• Grind all the seeds in coffee grinder.

• Store in airtight jar away from sunlight and heat.

• Grind into a powder all the ingredients together.

• Store in an air-tight container.

Tip: pomegranate seeds are hard to grind, so first you may use the mortar.

(Chaat masala has a salty test. Mango powder and dried pomegranate seeds  contribute tartness while the heat from black peppercorns balances out the blend. Nutty cumin, in addition to its obvious flavor when toasted, helps the digestion.

• Place all the ingredients except the turmeric in a spice grinder and grind until the textures resembles that of finely ground black pepper.

• Stir in the turmeric (which will give the mixture its characteristic yellow hue.

• Store the blend in tightly sealed container.

• Preheat a small skillet over medium-high heat.

• Add all the spices and the bay leaves. and toast shaking the skillet every few seconds. until coriander and cumin turn reddish brown, the cloves, peppercorns and cardamom turn ash black, the cinnamon and bay leaves appear brittle and crinkly and the mixture is fragrant. (1 to 2 minutes)

•  Immediately transfer the nutty smelling spices to plate to cool.

• Once they are cool to the touch, place them in a spice grinder and grind until the texture resembles ground black pepper.

The ground blend will be reddish brown and the aroma will be sweet and complex very different form that of the pre-toasted and post-toasted whole spices.

• Roast all ingredients together over low heat in a nonstick skillet, until fragrant.

• Cool the spices and grind to a fine powder in a small coffee grinder. Store in an air tight jar.

GARLIC-GINGER PASTE

4 oz/115 g garlic cloves, halved

4 oz/115 g fresh gingerroot, coarsely chopped

1 cup water

• Place  the garlic cloves, the gingerroot and water in a food processor or blender and process to make a paste.

• Transfer to a glass jar with a lid and store in refrigerator for up to 3 weeks.

FRIED ONION PASTE

¼ cup CANOLA OIL

2  Ib red onions (cut in half lengthwise and thinly sliced)

• Preheat deep frying pan over medium heat. Pour  in the oil.

• When the oil is hot add the onions and cook them, stirring occasionally, until they are caramel-brown with deep purple hue (25-30 min).

• Transfer the onions to plate to cool.

• Pour 1 cup water into a blender jar.

• Add the caramelized onion and puree to make a smooth paste.

• TIP

PANEER - smooth, white cheese with a delicate flavor

4 cups milk

2 tbsp lemon juice

• Bring the milk to a boil in a heavy-bottom pan over low heat, then reduce the heat and let simmer gently for a few minutes.

• Add the lemon juice, stirring constantly until the milk starts to curdle.

• Drain the mixture through cheesecloth-lined strainer then rinse the contents of the strainer under cold running water.

• Gather up the corners of the cheesecloth, tie them together, and squeeze gently to extract any moisture.

• Hang the wrapped cheese for 1 hour to drain, then press under heavy weight for 2 hours.

• Transfer to an airtight container and store for up to 1 week.

CURRY PASTE

2 tbsp coriander powder

1 tbsp cumin

1 tbsp fenugreek seeds

1 tbsp fennel seeds

2 curry leaves

2 dried red chilies

2 tsp turmeric

2 tsp chili powder

3 tbsp white wine vinegar

4 tbsp water

½ cup vegetable oil, plus extra for sealing

• Grind the fenugreek seeds, fennel seeds, curry leaves and dried red chilies in a spice grinder.

• Transfer to a bowl and stir in the turmeric, chili powder, coriander, cumin, vinegar and water to make a smooth paste.

• Heat the vegetable oil in a large heavy-bottom skillet, add the paste and cook over low heat, stirring constantly for 10 minutes, or until all the water

• Let cool, then spoon into a glass jar with a lid. To preserve the curry paste, heat a little more oil in a clean pan and pour it over the surface.

CUCUMBER RAITA

1 cup plain yogurt

½ cucumber, grated or sliced

1 green or red chili, seeded and very finely chopped (opt)

sprinkle cumin powder

black pepper, salt to taste

1-2 springs of coriander leaves,

¼ tomato chopped to garnish

• In a bowl beat the yogurt.

• Add the other ingredients mix well and chill.

• Garnish the raita with a coriander leaves and tomato.

• Serve as a side dish with roti and as accompaniment to a main dish such as a biryani.   

Raitas are very versatile and have a cooling effect, which will be appreciated if you are serving hot, spicy dishes.

MIXED VEGETABLE PICKLE

1 green bell pepper

1 red bell pepper

½ mango

1 carrot, grated
4 green chilies, seeded and cut lengthwise

2 tsp ginger cut lengthwise
4 cloves garlic
juice of 1 lemon
1 tsp salt
¼ tsp chili powder
¼ tsp turmeric powder
5 tsp mustard seeds
1 tsp fenugreek seeds

1 tsp whole black pepper
½ tsp mustard powder
1 cup mustard oil
¼ cup oil

• Wash, peel and cut the vegetables (best into long slices)

• Blanch the vegetables in hot water for 10 to 15 minutes: then drain.

• Mix all the veggies, add salt, chili powder, turmeric powder, mustard powder, black pepper, lemon juice and keep aside.

• Mix mustard and fenugreek seeds and make a fine powder.

• Add the powder to the mixed veggies immediately

• Finally add vegetable oil and mustard oil. Mix well.

• Cool, put in a jar and keep it for 10 days before using.            Serve with fried rice, or stuffed parathas, rotis or add to the sandwich

SPICED YOGURT SAUCE

(makes about 2/3 cup)

1 tbsp peanut oil

1 tsp ground cumin

3 cardamom pods (seeds only)

½ tsp paprika

pinch of ground turmeric

2/3 cup (150 ml) yogurt

1 tsp lemon juice

2 tbsp fresh cilantro leaves (chopped)

1 tsp fresh grated gingerroot

salt to taste

freshly ground white pepper

• Combine the oil, cumin, cardamom seeds, paprika and turmeric and cook for 1 minute.

• Remove from the heat and stir in the yogurt, lemon juice, cilantro and finely chopped ginger.

• Season  to taste with salt and pepper.

• The sauce ban be served hot with steamed vegetables or cold with hard boiled eggs. It is ideal for neutral food, such as white-fleshed fish.