Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 6 | Medium | Chillies Red Dry | Grind |
| 1 | Tablespoon | Coriander(Dhania) | Grind |
| 1 | Tablespoon | Jeera (Cumin Seeds) | Grind |
| 1 | Inch | Turmeric/Haldi | Grind |
| 1 | Pinch | Mustard Seed (Sarson) | Grind |
| 1/2 | Pods (whole) | Garlic (Lason, Losun) | Grind |
| 1 | Ball | Tamarind | Grind |
| 1 | Medium | Onion | Grind |
Method
# Grind the masala .
# Take thick and thin juice of one coconut.
# Fry one onion and masala in ghee. Then add thin juice followed by thick juice.
You can cook with this masala roughly about half kilogram of fish, meat or vegetables.
You can bottle this paste in a jar and store in in the refrigerator. Use it when you want to cook, fish or prawns. Start by heating some oil, and then fry the masala, and add the fish to it, and a little warm water to get the gravy.
You may also like to add some minced masala of a few green chillies, a piece of ginger. a few garlic flakes, with the masala that is frying.
To give sour taste, you may add vinegar for fish and meats, and tamarind for vegetables.
Always add some salt to taste.
The basic igredients of taste are: saltiness, sourness, sweetness and pungency. The art of balancing these, is what makes a good cook, and for which you should use your imagination, sense of smell and taste.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
