Dabeli Masala:
Ingredients: Can be stored in air tight container for 4 months in fridge and outside for 1 month
- Coriander seeds: 1/8 cup
- Jeera: 1/2 tsp
- Saunf: 1/2 tsp
- Black cardamom: 1/2 (a very small one) (In case, you don't have this, use green cardamom)
- Black peppercorn (Whole): 1/2 tsp
- Cloves: 1/2 tbsp
- Dry Tamarind : 3/4 tbsp (Important Ingredient: It goods good tangy taste)
- Black stone flower: 1/2 tbsp
- Cinnamon stick (Dalchini): 1/2 stick ( a small piece)
- Dessicated coconut: 2 tbsp
- Kashmiri Red chilli: 2 tbsp
- Ginger pwd: 1/2 tsp
- Sugar: 1/2 tbsp
- Salt: to taste
- To be added at the end:
- Citric acid: a pinch
- Sugar: 3/4 tbsp
- Oil: a little less than 2 tbsp(~1.75 tbsp) (Don't add peanut oil)
- Dessicated coconut: 3/4 tbsp
Method:
- In a pan, dry roast on low flame :
- coriander seeds, jeera, saunf, black cardamom, black pepper corn, clove, imli, black stone flower
- Now add Dalchini. Cook for 1-2 mins and turn off the flame.
- Now add dessicated coconut ( 2 tbsp). Mix well. Turn on the flame and roast for 1/2 a minute. Coconut will change colour.
- Now cool all masalas. While they are still warm, grind them. While grinding, just turn on and off the mixi every few seconds until they grind (Turn off/ turn on- turn off / turn on)- don't churn for too long.
- Now add kashmiri red chilli, ginger pwd, salt and sugar (1/2 tbsp)
- Grind again (Turn on/ turn off every few seconds). Mix well
- Take them out on a plate/ bowl.
- Add citric acid, sugar (3/4 tbsp), Oil ( less than 2 tbsp) and 3/4 tbsp dessicated coconut. Mix well.
- Store in air tight container. It will stay fresh for :
- 1 month if kept outside at room temperature and
- for 5-6 months, if refrigerated.
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