Ingredients1/4 cup poppy seeds
1/2 cup melon seeds-dried and peeled
1/4 cup almonds
2 Tbsp fennel seeds
2 Tbsp dried red rose petals
1.5 tsp peppercorns
Method
Grind all the ingredients together.
Mix with milk and serve chilled.
Showing posts with label INDIAN SPICES. Show all posts
Showing posts with label INDIAN SPICES. Show all posts
Saturday, 13 April 2013
Chef's Name : Niru Gupta
Ingredients1/4 cup dried, powdered ginger
1/4 cup dried, powdered garlic
2 Tbsp black pepper
2 Tbsp chaat masala
1/4 cup garam masala
1/4 cup powdered red pepper
1/4 cup kasoori methi
3/4 cup salt
1/4 cup dried, powdered onion
1 tsp powdered red colour (optional)
Method
Mix all the ingredients, blend in a blender and store in an air-tight jar.
Ingredients2 cups whole red pepper
1 1/2 cups coriander seeds (dhania)
2 Tbsp mustard seeds (sarson)
3 Tbsp cumin seeds (jeera)
4 tsp pepper corns (sabut kali mirch)
2 Tbsp fenugreek seeds (methi dana)
2 Tbsp husked split black gram (dhuli urad dal)
2 Tbsp bengal gram (channa dal)
2 Tbsp yellow lentils (arhar dal)
2 Tbsp rice
2 Tbsp asafoetida (heeng)
2 Tbsp turmeric powder (haldi)
1/4 cup dried curry leaves (kadi patta)
Method
Roast all the ingredients, except the turmeric powder, till very slightly coloured.
Remove from the heat and cool, and grind to a powder and mix in the turmeric powder.
Store this masala in an airtight jar
Ingredients25 gm green cardamoms
25 gm whole black peppercorns
25 gm shah or kala jeera
25 gm patthar phool
25 gm tamal patra
25 gm badal phool
25 gm java patra
20 gm cloves
100 gm fennel seeds
25 gm cinnamon
90 gm split husked Bengal gram
100 gm turmeric -whole
100 gm husked sesame seeds
500 gm dried coconut-chopped fine
1/2 a nutmeg
100 gm cumin seeds
250 gm refined ground-nut oil
Method
Saute all the ingredients in the oil over low heat, till very slightly colored.
Cool and then grind to a powder.
Store in an air-tight jar.
Chef's Name : Niru Gupta
Ingredients100 gm almonds, shelled and coarsely powdered
75 gm pistachios, shelled and coarsely powdered
20 cardamoms, shelled and coarsely powdered
1 Tbsp saffron, lightly roasted and crushed
1/2 nutmeg, grated
Method
Mix all the ingredients and store in an airtight jar.
Note: Use 1 tsp of the masala for 1 cup of milk along with sugar to taste.
Ingredients4 cups coriander seeds
1 cup dry coconut
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/4 cup cumin seeds
4-5 tsp black cumin seeds
2 teaspoon asafoetida (heeng)
1 Tbsp cinnamon - broken into tiny pieces
3-4 cloves
1 black cardamom - seeds only
3 dry red chilies
1 tsp turmeric powder
Salt to taste
1 Tbsp oil
Method
Roast all the ingredients except coconut and coriander seeds in oil. Keep aside.
Roast coconut and coriander seeds separately without oil.
Now grind all these items together.
Let it cool and store in an airtight container.
Chef's Name : Niru Gupta
Ingredients1 cup coriander seeds
1 1/4 cups cumin seeds
1/2 cup thymol seeds/ ajwain
1/2 cup mango powder
2 1/2 tsp garam masala
1 1/4 cups powdered black rock salt
4 tsp powdered black pepper
2 tsp (approx) citric acid
1/2 cup dried and powdered mint leaves
Method
Roast the coriander, cumin and ajwain in a heavy-based pan till dark brown.
Remove from pan and leave to cool.
Put all the ingredients together and powder fine, in a processor.
Store in an airtight jar.
Subscribe to:
Posts (Atom)
Posts
