This rub is great on just about everything and is not too spicy as written. Spice it up more by adding more cayenne.

Great on everything from chicken, porc even on roasted potatos

I made this spice mix when I had guests over. And plenty of meat.So I made this spice mix and sprinkled over the meat, drenched in flour and shallow fried.Awesome is the word.

This dish was one of the first complicated things I'd tried in my kitchen. I've always loved beans and vegetables. Both these come together in a curry that my aunt used to make during the harvest festival that we celebrate in Southern India called Pongal. It's mostly made in rural areas where the first fist-fulls of all the crops grown by a household and the village are used to make a curry which is offered to the Sun God as a thank you for providing life on earth. This curry is eaten with the "first rice" that is slightly overcooked to give it a sticky, gummy consistency. Since this festival always occurs during the month of January, I've always felt that this was an excellent way to start the year, with a little bit of the best of everything, coming together in a harmonious medley that always managed to explode my senses. This recipe is my interpretation of that nostalgic dish that I associate with festivals, family and cold weather. I hope you try it and enjoy it as much as I do.

Making my own spice blends really lets me customize my flavor desires. This is deep, smokey, spicy. You can tailor the heat to your own needs by cutting back on the hotter spices or omitting some. I hope this gives you a base to customize for yourself.

This is the ultimate dry rub that is great for ribs, chicken, pork and even turkey!  Make a big batch to have in your pantry for anytime you want to grill, bake or stick in the crock pot or insta pot!

Garam masala is a delicious warm tasting spicemix from India, there are a few recipes I love to make that require this and although you can probably also find a ready-made-mix in a shop when in a hurry... a fresh homemade mix is definitely much more rich in flavour and taste. You will need a old coffee bean grinder or something similar if you use whole ingredients. If you need more, just use a bigger spoon and keep it in a closed (glass) container to keep it fresh

The best dry rub I've ever used. Spicy, tasty, and keeps the meat moist. Great on all meats, but best on beef or pork. :beer