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By Root 343 0

spice blend that is sprinkled on snacks and chaat. It tastes great and it perks up the flavor of raw vegetables or fruit. I like to keep some in a shaker container to sprinkle as desired. You can find citric acid in health food stores or Indian stores.

1 tablespoon cumin seeds

2 teaspoons black salt

1 tablespoon salt

1 tablespoon black peppercorns

1 teaspoon ground ginger

1 teaspoon citric acid

1 tablespoon cayenne pepper

1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until golden brown. Cool to room temperature.

2. In a spice grinder, combine all the spices and grind to a fine powder. Store in an airtight container, preferably a shaker with lid for convenient use.

Sambhar Powder

MAKES : about ⅓ cup

Homemade sambhar powder has a much fresher taste than store-bought varieties. There are many different variations. You can control the hotness of the blend by adjusting the number of chiles, to taste.

¼ cup coriander seeds

1 tablespoon cumin seeds

1 teaspoon mustard seeds

4 to 6 dried red whole chiles, to taste

½ teaspoon fenugreek seeds

1-inch cinnamon stick

4 cloves

1. Heat a small fry pan on medium heat. Add all the spices, stir, and roast until the cumin seeds are golden brown. Cool completely.

2. In a spice grinder or blender, grind the spices to a fine powder. Store in an airtight container.

Rasam Powder

MAKES : about ⅓ cup

While some people grind their rasam powder fresh for every use, I prefer to make enough for a few uses. You can also purchase rasam powder, but it is worth the effort to make your own.

1 teaspoon canola oil

¼ cup coriander seeds

1 tablespoon cumin seeds

¼ teaspoon fenugreek seeds

2 teaspoons peppercorns

4 to 6 dried red whole chiles

1. Heat a small fry pan on medium heat. Add oil and all the spices, stirring to coat. Roast the spices until the cumin seeds are golden brown. Transfer to a plate and cool to room temperature.

2. In a spice grinder or blender, grind the spices to a fine powder. Store in an airtight container.

Roasted Cumin Powder

MAKES : about ¼ cup

This is not a blend, but I use it extensively for flavoring and garnishing many dishes, so I always like to keep some on hand. Roasting cumin seeds brings out their full flavor.

¼ cup cumin seeds

1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until reddish brown to dark brown. Cool to room temperature.

2. Grind the seeds to a fine powder. Store in an airtight container.

Tamarind Sauce

MAKES: about 2 ½ cups

Reconstituting tamarind takes time and is a little messy. I like to make enough sauce for several uses at a time. Purchase tamarind blocks available in Indian grocery stores, and prepare half a block at a time. Each block is typically seven ounces. Store the remaining half block in a sealed plastic bag; it will keep for months. I usually make the sauce when I want to make tamarind chutney or tamarind rice; both require a lot of tamarind.

The prepared tamarind sauce will keep in the refrigerator for up to one month and can be frozen for later use, if desired.

3½ ounces (½ pack) dried tamarind block

4 cups water

1. Cut or tear the tamarind into about 1-inch pieces. Set aside.

2. In a medium skillet, boil 2 cups of water and add the tamarind pieces. Soak for 1 hour or longer.

3. Mash and squeeze the tamarind with hands. Remove any remaining seeds and discard.

4. In a blender, add the tamarind and 1 cup of water. Grind until well blended.

5. Place a strainer over a bowl and add the tamarind pulp. Using a large spoon, squeeze out all the juice. Slowly add ½ to 1 cup of water, taking out as much of the juice as possible. Discard the strings and membranes.

6. Put the juice back in the skillet and bring to a boil on medium heat. Cook for 5 to 10 minutes, reducing to about 2½ cups of tamarind sauce. Cool to room temperature.

7. Store the tamarind sauce in the refrigerator for up to 1 month and use as needed. If desired, freeze the sauce for up to 1 year. Thaw in refrigerator overnight and