'Masala is the Indian word for a blend of spices', says Nafisa Brennan who was born in Bombay in India. Here are her recipes for simple masalas that can be prepared quickly and easily.

‘To enhance the flavour of a masala, gently dry-fry all whole spices on a low-medium heat for about 3 minutes until they give off a rich aroma before grinding’.

Tip: Organic spices are a little more expensive but are far superior in flavour and aroma than conventional spices.

Garam Masala
In India there are several versions of this well known spice blend each varying from region to region.

10 green cardamoms
6 tbsp coriander seeds
4 tbsp cumin seeds
10 cloves
1 cinnamon stick
1 tsp black peppercorns
3 dried bay leaves
1 tsp ground nutmeg

1. Gently fry the spices on a low-medium heat for about 3 minutes until they give off a rich aroma.
2. Remove the seeds from the cardamoms and discard the skin. Grind all the spices to a fine powder.
3. Bruise the cardamom pods and place all the ingredients apart from the ground nutmeg into a dry, warm pan.
4. Store in an air-tight container, in a cool dry place away from direct sunlight.

Mixed Spice
I always prepare my own mixed spice to flavour the Christmas cake, pudding and gingerbread cookies. Spice blends are easy to prepare and can be adapted to suit personal tastes. Try adding a pinch more of cinnamon or ginger if you’re particularly fond of these flavours.

3 tsp ground allspice
6 tsp ground cinnamon
1.5 tsp ground cloves
3 tsp ground nutmeg
3 tsp ground ginger

Mix all the spices well in a blender and store in an airtight jar away from direct light. For optimum flavour use within 3 weeks.

Curry Powder
1 tsp chilli powder
8 tbsp coriander seeds
4 tbsp cumin seeds
1 tsp black peppercorns
2 tbsp ground turmeric
2 inch piece cinnamon stick
1 tsp cloves
8 green cardamoms, skins discarded
2 tsp fenugreek seeds
1 tsp ground ginger
1 tsp brown mustard seeds.

1. Gently dry-fry all the whole spices on a low-medium heat for about 3 minutes until they give off a rich aroma.
2. Grind the roasted spices to a powder and then mix thoroughly with the ground turmeric and ginger.
3. Store in an air-tight container, in a cool dry place away from direct sunlight.