09.7.11

Phanch Phoron Recipe

Ingredients:
Cumin Seed (Jeera)
Fennel seeds (Saunf)
Fenugreek seeds (Methi)
Black Mustard seeds (Raai / Raee)
Nigella seeds
How to make phanch phoron:
  • Mix equal quantities of the above ingredients.
  • It can be used whole or ground to a fine powder as per taste.
  • Though it is available ready-mixed, it is possible to blend it at home.
  • It is best to grind small quantities as and when required.
  • Phanch phoron is added to hot oil before adding vegetables or other legumes.

 

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09.7.11

Garam Masala Punjabi Recipe

Ingredients:
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)
How to make garam masala-punjabi style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months.
  • Make sure you always close the lid tightly after use.

 


09.7.11

Garam Masala Bengali Recipe

Ingredients:
3-4 dried whole Chili pods
3 tblsp Sesame seeds (Til)
2 tblsp Green Pepper corns
2 tblsp Black Pepper corns
2 tblsp White Pepper corns
1 tblsp whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
How to make garam masala-bengali style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for upto 3 months.
  • Make sure you always close the lid tightly after use.

 


09.7.11

Tandoori Masala Recipe

1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring
How to make tandoori masala:
  • Mix all the above ingridents, without roasting them first, push through a fine sieve.
  • Store in an airtight container.
  • Close the lid tightly after use.

 

09.7.11

Sambhar Masala Recipe

Ingredients:
2 tsp Cumin Seed (Jeera)
6 tblsp Coriander seeds (Dhania)
8 Curry Leaves (Kari Patta)
1/2 tsp Asafetida seeds (Hing)
11/2 tsp Fenugreek seeds (Methi)
2 tsp Turmeric Powder (Haldi)
2 tsp Mustard seeds (Rai/Sarson)
11/2 tsp Red chilli (Lal Mirchi)
20 Black Pepper corns (Kalimirchi)
3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils
How to make sambhar masala:
  • Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
  • Grind them all together in an electric grinder or by hand, then press through a sieve.
  • Store it in an airtight container.
  • Make sure you always close the lid tightly after use.

 


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09.7.11

Rasam Masala Recipe

Ingredients:
1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)
How to make rasam masala:
  • Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
  • Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.

 

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09.7.11

Kadai Masala Recipe

Ingredients:
6 broken into several pieces dried Chilli (Mirch)
2 tblsp Coriander seeds (Dhania)
1/4 tsp Garam masala
How to make kadai masala:
  • Heat chilies and coriander in a pan, shaking the pan time to time, until they smell fragrant.
  • Grind and add garam masala.

09.7.11

Goda Masala Recipe

Ingredients:
5 Cardamom (Elaichi)
1/2 inch stick Cinnamon (Tuj/Dalchini)
5 Cloves (Lavang)
2 Bay Leaf (Tej Patta)
1 tsp Oil
2 tsp White Sesame seeds (Til)
2 tsp Coriander seeds (Dhania)
4 tsp flaked Coconut (Nariyal)
10 Black Pepper corns (Kalimirchi)
5 Cassia Buds
How to make goda masala:
  • Remove the cardamom seeds from their husks.
  • Saute the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.
  • Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown.
  • Cool and grind with sautéed spices until fine.
  • Store in an air tight container.

 

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09.7.11

Garam Masala Recipe

Ingredients:
3 tblsp grated Coconut (Nariyal)
1 tblsp Sesame seeds (Til)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rd cup Green bruised Cardamom (Elaichi) pods
3/4th cup Cumin Seed (Jeera)
1/4th cup ground Nutmeg (Jaiphal)
How to make garam masala:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months.
  • Make sure you always close the lid tightly after use.

 


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09.7.11

Garam Masala Uttar Pradesh

Ingredients:
3 dried whole Chili Pods
2 tblsp Pomegranate seeds
1/8th tsp Saffron (Kesar) threads
5 cloves of Mace (Javitri)
2 tblsp Green Pepper corns
2 tbsp White Pepper corns
2 tblsp whole Cloves (Lavang)
1/3rd cup Cumin Seed (Jeera)
2/3rd cup Coriander seeds (Dhania)
1 tblsp Fennel seeds (Saunf)
2 Bay Leaf (Tej Patta)
1tblsp Ground Nutmeg (Jaiphal)
2 tblsp Black Pepper corns (Kalimirchi)
How to make garam masala-uttar pradesh style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for upto 3 months.
  • Make sure you always close the lid tightly after use.

 

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