Discover the art of creating your own Indian spice blends at home! Unleash a flavor explosion by mastering the secrets of aromatic masalas. Read on to learn why homemade is better!
Incredible India is known
all over the world for its food and the secret behind it is the spices. Every dish is a dance of flavours, a symphony created with aromatic spices. Instead of just buying those ready-made masalas from the shop, why not become the master of your own spice rack?
Making your own spice blends (masalas) is easier than you think, and the taste? Oh my god! Forget the normal flavors, get ready for a flavor explosion!
Making your own masalas ensures freshness, purity, and unmatched flavor
There are many reasons to ditch the store-bought stuff and roll up your sleeves to make your own masalas. First and foremost, the taste is simply unmatched.
When you grind your own spices fresh, the oils are released, giving you a flavour that's way more vibrant and aromatic than anything you'll find sitting on a shelf. Secondly, you know exactly what's going into your masala. No hidden additives, no excessive salt, just pure, wholesome spices.
This is especially important if you have allergies or dietary restrictions.
Bulk spices save money, offer fun, control, unique blends
And lastly, it's cost-effective! Buying whole spices in bulk and grinding them yourself can save you a significant amount of money in the long run, compared to buying small packets of pre-made blends. Plus, it’s a whole lot of fun!
It’s like being a mini-chef in your own kitchen, experimenting with different flavors and creating something unique. You will feel in control of your kitchen and the food that you cook. So, let's dive into the world of homemade Indian spice blends.
Essential Indian spices for mastering masala blends
Before you become a masala master, you need to gather your ingredients. Here’s a list of essential spices that form the base of most Indian blends: Turmeric powder (haldi) for its colour and anti-inflammatory properties. Coriander seeds (dhania) for a citrusy and warm flavour.
Cumin seeds (jeera) for their earthy and smoky notes. Red chili powder (lal mirch) for the heat, adjust according to your preference! Mustard seeds (rai) for a nutty and pungent kick. Fenugreek seeds (methi) for a slightly bitter and maple-like flavour.
Whole spices enhance masalas for depth and complexity
Also, make sure you have some whole spices on hand, like cinnamon sticks (dalchini), cardamom pods (elaichi – both green and black), cloves (laung), and peppercorns (kali mirch). These add depth and complexity to your masalas.
Use quality grinder for spices, store in airtight jars
You will need a good quality grinder to grind all these spices. A spice grinder is what you must have so that you get the right grind. A mixer grinder can be used but the texture could be different when using a mixer grinder.
Keep your spices in air tight jars and make sure they are in a cool and dark place, so that they retain their flavour and don't go bad.
Indian garam masala: a popular spice blend for flavorful dishes
Garam masala is perhaps the most well-known Indian spice blend, used in countless dishes. The word "garam" means "warm" in Hindi, referring to the warming effect the spices have on the body.
There are countless variations of garam masala, each family having their own secret recipe that has been passed down generations. But here's a basic recipe to get you started that you can change later on.
Spices for aromatic homemade garam masala blend
Ingredients:2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon cardamom pods (green), 1 cinnamon stick, 1 teaspoon cloves, 1 teaspoon black peppercorns, ½ teaspoon nutmeg powder, ½ teaspoon mace (javitri), optional.
Instructions
Dry roast all the whole spices in a pan over medium heat for about 2-3 minutes, until fragrant. Be careful not to burn them! Let the spices cool completely. Grind them in a spice grinder until you get a fine powder. Add the nutmeg powder and mace (if using) and grind again briefly to combine.
Store the garam masala in an airtight container in a cool, dark place. This garam masala can be use in dals, vegetables and curries and many more dishes to enhance its flavour.
Make South Indian sambar masala with these spices
Sambar is a lentil-based vegetable stew popular in South India, and its unique flavour comes from a special blend of spices. Here's how to make your own sambar masala: Ingredients: 2 tablespoons coriander seeds.1 tablespoon cumin seeds.1 tablespoon chana dal (split chickpeas).
1 tablespoon urad dal (split black lentils).1 tablespoon toor dal (split pigeon peas).6-8 dried red chilies, adjust to your tolerance for the heat.1 teaspoon fenugreek seeds (methi).1 teaspoon mustard seeds (rai).1/2 teaspoon turmeric powder (haldi).1/4 teaspoon asafoetida (hing).
Instructions
Dry roast the coriander seeds, cumin seeds, chana dal, urad dal, toor dal, red chilies, fenugreek seeds, and mustard seeds in a pan over medium heat until fragrant and slightly roasted. Be careful not to burn them. Let the spices and lentils cool completely.
Grind them in a spice grinder along with the turmeric powder and asafoetida until a fine powder. Store the sambar masala in an airtight container in a cool, dark place. Add this masala to your sambar for a burst of flavour and aroma.
Spicy, tangy chaat masala for flavorful snacks
Chaat masala is a tangy, spicy, and savory spice blend that's used to sprinkle over snacks like fruit, salads, and of course, chaat! The combination of spices creates a flavour explosion that will tantalise your taste buds. Ingredients: 2 tablespoons cumin seeds.1 tablespoon coriander seeds.
1 tablespoon dried mango powder (amchur).1 tablespoon black salt (kala namak).1 tablespoon ginger powder (sonth).1 teaspoon asafoetida (hing).1 teaspoon black peppercorns.1/2 teaspoon citric acid (nimbu ka phool), optional.1/4 teaspoon mint powder (pudina powder), optional.
1/4 to 1/2 teaspoon red chilli flakes powder optional.
Directions
Dry roast the cumin seeds and coriander seeds in a pan over medium heat until fragrant. Let the spices cool completely. Grind the roasted spices along with the remaining ingredients in a spice grinder until you get a fine powder.
Sieve the mixture to remove any large pieces and grind the again till it is powdered well. Store the chaat masala in an airtight container in a cool, dark place. Sprinkle it over your favourite snacks for an instant flavour boost!
You can adjust the spice level by changing the amount of red chilli powder.
To get the best flavour out of your homemade masalas, here are a few essential tips
Always use fresh, high-quality spices. Check the expiry dates and buy spices from a reputable source. Dry roasting the spices before grinding is crucial. This helps to release their essential oils and enhance their flavour. But be careful not to burn them!
Use a low to medium heat and keep stirring constantly. Let the spices cool completely before grinding. Grinding hot spices can create a paste-like consistency. Grind the spices in small batches for more even results. Don't overfill your grinder.
This will ensure that the spices are ground uniformly.
Store masalas properly, label with dates, experiment with ratios, enjoy!
Store your masalas in airtight containers in a cool, dark place. Sunlight and moisture can degrade the flavor and aroma of the spices. Label your masalas with the date you made them. This will help you keep track of their freshness.
Feel free to experiment with different ratios of spices to create your own unique blends. Taste as you go and adjust the spices to your liking. The most important thing is to have fun and enjoy the process!
Create your own Indian spice blends to elevate cooking
So, there you have it! With a few simple ingredients and a little bit of effort, you can create your own amazing Indian spice blends that will elevate your cooking to a whole new level. So, what are you waiting for? Get started today and let the flavour experiments begin!
Adjust spice levels, avoid water in grinding, prioritize cleanliness
Remember to adjust the spice levels according to your personal preferences. Don't panic if your first attempt isn't perfect, just keep experimenting and learning. With practice, you'll be creating your own signature masalas in no time!
Also, do not add water in the spices when you grind, they have to be completely dry. A wet mixture of spices can get spoilt easily. Cleanliness is also very important when grinding spices. Always clean the spice mill and your utensils before grinding the spices.
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