I've decided to dedicate an entry to the contents of my masala dubba. This round stainless steel container was a gift from my mother. It comes with a lid, has removable compartments inside, and is filled with my favourite and most regularly used spices. These 7 spices are no secret, but I have been asked more than once to reveal the contents of my dubba. Here they are: turmeric, coriander powder, fenugreek seeds, cumin seeds, mustard seeds, red chili powder, and garam masala. Having them all in once place has made cooking more convenient, and I've read that it is possible to make over 50 different dishes by using various combinations of only these 7 spices.
Spices play multiple roles in Indian cuisine. Not only do they add aroma and flavour, but they also impart colour and can benefit the body in different ways. I've been reading
Complete Book of Indian Cooking by Suneeta Vaswani, a Mumbai born chef who now resides in Houston. Here's what she has to say about each of the spices in my dubba.
Turmeric: This spice lends it's characteristic yellow colour to numerous Indian dishes. It is also used in several religious and social rituals, and as a vegetable dye. Turmeric comes from the ginger root family, but is used in powder form. It has antiseptic properties and is considered to be a blood purifier. Turmeric can be stored indefinitely in an airtight container.
Coriander Powder: Coriander is one of the two most widely used Indian spices. The powder comes from a seed about the size of a peppercorn but is golden-brown in colour. It is very versatile and has a sweet and spicy perfume-like aroma. Apart from being used whole or ground, it is also used in leaf from, referred to as fresh coriander or cilantro. The leaves and seeds however, are not interchangeable. The whole seeds can be stored indefinitely in an airtight container.
Fenugreek Seeds: Fenugreek seeds are small, flat-sided, yellowish brown and very bitter. They are used whole at the beginning of a dish when they are flash-fried. The seeds may also be ground into powder for use in pickles and spice blends.
Cumin Seeds: Along with coriander, cumin shares the honour of being the most widely used spice in Indian cuisine. It is a grayish, slightly thick seed often referred to as "white cumin." This is to distinguish it from "black cumin" or shah (royal) jeera. These seeds are used whole, usually flash-fried in hot oil, or toasted and powdered. Toasting releases the essential oils in the seeds, making them aromatic and mellow. Cumin is considered a digestive aid, and the seeds have an indefinite shelf-life.
Mustard Seeds: The black variety of mustard seeds is used throughout the country, but primarily in the South, and in the eastern state of Bengal. The leaves make for a popular dish in Punjab (sarson da saag) and is eaten with a corn-flour flatbread. The seeds are mostly used whole - flash-fried until they pop - but can also be crushed and added to pickles. Stored in a cool and dry place, mustard seeds can last for up to two years. Cold-pressed mustard seeds are used to make oil with a very distinct flavour. It is the preferred cooking-oil in Bengal, and when warmed, can be used topically to relieve joint pain.
Red Chili Powder: In Indian cuisine, red chilies are typically used in powdered or dry form. The potency varies depending on the variety. Cayenne can be used for its piquancy whereas paprika gives colour without the heat. For both, use authentic Kashmiri red chilies, but feel free to omit them altogether if you don't tolerate hot food that well.
Garam Masala: This is perhaps the most recognizable of all Indian spice blends. Literally, it means "warm mixture." This blend of aromatic spices varies from place to place, and is even customized in individual families. It is mainly a North Indian mixture and isn't used in the South, but Andhra Pradesh has its own very distinctive blend. The blend in my dubba is my mother-in-laws, with a few added secret ingredients of my own. If anyone wants the recipe for garam masala, feel free message me.
As a rule, I keep these basic spices well stocked, but I never purchase them in bulk and I try to use them quickly. As I mentioned before, whole spices have virtually indefinite shelf-lives, but spices in their powdered from are fragile, and deteriorate with exposure to air. Grinding small amounts just before using can yield far more aromatic flavours. Other delicate spices like saffron, cardamom, cloves, and bay leaves are only ever bought in small quantities.
On an slightly unrelated note, I tried Suneeta's Cayenne-spiked Apricot and Nut Pulao last week. After getting some feedback from my friends, I've modified the recipe a little. I'll be posting that next!
The only prep you need to do for this recipe is to wash and strain the chickpeas, mash the cloves of garlic with the side of your favourite knife, and squeeze the juice from the lemon. After that, toss everything into the blender and grind it up until you've achieved the desired thickness. If you like your hummus on the mushier side, you may add more oil, or a touch of water. But, be sure to add water very slowly and sparingly because it can get runny pretty fast. If you're wondering about the nutmeg, that's a tip I picked up from a Middle Eastern gentleman who sat next to me on the flight home. He told me that his mother always added it to her hummus as well as tabouleh, and that it added an element of mystery to the dishes. I don't know how mysterious my hummus is, but it certainly is delish!
