Achaar Masala/Pickling Spice Powder for Stuffing Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
INGREDIENTS500 ml. Mustard Oil100 gms. Fenugreek (Methi) Seeds100 gms Yellow Mus6tard Seeds100 gms. Dill Seeds(Lucknowi Badishep/Saunf)100 gms. Dry Mango Powder(Aamchoor)100 gms. Fine White Salt100 gms.Kashmiri Chilli Powder50 gms.Turmeric Powder50 gms.Dry Ginger Powder(Sunth/Soanth)50 gms. Coriander Seeds50 gms. Whole Black Pepper50 gms.Carrom Seeds(Oavaa/Ajmaa/Ajwain)50 gms.Nigella Seeds(Kalonji/Black Onion Seeds)2 tsps.Asafoetida Powder(Hing)
PREPARATIONS
Heat Mustard Oil till smoking hot and turn off the flame.
When Oil cools a little to hot add the Asafoetida (Hing) Powder.
The Hing Powder will let off it's aroma.
Let the Oil cool to Room Temprature.
Coarsely powder the Fenugreek, Yellow Mustard,Dill,Coriander Seeds and Whole Black Pepper separately one by one to retain their individual flavours.
In a China Bowl mix all the Powdered Seeds,whole Nigella and Carrom Seeds,Dry Mango,Salt,Red Chilli ,Turmeric,Dry Ginger Powders well together.Cover and keep aside for 30 minutes for all flavours to assimilate together.
When the Oil has cooled to Room Temprature,mix it in well with the prepared Spice Mixture.
Bottle in an airtight Glass Jar which has been dried well.
Even a tinge of moisture can cause this Mixture to develope Fungus---so care should be taken to use an absolutely dry Spoon to remove the required quantity of Achaar Masala from the Jar.
Serving Size: makes approximately 100 tsps.
Number of Servings: 100
Recipe submitted by SparkPeople user KOMAL53.
Heat Mustard Oil till smoking hot and turn off the flame.
When Oil cools a little to hot add the Asafoetida (Hing) Powder.
The Hing Powder will let off it's aroma.
Let the Oil cool to Room Temprature.
Coarsely powder the Fenugreek, Yellow Mustard,Dill,Coriander Seeds and Whole Black Pepper separately one by one to retain their individual flavours.
In a China Bowl mix all the Powdered Seeds,whole Nigella and Carrom Seeds,Dry Mango,Salt,Red Chilli ,Turmeric,Dry Ginger Powders well together.Cover and keep aside for 30 minutes for all flavours to assimilate together.
When the Oil has cooled to Room Temprature,mix it in well with the prepared Spice Mixture.
Bottle in an airtight Glass Jar which has been dried well.
Even a tinge of moisture can cause this Mixture to develope Fungus---so care should be taken to use an absolutely dry Spoon to remove the required quantity of Achaar Masala from the Jar.
Serving Size: makes approximately 100 tsps.
Number of Servings: 100
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 61.9
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 399.0 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.4 g
- Protein: 0.8 g
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