Achaar Masala/Pickling Spice Powder for Stuffing Vegetables
Nutritional Info
- Servings Per Recipe: 100
- 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
View full nutritional breakdown of Achaar Masala/Pickling Spice Powder for Stuffing Vegetables calories by ingredient
Introduction
This was a great favourite in my childhood---and this Masala is made according to the specifications handed down to me fromI make and keep this ready---the more it matures the better it tastes!!Earlier I used to sterilise the Glass Jar with Asafoetida smoke---these days I dry these upside down in the Sunshine--works as well!!I use this to stuff Vegetables like small Okra Pods,tiny Egg Plants,Gherkins(Parmal/Parwal),Ivy Gourds, small Apple/Round Indian Gourds(Tindaas) and even Brussels Sprouts with this Masala!!The only thing I add extra is 2 fistfuls of deep fried crisp Shallots(Red Onions) ground to a Paste to 1 cup of this Masala---it's enough to stuff 750 gms. of any Vegetable!! This was a great favourite in my childhood---and this Masala is made according to the specifications handed down to me fromI make and keep this ready---the more it matures the better it tastes!!Earlier I used to sterilise the Glass Jar with Asafoetida smoke---these days I dry these upside down in the Sunshine--works as well!!I use this to stuff Vegetables like small Okra Pods,tiny Egg Plants,Gherkins(Parmal/Parwal),Ivy Gourds, small Apple/Round Indian Gourds(Tindaas) and even Brussels Sprouts with this Masala!!The only thing I add extra is 2 fistfuls of deep fried crisp Shallots(Red Onions) ground to a Paste to 1 cup of this Masala---it's enough to stuff 750 gms. of any Vegetable!!Number of Servings: 100
Ingredients
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INGREDIENTS
500 ml. Mustard Oil
100 gms. Fenugreek (Methi) Seeds
100 gms Yellow Mus6tard Seeds
100 gms. Dill Seeds(Lucknowi Badishep/Saunf)
100 gms. Dry Mango Powder(Aamchoor)
100 gms. Fine White Salt
100 gms.Kashmiri Chilli Powder
50 gms.Turmeric Powder
50 gms.Dry Ginger Powder(Sunth/Soanth)
50 gms. Coriander Seeds
50 gms. Whole Black Pepper
50 gms.Carrom Seeds(Oavaa/Ajmaa/Ajwain)
50 gms.Nigella Seeds(Kalonji/Black Onion Seeds)
2 tsps.Asafoetida Powder(Hing)
Directions
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.