3 DIY Spice Mixtures to Keep in Your Kitchen
If you’ve ever tasted or prepared Indian food, you know that it’s loaded with exotic and flavorful spices. Sometimes, however, it can be overwhelming to raid your kitchen trying to find them all, not to mention the time it takes to prepare them. Luckily, we have 3 great spice mixtures that you can make ahead of time, store in jars, and pull out of your cupboard when needed, making your Indian meals as easy as 1, 2, 3! Take a look at them after the jump!
Dosai Chili Powder
This tasty powder is full of spicy flavors that will add some kick to your meals!
Ingredients: 2 tsp. oil, 1 C. dried red chilies, 1/2 C. split black beans, 1/2 C. yellow split peas, 1/4 C. sesame seeds, 1 tsp. asafoetida, 2 Tbs.ground jaggery, 1-inch piece tamarind
Directions: Heat oil and fry chilies until lightly browned. Dry roast split beans, split peas, sesame seeds and asafoetida until lightly colored. Grind all ingredients to a fine powder, adding salt to taste.
Savory Curry Powder
Perfect for making curried vegetables or rice, this spice mixture is quick and easy to make!
Ingredients: 2 Tbs. coriander seeds, 2 tsp. cumin seeds, 1 Tbs. ground turmeric, 1 tsp. ground ginger, 3 dried red chilies
Directions: Roast the spices in a small, heavy-based pan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light, smoky fumes. Remove spices from pan and grind them to a fine powder in a spice or coffee grinder. Store in airtight jar for up to 6 months.
This Southern Indian spice mixture is generally used for making vegetable curries- enjoy!
Ingredients: 1 Tbs. oil, 2 C. dried red chilies, 1 C. coriander seeds, 1/4 C. cumin seeds, 2 Tbs. fenugreek seeds, 2 tsp. yellow split peas, 2 tsp. red lentils, 2 tsp. poppy seeds, 2 lg. cinnamon sticks, broken into pieces, 2-3 curry leaves, 2 tsp. ground turmeric
Directions: Heat oil and fry chilies until darkened. Dry roast the other ingredients except turmeric until lightly colored. Grind all ingredients to a fine powder. Store in an airtight container.