There is nothing better than Homemade, hand pounded spices to be used for cooking. Unfortunately due to lack of time and also because most spice mixes are easily available in the Super Markets or with our Local Grocers, making freshly ground spices at home has become rare
While we are on the subject of being subjective (pun intended), I should mention that masala, in fact, is another very generic term — it could refer to whole spices, or a spice mix powder or even a paste of all/some of the following
I have already have shared here bisibelebathpowder , sambar powder , rasam powder ,chutney powder etc and today it is another classic recipe from Karnataka - " Vangi BathPowder / Vangi bath Masala Recipe "
Deep Fried Lady's Finger/ Deep Fried Okra. Indo - Hawaiian Salad. My Biryani posts on Chicken Biryani ( Kacchi Biryani Style), Mutton Biryani ( Kacchi Biryani Style) and Vegetable Biryani has store bought masala, which also tastes good
Once they cool down, grind it in a spice grinder / mixer. Tamraind and/or tomato extract with water is boiled and then cooked lentil (yellow split peas / Tuvar Dahl) is added to it and finishing it off with cumin-mustard seasoning in ghee
For the ground spicepowder. Now add oil to pan fry the cottage cheese/paneer. The Nizami recipe is originally made with goat meat or chicken, but the vegetarian and the egg versions are equally popular