India is a diversified country and best known for its ' unity in diversity'.As there is a variety in its states,regions,cities,geographical locations,climate and clothing,there is also a huge unbeatable variety in its food .Food all over India differs from region to region,state to state.But the most important fact about Indian cooking is that it has one thing in common which is infinitely identical.And that is its "Spice Box".In every Indian house,irrespective of its caste,creed,community you will find this "spice box".It is as an inseparable and inevitable part of Indian Cuisine all over the world.It will not be exaggerated to say that Indian cuisine is incomplete without this little metal container which is called as "spice box".
Maharashtra is one such the proud state in India and something definitely more than a mere sugar-producing state..!Yes.We have immensely creative ,home-ground spice mixtures,masala powders with us through which some world-famous delicacies like misal pav,puranpoli,batata wada have taken shape .
So here is a Maharashtrian Spice box.It is also called as "Mishranacha dabba" or "Panchpaal" indicating five small katoris in it.Eventually,five katoris have been replace by seven or more,keeping in mind the growing families and their varied cooking methods. There is a lid on top of this container so the flavours of these spices do not fade away.Let us start with right side center katori or small size steel bowl.(We will go anti-clock wise).There is Mohri (mustard seeds) which is compulsary in almost all the tempering or Fodni that we give to any vegetable or dal.Then there is Jeera (Cumin seeds).There is Goda Masala.It is basically Maharahstrian Brahmin spice powder.It is called Goda masala because unlike Garam Masala there are no strong flavoured spices in it.Goda Masala is mainly prepared with coriander seeds,dry coconut,sesame seeds,haldi,chilli powder,bay leaf and a bit of shahijeera.Then there is home-ground dhania-jeera powder.(cumin-coriander powder).Then proceeds chilli powder,Turmeric powder and the center katori is of Fenugreek seeds..Methi dana.Methi dana is not widely used in Maharashtrian cooking.Sometimes Methi dana is used in tadka of Kadhi etc.
All these spices are bought together to store for an year.They are sun-dried,roasted and then grounded in our beloved kitchens and restored for all the delicacies prepared during the entire year.
