Thursday, 11 December 2014

Malwani Masala

Many people asked me for this recipe. I got this recipe from my Malvani friend. Malvan city is in a Sindhudurg district. Our origin native place is in Ratnagiri district which is on its side. So our homemade masala is very similar in taste.
  • Dry Sankeshwari chili- 1 kg
  • Dry Bedagi chili- 1 kg
  • Dry Kashmiri chili- 100 gm (optional- only for bright red colour) 
  • Coriander seeds- 250 gm
  • Poppy seeds (khas-khas)- 250 gm 
  • Cinnamon sticks (Dalchini)- 20 gm
  • Cloves- 20 gm
  • Mace (javitri)- 10 gm
  • Nutmeg- 2 whole
  • Whole dry Turmeric root (Halkund)- 100 gm
  • Cumin seeds (Jeera)- 50 gm
  • Caraway seeds (Shahi jeera)- 25 gm
  • Black pepper corns (Miri)- 20 gm
  • Star anise- 10 gm
  • Stone flower (Dagad ful)- 10 gm
  • Fennel seeds (badi sounf)- 100 gm
  • Black cardamoms (Badi or masala elayachi)- 10 gm
  • Bay leaves- 10 gm
  • Asafetida (Hing) cube– 50 gm
  • Groundnut oil- very little... as required for frying

Sun-dry all spices including chilies for 3 to 5 days.
Discard the steams of chilies. Clean all spices by straining, picking etc. Discard impurities and unwanted things if any. 
Break the turmeric root, nutmeg and asafetida.

Heat little oil in a pan and roast every ingredient on low flame individually continue to roast till a nice aroma is given out. 

Cool and grind to a powder. Cool and store in airtight containers at dry and dark place.
Keep a small piece of hing (asafoetida) in the stored masala's container for long time fresh.

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