Some of these ingredients are so well-known that they have become household names, like the tandoori masala, the paneer masala, the kachumber masala, the red chilli masala, the korma masala, the masala dabba, the varied masala and the लप्पल. The most famous of all are the masala tomatoes and the masala potato (masala chanja).
I think in recent years, as the number of Indian restaurants and grocery stores has increased, the masala tomato has become a much more celebrated ingredient. I don't think Indians have been aware of its lengthy history, however.
But before this tomato became accepted as a staple ingredient in Indian cuisine, it was just one of many tomato varieties and it took a long time for them to become widely accepted.
Produce is picked at the peak of ripeness, herbs and spices are freshly harvested, and dishes are made with the freshest and most pure ingredients. Here’s a recipe for the magical Maharashtrian Rasmalai, a signature sweet cheese cake.
The recipe starts with a dough that is pressed into a large circular sheet, then rolled and rolled, and finally spread with a sweet cheese filling, and topped with a thick layer of fresh whipped cream.