Tuesday, March 14, 2017

Achari Masala


So today I have decided to share with you the recipe of an Indian staple seasoning. This can be used across a variety of dishes and techniques and makes a fantastic marinade. Time to let you in on a little secret ;) there is a recipe coming up soon that will use this ‘masala’. It would be a perfect Sunday family meal. I guarantee! Also it is sure to be a change from the Sunday style roast and veggies the Western world is so accustomed to.

Some of these ingredients might be difficult to find in Ostrava/Czech (though not impossible)
If you are feeling lazy you can always call KROP and order yourself some of this homemade flavor bomb.






INGREDIENTS
Mustard seeds………………………………   2tbsp
Cumin seeds…………………………………  2tbsp
Nigella seeds (kalaunji)……………………   2tbsp
Fennel seeds………………………………    2tbsp
Fenugreek seeds………………………        2tsp
Carom seeds (ajwain)……………………    1tsp
Whole red chilies (dried)*………………       75gms
Dry mango powder (amchoor)…………     2tsp(optional)

This set of ingredients yields around 50 - 75 grams approximately depending on the chili we add.

METHOD-
Dry roast all the ingredients mentioned above with the exception of dried red chillies. You must roast them until the aroma of the spices is released. The red chillies must get dry roasted in a separate pan.

Let the roasted spices and chilies sit in a bowl (at this stage it is okay for them to rest together) until it comes down to room temperature.

Grind these roasted ingredients into a coarse or fine powder depending on your requirement. For instance, chunky bits of spice would be great when using this as a marinade for a bbq.
  
The spice mixture is ready to use across a variety of gravies, roasts and grills.
Store the unused spice powder in an airtight container.

*I used chili paprika and sladky (non spicy) chili in equal quantity.
You can adjust the quantity of each chili according to your desired spice level




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