Mumbai street food is legendary. Always filled with tangy, spicy and pungent flavors that tickle your tastebuds and keep you filled for a decent amount of time. Most well known among these dishes are Pav Bhaaji, Tawa Pulao etc. The Pav Bhaaji masala blend is powdered spice whose usage is not just limited to Pav Bhaaji. The peppery, earthy, pungent and tangy spice blend is used to flavor Tawa Pulao, Masala Pav, Kachi Dabelli, Missal Pav etc. My homemade pav bhaaji masala blend recipe is as follows- Pav bhaji masala
Indian Spices
Dalma Masala
The Dalma is an iconic dish of Odisha. Similar to sambar, its also made by cooking lentils with vegetables, but it doesnt have the pungency and sourness of sambar. Instead of that, it has a sweet and earthy smell. Infact, you dont need this spice blend to make Dalma at all. This spice blend is often used to enhance the Dalma madeāin temples. These kind of blends are not mandatory but this is what makes the difference between homemade Dalma and Temple Dalma. Most homemade Dalmas recipes dont have any spice blend at all, except for those
Thandai Masala
Thandai is an indian sweet, cold bevarage made from milk especialy in summertime. It’s very popular during the “Holi” festival of colors. Thandai can also contain Indian Canabis (Bhaang leaves), which is served to adults. The word “Thandai” is derived from the hindi word “Thandaa” meaning cold. All the ingridients used in thandai spice mix have a cooling, soothing effect on the body. Even the controversial and intoxicating Bhaang. The spice mix can also be a wet ground paste. That is how its done traditionaly. Given below is my recipe for Thandaai Spice mix, use it
Sambaar powder
Sambaar is a well known dish from southern India. Its generaly slightly runny, sour with pungent flavours and mild sweetness. Popular to contrary belief sambaar can be made with non veg. The vegetarian Sambaar is generaly made with lentils like splitpeas along with vegetables, the vegetable used vary from person to person and region to region. These include raddish, papaya, onion, tomato, drumstick, brinjal, carrot, green beans, okra , pumpkin, Madrass cucumber. Sambaar is known for its pungent flavour which it gets from a unique spice powder. Like the Sambaar itself the Sambaar powder varries from region
Basic onion tomato masala (curry paste)
Masala paste is the basis of many indian dishes such as curries and dry gravies (bhuna). Most curries start with a base of onion, garlic and ginger except for satwik (light, non-spicy) cuisine.Tomatoes are added for the acidity to counter excessive sweetness of onions. It is to be noted tomatoes when cooked the color intesifies and themselves turn slightly sweet. .stk-ad001e8{margin-bottom:1px !important}1. A proper onion tomato masala is balanced. .stk-72ca185{margin-bottom:0px !important}2. The ingriedents dont over power each other. .stk-3e3fbdb{margin-bottom:0px !important}3. The ingridients are properly cooked.
Basic Homemade garam masala
So, friends today i will be sharing another recipe for garam masala which is much simple and quite frequently used in simple homemade dishes. It doesnt have a long list of ingredients unlike the previous one which was my signature special blend. Though it serves it purpose. It is ideal for home style curries and semi gravy preparation. Its a raw blend so its better used during the cooking process but you can dry roast it and use it to finish a dish for that aroma. Use it however you want, it will make you job simple.
Potli Masala
Potli masala literaly means bag of spices. It consists of more than 10 spices and herbs. These herbs are medicinal and aromatic. These are put in a bag or cloth, then put into slow simmering dishes or liquids. So, that the flavors are infused into them gradualy over a period of time. Potli masala is used to flavour dishes such as Nihari, Paya, Haleem etc. These are considered healthy broths. Potli Masala An assortment of aromatic herbs and spices. Muslin cloth or Nut milk sac 1 tbsp clove1/2 tbsp cubeb pepper1/2 tbsp
Special Biriyani masala powder for Dindigul/ Donne/ Hoskote Biriyani
South india is not only famous for hyderabadi biriyani but also pulao style biriyanis like, Dindigul biriyani from Tamilnadu then you have Done/ Jonne biriyani from Bengaluru, Karnataka and Hoskote biriyani from Hoskote, Karnataka in which rice is mixed with the meat and cooked like a pulao. In all of these biriyanis one common type of rice is used called seeraga samba/ jeerakasala. This is an aromatic verity but easier to digest. All these biriyanis use a common blend of whole spices more or less which i will be mentioning below to make things easier, but the blend of wet
Gulkand
Gulkand is preserved rose petals in sugar. which gradualy matures under sunlight over a period of 1 or 2 months depending on the season. The sugar melts into the rose gradualy creating a sticky, dark brown sweet, aromatic and slightly bitter substance. Which is used in sweets, biriyanis, paans to impart a sweet rosy flavour. The maturation process depends on the weather. Gulkand Indian Style fermented rose jam. 60 grams dry rose petal6 green cardomomn (seeds only)250-300 gram brown sugar Grind the rose petals and green cardomon into a fine
Chaat Masala
Chaat refers to a wide veriety of indian snacks( mostly street food) that are tangy and spicy. To enhance the taste of these snacks often different vendors use a spice blend called chaat masala its tangy, spicy and earthy. Everyone has there own blend of chaat masala. So, i will be sharing with you blend a you can make at home and store for a long while. Chaat Masala A tangy and spicy blend used to enhance snacks 1 and 1/2 tbsp coriander seed2 and 1/2 tbsp cumin seed1 tbsp blackpeppercorn1/2
Malvani masala
A spice blend native to the malvan region of maharastra. The spice is used for seafood, chicken and mutton dishes of the region such as chicken malwani curry, prawns fry, fish fry, fish curry. In maharastra you get this blend commercial. But as always homemade is always better than store bought. Malvani Masala Spice Blend A masala blend used in the malvan region of maharastra. 6 byadgi chilli3 bayleaf (medium)2 tbsp mustard seed1/2 tbsp fengreek seed1 tbsp cumin seed1 tbsp fennel seed1 tbsp caraway seed3 stick cinamon (2 inch each)2 tbsp
All in one Korma Masala
Kormas are Indian braised meat dishes. It has a yogurt based coarse gravy with aromatic spices and thickened with nuts and fried onions often finished off with screwpine water for that sweet smell. Since different types of spices both whole and powder go into a korma, I have decided to make things simple by making a fine blend of all those dry spices that are common in most kormas. All in one korma spice blend A spice blend for korma. 2 tbsp cumin seed2 bayleaf4 and 1/2 tbsp coriander seed1 tbsp
