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Nutrition Facts
Serving Size 1 (16g) Recipe makes 10 servings The following items or measurements are not included below: 4 teaspoons cardamom pods 1 tablespoon black peppercorns
Calories 28
Calories from Fat 6		(23%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 100mg		2%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 1.5g	6%
	Sugars 0.6g
Protein 1.3g		2%
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Minnesota Masala

Recipe #386104 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: David J Rust
Aug 18, 2009

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.

SERVES 10 (change servings and units)

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

1
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.
2
Place the ingredients, adding the turmeric, into a spice grinder and blend until a fine powder.
3
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.