Spice up your life: Burmese Masala
Growing up in a Burmese household meant curries, noodles, rice and of course a key spice mix: Masala. This mix you can buy already prepared as Garam Masala. This is a family recipe that is a mild take on the classic. I use it in chicken curry, biryani, soups, kebabs and yes, I mix it with mayonnaise to make a sort of Burmese Old Bay sauce for my fries. (It works!) This recipe can be doubled or tripled - this is the smallest quantity you can make below. I recommend storing in a glass jar or double ziplocs - because it is VERY fragrant. After you make the mix, your kitchen may smell like Taco Tuesday for a day. But for me this is a nice nostalgia. I hope you enjoy.
Ingredients:
1 cup/90 grams of cumin
1/2 cup/ 30 ground coriander
1/4 cup/25 grams mustard powder
1 teaspoon/3 grams ground cinnamon
1 teaspoon/3 grams ground cloves
1 teaspoon/2 grams ground cardamom
1/8 teaspoon/ .5 gram ground fenugreek (methi)
Directions
Mix everything in a bowl. Done. Store in a glass jar in the refrigerator for up to 6 months.