Tuesday, February 25, 2014
Fresh garam masala
Ingredients
- Cloves 4-5
- Coriander seeds (3tsb)
- Bay leaf - Tej patta (3-4)
- Black Cardamom (3-4)
- Green Cardamom (5-6)
- Cumin Seeds (2-3tsb)
- Thymol seed - Ajwai (1 tsb)
- Cinnamon - 1 big stick
Method
- Mildly roast all the spices in a pan
- Once spices are roasted , grind finely \ coarsely and store in air tight container
Tip
- Store in airtight container to retain aroma
- At a time try making just a weekly or fortnightly supply , this will give your food very fresh aroma
- Below masala is enough for me for a week , in case you want to more supply , adjust the quantity proportionately
- You can add following additional spices too to make it more aromatic
- Mace - Jaivitri (4-5)
- Nutmeg Jaifhal (1)
- Mustard seeds - (1tsb)
- Fennel seeds - (1tsb)
- Black pepper corns - (4-5 corns)
Quick Mushroom curry
Ingredients
- One packet mushroom
- Red chilly powder (1/2 tsb)
- Turmeric powder (1/2tbs)
- Garam masala \ chicken masala powder (1/2tsb)
- One medium sized onion
- 3-4 garlic cloves
- Grated ginger (1/2tsb)
- asafetida (pinch)
- Salt
- Oil
- 1 green chilly
- Clean and chop mushrooms
- In a pan heat one tsb oil , to that add pinch of asafetida and mushrooms , add salt to taste
- Finely chop onion and ginger
- Cook mushrooms till all the water dries up and mushrooms start looking as in photo no 5
- Ensure all the water is absorbed and mushrooms change color , remove them to a bowl
- In same pan add 1/2 tsb oil , to that add grated onion ginger and garlic, saute till it gets cooked
- Add mushrooms , add red chilly powder , tumeric powder , chicken masala , 1 green chilly, adjust salt, add 1/4th cup of water and let it cook till water gets absorbed
- Serve with paratha\roti\rice
Variant
- This is simplest prep you can add boiled peas to sauteed onion paste and let peas cook for 5-10 min before adding mushroom - (mutter mushroom curry)
Health Tip
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