The Masala Dabba 3
INDIAN CUISINE,  SAVOURY,  TRAVEL

The Masala Dabba #3. As we journey on, the colours pop for Spring and Holi

The Masala Dabba #3“Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck.”
The Mistress of Spices

The Masala Dabba #3. We enter month #3 of our collaborative spice journey exploring or rather ‘shooting’ spices, a fun interaction with DolphiaSimi,  Meeta and me. The spices we cover for The Masala Dabba #3 are cardamom, whole pepper and turmeric. I think I love the spice journey best. March is synonymous with Spring, new beginnings and a whole lot of colour. Thandai This March also had holi, the festival of colour, which inspired me to shoot several times through the month. I did a fun version of Thandai for KitchenAid, one you can play around with endlessly. The recipe included a bit of pepper and cardamom.Thandai for HoliI’m just a little badly organised, procrastinate a lot, so I didn’t get down to editing the images for The Masala Dabba #3. Now I’m rushing to post on the last day of the month!TurmericWinter in North India means a lot of fresh turmeric root, and the colour it yields when it hits the grinding stone is amazing. Ground fresh turmeric makes for a fabulous turmeric milk. You can find the recipe for warm soothing turmeric milk on Dolphia’s blog.Turmeric RootOur recent trip to Banaras actually brought alive and to the forefront the Indian love for spices and everything colourful.Banaras 2016The play of spices ruled the roost. And if there are spices, can colour be far behind? Do read about Banaras and it’s beautiful culture if you find a moment. We had the most fun time ever!

Banaras 2016March was a busy month. I haven’t been blogging too much, but I made a mean Gajar ka halwa, Rich Indian Carrot Pudding adapted from Delectable Platter. The Indian dessert, delicately laced with green cardamom, was absolutely delicious. Green cardamom is an interesting spice and works equally well in savoury and sweet recipes. I use it a lot in kormas, a delicate Awadhi lamb/chicken curry.

Gajar ka halwa, Rich Indian Carrot PuddingNot so much black cardamom. It’s a larger, more robust almost rustic spice, and you would often find it in a lamb curry or as part of garam masala, a baghar/tadka/tempering maybe, also in rice pulao. I haven’t ever heard of it in a sweet preparation ever. Have you?

The Masala Dabba #3

Kormas, curries, pulaos and garam masalas also use a lot of whole back pepper. The Thandai interestingly had some too. There are several colours in whole pepper, though the black is most widely available, and perhaps the cheapest. There is a controversial pink pepper, actually they are dried berries I hear, and it is said to be toxic. However, it is used often in the West. I use it sometimes to sprinkle over wholegrain bread, very sparingly, just for visual appeal.Pink Pepper Rosemary BreadAnd that pretty much covers the spices for March. Spices are addictive to shoot. I can’t barely wait for time to shoot in April. All I know is that it’s going to be another colourful and fun month!The Masala Dabba #3

The Masala Dabba #3

The Masala Dabba #3The other Spice Girls have been amazing with their spices this month.
Do stop by Story of Cooks and Turmeric n Spice. Meeta has yet to blog spices this month.

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Also find me on The Rabid Baker, The Times of India
deeba

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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