salt and turmeric and when the mustard starts to crackle, add the onions, garlic, ginger, green chillies, tomatoes and let cook for a few minutes till onions turn translucent and the raw smell of garlic and ginger is gone.
Then add the pressure cooked lentils(dal) and greens to the pan. Add the cup of water also.
Then, add the tamarind juice, jaggery, sambhar powder(alternately readymade curry powder) and coriander powder.
Cover the pan and let the soup boil for 5 to 7 minutes.
Finally add the curry leaves and cilantro for garnish.
This soup is best when served piping hot, with rotis, bread or rice.
Note: All ethnic ingredients are available at most Asian / Indian grocery stores.
Okra has always been one of my favorite veggies ever since childhood and this recipe is well - liked by everyone in my family.
Enjoy!
Okra and yoghurt Side dish / vendakkai thayir pachadi recipe:
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Serves: 4
Prep/cook time: 10 minutes
Ingredients:
Okra - 1 pound cut into thin roundelles
Fresh Cut Onion - 1
Low-fat or non-fat yoghurt - 1 cup
Green chillies - 3
For seasoning: Mustard seeds, cilantro - few sprigs, cummin powder, salt and pepper, cooking oil - 2tbsps
Method:
In a frying pan, add 1 tbsp of cooking oil and when it heats up, add the mustard seeds and when they begin to crackle, add cut okra and onions
Let okra and onion fry well, till it gets crisp. This takes about 6 to 7 minutes on a medium high flame(especially if the okra slices are thin)
Then in a mixing bowl, add the yoghurt and other seasonings...finally add the cooked okra and onion.
Mix well and serve chilled or at room temperature.
This dish makes a great accompaniment for rice as well as rotis.
