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