STRAIGHT FROM MY KITCHEN..............

(01) PAANCH PHORAN MASALA 

This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.

Ingredients:

Cumin seeds

Fennel seeds

Nigella seeds

Fenugreek seeds

Mustard seeds

Preparation:

Mix all the above in equal quantities and store in an airtight container

 

(02) CHAAT MASALA

Ingredients:

1 tbsp Cumin Seed (Jeera)
1/2 tblspn dried Mint Leaves (Pudina Leaves)
1/4th tsp Carom (Ajwain) seeds
1/4th tsp Asafetida (Hing) Powder
1 tbsp Rock Salt (Kala Namak)
21/2 tblspn dried Mango (Aam) Powder
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tblspn Black Pepper corns (Kalimirchi)
2 tsp Salt (Namak)

Preparation:

1. Put cumin seeds, black peppercorns, cloves, dried mint leaves, Ajwain and asafetida powder in a pan  and  heat gently, shaking the pan from time to l the spices began to smell fragrant.

2. Remove from heat add rock salt and grind while still warm.

3. Mix in all other ingredients, cool and store tightly bottled. 

(03) GARAM MASALA-MAHARASTRA STYLE RECIPE

Ingredients:

4 dried whole Chili pods
2 tblsp Sesame seeds (Til)
11/2 tblsp Green Pepper corns
11/2 tblsp White Pepper corns
1/4th cup whole Cloves (Lavang)
3-4 Cinnamon (Tuj/Dalchini)
22 Black Cardamom pods (Elaichi)
2/3rd cup Cumin Seed (Jeera)
1/4th cup Coriander Seed (Dhania)
2 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
1 tblsp Ground Nutmeg (Jaiphal)

Preparation:

1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.

2. When the spices give off the fragrance allow to cool slightly.

3. Then grind finely in an electric grinder.

4. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.

5. Store it in an airtight container for upto 3 months.

6. Make sure you always close the lid tightly after use.

 

(04) GARAM MASALA-UTTAR PRADESH STYLE RECIPE

Ingredients:

3 dried whole Chili Pods
2 tblsp Pomegranate seeds
1/8th tsp Saffron (Kesar) threads
5 cloves of Mace (Javitri)
2 tblsp Green Pepper corns
2 tbsp White Pepper corns
2 tblsp whole Cloves (Lavang)
1/3rd cup Cumin Seed (Jeera)
2/3rd cup Coriander seeds (Dhania)
1 tblsp Fennel seeds (Saunf)
2 Bay Leaf (Tej Patta)
1tblsp Ground Nutmeg (Jaiphal)
2 tblsp Black Pepper corns (Kalimirchi)

Preparation:

1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.

2. When the spices give off the fragrance allow to cool slightly.

3. Then grind finely in an electric grinder.

4.If electric grinder is not available, grind by hand and press through a fine sieve afterwards.

5. Store it in an airtight container for upto 3 months.

6.Make sure you always close the lid tightly after use.

(05) GARAM MASALA-BENGALI STYLE RECIPE

Ingredients:

3-4 dried whole Chili pods
3 tblspn Sesame seeds (Til)
2 tblspn Green Pepper corns
2 tblspn Black Pepper corns
2 tblspn White Pepper corns
1 tblspn whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)

Preparation:

1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.

2. When the spices give off the fragrance allow to cool slightly.

3. Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.

4. Store it in an airtight container for upto 3 months.

5. Make sure you always close the lid tightly after use.