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.
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 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.
VADOUVAN INDIAN SPICE BLEND - GOURMET
Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)
Provided by KateL
Categories Onions
Time 2h
Yield 3 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (176C) with rack in middle position.
- In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
- Repeat with shallots, then garlic.
- In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
- In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
- Add ground fenugreek to onion mixture and add remaining ingredients. 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.
- Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.
Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1
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
INDIAN SPICE MIX
I use this spice mix to coat tofu before pan frying. While it may not be truly authentic the ingredients are easy to find and quick to put together. To coat fish/meat/tofu simply oil the item and roll in the mix.
Provided by PinkCherryBlossom
Categories Asian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Dry fry the coriander seeds until they are brown but not burnt.
- Grind seeds with the tumeric and chilli
- Toss stuff in it.
Nutrition Facts : Calories 22.9, Fat 1.2, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 4.2, Fiber 2.8, Sugar 0.1, Protein 0.9
More about "indian spice blend food"
5 INDIAN SPICE BLENDS TO HAVE FOR INDIAN FOOD LOVERS ...
From spiceitupp.com
Estimated Reading Time 7 mins
- Tandoori Masala. What is Tandoori Masala. A popular spice blend belonging to the Northern part of the Indian Subcontinent. Its a blend of many different spices best known for the vibrant red colour that comes from the addition of bright red chilli powder known as ‘Kashmiri Mirch’.
- Garam Masala. What is Garam Masala. Garam Masala is a must-have spice blend in every Indian household. It’s a combination of many different spices, blended together to make a traditional Indian spice mix.
- Chaat Masala. What is Chaat Masala. “Chaat” essentially is the name given for spicy, hot, sweet, tangy Indian Street food. It is a go-to spice blend to season many Indian snacks.
- Curry Powder. What is Madras Curry Powder. Amongst all the Indian mix spices ‘Curry powder’, probably takes the top most spot. But did you know that it is not really an Indian seasoning mix.
- Bengal 5 spice blend (Panch Phoran) What is Panch Phoran. Panch phoran, literally translates to “five tempering spices”. It is a crunchy, salt free, blend of 5 whole spices very typical to Eastern Indian region.
24 TOP INDIAN SPICES AND HOW TO USE THEM – MASTER …
From masterindian.com
- Turmeric (Haldi) Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour.
- Cumin (Jira) Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka).
- Green Cardamom (Cchoti Ilayachi) You can’t mistake the flavor of green cardamom. It tastes a lot like eucalyptus (and hence like many cough losanges) owing to a compound called cineole.
- Coriander. Coriander is the seed of cilantro, and is one of the most essential spices in our list. This seed has an aroma like citrus mixed with some leafy, woody notes, and is used in many dishes including Madras and Vindaloo.
- Cilantro. The leaves of the same plant, cilantro are indispensable as a flavourful garnish for virtually any dish, but go especially well with rich, deeply-flavoured dals and heartier meat dishes.
- Garam Masala. India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others.
- Black Cardamom (Kali Ilayachi) Black cardamom seeds have the same eucalyptus scent as green ones, and are one of the most essential spices in our list.
- Ginger (Adarek) Of all Indian spices, Ginger is an absolutely essential ingredient for most curries, and is one half of the recipe for ginger garlic paste, used in most food of India.
- Garlic (Lahasun) What's garlic doing in a list of Indian spices? Well, it's not uniquely Indian (or technically a spice), but it is an essential Indian seasoning.
- Asafoetida (Hing) Asafoetida (hing) is one of our favourite Indian spices. To cook with hing, is to cook with one of the most powerful aromatic spices in the world.
EASY INDIAN SPICE BLEND - CULINARY GINGER
From culinaryginger.com
4.5/5 (14)Total Time 5 minsCategory CondimentsCalories 8 per serving
BASICS OF INDIAN COOKING- 5 INDIAN SPICE BLENDS - SUKHI'S
From sukhis.com
INDIAN CURRY SPICE MIX FOR MEAT/POULTRY MEALS (ALL-IN-ONE ...
