American Masala : Apple Pie Spice & Pumpkin Spice

Apple Pie Spice

Around this time of the year, two spice mixes dominate American grocery stores. Apple Spice and Pumpkin Spice. Just as the recipe of spice mix changes from family to family, household to household, shop to shop in India, these two American spice mixes also vary. 

I used only three spices to make an Apple Pie Spice and additional one ingredient to make a pumpkin spice. Bakers are known to add clove powder, cardamom powder  based on their individual preference.

Apple Pie Spice
Ingredients
1 tbsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground nutmeg

Method
1. Mix all the spice powders.
2. Store in an airtight container.

Note -
1. A pinch of cardamom powder can also be added.

Pumpkin Spice

 

 

Pumpkin Spice

Ingredients

2 tbsp. ground cinnamon

1 tbsp. ground dry ginger

1/2 tbsp. ground nutmeg

1 tsp. ground all spice

 

Method

1. Mix all the ingredients

2. Store in an airtight container.

 

Note -

1. Clove powder and/or cardamom powder can also be added.

 

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Shahi Mukhwas - Indian Mouth Freshner

Shahi Mukhwas

 

Shahi Mukhwas is an Indian mouth freshener. Since it has saffron - the most expensive spice in the whole wide world - it's probably called "Shahi" or royal.

Shahi Mukhwas
Mouth Freshener
Ingredients
1 cup Lucknow Fennel Seeds/Badishep/Variyali/Saunf
1 cup Roasted Dhana Daal
2 tbsp. white sesame seeds
2 tbsp. Magaj Tare/Magaj bee/Magaj Seeds/Watermelon seeds
2 tbsp. silver coated cardamom seeds
Few strands of saffron


Method
1. Pick all the ingredients for impurities.
2. Roast Lucknow Fennel Seeds on a low flame. Pour in a flat plate.

Lucknow Fennel Seeds

 

3. Roast dhana daal on a low flame. Pour in the same plate. Spread uniformly.

Dhana Daal

 

4. Roast white sesame seeds on a low flame. Pour in the same plate. Spread uniformly.

5. Roast magaj bee/peeled watermelon seeds on a low flame. Pour in the same plate. Spread uniformly.

Magaj Tare/Magaj Bee/Watermelon Seeds

 



6. Mix all the roasted ingredients with silver coated cardamoms and saffron.
7. Let it cool down completely.

8. Store in an airtight container for after meal accompaniment.

Note -
1. Regular fennel seeds are thick. Use Lucknow Fennel seeds variety.
2. Roasted Dhana daal is readily available at most of the Indian stores.
3. If you can't find Magaj Tare/Magaj Bee, substitute with peeled pumpkin seeds.
4. Some people also add desiccated coconut in this recipe. If using, roast it separately before adding. Also note that the coconut may turn rancid soon.

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Lemon Poppy Seeds Bundt Cake

 

 

 

I  always shied away from making Lemon Poppy Seeds cake because I was skeptical about black poppy seeds. We always use white poppy seeds in Indian cooking. But I recently tasted this delicious cake, took a mental note, put this cake on my "to do/make" list and happily forgot about it. But I guess I was destined to make it after all!:-)

 

While cleaning the pantry, I noticed that my "Lemon Extract" bottle even had a super-simple recipe. It goes like this -

 

Lemon Poppy Seeds Bundt Cake

Ingredients

1 packet White or Yellow Cake Mix

1 instant Vanilla Pudding mix

3 eggs

1 cup water

1/2 cup vegetable oil

1 tbsp. lemon extract

2 tbsp. - 1/4 cup black poppy seeds

1 tbsp. grated lemon zest

 

Oil for greasing the cake pan

 

 

Method

1. Preheat oven 350F

2. Mix all the ingredients except oil for greasing. Whisk using an electric cake beater or wire whisk so there are no lumps.

3. Grease Bundt cake pan.

4. Pour cake mixture and make sure that it's uniformly distributed.

5. Bake for 40 minutes.

6. Take the pan out. Let it rest in the pan for 20 minutes.

7. Invert on the serving platter.

8. Cake plops out.

9. Cut into slices & Enjoy.

 

 

Note -
1.The recipe calls for 1/4 cup black poppy seeds. If you find this amount rather too excessive, reduce it to about 2 tbsp. Please note that you should feel the presence of the poppy seeds for the authentic taste.
2. I used Betty Crocker brand cake mix and Jell-O brand pudding mix.
3. Use yellow or white cake mix.
4. Use Vegetable oil only as it doesn't contain strong flavor.


Credits
Watkins Lemon Extract Recipe

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One Spice Rice

 

My maushi is one of the most innovative cooks I have ever met. She comes up with some unique recipes. She never uses pressure cooker for making the daily rice. She always uses "Konkani Velun" method (i.e. Boil rice like pasta and then drain the water).

 

Sometimes she adds just one spice in that rice. That one spice gives its unique aroma to the cooked rice. You can use black peppercorn, cinnamon or clove. I love to use cloves. I generally use about double amount of water and cook the rice and so I do not have to drain the water.

 

One Spice Rice

Ingredients

1 cup Basmati Rice

3 cloves

2 1/4 cups water

 

Method

1. Pick, rinse Basmati.

2. Place in a heavy bottomed saucepan. Add 2 1/4 cup water and cloves.

3. Bring to boil on high flame.

4. Lower the flame to medium low. Cook for about 9 minutes.

5. Cover with a tight fitting lid for about 10 minutes.

6. Serve hot rice with any curry of your choice.

 

Note-

1. Discard cloves before serving.

 

 

 

 

 

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