mayurisjikoni

Those Tiny Spices Make All The Difference    It's really amazing how addition of small amounts of spices can make a dish taste so different. Every Indian household has it own spice (masala) box or dabba (tin) which we use for our everyday cooking. Some spices like turmeric powder and red chili powder will be standard in any spice box. The variations come with the other spices. Don't get me wrong, all the spices are used all over India but in some cuisine some spices are used in a larger quantity than others. My spice box has the typical  spices that will be found in the masala dabba of most Gujaratis. Mustard seeds(rai), Cumin seeds (jeeru), fenugreek seeds (methi), carom seeds (ajmo), turmeric powder (hardar), red chili powder (lal marchu) and coriander cumin powder (dhana jiru). The latter we tend to use in almost all the curry/ shaak dishes we prepare.    Why am I talking about spices? Well, I discovered a whole new combination of flavors when I made Santula...