Spices. An important source not only to enhance the flavour and palatability of food, but also an important ingredient to improve the taste, aroma and most importantly the medicinal value of food. This is probably the reason that human civilization is using spices in many forms since the inception of civilization itself, and is continuing doing the same without any sign of altering the plan. It was the quest for spices that made Columbus discover America in 1492. It was spices which made foreigners attracted to India end number of times, as India was and is the land of spices because of its favourable climate and topography. It was spices, which made and is still making enormous contribution to Indian economy, and was a major reason behind the fact that India was once named ‘Golden Bird’.
As the world is going through the phase of major pandemic, we are again back to surrendering ourselves to the warmth and goodness of spices. Afterall, what else is ‘Kadha Drink’, but a combination of valuable spices in one drink, that doctors around the world are recommending to keep ourselves safe from the deadly virus. Since ages, it is spices that our mother and grand-mothers rely on, when they notice the first sneeze in the house, as it was spices that completed ancient medicine and modern Ayurveda.
It is spices that completes our kitchen too. The same food can be cooked in different ways, just by altering spices. Sometimes, the dishes are named basis the spices used in making. E.g. Aloo Jeera, Jeera Rice, Methi Paneer etc. The correct proportion of spices elevates the dish to a different level. At the same time, the wrong use of spices can just break a dish which is irreparable. Also, how can one forget, after-all it is spices that increases the richness of a dish, without making the dish high on calories and fat.
And, it took more than one and half year and 63 recipe posts to realise, that I have not yet shared with you this important and very basic group of ingredients which form the bases for almost all the recipes I have shared in the blog. These ‘Essential Spice Mixes For Everyday Bengali Cooking’, more or less cover the spices I have mentioned in my different recipe posts. These essential spice mixes need very basic spices, that atleast every Indian house store in their pantry. Yes, there are lots of ways you can enhance these spice mixes, but if you have these basic spice mixes with you, you can cover most of the Bengali dishes and most of the regular Indian dishes.
Check out the delectable curries made with these amazing spices.
Recipe: Essential Spice Mix For Everyday Bengali Cooking
Spice Mix 1: Bhaja Jeera (Roasted Cumin)
Preparation Time: 10 minutes (approx) Equipment Used: Tawa, a turner and grinder
Ingredients:
- ¼ cup cumin seeds or jeera
Method:
- Heat a tawa
- Reduce the flame and roast the cumin seeds on the tawa
- Switch off the flame after few minutes when you can feel the aroma of jeera
- Transfer the roasted cumin seeds to a grinder
- Grind to a smooth powder
- Put the roasted jeera powder in an air tight container
Heat a tawa.
Roast the cumin seeds on the tawa. Switch off the flame after few minutes.
Transfer them to a grinder.
Grind to a smooth powder.
Put the jeera powder in an air tight container.
Spice Mix 2: Paanch Phoron
Preparation Time: 2 minutes (approx)
Ingredients:
- 1 tablespoon fenugreek seeds or methi seeds
- 1 tablespoon fennel seeds or saunf
- 1 tablespoon mustard seeds (yellow or red)
- 1 tablespoon cumin seeds or jeera
- 1 tablespoon nigella seeds
Method:
- Take the spices (mentioned in ‘Ingredients’ section) one by one.
- Mix them with your hand so that they spread evenly
- Store the paanch phoron in an airtight jar
Take the spices one by one.
Mix them with your hand.
Store the paanch phoron in an airtight jar.
Spice Mix 3: Garam Masala
Preparation Time: 10 minutes (approx) Equipment Used: Tawa, a turner and a grinder
Ingredients:
- ½ tablespoon green cardamom
- ½ tablespoon cloves
- Half of 1 big cinnamon stick (from full stick of around 10 cm)
Method:
- Break the cinnamon stick into small pieces
- Heat a tawa
- Roast the green cardamom, cloves and cinnamon on tawa for very few minutes
- Switch off the flame and transfer the roasted ingredients to a grinder
- Grind to a smooth powder
- Store the spice in an air tight container
Break the cinnamon stick into small pieces.
Heat a tawa.
Roast the green cardamom, cloves and cinnamon on tawa.
Switch off the flame and transfer the roasted ingredients to a grinder.
Grind to a smooth powder.
Store garam masala in an air tight container.
Tips:
- You can change the quantity of spice as per your requirement. But the proportion has to be equal
- It is advisable to make spice mix or spice powder in small quantity at a time. The freshness and aroma will diminish if stored for long duration
