Indian Spice Mix Recipes

INDIAN SPICE RUB

Indian Spice Rub image

Make and share this Indian Spice Rub recipe from Food.com.

Provided by Sonya01

Categories Asian

Time 10m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
2 teaspoons ground cardamom
1/2 teaspoon garam masala
3 tablespoons flaked sea salt
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
Stir in remaining ingredients. Mix well.
To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.

Nutrition Facts : Calories 276.7, Fat 6.2, SaturatedFat 0.7, Sodium 48.9, Carbohydrate 58.8, Fiber 9.7, Sugar 36.1, Protein 5.1

INDIAN SPICE MIX

Indian Spice Mix image

I use this spice mix to coat tofu before pan frying. While it may not be truly authentic the ingredients are easy to find and quick to put together. To coat fish/meat/tofu simply oil the item and roll in the mix.

Provided by PinkCherryBlossom

Categories Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 tablespoon coriander seed
1/2 teaspoon chili powder
1/2 teaspoon turmeric

Steps:

Dry fry the coriander seeds until they are brown but not burnt.
Grind seeds with the tumeric and chilli
Toss stuff in it.

Nutrition Facts : Calories 22.9, Fat 1.2, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 4.2, Fiber 2.8, Sugar 0.1, Protein 0.9

INDIAN SPICE MIX

Indian Spice Mix image

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.

Provided by Chef Dudo

Categories Asian

Time 5m

Yield 7 tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

Put all ingredients in a mixing bowl.
Mix well.
Store in a glass jar.
It will keep for several weeks.
I use 2-3 tablespoons in a curry for 4 people.
For a dressing-about 1 tablespoon.
These are estimates, follow your own tastebuds.

INDIAN SPICE BLEND

Indian Spice Blend image

Categories Winter Gourmet

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

1 cup coriander seeds
3/4 cup cumin seeds
1/4 cup dried hot red pepper flakes
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons black peppercorns
3 cardamom pods*
1/2_ teaspoon whole cloves
a 1-inch piece cinnamon stick

Steps:

Preheat oven to 350°F.
In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
Masala keeps in an airtight container 6 months.
*Available at East Indian markets and some specialty food shops.

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