When I spell masala, I am taken back to my relaxed weekend morning where all my senses shall be working stupendously. My house shall be filled with the slow roasting spices and the dishes enriched with flavours. I handpick spices to make my own masala fresh, sprinkle them on the curry which would ideally pull my hubbs to the kitchen, “Honey, whats cooking?”. My homemade-masala dabbas are almost all the time empty as I love to make them fresh.
Do you love the grand aroma the whole spices spread out on slow dry roasting. Of course, that is the point where we stop to grind it. And there starts their journey to make the exhuberant difference in any curry/biriyani they mingle with.
Do you feel like you are slowly dry roasted with the problems that you face now? Do you feel the heat? Here is your message. They will end very soon. Stop speaking about your problem and start speaking life. For the Bible says,
For he that will love life, and see good days, let him refrain his tongue from evil, and his lips that they speak no guile; I Perter 3 : 10
And the world will be amazed at the aroma you spread once you are out of it!!
Step by Step Tutorial below…
Collect the below spices. They are all lying down in your pantry. Dry roast them on a low flame until they give out a nice aroma. Switch off the flame.
1 Tbsp Coriander seeds
1/2 Tsp pepper corns
1 Tsp Cumin or Jeera seeds
2 Whole red chillies
3 Cardamoms ( Use black if it is available to you )
1/2 stick Cinnamon
Cool them and Coarsely grind them. Add them fresh to curries or store them in an air tight container.
A restaurant style authentic dish on its way with our freshly ground kadai masala!! Start Music 😀