Kusum's spices

I’ve always enjoyed Indian cuisine but since visiting India my
enjoyment has been amped up to passion.  And that is not just me but my fellow travelers to India including Chris and Pat Mulder who beautifully hosted and organized the Indian pot luck evening.  This recipe is a special pleasure to share because not only did our friend, Kusum Gaind, demonstrate her delicious recipe for Channa Masala, but she remained an oasis of calm in the center of the party, answering our constant questions with grace in terms that we could follow.

I’m going to translate this into sort of a recipe (forgive my errors, Kusum) because Kusum is able to cook by her senses so, as she explained, there are no exact measurements.  Actually, that is the best way to use spices but it takes practice and also it helps to taste a dish made authentically-either by someone who has long experience with the cuisine or in the country of origin.

Above is Kusum’s masala dabba (spice container) which is filled with spices like cumin, salt, tumeric and coriander plus two mixes and  dried roasted pomegranate seeds.

A masala is a mix and she says it really depends on what she is making as to what the proportions are.

These mixes are dried spices ground in a food mill.  I added just about equal proportions of everything except the cloves-they are pungent.  The cardamon I scraped out of the pods.  I was quite happy with the results and the bonus is once you make these mixtures, the next time you make the dish, it is effortless.

Five-spice Masala-

• Dried roasted pomegranate seeds
• Amchur
• Black Cardamon
• Cloves
• Coriander

• Coriander
• Dried yellow mustard
• Tamarind
• Red Chili (I used dried)
• Sot-not sure what this is but think it is something like ginger
• rye seeds
• kolangi (black caraway seeds)