Category: Masalas
Soogran
Authentic and Traditional Indian Cuisines
Metkut is a typical Maharashtrian Brahmins’ dish. It is a very light food and also very healthy – eaten with soft rice, ghee and salt. This is also good and is usually eaten when we are sick. Kids also love this food as we use soft over cooked rice so is easily swallowed & digested. We also use this while preparing Bhadang .
Continue reading “Metkut (Cereals)”
This masala contains raw ingredients so, when you try it please follow the instructions properly. Whenever you use this masala for fish there is no need of using any other spices as it can change the taste of your recipe.
Continue reading “Fish Masala (Masala Powder)”
This is a ready masala paste which can be freezed & stored for a week. So if you suddenly have to prepare fish fry, the masala paste would be ready in your freezer.
Continue reading “Ready Fish Fry Masala”
Continue reading “Sambar Masala”
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Ingredients
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
Continue reading “Garam Masala”
Pulav Masala is my Mom’s recipe. She prepares this freshly everytime she makes Pulav. This Masala adds a mouth watering aroma to the Pulav and enchances it’s taste.
Continue reading “Pulav Masala”
Continue reading “Mix Masala”
Green Chilly – as per taste
Coriander – 1 bowl (fine chopped)
Mint leaves – half bowl (fine chopped)
Garlic – 10 – 15 petals
Ginger – 1 inch
Continue reading “Green Masala”
Coconut – 1 big (grated)
Onion – 5 – 6 big
Oil – 5-6 tbsp
Procedure
First take the onions, cut them into halves and slice them.
Keep a saucepan (kadai) on medium flame and pour the cooking oil in it.
You’ll need to use your judgment while pouring the oil into the saucepan (kadai) as too much oil can spoil the masala.
Once the oil becomes hot, put sliced onions into it and stir them well till they become golden brown.
Then, add the grated coconut in it and again stir the mixture continuously so as to avoid burning the masala.
Keep stirring the mixture till it becomes golden brown and the texture becomes dry.
Allow the masala to cool and then grind it into a thick paste.
Add water only if required.
Uses
This masala can be used in many recipes to make gravy. You’ll see this masala used in many recipes on my blog later.
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Amboli (Uttappa) | Soogran on Coconut Chutney
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