The Masala Dabba #3. We enter month #3 of our collaborative spice journey exploring or rather ‘shooting’ spices, a fun interaction with Dolphia, Simi, 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. 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.I’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!Winter 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.Our recent trip to Banaras actually brought alive and to the forefront the Indian love for spices and everything colourful.The 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!
March 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.
Not 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?
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.And 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!
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