DIY Masala Dabba: Spice, Girl.

Custom Masala Dabba, created by me. From top left; Amchur (Mango) Powder, Paprika, Garam Masala. Row 2; Coriander Seeds, Curry Powder, Black Salt. Row 3; Asafetida, Extra Hot Chilli Powder, Fenugreek Seeds

I recently ordered a collection of Indian spices to broaden my culinary wheelhouse.  I am familiar with the basics of Indian spice culture, but there are literally scores of exotic and familiar components to choose from, that make up a delicious, often vegetarian dish.  It is customary to store Indian spices in a Masala Dabba or spice tin, from which you can mix and match spice combinations and flavors.  

There are seven spices that compose the core and correlate with dietary fulfillment and medicinal well being in Indian culture; cumin, coriander, clove, cinnamon, cardamom, turmeric and fenugreek.  These spices are some of the powerhouses of the spice world, touting antioxidants and medicinal values far beyond just one or two remedies.  The word Curry as we know it, is a Western Idealization and does not exist per se in India, as told to me by an Indian chef and restaurateur.  Additionally, Garam Masala is actually a combination of spices; cumin, nutmeg, cinnamon, clove, coriander and cardamom are often included, but are certainly not  exclusive.  A garam masala is strongly dependent on which region of India it comes from, with origins believed to stem from the Northern region.  Some regions will make a garam masala, which translates to 'hot or warm spices', into a paste using coconut milk, vinegar or water.  The further south you travel, the spicier the blends, a lot relies on locality of ingredients in relation to the person making it.  Some spice blends are handed down by families, generation to generation, which is magnificent; a recipe 'by any other name would smell as sweet...'

I came up with this vessel to accommodate my newly acquired collection of spices.  I knew that I wouldn't be cooking Indian cuisine daily, but I wanted easy access and to keep my spices as fresh as possible. I love the explosion of color Indian cuisine invites, so I chose the above spices to reflect as much; textures and shapes also.

I took to my culinary lab and created a suitable and highly adaptable item, with minimal overhead and versatility. I hope you can find use for one in your life too!

Supplies:

Hot Glue Gun

Glue Sticks, I used multiple colors for visual appeal ( color coding, many reasons, all good!)

1 gallon food storage container, with lid

9 -2 oz. rectangle containers, with lids

Instructions:

Before using the glue, play around with the positioning of the cups, I found the way pictured above worked best for this design.

When ready, remove small lids.

Start gluing each cup into place, picking up one at a time from the prearranged positions.

Start with the one in the top middle. If using more than one color, glue one color at a time, as not to back track with the glue gun and be more time efficient.

I also added a splash of matching glue of each color on the lids, to complement the base.

Fill each compartment on the bottom of the small container with glue, then secure it to the bottom side of the lid, so that the finished ''dabbas", will be covered with the large container, an inverted lid of sorts.  

Make sure you make necessary adjustments for each smaller lid to fit properly onto each cup.

Once all containers are filled, with lids replaced, you may cover with the inverted bowl.

Since the items are secure, you may store them flat or on its side, depending on how much space you have available.  

Your newly created custom spice caddy is not just for spices however. You can also use it for jewelry, sewing supplies, beads or other small materials for crafting, condiments for a cookout or just about anything you feel there is a need for organizing on a small scale.  Enjoy! 

DIY Masala Dabba color coded and secure containers with lids

DIY Masala Dabba's color coded containers are secured with colored glue sticks

 

Various Indian Spices

'Ten'doori Style Chicken, Soulful Mixed Greens and Southern Style Corn Pudding w/ an Island Twist

 Multiple cuisines inspire this dish for wonderful results.  I recently finished up a most exciting recipe contest sponsored by Chef's Roll, Spiceology and the National Kidney Foundation.  The goal of the contest involved select chefs,  were chosen to develop recipes using a collection of 13 Salt Free Spice Blends, put out by an absolutely amazing spice company called Spiceology.  You can read more about the aforementioned on my post before this one!  

