MASAALA POWDER(SPICES FOR DIFFERENT DISHES)

MASAALY ( SPICES FOR DIFFERENT DISHES)

CHAAT MASAALA

50gms zeera roasted(cumin)

 25 gms Black pepper

50gms black salt

50 gms dry mint leaves

10gms azwain roasted(carom)

10gms heeng(asafeotida)

100 gms Amchoor (dry mango powder)

50gms anaardana(dry pomegranate seeds)

50 gms white salt

25gms sauntth(dry ginger)

25gms whole red chilies roasted

Powder them together

(2)    RAITA OR LASSI MASAALA

100gms zeera roasted(cumin seeds)

50gms each black and white salt

50 gms dry mint leaves

One piece jaiphal (nutmeg)

20gms white pepper

20gms whole red chilies roasted

10 gms heeng( asafeotida)

Powder them together and use as you like

(3)CURRY MASALA

100gms dhania roasted

25 gms zeera roasted(cumin)

50gms red chilies roasted

25 gms saunf roasted(fennel seeds )

20 gms daalchini( cinnamon)

20gms brown cardamom

4tbsp roasted rice

 4tbsp chana daal roasted(split bangle gram)

10gms black pepper

2tsp turmeric pwd

1tsp cloves

Powder them together and keep in a air tight jar.

(4) CHHOLE MASALA

50gms dhania (coriander)

25 gms zeera(cumin)

25 gms anardana(pomegranate seed dry )

10 cloves

1tsp black pepper

10 whole red chilies

2tsp black salt

Roast them all except salt and powder together.

(5) RAJMAH MASALA

50gms dhania(coriander)             

25gms zeera(cumin)      

3pieces star annies

1”piece daalchini(cinnamon)

10 green cardamoms

4-5 bay leaves

1tsp cloves

1tsp black pepper

Roast separately and powder together.

(6) KASHMIRI MASALA TIKKI

4Tsp methi dana(fenugreek seeds)

4tsp cloves

4tspdhania (coriander)

12 res chilies

1tbsp fennel seeds

1tsp heeng (asafeotida)dissolved in water

4tbsp smoked mustard oil

Very little water to bind the tikkies

Roast the above ingredients separately except heeng oil and water , powder then together add heeng dissolved in water and oil make dough take out small portion of it and make flat patties place them in a plate cover with some net cloth and dry completely under the sun after that keep in a air tight jar.

(7)MUTTON CURRY MASALA

1piece jaiphal (nutmeg)

10 gms heeng(asafeotida)

5gms briyani phool”(stone flower)

50 gms zeera(cumin)

100gms dhania(coriander)

10gms cloves

1tsp black pepper

1tsp methidana (fenugreek seeds)

1”piece saunth(dry ginger)

2 pieces magha?(pipali, long pepper)

6 black cardamoms

2 pieces javitri(mace)

½ “ piece cinnamon

Roast them separately and powder together keep in an air tight jar.

(8) SAMBHAR MASALA

50gms dhania

25 gms zeera

10 whole red chilies

1tsp methi dana

1tsp black pepper

10gms heeng

2 tbsp each chana daal , rice  arhar daal, urd daal

1tsp haldi

50 curry leaves(20 gms)

Roast all separately except heeng and turmeric then powder them together and keep in a air tight jar.

(9)TANDORI MASALA

2tbsp dry garlic

1” piece saunth(dry ginger)

1tsp cloves

1piece jaiphal?(nutmeg)

1piece javitri(mace)

4tbsp zeera(cumin)

8tbsp dhania(coriander)

1tsp black pepper

1tsp ajwain(carom seeds)

1 tbsp dry edible red or orange colour

Powder them all together and keep in an air tight jar.

(10) CHAI MASALA

I” piece daalchini(cinnamom)

1tsp cloves

1/2tsp black pepper

1tsp green cardamom

½ piec e jaiphal(nutmeg)

30 gms saunth (dry ginger)

Podwer them together and keep in a airtight jaar, 1/6 tsp is enough for 4 cups of tea.

(ii) for summers if you like lemon flavor  then

50 gms of dry lemon grass

10 gms of saunth

Powder then together and keep in an air tight jar

(11) SAHI PANEER MASALA

50 gms zeera

1tsp black pepper

1” piece dalchini

4 black dardamoms

10gms green cardamoms

20gms kasoori methi

10gms saunth

1piece javitri

1 piece jaipahal

10 red chilies

Roast them separately except kasoori methi and powder together .

(12) BRIYANI MASALA

20GMS daalchini(cinnamon)

10 gms saunf (fennel )

50 gms zeera(cumin)

12 each brown and green cardamoms

1tsp cloves

4tbsp coriander

2 pieces star annies

1tsp black pepper

20 gms stone flowers

10 red chilies

Roast them all separately except stone flowers then powder together.

