A very aromatic and fragrant spice blend, a speciality of Punjab(India)
INGREDIENTS:
preparation time-15 minutes
- Coriander Seeds - 2 cups
- Cumin seeds-1 cup
- Green Cardamom - 4 tblsp
- Black Cardamom - 5
- Pepper corns - 4 tblsp
- Whole Red Chillies - 6
- Cinnamon - 2 inch piece
- Cloves - 2 tblsp
- Nutmeg - 1/2 piece
- Mace - 4 blades
- Bay leaves-2
PROCEDURE:
- Lightly roast all the spices on slow flame for 1 minute till nice aroma start coming from the masala,but don't over do it.
- You can also keep this masala in hot sunlight for a 2 days to remove moisture from the spices(if you want to skip the roasting process)
- Then grind in the mixer to a fine powder.
- Store in an airtight jar,and use as required
Serving suggestions-Use in almost all indian curries, pulao, raita and in punjabi gravies.
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