Choking on Bhaja Masala

I probably do not make this spice mixture quite right because everytime, my mother would make this at home I would practically have a coughing fit. Anyhow, given the poor ventilation of most kitchens in the US, it is probably just as well, my roasting or bhaja does not come upto snuff. Also, I think my finicky husband would probably have more that just a coughing fit if his darling children were subject to such strong roasting. Anyhow, Bhaja Masala in Bengali cooking is a variation of the tradional bengali garam masala, which is actually simpler than some other blends found in various parts of the country.

Bengali Gota Garam Masala - Bengali Fragrant Spice Mix

Makes 1/2 cup

Ingredients

4 tbsp whole cloves
4 tbsp whole green cardamoms
8-10 pieces broken cinnamon

Method of Preparation

1. Mix all the ingredients together and store in a cool dark place.

Bengali Ground Garam Masala

Makes 1/2 cup

Ingredients

4 tbsp whole cloves
4 tbsp whole green cardamoms
8-10 pieces broken cinnamon
A few bay leaves
A few pieces mace
1 whole nutmeg

Method of Preparation

1. Lightly roast the spices for a few seconds
2. Grind and store in a cool, airtight space.

Seasoning Salt

Ok, so, here is a deep dark secret. Not only has my bengali cooking been tainted with generous doses of American influences, I actually am hooked onto a premixed seasoning mix, I like the Kirkland brand from Costco, but there are several variations of this mixture found in different variations, the common ingredients are salt, onion and garlic powder, paprika and some dried herbs. Use this wherever the recipe calls for seasoning salt.