One of the things I miss about living here in the US is the smell of masala. Somehow the smell seems muted. In the beginning(LOL! no its not a religious text) without stores that held all the masalas I wanted, I had the basic – Chilli powder, coriander powder, turmeric powder and whole spices which meant I would have to make the masalas like my mother did(roast, combine, powder), if I wanted things to taste the way they did in India. Over time the tongue and nose has adjusted to things as they are, that when I visit India, I am jarred by the aroma of cooking from different homes as I walk around…I walk slower in India, you know why
Need makes you do things differently…from a person who sneezed and stayed away when her mother used to make the masalas, I now stay, sneeze and make my masalas. I dont store, instead make it just enough so what is left of freshness is captured in the flavors. I couldn’t get all the recipes from my mother but I did look up with aunts, friends, and online recipes to be be able to get a Taste of Home.
Now, over time, I have come across different cuisines that have their own masalas, which I look up and cook once in a while. I like the Mexican Adobo masala(have seen different versions of it) and Filipino Adobo and Indonesian Sambal Olek, which I like to use for fried rice mixtures. I also like the Korean Gochujang paste- it works well for vege salad phases. And of course Sriracha’s chilli sauce(my fav for clearing sinus’s
)
Leaving you with my staple of my combos that works well for us.
Since I am bad at remembering grams/ounces versions of recipes and cook by Eyeballing , I use approximate ratios, which means one container for measuring all ingredients. Do change the quantities and experiment to see what feels good on your tongue. In my book, if there is one thing that is simple, yet a foundation for happiness, it is Food that Satiates you. I think it is a blessing to be able to have food you enjoy that satisfies taste buds and stomach.
Garam masala
1:1:1 :: pepper : coriander : jeera – This adds flavor for most of my lentil based stews North Indian style.
Sambar powder
1:1:2:1:1/2:1:1 :: Chana dal : Urad Dal : Coriander : Red Chilli powder : jeera : desiccated coconut : kari leaf powder(this was optional depending on if I get kari leaf) – This for my South India Go To of Sambar.
Rasam Powder
2: 2:1:1:1/2:1/4 :: Tur dal: coriander : jeera(cumin) : red chilli powder : Pepper : Hing(asafoetida)
All of those are roasted/toasted on a low- medium flame(depending on my urgency :D) and powdered using a mortar pestle or a dry grinder/coffee grinder. For small quantities of food, for that one Lunch or dinner, I use teaspoons; for something I make for two meals, I use the tablespoons, if I plan on storing in air tight containers, I use cups. If I plan on giving away … you get the idea 😀
Signing off
You know who







