How to Make Masala Chat and add Fab Flavours to Your Home Cooking
23rd February 2018 -- Issue #124
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Masala Chat
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Homemade Masala Chat
This is my favourite spice mix which uses some seldom used spices. It's extremely versatile and can be used in drinks, sprinkled on fresh fruit or used to flavour meats, stews and curries.
Makes about 8 tbsp
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp mango powder (amchoor)
1 tbsp black salt (kala namak)
1 tbsp anardana seeds (pomegranate seeds) (optional)
4 tsp dried mint
2 tsp ajwain seeds
2 tsp ginger powder
2 tsp chili powder
1 tsp salt
1 tsp asafetida powder
tbsp = tablespoon
tsp = teaspoon
- Grind both salts along with peppercorns, ajwain, cumin and if using, the anardana seeds
- Once ground, add to a bowl
- Stir in the ground mango, asafetida, ginger and chili powders
- Finally, crumble in the dried mint. Combine once more
That's all there is to it!
Note: You could dry toast the peppercorns and cumin seeds before grinding. This really brings out their flavours and aromas!
See the toasting and grinding
info down the page for tips on this recommended, easy to do cooking process.
Click here for more of my homemade masala blends.
Spice Magic - Recipe Book
I've reduced the price to only $3 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com