Masalas

Masalas

                           मसाले

Assembled, tested and tasted by: Manjiri Subhedar  

Photo Credit: Manjiri Subhedar

Kachcha Masala

कच्चा मसाला 

List of ingredients: 

• 4 vatis Dhane (Coriander seeds)

• ½ vati Jeera (Cumin seeds)

• 20 Badi elaichi (Large cardamoms)

• 4 Long dalchini sticks (Cinnamon sticks)

• 20 Lavangs (Cloves)

• 20 Meeray (Black pepper)

• 8 Leaves of Tej paan (Bay leaves)

Procedure:

1. Gather all the ingredients as shown above. Do not roast anything.

2. Simply dry grind all the above ingredients in the mixer. 

3. Then mix them thoroughly so that it becomes homogenous. 

4. Bottle it and use when needed.

Above: All ingredients in the mixer for grinding

Above: Masala in the process of grinding

Above: Close up view showing the texture of the ground masala

Tips

1. This quantity will last for about two months. Use it in masaalay bhaat, matar paneer and general rassa bhaajis like gobi matar etc. 

2. Feel free to break the dalchini into smaller pieces before grinding so that it is not a strain on the mixer. This tip is for both the masalas.

x------------------x

Kala Masala

 काळा मसाला

Assembled, tested and tasted by: Manjiri Subhedar  

Photo Credit: Manjiri Subhedar

List of ingredients: 

• Same as Kachcha masala plus the following:

• 1 vati shredded dry coconut

• ½ Tsp. sabut methi (whole Fenugreek seeds)

Procedure:

1. Fry all the ingredients in very little oil, one at a time. 

2. Then let all of them cool to room temperature. 

3. Then grind them into a fine powder.

4. Mix thoroughly. 

5. Bottle it.

Above: All ingredients fried separately, one at a time

Above: In the mixer and ready for grinding

Above: Change of texture upon grinding

Above: Color and texture of kala masala

Tip

1. This masala is used in most traditional Maharashtrian bhaajis. If you make it in large quantity and hope to use it over many months, then do not add coconut as it might smell with the passage of time. Instead you can add the coconut separately each time you cook.

2. When you make this make sure to keep all the windows open as its aroma floods the whole house! 

x---------------------x