(13) PULAO MASALA

50GMS CHANA DAAL

50 GMS URD DAAL

12 RED CHILIES

20GMS DHANIA

1TSP CLOVES

1” CINNAMON STICK1TSP REFINED OIL

HEAT OIL AND ROAST CHANA AND URD IN IT TILL LIGHT BROWN . DRY ROAST OTHER SPICES ON COOLING POWER THEM TOGETHER.

(14) GARAM MASALA

50 gms coriander

25 gms cumin

1tsp fenugreek seeds

4 brown cardamoms

4 whole red chilies

5 gms each cinnamon , mace dry ginger   nutmeg and black pepper

Roast separately and powder together.

SOOKHA MURG "5" RECIPE'S

 

SOOKHA MURG

(!)Chicken 800 gms cleaned and washed

2 medium size onions sliced thinly

1” piece ginger+ 8 cloves garlic_2-3 green chilies (not very hot) grind together to make a paste

2 medium tomatoes pureedwit +1tsp turmeric powder +½ tsp amchoor (dry mango powder)+ ½ tsp red chili powder or to taste salt to taste

Few flakes of rattanjot

Half cup full cream milk

A generous pinch of heeng (asafeotida)

4tbsp mustard oil / any oil you prefer

½ tsp home made garam masala

2tbsp coriander leves chopped

Heat oil in a heavy bottem pan add  heen g then onions sauté till golden brown then add ginger garlic paste sauté till raw smell goes add rattan jot sauté til it give a nice brown colour now add tomato mixture sauté till oil sperates , then add chicken mix well ans sause open for 2-3 minutes now add milk mix well and cook covered on low for 5-6 minutes remove the lid sauté till all water evaporates add garam masala mix well garnish with coriander leaves serve hot with chapaati or rice.

(2) chicken 500 gms cleaned and washed

50 gms fresh methi and palak each

One big onion chopped

4-5 cloves garlic chopped

½”ginger piecechopped

3-4  green chilies or as per taste chopped

10 whole black pepper

2tbsp cream

2tbsp lemon juice

1 tbsp ginger julienned

salt to taste

1tsp roasted zeera powder

2 tbsp oil of your choice

Heat  I tbsp oil in a heavy bottom pan add  pepper then ginger garlic sauté for a minute the add onions sauté till pink then add green chillies and methi palak sauté 2-3 times and remove from fire ,on cooling grind to a smooth paste, now heat oil again in the pan add chicken pieces with salt sauté till chicken changes colour now add the pureed masala cook covered on low till 80% done keep stirring in between add cream mix well cook for  another 2 minutes now add zeera power mix well cover for 30 sec lastly add lemon juice and ginger julienned mix well cook for 1 minute keep stirring serve hot as you like with.

(3)chicken 500gms cleaned and washed

200 gms curd

½ cup milk

1tsp white pepper powder

2tsp ghee

1tsp zeera

2-3 whole red chillies

½ piece star annies+ small piece of cinnamon

 Salt to taste

Put milk to boil on a heavy bottom pan add cinnamon an star annies add chicken and half salt mix well cook covered  on low for 3-4 minutes now add cudr ans reast of the salt and pepper powder keep stirring so that curd does not curdle now cook till done and the water is almost evaporated , transfer to the serving dish  now heat ghee in another pan add zeera and chillies when both are little brown pour this mixture over cooked chiken and cover immediately serve hot as per choice ( remove the lid only at the time of serving.

(4) chicken 700 gms

Black or white pepper to taste salt to taste

2 tbsp butter

11/2cup butter milk not too sour

Marinade chicken pieces with salt pepper and butter milk keep refrigerated for 2 hrs , heat butter in a heavy bottom pan add marinated chicken keep stirring continuously till comes to boil now cover and cook on low for 4-5 minutes remove the lid cook on open sauté in between till done and oil comes up. Sever as you like.   

(5)chicken  500 gms

2 tbs thick Tamarind paste

2tbsp ginger garlic paste

1 medium onion sliced

2-3 while red chilies cut into have( choose the one as per taste)

½ tsp turmeric pwd

Itsp coriander powder

Salt to taste

1tbsp sugar

3 tbsp oil of your choice

Few curry leaves

Heat oil in a heavy bottom pan add  chillie when brown add curry leaves sauté for few sec add ginger garlic sauté till raw smell goes off add onions sauté till golden brown now and other  powdered spices along with chicken cook till 90 percent done now add tamarind paste sugar and 2-3 tbsp water mix well and cook till done . serve as you like