Home Made Indian Masalas

Kalo Masalo

1. Dhaana 1/2 kg
2. red chili, dried 1/4 kg
3 Cinnamon sicks 20gm
4. black pepper 20gm
5. Clove 20gm
6. Karna full 20gm
7. Triphala 20gm
8. Ganthoda
9 Suntha
10 Saha Jeeru
11 cumin seeds
12 Tez patta 50gm
13 Dagad full 50gm
14 Ram patri 20gm
15 Jai patri 20gm
16 Jai Fal(Nutmeg) 4 pieces
17 Green Cardimom(ilaichi) 20gm
18 mothi masala ilaichi 20gm
19 Asaphoteida (hing) 20gm
20 oil 200ml
21 dry coconut 1/4kg

Add 1 teaspoon oil in each ingredient and roast it till it becomes brown.
Gring it into fine powder.


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Kacchha Masala

To make this masala take all the above mentioned ingredients except coconut and grind it together without roasting.

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Sambhar Masala

Ingredients

1. 1 tabl spoon urad daal
2 1/2 tbl spoon chana daal
3. 1/2 tbl spoon dhaana
4 1/2 tbl spoon jeera
5. dalchini, laung and black pepper one pinch each
6 halkunda/haldi,turmuric
7. mustard seeds one pinch
8. methi daana one pinch
9 red chili 13 pieces

procedure

roast all daals with some oil separately. Grind them into fine powder.

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Paav Bhaji


1. Chana daal
2. Dhaana jeera, Black pepper, clov, dalchini, rampatri, jaipatri
3. Turmeric, lots of jeera and dhaana
4. red chili

roast and grind together

for Chole Masala
take above ingredients except daals, add lots of ram patri and jai patri and roast and grind.

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Black Eggplant Sabji Masala

burn coconut directly on a flame
burn onion on a flame
roast some clove, black pepper, jeera , dhaana red chili and grind them together

grind ginger, coconut and onion together, roast cana daal or Bajri flour and grind into fine paste/powder.

add some kaala masal while making sabji along with this masala.

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ChaatMasala

1. Saha jeeru
2. Jeeru
3. Kalu Meethu
mix well and add little black pepper , grounded.

Methi Nu Kadhan

Ingredients

1.Methi thick sticks
2.Green methi leaves
3. 1 tea spoon bajra flour(millet)
4. diced green chili and garlic and ginger 1/2 tea spoon
5. Mustard seed
6. red chili, dried
7. cumin seeds
8 oil
9 turmeric
10 jagger
11 salt

Procedure:

make juice of methi sticks, boil them and grind into pulp, add some water jaggery and salt into this pulp and simmer it again.
Take methi green leaves, chop it, take a bowl of these leaves.
take oil, heatit in a pan add mustard seed and cumin, splutter it, add bajra flour into the heated oil and roast it into golden brown.
add ginger garlic chili paste, add green chili red chili, add bowl full of methi leaves, add the boiled , simmering soup that you prepared into this.
If you like it dilute add some water, mix well and serve hot.