CKP Masala




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

2 comments:

  1. Unknown7 December 2017 at 06:41

    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.

    ReplyDelete
  2. Deepali Vikrant/अनुवाद17 December 2018 at 18:04

    This is perfect .

    ReplyDelete