Think beyond curry. These unexpected spice blends from India are exciting and totally different from the average Indian fare. They also make wild ingredients in fusion food.
Salty, tart, zesty and perfect for party-food. The word “chaat” means snacks, and “masala” means mix or blend, and this powdered spice blend is great sprinkled over potato wedges, fried pastries, kebabs, and even fresh sliced fruit and vegetables. Try it in stir fries and salad dressings, too.
Recipe: Tomato-Cucumber Salad with Chaat Masala
Here is a tasty, simple salad that becomes instantly exotic and unique with Chaat Masala!
This sweet, fragrant mix is eaten by the teaspoon after meals to freshen the breath, stimulate digestion, and prevent gas and bloating. It is made of cumin, fennel, anise, almonds, coconut, white poppy seed and much more. Mukwas is specifically good for indigestion caused by spicy and greasy food, and mixed with yogurt it makes a lovely raita (yogurt sauce for curries).
Recipe: Mango Mukwas Yogurt Sauce
A fragrant, sweet Indian yogurt dip or sauce (raita). Traditionally, raitas are used as a mild sauce or side dish to mellow down spicy dishes, and to improve digestion.
This mix adds texture, taste and authenticity to simple food. It’s a combination of five unique spices: fenugreek, ajwan, fennel, kaloonji (nigella), and brown mustard seeds. All you need to do throw a teaspoon or two into hot ghee or oil, fry them until most of the seeds have popped, and then add onions. This sauté can be added to potatoes and other vegetables, lentil stews (dal), curries, pakoras, samosas, and anything else you can think of!
Recipe: Panch Pooran Potatoes
So simple, so easy, and so tasty!