Ba-aji's Bottled Masala(Special Sunday Masala)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
500gms.Dry Red Chillies(Bedgi/Kashmiri/Reshampatti)250gms.Coriander Seeds(Dhaney/Sabut Dhania)50gms.Fennel Seeds(Badishep/Saunf/Suva)5ogms.Cumin Seeds(Jeera)50gms.Cinnamon Bark(Dalchini/Taj)50gms.Black Mustard Seeds(Rai)25gms.Turmeric Root(Halkund/Haldi Gaanth)25gms.Asafoetida Chunks(Hing Khada/Sabut Hing)25gms.Black Pepper Corns(Kali Miri/Kali Mirch)25gmsGreen Cardamom(Hirvi Velchi/ Hari Ilaichi)25gms.Cassia Buds/Cobra's Saffron(Nagkesar)25gms.Carraway Seeds(Shahijeera/Kaalajeera)25gms.White Poppy Seeds(Khus Khus)25gms.Lichen(Dagad Phool/Pathar Phool)20gms.Fenugreek Seeds15gms.Cloves(Lavang/Laung)15gms.Black Cardamom(Kaali Velchi/Badi Ilaichi)15gms.Star Anise(Badayan/Badal Phool)10gms.Mace Blades(Jaipatri/Javitri)1whole Nutmeg(Jaiphal)grated
Break the stems from the Dry Red Chillies.Dry the Red Chillies in the Sun till crisp.This takes a week. Break the Turmeric Roots and Asafoetida Chunks into small pieces and fry in a little Oil.Keep aside till required.
Dry roast each of the other Ingredients in a Wok till crisp and fragrant. Mix with the crisp Dry Red Chillies,Turmeric roots and Asafoetida Chunks.Grind to a fine Powder in a Mixer/Grinder and store in a dry airtight Jar.This keeps for 1 year on the shelf.
This used to be pounded by hand in a Pestle and Mortar and stored in Ceramic Jars which used to be first dried in the Sun and then smoked by Asafoetida Powder sprinkled over hot coals.The Powder would then be packed in tightly to push all the Air inside out.A chunk of Asafoetida would be kept on top to keep the powder fresh.
Number of Servings: 100
Recipe submitted by SparkPeople user KOMAL53.
Dry roast each of the other Ingredients in a Wok till crisp and fragrant. Mix with the crisp Dry Red Chillies,Turmeric roots and Asafoetida Chunks.Grind to a fine Powder in a Mixer/Grinder and store in a dry airtight Jar.This keeps for 1 year on the shelf.
This used to be pounded by hand in a Pestle and Mortar and stored in Ceramic Jars which used to be first dried in the Sun and then smoked by Asafoetida Powder sprinkled over hot coals.The Powder would then be packed in tightly to push all the Air inside out.A chunk of Asafoetida would be kept on top to keep the powder fresh.
Number of Servings: 100
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 42.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 6.8 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 4.3 g
- Protein: 1.6 g
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