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Most masalas can be made in a large quantity and stored easily in air tight jars at room temperatures. The secret lies in proper roasting of the ingredients and taking the right proportions. The masalas, if properly stored and kept away from moisture can stay good for at least 7-8 months. If any masala requires a different method, I will add it into the recipe. Otherwise, the general rule goes as below:
- Take all ingredients and mix.
- Put a few drops of ghee (5-6 drops for 1 cup), add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
- Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
- Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
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