masala o masala

Masala is a mixture of spices in South Asian and Indian cuisines.  These perfect blends are regional and create much of the flavor of Indian dishes, which is my favorite kind of food.

I picked up the book Healing Spices, which I highly recommend, and copied down the recipes for some traditional masalas you can make at home...

Garam Masala (North India)

4 T coriander seeds

2 T cumin seeds

1 T caraway seeds

2 t brown cardamom seeds

1 3-inch cinnamon stick

1 whole nutmeg

1 t whole cloves

- roast the seeds (dry) and then grind all ingredients to a powder

Sambaar Masala (South India)

1 T coriander seeds

2 t cumin seeds

1 t brown mustard seeds

1 t black peppercorns

1/2 t fenugreek seeds

1/2 cinnamon stick

1 t turmeric

1/2 t ground asafoetida

6 dried red chiles stemmed and seeded

1 1/2 T urad dal (split white lentils)

1 T chana dal (split yellow peas)

roast the seeds.  Add the cinnamon, turmeric, and asafoetida to the roasting dish for one minute, then remove the dish to cool.  Add the chiles to the warm pan and roast for 3 minutes.  Remove to cool.  Add the lentils and peas to the pan and roast 3 to 4 minutes.  Remove.  Grind all ingredients to a powder.

Chaat Masala

2 T cumin seeds

1 T black peppercorns

2 t coriander seeds

1 t ajowan seeds

1 t aniseed

1/2 t dried mint

2 T black salt

1 T amchur

1 t ground ginger

1/2 t cayenne

pinch of asafoedida

roast the seeds then grind with mint to a fine powder.  Mix with the rest of the ingredients.

Panch Phoron (5 seeds)

2 T mustard seeds

2 T cumin seeds

2 T black cumin seeds

1 T fenugreek seeds

1 T fennel seeds

mix seeds together whole.  Add this blend to your cooking oil at the start of a dish (about 1/4 t)

These are healing spices and worth looking for and reading about!