Chat Masala Spice mix - ESSENTIAL!!

OK, you might say this is a "nice to have" spice blend, but let me tell you, it isn't. In fact, I intend to make a fresh batch of this every month to sprinkle on......everything!
And there is the clue......this mix, so far in my experience looking at recipes, acts as "table seasoning" like the good old salt and pepper but frankly, the results are poles apart!

So, like the Pau Bhaji Masala spice mix where we introduced Amchur, we have another newcomer to the scene with this one.....and it is Kala namak, or Black Salt which is from rocks, not the sea. Unless you particularly like the smell of sulphur, then its aroma takes a little getting used to (that is, on its own, once blended into the spice mix it is much less apparent) - but trust me, once you taste the result, you get used to it very quickly.
Kala Namak is available in both powdered and "rock" form - I have both, and be aware that its one of the harder things to grind in the mortar, so unless you have a big granite job or an old electric spice grinder you don't mind killing, then get the powder!

Recipe mix here comes courtesy of Rick Stein in his India book. He seems to love the stuff and I can see why.....

Ingredients
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tbsp Amchur powder
1 tbsp Dried ginger powder
1 tsp Asafoetida (PS...note the "Teaspoon" quantity here in the company of "tablespoons!" :-) )
1 tbsp Kashmiri chilli powder (You can buy this ready made but better to grind your own)
1 tbsp Black salt powder
1 tbsp Ordinary sea salt.

Method
No surprises....roast the cumin, coriander and black peppercorns. Allow to cool completely.
Combine all other ingredients and grind to fine powder. It would keep for about a month, although if you like it as much as I do, you will have no problems getting through it.

As well as in hot recipes, its also great sprinkled on nuts and other snacks and I will definitely be doing some blend experimentation here. For example, as a great lover of sauted savoy cabbage rich with butter and liberally sprinkled with gound nutmeg, salt and pepper, I can definitely see me adding some nutmeg or perhaps ground mace to the mix! Topping for cauliflower cheese, mixed in with the panko breadcrumbs perhaps...ditto fish pie, mashed potato and so on.......it really is that good!