Minnesota Masala

Name: Minnesota Masala
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 serving(s)
Ingredients: 1 teaspoon black mustard seeds; 2 dried red chilies; 4 teaspoons cardamom pods; 1 teaspoon whole cloves; 1 tablespoon black peppercorns; 1 tablespoon cumin seed; 3 tablespoons coriander seeds; 1 tablespoon fenugreek seeds; 3 tablespoons wild rice; 1 tablespoon turmeric

Submitted by David J Rust

"I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice."

Download

Ready In:: 20mins
Ingredients:: 10
Serves:: 10

ingredients

1 teaspoon black mustard seeds
2 dried red chilies
4 teaspoons cardamom pods
1 teaspoon whole cloves
1 tablespoon black peppercorns
1 tablespoon cumin seed
3 tablespoons coriander seeds
1 tablespoon fenugreek seeds
3 tablespoons wild rice
1 tablespoon turmeric

directions

Place all ingredients except for the turmeric into a dry skillet over medium heat and stir slowly for 5 - 10 minutes or until you can smell the aroma of cooking seeds. Watch them carefully to prevent burning. Remove them from a skillet and place in a bowl for one or two minutes to cool.
Place the ingredients, adding the turmeric, into a spice grinder and blend until a fine powder.
Store, air-tight, in the refrigerator for up to three months. Use between 1 and 2 tablespoons of the resulting mixture in dishes serving 4 individuals for an Indian flavor.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

David J Rust

Minneapolis, 0

A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.

View Full Profile