Masala is a mixture of many spices and herbs. It is used
extensively in Indian cooking. An Indian meal is not complete without Indian
spices. For years masalas have been added to flavor the food. The aroma of the
masala makes the Indian food hot, spicy and tempting.
1. PUNJABI GARAM MASALA
Ingredients For 100g Mix
Cumin Seeds (Jeera): 20gms
Black Pepper (Kali Mirch): 20gms
Cloves (Lavang): 10gms
Black Cardamom (Badi Elaichi): 20gms
Cinnamon (Dalchini): 2 stick
Green Cardamom (Chotti/ Hari Elaichi): 10gms
Mace (Javitri): 5gms/ 1-2 blades
Nutmeg (Jaiphal): 5gms
Bayleaf (Tezpatta): 10gms.
Method:
Traditionally all the spices are sun baked for 1-2 days to remove the moisture. In the present times it is hard to find time space and sometimes even sun to do the same.
So for the same purpose I have 3 easy methods without compromising on the taste, flavour and color.
- Dry roast all the spices in a wok (karahi) at night. Stir constantly to avoid over roasting. Turn off the heat and stir for some more time.
- Dry roast the spice in a moderate hot oven. Shake the baking tray at regular intervals.
- Dry roast the spices in a microwave oven in convection mode at 175C. Shake the baking tray at regular intervals.
Spread the spices on a steel plate/ tray. and let it cool through the night. Grind the cooled roasted spices in a dry grinder/ coffee grinder. Store in Air tight jar.
Secret tip: I personally make 1000gms/1kg of garam masala and store in an air tight jar. This saves time and maintains consistency in flavour. Simply multiply the quantity of each ingredient by 10.
You can also add some dry red chillies or dry ginger to the above to alter the flavour.
2. CHAAT MASALA
Ingredients for 100g Mix
Cumin Seeds (Jeera): 40gms
Coriander Seeds (Sukha Dhania): 10gms
Mango Powder (Amchoor): 10gms
Garam Masala Powder: 10gms
Black Salt Powder (Kala Namak): 25gms
Salt (Namak): 5gms
Method:
- Roast the cumin seeds on a griddle (Tawa) or wok (Karahi) to a golden brown color.
- Roast coriander seeds lightly.
- Powder roasted cumin and coriander finely and mix with other masalas
- Store in an air tight jar.
3. KASHMIRI MASALA
Ingredients for 1kg Mix
Roasted Black Gram Split (Urad Dal): 75gms
Coriander Powder (Dhania Powder): 75gms
Tumeric (Haldi): 75gms
Dry Ginger Powder (Sounth Powder):75gms
Fennel Powder (Saunf Powder):75gms
Garam Masala: 75gms
Red Chillies (Lal Mirch): 75gms
Salt (Namak): 75gms
Black Cumin Seed Powder (Shahi Jeera Powder): 15gms
White Cumin Seed Powder (Jeera Powder): 30gms
Clove Powder (Lavang Powder): 25gms
Asafeotida (Hing): 30gms
Water: 20ml
Mustard Oil (Sarson Tel): 240ml
Method:
- Soak asafeotida.
- Mix all dry ingredients and mix with the asafeotida water and oil to make a dough.
- Make small circular flat tikkis/discs. Dry in the sun for 1-2 days and store.
- Break a small piece and use as powder in green vegetables.
4. RASAM POWDER
Ingredients for 100gms Mix
Coriander Seeds (Sukha Dhania): 50gms
Red Gram Dal (Tuvar/ArharDal): 10gms
Pepper Corn (Kali Mirchi): 20gms
Whole Red Chillies (Sukhi Lal Mirchi):5gms
Asafeotida (Hing): 2gms
Cumin Seeds (Jeera): 10gms
Method:
- Grind all the ingredients together and store in an airtight bottle.
5. SAMBAR MASALA
Ingredients for 100gms Mix
Coriander Seeds (Sukha Dhania): 50gms
Red Gram Dal (Tuvar/ArharDal): 15gms
Pepper Corn (Kali Mirchi): 15gms
Whole Red Chillies (Sukhi Lal Mirchi):10gms
Asafeotida (Hing): 2gms
Fenugreek Seeds (Methi dana): 5gms
Oil: 5ml
Method:
- Fry/ roast the fenugreek seeds to dark brown color.
- Fry all the other ingredients and grind to a fine powder.
- Store in an airtight bottle.
Secret Tip: Just before adding to the sambar tempering grind the sambar masala with 25gms of fresh coconut for authentic taste.
No comments:
Post a Comment