Secrets of spice mix

People across the length and breadth of the country have their own special blends that they use to add flavour to food. The right combination of spices is crucial to Indian cooking and is the reason why some dishes are so hard to resist.

India's first MasterChef Pankaj Bhadouria identifies fifty spice mixes from India and around the world in her book ‘The Secret’s in the Spice Mix’, published by Penguin Random House. Here are few recipes from the book.

Hyderabadi Saalan Masala

The Hyderabadi saalan is no mere accompaniment to live in the shadow of the famous Hyderabadi biriyani. It is a powerhouse of flavours in itself and you can use this spice mix to make mirch ka saalan, baigan ka saalan or even aloo ka saalan.

Ingredients

Bay leaves 2
Black cardamoms 3
Cinnamon 1, 2-inch piece
Dried coconut powder 1 tbsp
Coriander seeds 2 tbsp
Fennel seeds 1 tsp
Mace flower 1
Peanuts 3 tbsp
Sesame seeds 1 tbsp
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
A pinch of asafoetida

Method
Sauté the peanuts on low heat till lightly colored and fragrant. Add the sesame seeds and roast for about a minute or two till it turns golden. Add coconut the coconut powder and sauté for few seconds till lightly colored. Remove from heat and cool. Grind all ingredients together to form a fine powder. Store in an airtight container.

Mirch Ka Saalan

• If you were to ask me to pick out one dish, and one alone, that has consistently stood out for me during my many visits to Hyderabad, 1t'lldefinitely be the underrated saalan served with biriyani. The wonderful thing about this seemingly humble side dish is how it is bursting with flavours. lt’s spicy, sweet, salty and a tad bitter—all at the same time- and holds its own with a dish like the mighty biriyani.

Ingredients

Hyderabadi saalan masala 4 tbsp
Large green chillies 100 gms
Medium onion 1
Cinnamon 1, 2-inch piece
Cloves 4
Curry leaves 8
Cumin seeds 1/2 tsp
Fenugreek seeds 1/8 tsp
Ginger-garlic paste 1 tbsp
Mustard seeds ½ tsp
Whole red chillies 3
Star anise 1
Turmeric powder 1 tsp
Jaggery 1 tbsp or 2 tsp sugar
Tamarind pulp 2 tbsp
Cup yogurt ½ cup
Refined oil 3 tbsp
Salt to taste

Method

• Whisk the yogurt with ½ cup of water until smooth. Finely chop the onion. Wash and pat dry the green chillies. Heat 1 tablespoon oil in a wide pan and lightly fry the chillies until they are charred and begin to soften. Drain, slit lengthways and set aside on paper towels.
• Heat the oil in a pan and add the cloves, cinnamon and star anise. Sauté for a few seconds till the spices are fragrant. Add the mustard seeds, cumin seeds, fenugreek seeds and the whole red chillies. Allow to splutter. Add the onion and sauté until golden brown. Add curry leaves, turmeric powder, ginger-garlic paste and mix well. Add the saalan masala, yogurt, 1/4 cup water and cook till the raw smell disappear and the oil separates. Add the tamarind pulp, 1 cup of water and jaggery or sugar. Add the slit green chillies and salt when the gravy comes to a boil. Simmer for about 15 minutes over low heat till the oil separates. Adjust the seasoning according to taste. Serve hot.

Instant Rice Kheer Mix

This recipe was an instant invention! While conducting trials for this book, a team member asked me if we could replicate some ready—to-cook desserts available off the shelves. At our very first trial, it was an immediate hit!

Ingredients

Basmati rice 25 gm
Chopped almonds 1 tbsp
Cornstarch 1 tsp
Chopped pistachios 1 tbsp
Cardamom powder 1 tsp
Milk powder 2 tbsp

Method

• Roast the rice on a very low heat till it is lightly coloured. Grind it to a coarse powder. Mix all the ingredients well. Store in an airtight container.

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Kheer
Thick, creamy, with all the earthiness of slow—cooked rice kheer, this instant version is as good as it gets!

Ingredients

• Instant rice kheer mix 4 tbsp
• Milk 500 ml
• Sugar 4 tbsp

Method

• Mix the instant kheer mix with the milk in a heavy-bottomed pan and cook on medium-high heat. Bring to a boil, stirring all the time to prevent lumps from forming. Cook for approximately 7-8 minutes or till the rice is thoroughly cooked. Add sugar, cook for a few more minutes and then remove from heat. Allow to cool before serving.