This masala is prepared by the CKP's for the full the year and in large quantity.
Ingredients
50 Grams Dried Red chillies
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)
Method
Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat. Mix spices together and grind finely. Store in airtight container.
Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine
I’m waiting for Basmati rice with fresh made Garam Masala. I worked with an Indian lady who gave me the recipe. I made it often and always loved it. I’ve lost the recipe and just can’t make it right without a recipe for a guide.
ReplyDeleteThis is perfect .
ReplyDelete