The secret ingredients to most Indian dishes are these pretty looking spices. You will find a reference of these spices in almost all my Indian recipes. Now have a closer look! A Spice Box or Masaale ka Dabba is a must-have in every Indian kitchen. Some contents may vary from others in different parts of India but the essential ones remain the same.
Whether you are cooking a vegetarian or a non-vegetarian dish, these spices come very handy. Going clock-wise the following ingredients are there in my Spice Box;
1.) Carom Seeds (Ajwain)
2.) Coriander Powder (Dhaniya Powder)
3.) Cumin Seeds (Jeera)
4.) Mixture of Ground Spices (Garam Masala)
5.) Ground Turmeric (Haldi Powder)
6.) Salt (Namak)
7.) Centre – Red Chilli Powder (Laal Mirch Powder)
We relish Carom Seeds (Ajwain) Paratha (Flatbread) every now and then. When we’re hungry and there’s nothing interesting in the kitchen then Carom Seeds (Ajwain) Paratha with Butter is a no-brainer. Crispy and delicious! Goes amazingly with a cup of tea. We usually don’t put Carom Seeds (Ajwain) in a preparation together with other spices. It has it’s own strong and distinct taste.
Cumin Seeds (Jeera) is very popular for tempering (tadka), especially for Daals (Lentils) or other Vegetarian and Non-vegetarian dishes.
Coriander Powder (Dhaniya Powder), Mixture of Ground Spices (Garam Masala), Ground Turmeric (Haldi Powder) and Red Chilli Powder (Laal Mirch Powder) often go together in proper proportions to enhance a preparation’s flavour and give it a nice colour and aroma.
Salt (Namak) as we all know is the absolute taste-maker or breaker 😉
Get these essentials when you are next in an Indian grocery store.
Look forward to hearing from you all in the comments section about how you use these spices in your cooking.
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