Masalyacha Dabaa (Indian Spice Box)

{Starting from top and going clockwise you have: Turmeric, Goda Masala, Ground Coriander Powder,Red Chilly Powder, Whole Cumin and Asafoetida and Whole Black Mustard seeds in the centre .}

As much as I love to participate in Food events where actual cooking is involved I am always delighted when there are events where you get to show off stuff from your kitchen and get to see interesting stuff from other kitchens all over the world as well. so when I read about Gabi's event Show us your.... Spice Collection I was game. I just hesitated for a moment thinking whether I wanted to put my Rasmalai post which is still quite new down on the list so soon. But this was too good to miss and as the deadline is for tomorrow I had to put up my post today.

So here's what I have to offer Gabi. "Gabi this is a typical Spice box from India. You will see this in each and every household from North to South and East to West. Of course the spices might change a bit but the box is a must. It's extremely practical as it holds 7 main spices which any cook will need everyday. So there is no time lost in searching for spice bottles that might be hiding at the back of the cupboard.

The one I have shown above contains typical spices from Maharashtra a large state to the west of India. A little explanation of what it holds:

Turmeric: Turmeric not only imparts a great colour to the finished dish but has great antiseptic properties.

Goda Masala: This is a spice mix made in large quantities by roasting a number of spices at home and then they are taken to the local mill to be ground into a powder. This spice mix is used everyday while preparing lentils.

Coriander Powder: Coriander powder is the most versatile of spices and is found in practically all spice mixes. It smells very different from fresh coriander and gives a great lift to any dish.

Chilly powder :This one definitely needs no introduction. Used all over the world just with different intensity.

Whole Cumin: A very earthy spice with a smoky flavour. Used in whole as well as powdered form.

Asafoetida: Asafoetida is a dried, resinous gum available in 'tears' and 'lumps', but most commonly found in powdered form. Asafoetida has a very strong, pungent smell but the flavour mellows as it is fried in oil. When cooked, it has a truffle-like flavour and a roasted garlic aroma. It aids in digestion and is used in practically all vegetarian cooking .

Mustard Seeds: Mustard seeds have healing properties. They help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. They also are a good source of magnesium, omega-3 fatty acids as well as iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.

My vegetable dish today is Batatyachi Bhaaji or Stir-fried Potatoes and Peas tempered with Mustard seeds, Cumin and asafoetida. The other spices added to it are coriander powder, chilly powder and turmeric. Another delicious aroma in this dish is that of fresh curry leaves. This dish is loved by all Indians with few variations made here and there.

Hope you like it Gabi!!