Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 100 | Grammes | Badi Shep/ (Fennel Seed) | |
| 2 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | Dry. |
| 750 | Grammes | Chillies Red Dry | Different varieties have different pungency. |
| 2 | Piece | Cinnamon | sticks. |
| 2 | Tablespoon | Cloves (spice) | |
| 750 | Grammes | Coriander/Dhania | |
| 1 | Tablespoon | Jeera Powder | |
| A | Little | Kababchini | |
| A | Little | Mace Powder/Javitri | |
| As Required | Maipatri (mugwort) | artemesia vulgaris | |
| 1 | Teaspoon | Methi - Fenugreek | |
| 1/2 | Nos | Nutmeg | |
| 100 | Grammes | Pepper Corns | |
| a | Little | Tirphal | |
| 100 | Grammes | Turmeric Powder | or whole haldi |
Method
Dry all the ingredients in the sun for a day. Remove stalks of chillies, and cut them in bits. Roast each ingredient separately on a hot thawa. Roast the turmeric (haldi) in hot ashes. It swells and becomes red.
Pound chillies in a mortar and pestle stone grinder separately to a fine powder. Similarly pound all other masalas. Mix them and store them in a bottle and close it with a cork stopper, so that the contents are air tright.
Use one to two spoons for 250 grammes of meat, fish or vegetables.
A brand of masala is available called "Ghoda Masala" or "Malvani Masala"
Click on the hyperlinks on javitri, maipatri and tirphal to know more about these herbs
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