PAV BHAJI MASALA POWDER RECIPES

Ingredients (240 ml cup used):-

• 2 small black cardamoms
• 4 tbsp coriander seeds (Dhaniya)
• 2 tbsp Cumin (jeera)
• 2 tsp black peper corn
• ¾ tbsp. fennel seeds (saunf)
• 5 red dry chilies
• 2 inch cinnamon
• 6 cloves
• 1 tbsp amchur powder (dry mango powder)

METHOD:-

1. Clean the spices and discard stones
2. Dry roast all the ingredients one after the other except amchur powder.
3. Add amchur powder to the hot ingredients to release amchur’s aroma. Once cool, make a fine powder.
4. if needed seive it.
5. Store pav bhaji masala in an air tight glass jar. Keeps good for 6 months in the fridge.

Rasam masala powder recipe

Makes: 1 cup

Ingredients

Coriander seeds 3/4 cup
Red chilli (long variety) 20
Toor dal 1/4 cup
Channa dal 1/4 cup
Black pepper 3 tblsp
Cummin seeds 3 tblsp
Hing 1/2 tsp

Method

Dry roast red chilli,hing (if solid. Refer notes), channa dal and toor dal first until dals are golden in colour.

Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.

Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.

Powder it to a fine powder in a mixer and store in an airtight container.

Notes

Can be stored for a month if handled properly in an airtight container.
If you want you can add turmeric in this powder. I add turmeric to rasam only if needed.

Punjabi chole masala powder recipe

Punjabi chole masala powder recipe

ingredients

2 black cardamoms/elaichi
1 inch cinnamon/dalchini
3 to 4 peppercorns/sabut kali mirch
2 cloves/lavang
1 medium indian bay leaf/tej patta or 2 small tej patta
¼ tsp carom seeds/ajwain
1 tsp cumin seeds/jeera
1 tsp coriander seeds/dhania
1 tsp fennel seeds/saunf
½ tsp dry pomegranate seeds/anardana
1 or 2 dry red chilies

method

in a pan, take all the whole spices for the chole masala and on a low heat roast them.

stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them, even after they become fragrant and they get more browned than what is the norm usually.

let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

ground chana masala or chole masala powder

store in airtight container.