Spice Mixtures

Maharashtrian Masala

To make the Maharashtrian Masala (the spice blend for the Kaalvan curry)

The five spice rule of Manju

For most Indian savoury dishes, I tend to use these spices frequently which are widely available. Spices can generally be stored in an airtight container away from sunlight for 6 to 9 months.
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Manju's Garam Masala

Manju’s Garam Masala

Garam Masala means quite literally a mixture of hot spices. It's a mixture made from warm spices such as cinnamon, clove and nutmeg. A bit like the spices one would find in a mulled wine. Many northern Indian households prepare their own blend. This one's from my house.

Homemade Karahi Curry Sauce

Time and time again, I am often asked whether there is a difference between a curry sauce and a curry paste and the short answer is yes. In essence curry pastes are more concentrated so one would use less. They are different blends of spices and herbs which are preserved in vegetable oil.

A curry sauce is made from frying onions, garlic, chilli and ginger with spices and then often mixed with tomatoes. Homemade curry sauces can be adapted to suit one’s needs by adding more or less spices. The Karahi Curry Sauce is a tangy medium to hot spiced sauce.

Manju's Curry Powder (Kari Podi)

Taken from the Easy Indian Cookbook published by Duncan Baird Publishers Curry powder which is sold commercially personifies an attempt by British manufacturers to provide in ready-made form a spice mixture corresponding to those used in South India which incorporates curry leaves. The recipe is a classic blend from Southern India.
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Dhansak Masala

There are several spice blends that are commercially available including Dhansak Masala. However, there is no comparison between the fresh blend that you make at home and the shop-bought varieties that might have been sitting on a store shelf for months.

Add a little spice

Add a little spice, cut back on salt and add something zesty like caraway to liven up your food. Many of us neglect the spices in our cupboard. Here are a few hot tips and tasty inspirations..
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GARAM MASALA - Hot Spice Mixture

Garam means hot and masala means blend or mixture. This is a northern spice mixture which is used predominantly in Moghul and tandoori cuisine. There are several spice blends of garam masala available in the supermarket but it's worth having a go and making your own especially in a pestle and mortar. Then you can use the mixture immediately in your curries.
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Curry Pastes

Curry pastes are a mixture of spices blended together to form a fairly smooth mixture. Generally the pastes are used in Thai and Indian cooking. The ingredients used in an Indian curry paste often include cumin, turmeric, chilli, cloves, coriander, garlic and onions. The mixtures are sometimes preserved in oil to last longer.
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Garam Masala

Garam Masala literally means a mixture of hot spices. As the name suggests it does bring heat to a recipe. It’s an integral part of most curry dishes in northern India, acting as a seasoning. Many variations are available depending on the region and personal taste. Though various blends can be bought, many Indian households prepare their own.
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