Mix Masala

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Ingredients

  • Bedgee Mirchi (Dry Red Chilly) – 1 Kg
  • Dhane (Coriander seeds) – 1/2 Kg
  • Kali Miri (Black pepper corn) – 100 gm
  • Dalchini (Cinnamon) – 50 gm
  • Lavang (Cloves) – 50 gm
  • Masala Velchi (Black cardamom) – 25 gm
  • Dagad Phool (Black Stone Flower) – 25 gm
  • Sadha Jeera (Cumin seeds) – 25 gm
  • Shahajeera (Caraway seeds) – 25 gm
  • Tamalpatra (Bay leaf) – 25 gm
  • Jaipatri (Mace) – 25 gm
  • Chakra Phool (Star Anise) – 25 gm
  • Badishep (Aniseeds) – 25 gm
  • Khus Khus (Poppy seeds) – 100 gm
  • Jaiphal (Nutmeg) – 1 big

Procedure

  1. Remove the stem of Bedgee Mirchi first before doing anything else as it can spoil the taste of masala.
  2. Then roast all spices seperately in a big sauce pan (Kadai)  using  a few drops of oil.
  3. Afterwards, keep all the spices aside to cool.
  4. Then, grind all the Spices of the Masala together in a mixer/grinder.
  5. Salt can be added to the Masala to preserve it for a long time.
  6. The Masala is to be kept in an air tight (glass) container.

Use this Masala in Bhaaji or Non-Vegetarian dishes. This gives the dish a good taste as well as a good and tempting colour.

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