In India, every dish is a nuanced mixture of spices that together create a taste that is unique. Each region has its own special combination, which is refined and re-jigged to suit the palate of every individual household. For instance, the humdrum garam masala ranges from the very basic cardamom, clove and cinnamon in the east to a 20 spice concoction in Kashmir. Some of the best-known spice mixtures used around the country are as follows.
Potli Masala: India’s answer to the French bouquet garni. A neat muslin bag packed with a select mixture of fragrant spices was the creation of the royal cooks of Hyderabad and Avadh. It is added when the food is being cooked and then removed so that the flavours of the spices remain in the food minus the residue. While the Hyderabadi version contains exotic cassia buds, blackstone flower and galangal, the Avadhi version includes sandalwood paste, lemon grass, poppy seeds and vetiver, among others.
Panch PhorOn: A five-spice blend that can be found in every east Indian kitchen. Cumin, fennel, nigella, mustard and fenugreek seeds are put together as baghar for potato subzi to machher jhol and everything in between.
Sambar Podi: This south Indian mix is what takes the ordinary dal to another level. Dried red chillies, coriander seeds, toor dal, channa dal, urad dal, fenugreek, turmeric, curry leaves, cumin and asafoetida are lightly roasted together and then powdered.
Goda Masala: In a Maharashtrian home, the Goda Masala is what is used instead of Garam Masala. Coriander and sesame make the base of this dark and fragrant blend, which can include as many as 15 spices including pathar ke phool and naag keshar. Because of its colour, it is also referred to as kala masala.
Ver Masala: In Kashmir, red chillies are all important. The dry mix is made into a paste with mustard oil and onion and garlic paste. It is then sun-dried and stored. Pieces are broken off and used when required.
Garam Masala: The actual number of spices that go into making this mixture depends on what is being cooked. Normal garam masala includes cloves, cardamom, cinnamon, nutmeg, mace and pepper. The mixture can be either used as whole or ground.
Balchao: The pickle-like blend of Kashmiri chillies, ginger, garlic, cumin, turmeric, tamarind and vinegar is essential for Portuguese-style Goan dishes.
Prawn Balchao
Ingredients
2 medium cups of prawns
4 medium onions (cut fine)
1/2 inch ginger (julliened)
6 flakes garlic (cut fine)
2 green chillies
2 sprigs of curry leaves
300 ml oil
For the masala
24 Kashmiri chillies
1 inch piece ginger
6 flakes garlic
1 and 1/2 tsp cumin seeds
1/2 tsp turmeric powder
A small ball of tamarind
200ml vinegar
Method
■ Put all masala ingredients in the blender and blend to a fine paste.
■ Saute prawns in a little oil. Once cooked, set aside. When cool, chop into small pieces.
■ Put some fresh oil into the pan and add curry leaves. Add ginger and stir fry together.
■ Add garlic and continue frying.
■ When slightly brown, add the onions and keep frying
■ Once the onions are brown, add the balchao masala. Mix the masala well with the ingredients and fry.
■ Add the chopped pieces of prawn to the masala. Mix the prawn balchao ingredients in the masala till its spread evenly
■ Split and cut two green chillies or more if you want balchao extra spicy
■ Add the green chillie to the balchao.