Thursday, April 2, 2015


We can say that the masalas are the essence and yet the spirit of Indian cuisine. The masalas are mixtures of artisan and master spices that characterize Indian cuisine. They are mixtures in which Indian chefs get a perfect harmony and synchronization so that it does not protrude one another. Masalas roasting the seeds are prepared, for giving off its aroma, and are ground at the time, which are linked with other spices, which is achieved enhance its flavoring properties. There are endless combinations of spices from garam masala, typical of northern India; the tandoor masala, for tandoor kitchen; the panch phoron, which is incorporated mixture hot oil itself Bengali cuisine; paan masala (photo), refreshing mix after eating ... and so many mixtures that are transmitted from generation to generation.

Masala can be used in various ways

Masala chai or chai, tea made with spices
Garam masala, ground spices used for flavouring food
Chaat masala, ground spices used for flavouring chaat
Tandoori masala, ground spices used in tandoor cooking
Chicken tikka masala, a curry
Masala dosa, a dosa with spices
Paan masala, a paan with spices


2 tablespoons coriander seeds/1 tablespoon cumin seeds/1 tablespoon cardamon seeds/1 tablespoon whole black peppercorns/1 teaspoon fennel seed /1 teaspoon mustard seed/ 1/2 teaspoon whole cloves/ 2 dried red chile peppers seeds discarded/ 2 tablespoons ground turmeric

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