Topic: Magic Masala

[John]

Just doing general browsing around the web and came across this site http://onehotstove.blogspot.com/2006/02/5-day-paneer-pilaf.html
only bit of interest is whats copied below........
"You know how you sometimes try a classic restaurant dish at home and it somehow lacks that "restaurant taste"? That happened to me all the time when it came to North Indian dishes, till my mom spilled her secret. She makes a simple spice mixture: cloves, cinnamon and cardamom all toasted and ground together. This is her "Magic Masala" which completely elevates the taste of many North Indian dishes like kormas and biryanis, instantly giving them that rich "restaurant taste" without the accompanying greasiness. Dried fenugreek is another herb which adds an instant authenticity to paneer dishes. "

page was linked to from http://food-forthought.blogspot.com/atom.xml
"For the powder -
2 sticks of cinnamon (about 1.5 - 2cms each)
2 black cardamoms (badi elaichi)
3-4 cloves
Heat a griddle and lightly toast the cloves, cinnamon and cardamom on moderate heat until aromatic. Let cool then grind to a fine powder."

[CurryCanuck]

If you are going to roast the black/brown cardamom , remove the seeds and discard the pods ( the seeds carry the flavour ) .

CC

[Chilli Prawn]

.... and the pod carries the sour/bitter taste; I hate the things.
CP