From amazon.ca
Reviews 12
PANCH PHORON (INDIAN FIVE SPICE BLEND) - THE DARING GOURMET
From daringgourmet.com
HOMEMADE INDIAN SPICE MIX - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
4 MOST POPULAR INDIAN SPICE BLENDS AND SEASONINGS - TASTEATLAS
From tasteatlas.com
INDIAN MASALAS RECIPES WITH PICTURES. INDIAN SPICE MIX ...
From indianfoodsite.com
ALL-IN-ONE INDIAN SPICE BLENDS + RECIPES - MAKE A ...
From cratejoy.com
SOUTH INDIAN SPICE MIX | KERALA MASALA | CHEF HEIDI FINK
From chefheidifink.com
5 ESSENTIAL SPICE BLENDS YOU SHOULD MASTER – CHEFS NOTES
From chefsnotes.com
INDIAN SPICES 101: BASIC MIX AND TIPS FOR EVEYDAY COOKING ...
From nutriplanet.org
TOP 15 IMPORTANT MASALA POWDERS OF INDIAN CUISINE - DELISHABLY
From delishably.com
25 SPICE MIXES FROM AROUND THE WORLD - KITCHN
From thekitchn.com
TORONTO’S MASALA BURGERS UNITES INDIAN SPICES WITH FAST ...
From thestar.com
HOW TO USE INDIAN SPICES (FOR BEGINNER, INTERMEDIATE, AND ...
From allrecipes.com
TRADITIONAL INDIAN SPICES | MYRECIPES
From myrecipes.com
CHAAT MASALA POWDER – A MUST HAVE INDIAN STREET FOOD SPICE ...
From masalachilli.com
26 ESSENTIAL INDIAN SPICES AND HERBS FOR HOME COOKS
From tasteofhome.com
CURRY: HISTORY OF THE INDIAN SPICE BLEND - GAMBERO ROSSO ...
From gamberorossointernational.com
MRS BALBIR SINGH'S INDIAN COOKERY - GOURMET SPICE BLENDS
From mrsbalbirsingh.com
SPICE BLENDS - PURE INDIAN FOODS
From pureindianfoods.com
SPICE BLENDS – PURE INDIAN FOODS
From pureindianfoods.com
SPICES AND SPICE BLENDS – TAGGED "INDIAN FOOD"– LOVE THAT ...
From lovethatspice.com
12 CLASSIC SPICE BLENDS AND HERB COMBINATIONS
From thespruceeats.com
5 MOST POPULAR INDIAN SPICES - TASTEATLAS
From tasteatlas.com
TANDOORI MASALA SPICE MIX RECIPE - THE SPRUCE EATS
From thespruceeats.com
GARAM MASALA - INDIAN SPICE BLEND - THE FOOD BLOG
From thefoodblog.net
ESSENTIAL INDIAN SPICES | A COMPLETE GUIDE - MINISTRY OF CURRY
From ministryofcurry.com
THE MAIN SPICES IN INDIAN FOOD | PERSPECTIVE BRANDING
From perspectivebranding.com
FLAVORFUL INDIAN SPICE BLENDS TO HAVE IN KITCHEN FOR ...
From vasantmasala.com
MAKE YOUR OWN INDIAN SPICE MIXES - DEMUTHS
From demuths.co.uk
HOMEMADE INDIAN CURRY POWDER SPICE MIX - VEENA AZMANOV
From veenaazmanov.com
A COMPLETE GUIDE TO SPICE SUBSTITUTES & RARE INDIAN SPICES ...
From spiceitupp.com
SPICY INDIAN SPICE MIX RECIPE - EATINGWELL
From eatingwell.com
11 ESSENTIAL SPICES FOR INDIAN COOKING - KITCHN
From thekitchn.com
DOWNLOADABLE LIST OF TOP 29 INDIAN SPICES ... - SPICEITUPP
From spiceitupp.com
LIST OF INDIAN SPICES - WIKIPEDIA
From en.wikipedia.org
INDIAN SPICES - THE SPICE HOUSE
From thespicehouse.com
MUKHWAS: AN INDIAN AFTER-MEAL SPICE MIX – IDEA LAND
From evermine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search