The following recipe is one that I developed using no added salts and limited  fats for submission, but eventually ended up replacing it with a couple other recipes.  I  planned to come back and make this a part of the #lifeordeathrecipe challenge, but failed to meet the deadline.  I was able to submit 4 other recipes that I feel good about though!  

The chicken for this recipe is inspired by the Spiceology Salt Free Blend, Tandoori Glory, a  bright and vibrant dance of warm spices, including paprika,cinnamon, cumin and others.  In fact, I created a Tandoori Chicken marinade, with the name, a play on my own, Tendoori, because I decided to use sour cream instead of yogurt, and a few other depth building ingredients, call that 'Southern Swang'.  I marinated the chicken in the spice forward sour cream and Tandoori Glory combination, for several hours, imparting a delicious and vibrantly colored protein, that I served with Southern American side dishes, loved and respected in our home.  

The greens were hand picked for me, by one of my dear friends, Vee, who always brings by seasonal goodies, grown with love! I  prepared the greens in a traditional Southern American Soul Food fashion, with smoked ham hock or smoked turkey necks, low sodium chicken stock, onion, garlic and a healthy pinch of Spiceology Guac and RolI (Gr)!  The beauty of Spiceology Salt Free Spice Blends is that you can take them in any direction.  For this instance, it is used as a flavor enhancer to a dish, that contains ingredients with potentially too much salt and balances it out with lots of herb and spice flavor boost! At the same time, going less salt and salt free is right at your fingertips for the next recipe, accommodating regular and restricted diets respectively.  Anytime is a good time to seek out a comfort zone when cooking and consciously limiting sodium intake.  It's a practice that is beneficial to us all, each and every one.  

I hadn't made a corn pudding in ages it seemed and it turned out to be a perfect accompaniment to the dish as a whole.  The corn pudding recipe is inspired by the Islands and Tropical places.  I used coconut milk instead of regular 2% milk and evaporated milk, which I use in my traditional Southern American version.  I also used a healthy teaspoon of Spiceology's Salt Free Mango Tango (Mt) to impart delicious mango and chamoy notes.  I use pure cane sugar on the regular for sweet or sweetened dishes, as well as everyday purposes, which is Island inspired by nature.  For an interesting edge, I also added Spiceology's Salt Free Chile Margarita (Ch) spice blend to counter yet compliment and balance the sweetness of the corn pudding.  My mom said that dinner was "Excellent" and that felt like 1000! She is my most discerning critic, one I adore and accept her objective opinions respectfully and with a keen ear.  

The natural bitterness of the mustard, kale and turnip greens blend, contributes to the overall Umami of the combination of spices, ingredients and cultures that are represented on this plate.  

Today, I'll be publishing the recipes for the Tendoori Chicken and the Island Inspired Corn Pudding.  

Tendoori Chicken:

4 to 6 🐔 leg quarters, about 8 oz. each, with or without skin, bone-in or boneless, your choice

8 oz. regular or reduced fat sour cream 

1 tbsp. Spiceology Tandoori Glory (T) Salt Free Blend

1 tbsp. smoked paprika

2 to 3 drops, red gel food coloring, optional

2 cloves 🧄, pressed or finely minced

2 tbsp. grated 🧅 with juice

1 tbsp. Sriracha or to taste

1 tbsp. Buckwheat 🍯 or to taste

1 tbsp. liquid aminos or to taste

Wash, trim and pat dry leg quarters, removing any slimy or fatty portions, before bending at the joints and making diagonal cuts across the top sides.   

Combine all the listed ingredients to create marinade.

Slather each leg quarter front and back with marinade, making sure it gets down in the slices  and refrigerate for 3 to 6 hours.

When ready, roast off in a 400*F oven, air fryer or grill, until juices run clear, internal temperature is 165*F and  the protein is golden and shows signs of caramelization, about 35 minutes.

Remove from oven and let stand for several minutes to redistribute juices and handle.

Serves 4 to 6. 

