Step 1: Break the cinnamon sticks into pieces. Crumble the bay leaves.
Step 2: Heat a heavy frying pan and after 2-3 minutes put in the whole spices.
Step 3: Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning.
Step 4: Leave to cool, then grind and blend with the mace.
Step 5: In an airtight container, the mixture will keep for 3-4 months.
Step 6: *To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
Step 7: *For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
Step 8: *For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
Step 9: *For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.
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