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Friday, October 31, 2014

SSJ’s HOMEMADE KITCHEN KING MASALA


Hey Happy-Eaters,



After the great Tandoori and Goda Masala in my HOMEMADE RECIPES FEST now its time for the most… yes, the most important spice mix of every Indian kitchen… Kitchen King. Normally its just a industrial name but its exactly a Garam Masala with more colors. If you still confused that in simple language you either use Kitchen King or Garam Masala in a dish but don’t use both. And I must say, if you follow my recipe… you will indulge in aroma of this spice mix and your dishes will come so delicious.



SSJ’s HOMEMADE KITCHEN KING MASALA

INGREDIENTS



Cumin Seeds (Jeera) – ½ tbsp.

Caraway Seeds (Shahjeera) – 1/4tbsp.

Dried Red Chilied (Laal Mirch) – 2

Turmeric (Haldi) – ½ tsp.

Coriander Seeds (Dhania) – ½ tbsp.

Dry Ginger powder (Soonth) – ¼ tbsp.

Whole Black Peppers (Kali Mirch) – ¼ tbsp.

Cloves (Laung) - 4

Yellow Mustard (Pili Sarso) – ¼ tbsp.

Green Cardamom (Chhoti Elaichi) – 4

Black Cardamom (Badi Elaichi) – 1

Fenugreek Seeds (Methi) – ½ tsp.

Gram Lentil (Chana Daal) – 1tsp.

Cinnamon (Dalchini) – 1 inch

Star Anise (Phoolchakri) – 1

Nutmeg Powder (Jaifal) – ¼ tsp.

Mace (Javitri) – 1

Poppy Seeds (Khuskhus) – ½ tbsp.

Black Salt (Kala Namak) – ¼ tbsp.



METHOD



Heat a pan and dry roast Chana Daal, Chhoti Elaichi, Poppy Seeds and Mace together.

Now dry roast all rest whole spices together and keep them all aside to get completely cool.

When cooled add all whole spices in your mixer and add turmeric, nutmeg powder, dry ginger powder and black salt.

Now make a smooth powder and store it in a dry airtight jar for upto 3 months.




Thank you…



SSJ



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