Spices (मसाले )
गरममसाला
Cummin seeds 25 gms
Cloves 10 gms'
Bay leaves 10 gms
Cardamom big variety 20 gms
Mace 15gms
black pepper 15 gms
cinnamon sticks 10gms
keep all these spices in sunlight for three to four hours and then grind them in a grinder to make fine powder.Store in an air tight jar
To adjust the spicy level quantity of cloves and pepper can be increased or decreased.
Dried mint
Take a bunch of fresh mint leaves.Wash them and spread on a clean muslin cloth under the shade.
Within two days it will get dried.Store in an air tight container.
When want to use crush it fresh and sprinkle.
Tips :
1 always dry in shade not in sunlight
2 To retain the green colour of leaves and aroma it should be dried during dry weather.Do not try during rainy season.
tea masala (chai masala)
20 gms cardamom pods
20 gms dried ginger
10 gms black pepper
Grind into a fine powder
Store in an airtight container
Tips
Dried ginger should be broken into small pieces before putting into grinder.
Quantity of black pepper can be adjusted to adjust the hot level
Sambhar powder
Ingredients required
1/4 cup fenugreek seeds
1/4 cup mustard seeds
1/4 cup chana dal
1/4 cup urad dal
1/4 cup whole dried coriander seeds
30 curry leaves
15 dried whole red chillies(optional)
In a pan roast each of the ingredients separately as each require different timings.
Roast chanadal till it starts turning brown and gives a good aroma.
Same way Urad dal is to be roasted.
Roast mustard seeds till it starts splittering.
Roast fenugreek seeds till it changes color from yellow to dark yellow.
Red chilli should be roasted to make it dry
Curry leaves are to be roasted till they become dry.
Coriander seeds should be roasted till they starts giving a good aroma.
Let all roasted ingredients dry then mix all and grind to a fine powder in a grinder.
Store in an air tight container
Tips
To adjust the hot taste quantity of chillies can be varied or removed.
गरममसाला
Cummin seeds 25 gms
Cloves 10 gms'
Bay leaves 10 gms
Cardamom big variety 20 gms
Mace 15gms
black pepper 15 gms
cinnamon sticks 10gms
keep all these spices in sunlight for three to four hours and then grind them in a grinder to make fine powder.Store in an air tight jar
To adjust the spicy level quantity of cloves and pepper can be increased or decreased.
Dried mint
Take a bunch of fresh mint leaves.Wash them and spread on a clean muslin cloth under the shade.
Within two days it will get dried.Store in an air tight container.
When want to use crush it fresh and sprinkle.
Tips :
1 always dry in shade not in sunlight
2 To retain the green colour of leaves and aroma it should be dried during dry weather.Do not try during rainy season.
tea masala (chai masala)
20 gms cardamom pods
20 gms dried ginger
10 gms black pepper
Grind into a fine powder
Store in an airtight container
Tips
Dried ginger should be broken into small pieces before putting into grinder.
Quantity of black pepper can be adjusted to adjust the hot level
Sambhar powder
Ingredients required
1/4 cup fenugreek seeds
1/4 cup mustard seeds
1/4 cup chana dal
1/4 cup urad dal
1/4 cup whole dried coriander seeds
30 curry leaves
15 dried whole red chillies(optional)
In a pan roast each of the ingredients separately as each require different timings.
Roast chanadal till it starts turning brown and gives a good aroma.
Same way Urad dal is to be roasted.
Roast mustard seeds till it starts splittering.
Roast fenugreek seeds till it changes color from yellow to dark yellow.
Red chilli should be roasted to make it dry
Curry leaves are to be roasted till they become dry.
Coriander seeds should be roasted till they starts giving a good aroma.
Let all roasted ingredients dry then mix all and grind to a fine powder in a grinder.
Store in an air tight container
Tips
To adjust the hot taste quantity of chillies can be varied or removed.
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