>> Wednesday, February 19, 2014
Bengali Garam Masala
Bengali Bhaja Masala
On the other hand this Bhaja Masala is used to sprinkling over most chutneys and also in vegetable chops.
Cumin Seeds - 2 tsp
Coriander Seeds - 2 tsp
Fennel Seeds - 2 tsp
Cardamom - 6
Clove - 8
Whole black Peppercorn - 1 tsp (Use 3-4 Dry red chillies instead if you wish)
Tej Patta - 1 small
Cinnamon/ Dalchini - a thin 1" stick
Roast for 8-10 minutes at very low heat till you get a strong spice smell. Cool and grind to a fine powder.
This measure makes a large amount of powder which can be stored for later use. You can make smaller amounts by using quarter of the measure.
Store these in air tight containers and freeze. These surely stays fresh for a long time.
You will get to read on the interesting dishes prepared from these spices in later on editions of BM!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 37