I'm going to do 3 common mixes in this post, just the ones I use most often, but before I do them I'm going to blend up an essential ingredient for all 3 - pepper. Seeing as pepper features in all the spice mixes and I use it on its own in pretty much everything I cook it makes sense to me that you take a bit of time getting the right blend. My pepper mix is made up of 4 different varieties: black, white, pink and green.
Now black pepper we all know, this is what we probably all use 99% of the time. White pepper is just the same as black pepper, but the skin is removed prior to drying which gives it less of a harsh flavour. That black pepper harshness is still important though so I'm using equal amounts of black and white, 2 tsp of each in this little batch. Then I'm using 1 tsp green and 1 tsp pink peppercorns. Green is the unripened berry of the plant and has a slightly sour note to it. Pink, being the ripened berry is sweeter and so it counters the green, it's a classic sweet and sour balance. I grind them all together in a spice grinder to a fine powder.
Now on to the mixes, starting with...
Garam masala
It's almost certain I don't make garam masala like anyone else, there's no hard and fast recipe for it as most seem to vary region to region and have been handed down through generations. Here's my take on it though, working round some of the central themes which include a large amount of coriander and cumin with cinnamon, cardamom and pepper added.
2 tbsp whole coriander seed 1 tbsp cumin seed 1 cinnamon stick 2 tsp cloves 5 bay leaves 6 black cardamom pods 8 green cardamom pods 1 tbsp pepper 2 tsp ginger powder 1/2 a nutmeg 1 tsp amchur powder
The amchur, ginger and the pepper are all as ground as they're going to get, so no need to add these to the spice grinder. The cinnamon, cloves and bay leaves are going to need a bit of working to make them small enough to get crunched up by the grinder so start them in a pestle and mortar.
The nutmeg needs grating and adding to the grinder so that it can be ground to the same texture as the rest. The cardamom seeds are removed from their pods and added to the grinder along with the coriander and the cumin which just go straight in. If you can get these black cardamom then I thoroughly recommend them, they are larger and have a strong almost tobacco flavour to them. Add the crushed contents of your pestle and mortar and get to work.
This is an essential ingredient in Indian cuisine, but there's nothing says you can't mix a teaspoon of it into a tablespoon of mayonnaise or yoghurt to make a dip for crisps.
Next up is another important Indian mix:
Curry Powder
You wouldn't make a curry without curry powder.
1/2 tbsp cumin seed 1 tbsp coriander seed 1 tsp turmeric powder 1 whole dried chilli 1/2 tsp mustard seeds 1/2 tsp ginger powder 6 dry curry leaves 1/6 tsp asafoetida powder 3 green cardamom or 2 black cardamom pods 3 cloves 1 tsp pepper
Once again the chilli, cloves and curry leaves need starting of in the pestle and mortar.
The cardamom needs getting out of its pods and adding to the grinder, but the turmeric, ginger, asafoetida and pepper don't need grinding. Now here's the trick that will utterly transform your curry powder to something so much better than any thing you can buy in the shops, you simply toast the seeds before grinding. Place the mustard, coriander and cumin in a saucepan and heat until they smell toasted.
Mustard seeds have a tendency to pop like popcorn when you do this, the first time the first mustard seed starts thinking about jumping out the saucepan remove from the heat and pour straight out of the pan to stop the cooking. This releases some of the oils from the seeds which will now get ground with the rest of your spice and completely transform the flavour of the mix. Once ground up it smells amazing.
Curry powder is obviously essential in curry making, but sprinkled over potato and baked it makes a great side as well. Or if you're being all health sprinkle over cauliflower and bake.
Last up is my favourite, which luckily is also the easiest.
5 spice
Equal amounts of: Star anise Cloves Pepper Fennel seed Cinnamon
Start the cinnamon, cloves and star anise off in the pestle and mortar and then grind it all to make 5 spice.
I couldn't imagine not having this stuff in the kitchen. I never ever cook pork without first smothering it in 5 spice. It also gets used all over duck or in any stir fry I do.
All done, 4 lovely pots of pepper, 5 spice, curry powder and garam masala, ready to grab next time I need them.
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