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.
Ingredients:
- 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
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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