Kashmiri Raita Masala Recipes

Steps:

• 1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. In a medium cast-iron or nonstick skillet, roast together the coriander seeds, and fennel seeds and cumin seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Transfer to a bowl.2. In the same skillet, dry-roast the asafoetida and the mustard seeds until they start to pop, about 1 minute (Cover pan momentarily to contain popping, if needed.) Mix into the coriander-fennel-cumin mixture3. Let cool, the grind in a spice or coffee grinder to make a fine powder. Mix in the ginger, cayenne pepper, and salt. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
• Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.