magic masala #1
If you’ve ready any of my books, you’ve seen that samosas always make an appearance. In The Taste of Ginger, they are in the first sentence of the book. In The Direction of the Wind, Manoj has his mother’s masala blends for the samosas they make in the restaurant. And in A Good Indian Girl, Jyoti reminisces about the masala blends that she learned from her mother, and then because she is not currently speaking to her mother, she has to try to recreate them in Italy based on taste because she doesn’t have her recipe with her.
I am convinced that no one can be in a bad mood when eating samosas, so make a double batch of this blend along with Magic Masala #2 and keep them stored away in your pantry for short term use, or in your freezer for longer storage. While these were derived by my mom so that I could make samosas easily, these blends taste good on everything from tofu, to popcorn, to pasta for an Indian twist that will be better than any “curry powder” you find in the supermarket. (If you’ve read my books, you know how I feel about those blends being sold as curry powder…)
magic masala #1
Equipment
- High Speed Blender
Ingredients
- 90 grams whole coriander seeds
- 75 grams whole cumin seeds
- 30 grams whole Indian dried red chilies (stemless)
Instructions
- Place the ingredients in a high speed blender and blend until a coarse ground black pepper consistency.
- Store in a cool, dry place.
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magic masala #1
If you’ve ready any of my books, you’ve seen that samosas always make an appearance. In The Taste of Ginger, they are in the first sentence of the book. In The Direction of the Wind, Manoj has his mother’s masala blends for the samosas they make in the restaurant. And in A Good Indian Girl,
magic masala #2
If you’ve ready any of my books, you’ve seen that samosas always make an appearance. In The Taste of Ginger, they are in the first sentence of the book. In The Direction of the Wind, Manoj has his mother’s masala blends for the samosas they make in the restaurant. And in A Good Indian Girl,
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