Tropic Southern Style Corn Pudding:

2 cans, whole kernel 🌽, drained and rinsed or 1 1/2 lbs. fresh frozen, thawed

1 can cream style 🌽

2 large eggs

1 can coconut 🥛, regular or lite

1/2 c. packed brown sugar

4 tbsp. melted unsalted butter

2 tbsp. organic Coconut flour mixed with 2 tbsp. AP flour

2 tbsp. pure cane sugar

1 tsp. Spiceology Salt Free Mango Tango (Ma) Blend

1/2 tsp. Spiceology Salt Free Chile Margarita (Ch) blend

1 tsp. Vietnamese Cinnamon

1/4  tsp. Five Spice

1 tsp. Madagascar Bourbon Vanilla extract

Zest of one 🍋, and the juice of half the 🍋 

Instructions:

Preheat oven to 375*F.

Blend the liquid ingredients, then stir in spices.

Add corn and stir.

Pour into a butter greased or non stick sprayed baking vessel, about 11x9 or a large cast iron skillet.

Cover with foil and bake for first 25 to 30 minutes.

Remove foil and cook until pudding is slightly reduced and set, with no giggle in the center, about 45 minutes total, depending on oven.  

Let stand for at least 15 minutes before serving.

Serves plenty, with extras. 

The Spiceology of Life, We're on a Chef's Roll

Spiceology has 13 Salt Free Blends!

Roasted Ratatouille Sandwich w/ Cauliflower Pistou on Herbed Cloud Bread

 I am fortunate enough to have been selected to take part in a most exciting adventure with the help of Chef's Roll and Spiceology.  In support of and in conjuntion with the National Kidney Foundation, chefs and Culiniarians from all over the United States are coming together to create recipes, for those with salt sensitivities or other renal conditions that makes too much salt, a most dangerous and unwelcome endeavor, potentially putting their lives at stake, yes, causing death.  

Renal conditions do not have to mean loss of enjoyment and flavors in your meals and with the help of Spiceology, kicking up meals and taking delicious bites of life, just got easier.  Spiceology presents us with 13 magnificent Salt Free blends to layer on the taste, wake up the taste buds and put enjoyment back on the menu for almost 370 million people, worldwide.  The best part of it is you don't have to have an issue with your kidneys to care about the sodium you consume, sometimes senselessly in some other seasonings available on the market.  Spiceology has new and inventive blends, that in turn may be blended together to create just about any flavor profile from any cuisine you can think of.  Purple Haze, Everything Bagel, Chile Margarita, Steak and Bake, Mango Tango, Lemon Pink Peppercorn, Really Ranch, Guac and Roll, Greek Freak, Pizza Pie and El Taco are some of the names of these awesome blends, each one, as spectacular as the next.  No longer do you have to accept the salt with the rest of the principal ingredients of a spice and herb blend, Spiceology makes it easy.  

Bold and bright, Spiceology brings the A game and inspired the recipe for the photo above, Roasted Ratatouille with Cauliflower Pistou on Herbed Cloud Bread.  Head on over to Chef's Roll and Spiceology to check out the amazing Salt Free recipes for your viewing enjoyment and a  detailed listing of each blends' specific ingredients. Better yet, get your hands on some and work your magic!  An added incentive to this exhilarating challenge is that I too have become more aware of the added salts in these herb and spice blends on the market' and I am happy to be a new edition to the Spiceology family. 

 You can have more confidence in the foods and dishes you prepare for clients and family members, knowing there are no 'sneaky', unwanted salts hanging around or hiding in your herb and spice blends, making the meal healthier and better for  you, with just a pinch, shake or a palmful. This #lifeordeathrecipe challenge is just that.  Take charge and get BOLD with Spiceology, Chef's Roll and the National Kidney Foundation.  I am thankful for the opportunity to be a part of something much bigger than myself and helpful to those in need... of a little spice in their life!  I have several more recipes featuring Spiceology Blends to be submitted to the challenge, wish me luck!