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Ингредиенты
- 1 kg Dhania seeds, (coriander seeds)
- 1/2 kg Lal mirch saboot, (whole red chillies)
- 1/2 kg Sukha khopra, (dehydrated coconut minced)
- 100 gm Lavang, (cloves)
- 100 gm Kali mirch, (pepper corns)
- 100 gm Tejpan, (bay leaves)
- 100 gm Nagkeshar
- 100 gm Dagad phool
- 100 gm Masala phool
- 100 gm Masala, (badi) elaichi (large black cardamoms)
- 100 gm Shajira, (caraway seeds or possibly white cumin)
- 100 gm Haldi ke ganthiye, (dry turmeric root)
- 100 gm Hing ke tukde, (asafoetida in broken form)
- 100 gm Til, (sesame seeds)
- 100 gm Karala
- 100 gm Khuskhus, (food grade poppy seeds)
- 100 gm Dalchini, (cinnamon)
Инструкции
- Dry roast each of the ingredients on a low flame until well done.
- Don't roast asafoetida and turmeric.
- Lb. all ingredients together until a coarse pwdr is formed.
- Store in a clean dry airtight container.
- Note: This is definitely a lengthy process, and which is why I had recommended buying to those who are short of time. (who isn't). Another problem is availability of all the spices in places outside India. I have not been able to find English equivalents to some of these spices in spite of extensive reference to innumerable dictionaries and enquiries with store owners. Which is the reason why I have not given English names for some of the ingredients. But these spices are abundantly available with storekeepers in India and familiar with their indigenous names. However, good news for those who are willing to make it. The effort is definitely worth it. Beside this masala if properly stored will keep good without refrigeration for almost 2 years!!! For those who are still eager to make the same,
- I would drop a small tip: Just omit the ingredients you can't lay hands on (except the basic ones like dhania, chilli, coconut and other common ones) and go ahead and try it in a small quantity. The result may not be the same, but I am quite sure it won't be disappointing. All the best.
