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๐ฟ Ingredients (for \~100 g masala)
* Coriander seeds – 25 g (3 tbsp)
* Cumin seeds – 10 g (1 tbsp)
* Dry red chilli – 5–6 whole (or 1½ tsp powder)
* Turmeric powder – 1 tsp
* Black peppercorns – 1 tsp
* Dry garlic flakes/powder – 2 tsp
* Dry ginger (soonth) – 1 tsp
* Mace (javitri) – 1 small blade
* Green cardamom – 3 pods
* Bengal gram (chana dal) – 1 tbsp
* Black gram (urad dal) – 1 tsp
* Nutmeg – ¼ piece (grated)
* Fenugreek seeds – ½ tsp
* Cassia bark (taj / cinnamon) – 2 small sticks (2–3 cm each)
* Cloves – 5–6
* Caraway seeds (shahi jeera) – 1 tsp
* Star anise – 1 small piece
* Dried fenugreek leaves (kasuri methi) – 1 tbsp
* Mustard seeds – ½ tsp
* Black cardamom – 1 pod
* Bay leaf – 1 (optional, adds depth though not listed directly)
* Iodized salt – 1 tsp (optional, better add fresh during cooking)
* Asafoetida (hing, compounded) – ¼ tsp
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## ๐ฅ Method
1. Roast whole spices
* Lightly dry roast coriander, cumin, pepper, mustard, fenugreek, caraway, Bengal gram, black gram, cloves, cardamoms, cassia bark, mace, star anise, nutmeg, bay leaf (if using) on **low heat** until aromatic.
* Add garlic and ginger flakes and roast for a few seconds (if using powders, add later).
2. Cool & grind
* Let cool fully. Grind into a fine powder.
3. Mix powders & herbs
* Add turmeric, chili powder, asafoetida, kasuri methi, and salt. Mix well.
4. Store
* Keep in an airtight jar away from moisture. Shelf life: 3–4 months.
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๐ Usage
* Use 1–2 tsp per curry/sabzi.
* Ideal for paneer dishes, gravies, veg pulao, dal tadka, aloo gobhi, matar paneer, koftas, mixed vegetables.
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#tasteunfold #homemadespices #homemademasala #fblifestyle
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