Seen this recipe on a Marathi food show and I love trying different recipes so, decided to make it. Adjusted the spice level to my taste.
This is masala that Pathare Prabhu community mainly settlers in Mumbai, make for the whole year and store it. They use this masala for their traditional preparations.
Makes 1 Cup
Ingredients
10 Dried Kashmiri Red Chilies
10 Dried Bedgi Chillies
8 Tablespoons Level Coriander seeds
2 Tablespoons Level Wheat Grains
2 Tablespoons Level Chana dal
1½ Teaspoons Mustard Seeds
1½ Teaspoons Cumin Seeds
½ Teaspoon Methi Seeds
¼ Teaspoon Asafoetida
1 Teaspoon Black Peppercorns
1 Teaspoon Turmeric Powder
Method
Ingredients
10 Dried Kashmiri Red Chilies
10 Dried Bedgi Chillies
8 Tablespoons Level Coriander seeds
2 Tablespoons Level Wheat Grains
2 Tablespoons Level Chana dal
1½ Teaspoons Mustard Seeds
1½ Teaspoons Cumin Seeds
½ Teaspoon Methi Seeds
¼ Teaspoon Asafoetida
1 Teaspoon Black Peppercorns
1 Teaspoon Turmeric Powder
Method
Dry roast all the ingredients except the asafoetida one at a time till it starts to change color and releases a aroma.
Grind to a find powder add the turmeric and asafoetida and mix it well. Cool and store in airtight container or a zip lock bag in the refrigerator. Why! I, say refrigerator since we do not use this masala often and refrigeration retains the aroma and color.
This is a very flavorful masala, you will love it. Check my blog to see in which recipes I used this masala.
Labels : Pathare Prabhu, Homemade, Masala, Preservatives free
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