Ba-aji's Bottled Masala(Special Sunday Masala)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 100
- 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
View full nutritional breakdown of Ba-aji's Bottled Masala(Special Sunday Masala) calories by ingredient
Introduction
My Great-Grandma was born and brought up in the Konkan Region.She married into a Konkani family belonging to the Sawant Wadi Principality.She was adept at home remedies for every common ailment and a fantastic cook.My Mom and her sisters learnt a lot of the traditional stuff from her. She died in 1966 when I was a teen ager.Her recipes belong to a world where every ingredient was pure and tasted as it should.Everything was organically grown and available only in it's own particular Season.Maybe that's why food tasted different back then!!! My Great-Grandma was born and brought up in the Konkan Region.She married into a Konkani family belonging to the Sawant Wadi Principality.She was adept at home remedies for every common ailment and a fantastic cook.My Mom and her sisters learnt a lot of the traditional stuff from her. She died in 1966 when I was a teen ager.Her recipes belong to a world where every ingredient was pure and tasted as it should.Everything was organically grown and available only in it's own particular Season.Maybe that's why food tasted different back then!!!Number of Servings: 100
Ingredients
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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 Seeds
15gms.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
Directions
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.