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Petrina Verma Sarkar

Masala - The Main Thing

By January 23, 2013

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Whole Spices Masalas (Hindi for spice mixes) form the backbone of most delicious Indian dishes. Depending on how well (or not) they are prepared, they can make or break a dish! Every cook has his or her own style of making different Masalas and no style is better or worse than any other. In fact, this is what gives Indian cuisine its mind-boggling diversity!

I've put together a list of some of the Masalas (wet and dry) most commonly used in Indian cooking. Dry masalas if stored well - in an airtight container in a cool dry place - will last for a month at least. They will of course, lose some of their potency, but this is a trade-off one must sometimes make for the sake of convenience - for days when you just don't have the extra five minutes it takes to make them fresh and from scratch. Wet masalas will keep well if frozen - I often make them in batches and freeze in ice cube trays for later use. Then all you have to do is pop out the number of cubes you need and viola! You're done! Hope this helps you....

Ingredients for Garam Masala Photographer: Rohit Seth ; Agency: Dreamstime.com


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