As-salaam alaikum everyone. Namaskar(am). Vanakkam. Adaab. Sat sri akal. Greetings from Northern California (USA). My name is Ronald N. Tan, but when cooking, I use my food name of "Tan Can Cook." I would like to start this post and topic for sharing and showcasing the various regional spice blends from India.
There is more to spice blends from India than your garam masala, curry powder, etc. I would like to start my post with what I consider to be spice blends that showcases and epitomizes not only India's affluent culinary history, but the collective khansamas and bawarchis culinary creativity. To showcase the complex and layered spice blends, I will share them in the form of mise en place, along with the full recipe of the ingredients. As a masalchi, I am learning and exploring regional spice blends from India, Pakistan, Bangladesh, and Iran.
If you have questions or clarifications, please ask in this topic. The recipes are sourced from my personal library of cookbooks sourced direct from India.
Lazzat-e-Taam from Dastarkhwan-e Awadh: The Cuisine of Awadh
लज़्ज़त-ए-ताम
By Tan Can Cook
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Ingredients
7 g green cardamom
5 g black cardamom
5 g barberries [Berberis vulgaris]
5 g sandalwood powder, culinary/edible grade [Santalum album]
5 g coriander seeds
5 g lemongrass [Cymbopogon spp.]
5 g cumin seeds
5 g black cumin seeds [Elwendia persica]
5 g cubeb [Piper cubeba]
5 g grated coconut
5 g black pepper
5 g white pepper
5 g poppy seeds
5 g cloves
5 g fox nuts [Euryale ferox]
5 g anise seeds
5 g fennel seeds
3 g mace
1 whole nutmeg
3 g dried rose petals
2 g cinnamon
1 g Indian bay leaves [Cinnamomum tamala]
Dried fennel leaves
13 g (1 tbsp) kewra water
11 g (1 tbsp) meetha itr (culinary grade food perfume; I use Deer-brand meetha itr sourced from Kolkata, West Bengal. I don't have any luck finding sellers from Lucknow who would source and ship to the USA)
Method
Gently roast all dry ingredients over a low flame until fragrant. Remove from heat and grind to a fine powder. Sieve the mixture, then add kewra water and meetha itr. Rub the mixture between your palms and sieve again. If still moist, dry indoors before storing in an airtight jar.
Hyderabadi Potli ka Masala from A Princely Legacy Hyderabadi Cuisine
हैदराबादी पोटली का मसाला
By Tan Can Cook
Modified and Adapted from Pratibha Karan
Ingredients
50 g coriander seeds
8.75 g dried vetiver roots [Vetiveria zizanioides]
8.75 g Indian bay leaves [Cinnamomum tamala]
8.75 g lesser galangal [Alpinia officinarum]
7.5 g cubeb [Piper cubeba]
7.5 g black stone flowers [Parmotrema perlatum]
6.25 g sandalwood powder, culinary grade [Santalum album]
6.25 g black cardamom
6.25 g whole wheat grains
6.25 g spiked ginger lily roots [Hedychium spicatum]
5 g dried rose petals
3.75 g cinnamon
Method
Mix these spices and herbs in the given proportions and divide into portions. At the time of use, tie a portion in a muslin cloth or in any thin cloth for insertion in the dish. Use one or more portions as may be required. Store in an airtight jar to prevent insects from getting into the mix. Alternatively, I prefer to ground them into powder and use accordingly in powdered form. Traditionally, they are used as bouquet garni and added into to make broth, flavored water, base, etc.
