Art of different spices to give food a special flavor and medicinal properties dates back to the Scriptures, which age more than one thousand years.
The founder of the Mughal Empire, who lived in the sixteenth century, appreciated the role of spices in Indian cuisine. "The art of spices is the ability to make masala (spice mix). Cook, who can be a mixture of spices and herbs, can give food an endless variety of daily, every day, cooking new dishes, each of which will have its own unique taste and aroma. Using various combinations of spices, even a dish of potatoes can be conventional to report a great variety of flavors.
How to cook the masala (mix).
Toasting spices in oil to extract and enhance their flavor, unique to Indian cuisine. In the manufacture of masala spices are either solid or milled, but more often, and here and there together. First, gather all the ingredients masala next to the stove so that they are at your fingertips. Then heat a sufficient amount (1-2 tablespoons) of melted or vegetable oil to frying with spices and other ingredients are not pestered to the bottom of the pan. Heat oil to high temperatures, but be careful that it does not start to burn. Then throw the spices in oil. They immediately begin to change color, swell, burst, or undergo any other changes. At a time when they browned, pour the mixture into the cooked dish, or place prepared for roasting or fire products in masala.