masala bhagra

masala bhagra is the Indian version of cumin and allspice seasoning, but with a twist. In addition to being spicy, this homemade spice is also sweet, so it packs a whole lot of flavor into this dish.

This spice has a long history in Indian cooking, and is considered a national spice today. It’s not really as spicy as cumin, but it’s still pretty strong. It’s also one of the most versatile spices out there, making it perfect for cooking across all kinds of dishes, from Indian curries to vegetarian recipes.

This spice can be used to give a slight kick to your dish, or it can be used more as a condiment. I think its great for giving a slight kick to a curry, but if you’re using this as a seasoning, I think you should go for the more mild version.

It also serves as a good thickener, making meat or bread much more tender. It helps cut down on the amount of fat in your dish, too. You can also use it in breading meats or breading vegetables, like potatoes. And if you want a bit more flavor, you can add 1 teaspoon of masala to a small bowl of rice.

This is a spice made from a dried mix of ground spices that looks like the dried leaves of curry leaves. It’s not actually a spice, per se. It’s a great condiment that gives a lot of the flavor of curry. It’s great in marinades, added to curries, and even in a sandwich.

This is the spice of choice for Indian restaurants. It’s usually in the curries or the dishes they use as a base for other dishes. I’ve also used it in stir fries, salads, and in other soups. It’s great on roasted veggies too.

In India, the entire purpose of the curry is to soak up the excess blood and fat in the meat. If you use this spice in a curry, you increase the concentration of blood and oil in the curry. This makes a great marinade for roasting meat, as well as in curries, soups, and sauces.

Ive been asked if I like to use it in any meat dishes. I say yes because I like to add a little spice to the meat before roasting. A little spice can really add flavor to the meat, especially in the form of the blood, fat, and oils that are in this spice. It also helps with the overall juiciness of the meat, making it a great addition to stews, curries, and soups.

Ive found that it does have a tendency to make things more salty, especially if you let it sit for a long period of time. I usually just shake it up and use my hands to work the spice into the meat or sauce.

I have found that this spice is great to add a little extra fat to the meat for a more fatty experience. I have found that it does have a problem with its extreme heat. It can burn a roast if you do not let it rest for a period of time or place it directly on a gas stove or oven.