Creating Your Own Spice Mix/Masala: A Traditional Art Renewed
Creating your own spice mix/masala might seem like a daunting task, especially if you're accustomed to purchasing pre-made mixes from shops. However, making your own spice mix allows you to tailor it to your taste preferences and offers a unique, flavorful experience. This article explores how you can create personalized spice mixes without relying on recipes or store-bought options.
The Time-Honored Tradition of Homemade Spices
While some traditional practices may seem outdated, many Maharashtrian families continue to make their own spices between March and May. This method isn't only a way to preserve a cultural tradition but also to save costs and control the ingredients.
Popular Homemade Spice Mixes
Below are specific examples of popular spice mixes and their methods of preparation.
1. Goda Masala Black Spice
Ingredients: Coriander - 1 kg Dry Coconut - 1 kg Sesame - 1 kg Poppy Seeds - 50 gms Halkunde - 50 gms Cloves - 20 gms Cinnamon - Shahajire Black Pepper Bay Leaf Masala Veldode Dagdafool Asafoetida - 10 gms Nutmeg - 10 gms Badyan (Almond) Flower Cumin - 100 gms
Recipe: Cut or grate the coconut and roast it. Dry roast sesame seeds. Fry all the other ingredients separately in a little oil. After cooling, make fine powder using a mixer. Strain and pour into a jar with a tight lid.
2. Garam Masala
Ingredients: Coriander - 1 tsp Cumin Seeds - 1/2 tsp Shahajire - 1 tsp Bay Leaves - 4-5 Cinnamon - 1/2 tsp Black Pepper - 1/2 tsp Cloves - 5 Cardamom (Masala) - 10-12 Nutmeg - 1 tsp
Recipe: Dry roast all the spices except nutmeg. Do not fry too much. Grind it in a mixer along with nutmeg. Note: Do not use too much of this masala.
3. Onion Garlic Masala
Ingredients: Onions - 2-3 Garlic Cloves - 15-20 Coriander - 150 gm Dry Chillies - 150 gm Cinnamon Sticks - 2-3 Garlic Cloves - 1 tsp Cloves - 10-12 Bay Leaves - 1 tsp
Recipe: Roast all the above ingredients separately in a little oil. After cooling, combine and grind on a mixer. Useful for various types of vegetable and non-vegetable soups.
Reviving the Art of Making Spice Mixes
Back in the 1970s and 80s, it was common practice to mix spice pastes using a mortar and pestle. Chilies, being the most common ingredient in curry pastes, can be adjusted for heat by adding more chilies or reducing them with shallots, ginger, and turmeric. Experimentation is key to finding the perfect combination.
The use of mortar and pestle was widespread in Indian households, especially for preparing meat dishes like chicken and mutton. Although many Indians have forgotten this traditional method, it offers a superior taste and texture compared to commercial mixes. Modern conveniences have led to a reliance on pre-packaged spice mixes, but the traditional methods are being reintroduced by food enthusiasts.
By learning how to make your own spice mixes, you can elevate your cooking and ensure that every dish is tailored to your taste preferences. Whether you're seeking the perfect balance of spices or simply want to explore new flavor combinations, creating your own spice mix is a rewarding process that rejuvenates an ancient culinary tradition.