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Manjiri Chitnis

Homemade Spice Rub

Homemade spice rub – Versatilespice mix works perfectly well for vegetables like cauliflower, mushrooms,potatoes. Great with chicken chicken , lamb and seafood especially for fishsteaks and prawns
Print Recipe
Prep Time 2 minutes
Total Time 2 minutes
Servings: 2 people
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1/4 tsp Peppercorns
  • 2 Cloves
  • 1 Dry Kashmiri Red Chilli
  • 1 Badi Elaichi or black cardamom
  • 3 Green cardamom - without the outer green pod
  • 2 cloves Garlic peeled
  • Cinnamon stick - roughly the length of the tip of your thumb
  • 1/2 tsp Turmeric powder
  • 2 tsp Cumin/ jeera
  • 1 tsp Amchoor powder / dried mango powder
  • 1 tbsp Kasoori methi
  • 1 Heaped tbsp fried onion
  • 1 tbsp Coriander seeds lightly roasted on a pan
  • 1 Whole round Red Chilli
  • 1/2 tsp Himalayan pink salt
  • a tiny pinch of Asafoetida

Equipment

  • High-speed blender

Method
 

  1. Add all ingredients into a grinder and blend till you get a grainy consistency
  2. Do not grind to a very smooth paste because the texture this consistency will lend to the fish, will hit the right spot on your palate. A finer texture I think would work better for meat
  3. Though this spice rub is suitable for freezing, since it contains garlic and fried onion, I would not advise keeping in the freezer for over 10-15 days
  4. If you make a small batch and little remains, try adding into your curry for a lift in flavour
  5. If you do not deal well with spicy red chilli flavours, then rule out the whole round red chilli completely and instead add a small pinch of paprika just for a hint of flavour