This is an authentic Maharashtrian spice mixture. It adds a nice unique flavor to curries, dals and rice preparations and any Mahasrashtrian dish is incomplete without the addition of this masala. Luckily for me, my mom prepares this for me. I bring back a big batch to last me for atleast a year every time I go to India. It has pretty much all the regular spices and dried coconut which are slowly roasted in a pan and then pounded into a fine powder. The secret lies in the proportions and I'm sure every family has their own proportions and procedure of making this masala which gives a slightly different taste.
1/2 kg coriander seeds
1/4 Kg dried coconut (@ 1/2 dried coconut)
2 tsp cloves
1 tsp asafoetida/ Hing
1/2 cup turmeric powder
1/2 cup red chilli powder (as per ur choice)
1 handful tej Patta/ tamal patra
1 cup white sesame seeds
1 handful dagad phool
1 tsp kesar
1/2 cup cumin seeds
4 tsp shahi jeera
6 -7 finger length of cinammom
3 tsp pepper black
1 tsp methi/ fenugreek seeds
Method -
1. Roast all the above ingredients in a kadai on low flame with very little oil.
2. Let the mixture become luke warm. Then grind the spices in a blender into a fine powder.
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