KITCHEN KING MASALA

      As the name suggests it's the King of all Masalas.  For me, it was 'Love at First Taste'.  The aroma and flavour of this masala took me offhandedly.  While I was literally with an idea of preparing Garam Masala, but I felt I wanted a Masala more flavourful and overwhelming that I remembered this long forgotten Kitchen King Masala recipe scribbled in my old recipe book.  That was the first time I was about to try out this Masala which prominently self-proclaimed itself to be one of the most flavourful Masalas ever. It was sometime in 2009 and since then I have become a big fan of this Masala.  One of the most prepared spice powder in my kitchen, as I use it in almost all subzis and curries.
    Most of all I love the Baingan Masala cooked with this spice, which was my first recipe with Kitchen King Masala.  I tried adding a pinch of it in Kerala Stew too.  I feel it's an overall flavour enhancer. It has a wonderful aroma unique to itself and enhances the taste and flavour of the dish to which its added.  It is one of the must have Spice Powder in your pantry.
     This is a classic blend of spices used mostly in North Indian Curries.  The Ingredients list includes almost all basic spices required for a Curry or Subzis.  As this masala has Turmeric Powder, Dry Chillies and Coriander Seeds, the Masala has a Golden Hue and a strong note of flavour due to its other ingredients.

Cuisine : Indian
Recipe Type : Spice Powder
Spicy Level  : Medium
Difficulty : Easy
Yields : 100 - 150 Gms
Author : SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 - 10 Minutes 

INGREDIENTS :

Cumin Seeds - 1 Tbspn
Black Cumin Seeds (Shah Jeera) - 1/2 Tbspn
Dry Red Chillies - 8 Nos.
Coriander Seeds - 1 Tbspn
Peppercorns - 1/2 Tbspn
Yellow Mustard Seeds - 1/2 Tbspn
Green Cardamom - 8 Nos.
Black Cardamom - 3 Nos.
Fenugreek Seeds - 2 Tspn
Bengal Gram Dhal - 2 Tbspn
Cinnamon (1" Piece) - 4 Sticks
Star Anise - 1 No.
Mace(Javitri) - 2 Small Pieces
Poppy Seeds - 1 Tbspn (Optional)
Turmeric Powder - 1 Tspn
Rock Salt - 1/2 Tbspn.
Dry Ginger (1" Piece) - 2Nos.
Nutmeg - 1/2 Tspn

METHOD :

• Dry roast all the ingredients one by one, except Dry Ginger and Nutmeg in a very low flame until they are totally dry and fragrant.
• Roast spices like Mustard Seeds, Fenugreek Seeds and Cumin Seeds individually until they pop, in a very low flame.
• Roast the spices one by one and keep them aside.
• Finally, add Turmeric Powder to the ingredients while it is hot and give a quick stir. Do not fry it.
• Allow the ingredients to cool.
• Finally, add Dry Ginger and Nutmeg to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the spice powder.
• Roast all the ingredients in a very low flame one spice at a time.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store the ground Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Masala.
• Kitchen King Masala can be used in the preparation of Indian dishes, particularly North Indian Curries and Subzis. It can also be used in Vegetable Pulao or in Biriyani.