Lazzat-E-Taam Ground Spice Mix

Recipe PREP 2 min COOK 8 min

Lazzat-E-Taam Ground Spice Mix

PREP 2 min COOK 8 min

Description

Spices pack powerful flavors, nutrients, and essential oils that support digestion, metabolism, and immunity. This Awadhi specialty masala, traditionally used as a potli, is a popular spice blend in Lucknow's masala shops. The powdered version is more convenient and stores easily. Use a teaspoon in pilafs, pulaos, lamb, roasted chicken, or sprinkle over roasted vegetables and salads.

Note: See Lazzat-E-Taam Potli Masala for the traditional bouquet garni version

Ingredients

50 g MAKES

Heaping ½ cup (5g) unflavored fox nuts
10-15 dried coconut chips or 2 tsp dried coconut powder
1 tsp cloves
1 tsp coriander seeds
6 to 7 green cardamom pods
1 tsp black pepper
1-2 bay leaves
1 tsp baobeer (barberry)
1 tsp cumin
1 tsp white pepper
1 tsp fennel seeds
1 tsp poppy seeds
1 tsp caraway seeds
1 tsp kababchini (cubeb)
2-inch-long cinnamon stick
1 tsp rose petals
2-3 star anise
1 mace
1 tsp dry fennel leaves
½ whole nutmeg, lightly crushed in a mortar
½ tsp sandalwood powder
1-inch-long paan ki jadd (galangal), lightly crushed in a mortar pestle
5 g khus ki jadd (vetiver roots)
1 blade jarakhush (dried lemongrass)
1/2 tsp kewra (pandan flower extract)
1/2 tsp meetha attar (an edible essential oil)

Directions

Step 1

Lightly toast the foxnuts on a pan over medium heat for 4 to 5 minutes until crisp. Reduce the heat and add the rest of the dry ingredients (everything except the kewra and meetha attar). Toast on the lowest flame or heat setting for 2 minutes until aromatic. Take the pan off the heat and allow to cool.
Step 2

Process this herb and spice mix in a spice grinder or coffee mill to a fine powder. Depending on the size of your jar, you may have to do this in batches.
Step 3

Using a sieve or a tea strainer, sieve the ground spice blend to eliminate any chunky bits. Sprinkle the kewda water and meetha attar on the spice blend, mix with a spoon and bottle this goodness in an airtight jar.

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About the author

Sadaf Hussain

Sadaf Hussain is a food columnist, cookbook author, and chef who has been a MasterChef India finalist and a TedX speaker. As a travel enthusiast he loves to explore the intersection between cooking, culture, and food lore.

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