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Bhaja moshla is used as a prime ingredient for aam pora shorbot or a doi er ghol (Bengali lassi). Also, this is used to finish a dish or to use as a flavour in a cutlet. Having praised all about this magical ingredient, let me tell you, if you use too much of it, the food becomes bitter. Let’s keep the flavours different.īhaja Moshla is used in many recipes and with a bit of caution too
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My chotokakima says that when you add cloves and cinnamon, it sort of gives you a garam masala flavour. There are some recipes which also include cloves and cinnamon. The bhaja moshla made at our place also has dried bayleaf, fenugreek seeds and fennel seeds in addition to the three above. However, with a few more ingredients, the flavour profile changes dramatically. It’s simple, not too many flavours and does the work. The easiest and the most widely used one is just with coriander seeds, cumin seeds and dried red chilies. There are several recipes to bhaja masala.
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She would say that bhaja moshla has such a beautiful fragrance, you don’t want to kill it or overpower it with any other strong ingredient.įor Professional Food Photography contact us Bhaja Masala or Bhaja Moshla has two or three different recipes That alur dom would be sans onions, garlic and coriander leaves. If it was alur dom, she would sprinkle some generously in the end. Mishtikakima, as I call her, would always have a jar of freshly ground bhaja masala in her pantry. Perhaps that’s because I spent a considerable time of my teenage years (when I started developing interest in cooking) with her. However, my brain always associates bhaja masala to one of my aunts. My mother uses it, all my aunts too and my grandmother used too. Some make it on their own, nowadays you get them in the supermarket as well. It’s strange, how this one ingredient is part of every Bengali kitchen. Bhaja Masala is one such magical ingredient in Bengali cuisine. There are spice mixes and then there are the great ones.