18 February, 2011

Daily use home made masala's

There are some fragrances which I find missing with masala's purchased off the counter. I ensure that there is enough made for at least the month and use them liberally there after. Listing some of my daily home made masala's for you.

Garam Masala:
1 cup green cardamom seeds
½ cup whole cloves (lavang)
1/3 cup whole black peppercorns (kala miri)
15 cinnamon sticks (dalchini)

Grind together in a dry masala mixer. Fill into an air tight bottle. Usually I scoop out a small quantity for my regular use in a bottle and then store the larger portion of the masala in the deep freezer as it lasts longer and stays fresher.
Bhaja jeere guro (fried cumin/jeera seeds powder):
1 cup jeera/cumin seeds
Dry roast on a tava/pan till the seeds turn brown and you can smell the fragrance of roasted jeera. Remove from heat and cool. Grind into a powder in a dry masala mixer. Store in a air tight container.
Tandoori Masala:
1 cup cumin seeds (jeera)
1/2 cup coriander seeds (dhania)
2 teaspoons fenugreek seeds (methi)
1/2 teaspoon carum seeds (ajwain)
8 green cardamom seeds, removed from pods (choti elaichi)
10 whole cloves (lavang)
2 teaspoons whole black peppercorns (kala miri)
1 teaspoon ground mace (javitri)
1 teaspoon fennel seeds (saunf)
4 bay leaves (tej patta)
3/4-inch piece cinnamon stick (dalchini)

Grind together in a dry masala mixer. Fill into an air tight bottle.

Everyday Curry Powder:
Coriander seeds- 4 tablespoons
Cumin seeds- 2 tablespoons
Black Peppercorns- 2 tablespoons
Dried Bay Leaves- 6, roughly cut

Dry blend these ingredients in a mixer till it is a fine powder and store in a dry jar.

Happy cooking friends!

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